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Recipe Step by Step
01
CITRUS SYRUP
230g Pink grapefruit juice
110g Fresh orange juice
35g Brown sugar
2g Vanilla bean
Warm up the citrus juices along with the split vanilla bean, and dissolve the sugar. Use cold.
02
OPALYS & VANILLA WHIPPED GANACHE
270g Whipping cream
12g Vanilla bean
30g Invert sugar
30g Glucose DE 38/40
390gOPALYS 33%
540g Whipping cream
Heat the smaller portion of cream with the split and scored vanilla beans. Leave to infuse for 10 minutes then strain. Add the invert sugar and glucose. Slowly combine the hot mixture with the chocolate. Immediately mix using an immersion blender to make a perfect emulsion. Add the larger portion of cold cream and mix again. Leave to set in the refrigerator, preferably for 12 hours. Whip until firm.
03
ALMOND SHORTCRUST PASTRY
150g Traditional French wheat flour
60g Confectioner's sugar
20g Extra fine almond flour
1g Salt
80g Dry Butter
35g Eggs
Mix the dry ingredients with the very cold, cubed butter until it resembles crumbs. As soon as the mixture is completely smooth, add the cold eggs. As soon as you obtain an even dough, stop mixing. Store in the refrigerator or spread out immediately. Bake at 300F (150C)
04
STRAWBERRY INSPIRATION PRESSED SHORTCRUST PASTRY
310g Almond Shortcrust pastry
210gECLAT D'OR
310gSTRAWBERRY INSPIRATION
Break the shortcrust pastry into pieces in a stand mixer, then incorporate the ÉCLAT D'OR and the melted fruit couverture
05
VIENNESE BISCUIT
190g Egg yolks
510g Eggs
400g Caster sugar
320g Egg whites
130g Caster sugar
250g French white pastry flour
Whisk the yolks, eggs and the larger portion of sugar in a stand mixer. Stiffen the egg whites and add the smaller portion of sugar. Mix the stiffened whites with the other mixture and finally add the sifted flour. Weigh the biscuit and spread out evenly over a silicon tray. Bake in a fan oven at 430F (220C) for 6 minutes.
06
STRAWBERRY MOUSSE
350g Strawberry purée
8g Gelatin powder - 220 Bloom
40g Water for the gelatin
60gCocoa Butter
100g Egg whites
70g Caster Sugar
120g Whipping cream
Heat up the purée to 115F (45C) and add the gelatin (which you have rehydrated and melted in advance). Gradually combine this mixture with the melted COCOA BUTTER. Mix to form a perfect emulsion. Whip up the egg whites with the sugar, then add the purée in two batches, followed by the whipped cream.
07
GRAPEFRUIT CONFIT
880g Pink grapefruit purée
150g Glucose DE 38/40
150g Caster sugar
21g Pectin NH
Heat the purée and glucose to 105F (40C). Mix the caster sugar with the pectin, then add to heated purée. Bring all these ingredients to the boil together.
08
ABSOLU SPRAY MIX
1000gAbsolu Cristal Neutral Glaze
100g Water
Bring ABSOLU CRISTAL to the boil in the water, and while still liquid and at a temperature of 175F (80C), spray on.
Assembly and finishing
Prepare the syrup, whipped ganache, confit, pressed shortcrust pastry and sponge. Spread 600g of sponge mixture onto a tray and sprinkle with vanilla powder. Bake in a fan oven at 445F (230C) for 6-7 minutes. Steep each biscuit in 125g of syrup. Then spread on 400g of confit. Put the assemblies in the freezer to firm up, then spread on 420g of whipped ganache. Freeze. Slice lenghtways to make 3.5cm strips.
Pile three strips on top of each other, then follow the same steps in reverse order to create a symmetrical effect. Freeze and place inside a 60 x 10cm frame. Prepare the pressed shortcrust pastry and use a spoon to spread 300g into a 60x10cm frame. Press out lightly and evenly.
Leave to set in the refrigerator. Make the mousse and put approx. 250g straight on top of the insert in each frame, as well as spreading it unevenly along the sides before adding the pressed shortcrust. Freeze. Cut the dessert into isosceles triangles and pipe a droplet of whipped ganache on top of each one. Spray cake slices with some glaze. Finish off with White Flowers from Valrhona Signature.