Home Baking


Made with Caramélia 36%

An original recipe by l'Ecole Gourmet Valrhona

3 steps

Makes one 16cm dessert for 6

Recipe Step by Step



200g Whole milk
10g Glucose syrup
400g Whipping cream 35%
380g CARAMÉLIA 36% chocolate
5g Gelatine sheet


Melt the CARAMÉLIA 36% chocolate at 45-50°C and add the
glucose syrup.
Bring the milk to the boil and add the rehydrated and wrung-out
gelatine. Strain.
Gradually combine the mixture with the melted CARAMÉLIA 36%
chocolate to obtain a smooth, shiny, elastic texture.
Mix using a hand blender.
Add the cold cream. Mix for a few seconds.
Leave to set overnight in the refrigerator.


300g Apricot juice
30g Caster sugar
9g Pectin NH


Heat up the apricot juice. Mix the sugar and pectin NH thoroughly.
When the apricot juice reaches around 40°C, sprinkle in the sugar
and pectin mix. Stir well until it comes to a rolling boil.
Pour into 2cm-diameter half-sphere moulds and freeze.


60g Softened butter
80g Brown sugar
80g Finely ground hazelnuts
20g Peanut butter*
Pinch fleur de sel


Stir all the ingredients using a paddle attachment in a food
processor or directly by hand until you have a rough crumble mix.
Spread the mix evenly over a 30 × 40cm tray then freeze for around
30 minutes.
Take the streusel out of the freezer and arrange it in a greased
16cm diameter tart ring.
Bake at 160°C in a fan oven for 20 minutes, then gently turn out.

Assembly and finishing

At the bottom of the 14cm-diameter ring, place your domes of still-frozen apricot confit, with the rounded side facing upwards.
Cover the apricot confit domes using CARAMELIA 36% chocolate crémeux. Fill to the brim and freeze. Once the disc is frozen, turn it out and coat it with a thin layer of a neutral glaze to add shine to its appearance. 
Then, place the disc on the peanut streusel.