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Made with Caramélia 36%
An original recipe by l'Ecole Gourmet Valrhona3 steps
Makes one 16cm dessert for 6
Recipe Step by Step
CARAMELIA 36% CREMEUX
200g Whole milk
10g Glucose syrup
400g Whipping cream 35%
380g CARAMÉLIA 36% chocolate
5g Gelatine sheet
Bring the milk to the boil and add the rehydrated and wrung-out
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.
APRICOT CONFIT HEART
300g Apricot juice
30g Caster sugar
9g Pectin NH
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*
1 Pinch fleur de sel
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
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.