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By Jérémy Del Val
Recipe Step by Step
Step01
Almond and corn crunch
285g 30 Baume Syrup
215g Slivered almonds
85g Puffed quinoa
85g Maple syrup
105g Puffed rice
105g Maple syrup
160g Jivara 40%
20g Cocoa butter
380g 70% Almond Praliné
210g Raw Almond Pure Paste
4g Fleur de sel
50g Toasted rice
215g Chopped grilled corn
Boil the 30 Baume syrup, pour it over the chopped almonds and leave them to stand for 20 mins. Drain the almonds then caramelize them in the oven at 320°F (160°C) for approx. 25 mins.
Stir halfway through baking.
Mix the puffed quinoa with the maple syrup, then caramelize them in the oven at 320°F (160°C) for around 20 minutes.
Stir halfway through baking.
Mix the puffed rice with the maple syrup, then caramelize them in the oven at 320°F (160°C) for around 20 minutes.
Stir halfway through baking.
Melt the chocolate and cocoa butter at 105-115°F (40-45°C), add the praliné, pure almond paste and fleur de sel, then combine this mixture with the caramelized chopped almonds, puffed quinoa and puffed rice along with the toasted rice and chopped corn.
Press 250g into a 24cm diameter ring with an 8cm diameter ring in the center.
Stir halfway through baking.
Mix the puffed quinoa with the maple syrup, then caramelize them in the oven at 320°F (160°C) for around 20 minutes.
Stir halfway through baking.
Mix the puffed rice with the maple syrup, then caramelize them in the oven at 320°F (160°C) for around 20 minutes.
Stir halfway through baking.
Melt the chocolate and cocoa butter at 105-115°F (40-45°C), add the praliné, pure almond paste and fleur de sel, then combine this mixture with the caramelized chopped almonds, puffed quinoa and puffed rice along with the toasted rice and chopped corn.
Press 250g into a 24cm diameter ring with an 8cm diameter ring in the center.
Step02
Vanilla popcorn infused cream
165g Popcorn
1350g Heavy cream 36%
165g Whole milk
8g Organic Madagascan vanilla bean
6g Tahitian vanilla bean
Pop the popcorn then bake at 300°F (150°C) for 15 minutes.
Once cold, blend the popcorn until fine and add it to the cold cream, milk and scraped vanilla (seeds and pods).
Leave to sit overnight.
The next day, warm the mixture before straining it.
Once cold, blend the popcorn until fine and add it to the cold cream, milk and scraped vanilla (seeds and pods).
Leave to sit overnight.
The next day, warm the mixture before straining it.
Step03
Vanilla popcorn cream
125g Whole milk
134g Sugar
14g Gelatin powder 220 Bloom
98g Water for the gelatin
253g Mascarpone
1090g Popcorn-infused cream
Boil the milk with the sugar, then add the gelatin.
Gradually combine this with the mascarpone, then mix with the popcorn-infused cream.
Refrigerate for at least 2 hours.
Whisk to make an emulsion (be careful not to overmix).
Gradually combine this with the mascarpone, then mix with the popcorn-infused cream.
Refrigerate for at least 2 hours.
Whisk to make an emulsion (be careful not to overmix).
Step04
Tropical compote
305g 100% Kesar and Alphonso mango purée
130g 100% passion fruit purée
6g Organic Madagascan vanilla bean
56g Sugar
8g Pectin NH
1 Lime
Heat the mango and passion fruit purées to 105°F (40°C).
Add the sugar combined with the pectin and bring to a boil, then add the lime zest and juice and mix using
an immersion blender.
Pour 6g of compote into Truffles 5 spherical molds (Silikomart: 36.257.87.0065) and put in the freezer.
Add the sugar combined with the pectin and bring to a boil, then add the lime zest and juice and mix using
an immersion blender.
Pour 6g of compote into Truffles 5 spherical molds (Silikomart: 36.257.87.0065) and put in the freezer.
Step05
Wild Pepper & Mango crémeux
815g 100% Kesar and Alphonso mango purée
155g 100% passion fruit purée
5,6g Madagascan wild pepper
12g Organic Madagascan vanilla bean
85g Sugar
23g Pectin NH
7g Combined stabilizer
130g Egg yolk
195g Butter
Boil the purées and infuse the crushed pepper and vanilla for 10 minutes, before straining.
Heat the purée to 105°F (40°C), add in the sugar mixed with the pectin and combined stabilizer (25% guar
gum + 25% carob gum + 50% Natur Emul), then add the egg yolks and cook at 185°F (85°C).
Let the mixture cool to 105°F (40°C) and add the creamed butter. Mix using an immersion blender.
Pour 16g of crémeux into the Truffles 20 sphere molds (Silikomart: 36.172.87.0065) and put it in the freezer.
Heat the purée to 105°F (40°C), add in the sugar mixed with the pectin and combined stabilizer (25% guar
gum + 25% carob gum + 50% Natur Emul), then add the egg yolks and cook at 185°F (85°C).
Let the mixture cool to 105°F (40°C) and add the creamed butter. Mix using an immersion blender.
Pour 16g of crémeux into the Truffles 20 sphere molds (Silikomart: 36.172.87.0065) and put it in the freezer.
Assembly and finishing
As needed Absolu Cristal Neutral Glaze
As needed Yule log shapes assortment
Assembly: Place 13 spheres of mango and wild pepper crémeux on the crunch ring, then use a 12mm nozzle to pipe on differently sized dabs of popcorn
vanilla cream (about 280g).
Place 13 spheres of tropical compote on top and freeze.
Finishing: Using a spray gun, coat the rings with a mix of Absolu glaze and 10% water.
Finish off with some CHOCOLATREE chocolate decorations once the ring has thawed.