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Professional
Desserts Rêve d’Orient
Made with Matcha Inspiration
AN ORIGINAL RECIPE BY L’École Valrhona
6 stepsMakes six Ø 16cm desserts
Recipe Step by Step
Step01
MATCHA INSPIRATION WHIPPED GANACHE
95g Water
20g Glucose DE35/40
215g Matcha Inspiration
320g Whipping cream
Heat the water with the glucose.
Gradually pour the hot mixture over the melted matcha couverture.
Blend as soon as possible until you have a perfect emulsion.
Add the cold cream.
Mix again. Store in the refrigerator and leave to set, ideally overnight. Whip until firm.
Gradually pour the hot mixture over the melted matcha couverture.
Blend as soon as possible until you have a perfect emulsion.
Add the cold cream.
Mix again. Store in the refrigerator and leave to set, ideally overnight. Whip until firm.
Step02
MATCHA INSPIRATION CRISP
260g Matcha Inspiration
215g Crispy wheat flake cereal
Mix the tempered Matcha Inspiration with the crispy wheat flakes.
Step03
TANGERINE & BERGAMOT CONFIT
425g 100% Ciaculli tangerine purée
155g 100% Fantastico & Femminello bergamot purée
60g Sugar
15g Pectin NH
195g Sugar
Heat the fruit purées together and at 105°F (40°C), add the first portion of sugar previously mixed with the pectin. Add the second portion of sugar and bring to a boil.
Step04
EXPRESS ALMOND SPONGE
205g Blanched Californian almond flour
105g Sugar
20g Corn starch
2g Baking powder
145g Whole milk
155g Whole eggs
1g Fine salt
20g Orange zest
Combine the sifted almond flour, sugar, corn starch, and baking powder. Add the milk, eggs, salt, and orange zests, then mix.
Use immediately or store in the refrigerator at 40°F (4°C).
Use immediately or store in the refrigerator at 40°F (4°C).
Step05
LIGHT SICHUAN PEPPER-FLAVORED OPALYS MOUSSE
315g Whole milk
18g Sichuan pepper
9g Powdered gelatin 220 Bloom
45g Water for the gelatin
400g Opalys 33%
420g Whipping cream
Bring the milk to a boil, then infuse the Sichuan pepper for about 30 minutes.
Strain and adjust the weight of infused milk for the recipe.
Heat the milk and add the bloomed gelatin.
Slowly combine the warm mixture with the partially melted chocolate, using a spatula to make an emulsion. Blend vigorously as soon as possible to make a perfect emulsion.
Check the temperature of this base (79/82°F/26/28°C) and gradually fold in the whipped cream gently. Use immediately and freeze.
Strain and adjust the weight of infused milk for the recipe.
Heat the milk and add the bloomed gelatin.
Slowly combine the warm mixture with the partially melted chocolate, using a spatula to make an emulsion. Blend vigorously as soon as possible to make a perfect emulsion.
Check the temperature of this base (79/82°F/26/28°C) and gradually fold in the whipped cream gently. Use immediately and freeze.
Step06
ABSOLU CRISTAL NEUTRAL SPRAY GLAZE 5%
475g Absolu Cristal Neutral
25g Mineral water
Bring the Absolu Cristal neutral glaze to a boil with the water. glaze Use it immediately in a spray gun at approx. 175°F (80°C).
Assembly and finishing
PREPARATION
Make the Matcha Inspiration whipped ganache and tangerine-bergamot confit, then store in the refrigerator.
Make the almond express sponge and weigh 100g into 16cm diameter silicone molds. Bake at 320°F (160°C) for approx. 12 minutes. Freeze.
Make the base using Matcha Inspiration and crispy wheat flakes, weighing 75g directly into 14cm rings; press lightly and store in the refrigerator.
ASSEMBLY
Whisk the tangerine-bergamot confit to achieve a smooth texture. Weigh 130g of confit onto each sponge base, spread evenly over the surface, and freeze.
Line the 16cm diameter rings with acetate. Whip the Matcha Inspiration whipped ganache until firm, then using a piping bag fitted with a plain 12mm nozzle, pipe even dots against the ring all around (see photo).
Place the frozen sponge (candied side down). Freeze.
Make the light Sichuan pepper-flavored Opalys mousse. Let the mousse thicken slightly before pouring 180g directly onto each dessert.
Place the crispy base flush with the top, smooth if necessary, and freeze.
FINISHING
Prepare citrus segments with the grapefruits, lemons, and oranges. Arrange the segments harmoniously in the center of the dessert.
Using a spray gun, spray the entire dessert with Absolu neutral glaze.
Using the tempered Matcha Inspiration couverture, make dots on a strip of guitar sheet, then dust with Matcha tea powder.
Place a second strip of guitar sheet on top, press lightly, then shape over a curve. Leave to set.
Add a few decorations and your house logo to the desserts.