OPPOSITES ATTRACT

Made with: Opalys 33%

Steps: 5

Recipe from L'École Valrhona, makes 30 small cakes

Recipe steps

LIGHT LIME FINANCIER

  • 140glight beurre noisette
  • 75gegg whites
  • 1gsalt
  • 8glime zest
  • 22ginvert sugar
  • 124gconfectioner's sugar
  • 48gcake flour
  • 81galmond flour
  • 75gegg whites
  • 27gsugar
  1. Make a beurre noisette and leave it to cool in a mixing bowl. In a freestanding mixer with a paddle attachment, mix the first quantity of egg whites with the salt, lime zest, invert sugar and confectioner's sugar. Add the sifted flour and almond flour. Add a small amount of the mixture to the beurre noisette, and then combine the two preparations. Whip the second quantity of egg whites, gradually adding the sugar until stiff. Gently fold the egg whites into the mixture.

BERRY COMPOTE

  • 361gmixed berries
  • 144graspberry purée
  • 144gstrawberry purée
  • 144gblueberry purée
  • 14glemon juice
  • 72gsugar
  • 7gpectin NH
  • 5,8gpowdered gelatin
  • 29gwater
  1. Thaw the fruit purées over a low heat and mix with the berries. Rehydrate the gelatin in cold water. At 113°F (45°C), add the sugar mixed with the pectin. Whisk thoroughly. Boil for five minutes, add the gelatin and stir until dissolved. Cool.

WHIPPED TAÏNORI GANACHE

  • 338gwhipping cream
  • 38gglucose
  • 38ginvert sugar
  • 296gTaïnori 64%
  • 676gwhipping cream
  1. Bring the smaller quantity of cream to a boil with the glucose and invert sugar. Slowly pour the hot liquid onto the partially melted couverture and stir. Blend to perfect the emulsion. Add the remaining cold cream and leave to set in the refrigerator for a minimum of three hours or overnight if possible.

WHIPPED OPALYS VANILLA GANACHE

  • 411gwhipping cream
  • 41ginvert sugar
  • 41gglucose
  • 279gOpalys 33%
  • 616gwhipping cream
  • 4pcesvanilla beans
  1. Bring the cream, invert sugar and glucose to a boil and infuse with the split and scraped vanilla beans. Slowly pour the hot liquid onto the melted couverture and stir. Blend to perfect the emulsion. Add the remaining cold cream and blend again. Set aside in the refrigerator overnight to set. Whip.

DARK CHOCOLATE GLAZE

  1. Melt the couverture and the grapeseed oil. Add the chopped, roasted almonds.

Assembly and finishing

ASSEMBLY:

For the lower part of the cake:

Pipe 18g of Financier batter into 5.5cm Flexipan half-sphere molds. Bake at 338°F (170°C) for 20 minutes. Chill rapidly in a blast freezer, then fill the molds with Berry Compote (15g per mold). Blast freeze. In a freestanding mixer, whip the Whipped TAÏNORI 64% Ganache and the Whipped OPALYS 33% Ganache until smooth. Pipe 25g of Ganache into 6cm Flexipan half-sphere molds and insert the half-spheres of cake into the Ganaches. Smooth over and blast freeze. For the upper part of the cake, pipe 14g of Berry Compote into 4cm Flexipan half-sphere molds and blast freeze. Pipe 25g of Ganache into 5.5cm Flexipan half-sphere molds and insert the half-spheres of Berry Compote into the Ganache.

FINISHING:

Spray the upper part with red cocoa butter for one version and white for the other. Use a toothpick to pick up the lower half-sphere and dip it in the Crunchy Dark Chocolate Glaze melted to 113°F (45°C). Place on a card stock. Place the sprayed half-sphere (red or white) on the coated lower half. 

Decoration: For the red version, brush a 6cm chocolate shell with COCOA POWDER to give it a matte appearance. Use a lightly heated heart-shaped cutter to cut out two hearts in the shell and place it on top of the red dome. On the white cake, use a lightly heated heart-shaped cutter to cut out two hearts, then place it on top of the red dome.

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