Valrhona Valentines Recipe

MARGOT

Plated desserts

Made with: Azélia 35%

Steps: 5

An original recipe by L’École Valrhona Pastry Chef, Nicolas Riveau

Makes 20 desserts

Recipe steps

AZÉLIA JELLY

  1. Mix the sugar and pectin X58 together. Warm the milk and whisk in the sugar-pectin mixture. Bring to a boil while stirring. Gradually pour the hot milk over the melted chocolate, mixing with a spatula before processing with an immersion blender to perfect the emulsion. Leave the mixture to cool briefly and pour it out at 30°C (85°F). To use at a later date, reheat the jelly to at least 60°C (140°F) and pour out at 30°C (85°F). Important: This jelly cannot be frozen.

ALMOND SHORTCRUST PASTRY

  • 490gall-purpose flour
  • 250gEuropean butter
  • 190gconfectioner’s sugar
  • 65galmond flour
  • 5gsalt
  • 110geggs
  1. Mix the dry ingredients with the cold, cubed butter. 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 150°C (300°F).

STRAWBERRY JELLY

  • 700gstrawberry purée
  • 200gglucose
  • 200gsugar
  • 15gpectin NH
  • 15gpowdered gelatin
  • 75gwater for the gelatin
  1. Heat the strawberry purée and glucose together at 40°C (105°F). Then add the sugar and pectin mixture, bring it to a boil and finish off by adding the rehydrated gelatin. Boil again for one or two minutes. Store in the refrigerator.

STRAWBERRY COULIS

  1. Mix the strawberry purée, ABSOLU CRISTAL and lemon juice using an immersion blender. Store in the refrigerator.

AZÉLIA PRESSED SHORTCRUST PASTRY

  • 130gAzélia 35%
  • 130gAlmond Shortcrust Pastry
  • 90gchopped hazelnuts
  • ANfleur de sel
  1. Once the shortcrust has been baked and cooled, ground it down into a powder (but be careful it does not get too fine). Break up the hazelnuts into even little pieces. Temper the melted chocolate and add the powdered shortcrust, the ground hazelnuts and the fleur de sel. Pour the mixture into a frame or set it aside.

Assembly and finishing

Make the AZÉLIA JELLY and pour it into a 20 x 20cm frame. Place some thin slivers of strawberry into 4mm-tall ganache frames and pour on the Strawberry Jelly. Freeze. Make the Strawberry Coulis and place in the refrigerator. Roll the Shortcrust Pastry out to a thickness of 2mm. Cut out 12 x 3.5cm rectangles, then cut heart shapes out of half of them. Once they are out of the oven, curve the rectangles around a 12cm ring. Put the Pressed Shortcrust in a 20 x 20cm frame and place it in the refrigerator. Cut out a 9cm disk of Strawberry jelly, cut it in half, then put the two halves in the center of the plate so that they do not quite touch (See photo). Put in place a 2 x 10cm piece of Pressed Shortcrust (which you have already cut to shape). Put an unpierced rectangle of pastry on top. Place the pre-cut AZÉLIA jelly (2 x 10cm) on top of the Shortcrust Pastry. Cover the Jelly with a pierced piece of Shortcrust Pastry and pour Strawberry Coulis into some of the holes. Add a few wild strawberries and elderflowers onto the plate.

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