VISAYAS ORELYS® DESSERT

Plated desserts

Made with: Blond® Orelys® 35%

Steps: 8

An original recipe by l’École Valrhona.

Makes 6 Entremets

Recipe steps

ORELYS® NAMELAKA

  1. Heat the milk with the glucose, then add the re-hydrated gelatin.
  2. Gradually pour the hot milk onto the melted ORELYS® 35% chocolate to form an emulsion.
  3. Immediately mix using an electric mixer to make a perfect emulsion.
  4. Add the whipping cream then mix again.
  5. Leave to stiffen in the refrigerator overnight

HALF-CANDIED ORANGE AND PASSION FRUIT COMPOTE

  • 170gOrange
  • 10gBrown Sugar
  • 10gEuropean Butter
  • 45gSugar
  • 20gInvert Sugar
  • 2gPotato Starch Flour
  • 130gPassion Fruit Purée
  1. Boil the oranges for 30 minutes in a large pan of water until they lose their bitterness. Drain.
  2. Roughly chop and fry them in butter with the brown sugar.
  3. Caramelize on low heat, add the sugars, and cover with one-third of the passion fruit purée.
  4. Leave to reduce until almost all the liquid has evaporated.
  5. Cover with another third of the passion fruit purée and leave to reduce.
  6. Mix the oranges in an electric mixer until you have a fine purée.
  7. Then add the potato starch flour mixed with the remaining passion fruit purée.
  8. Boil for a few minutes, stirring vigorously.

ALMOND NOUGATINE

  • 65gSugar
  • 1gPectin NH
  • 40gEuropean Butter
  • 5gWater
  • 20gGlucose
  • 60gAlmonds (chopped)
  1. Mix the sugar and pectin together, then add in the butter, water and glucose.
  2. Cook on a low heat – Do not stir too much until the mixture starts to thicken.
  3. Leave to boil for a few seconds.
  4. Heat the almonds in the oven then add them.
  5. Mix, then spread out between two silicon mats.
  6. Bake at 355°F (180°C) until it has taken on an attractive golden color.

NOUGATINE STREUSEL

  • 145gEuropean Butter
  • 70gBrown Sugar
  • 145gWhite Pastry Flour
  • 70gAlmond Flour
  • 5gOrange Zest
  • 170gAlmond Nougatine
  1. Cut the cold butter into cubes.
  2. Mix with the brown sugar, flour, and almond flour until a dough forms.
  3. Mix with crushed nougatine and zest.

ORANGE CAKE MIX

  • 210gClarified Butter (cold)
  • 160gSugar
  • 3gOrange Zest
  • 90gCandied Orange Paste
  • 40gEggs
  • 65gEgg Yolks
  • 190gBread Flour
  • 2gBaking Powder
  • 50gAlmond Flour
  • 130gEgg Whites
  • 55gSugar
  • 25gPotato Starch
  1. Mix the creamed butter, sugar, candied orange paste, zest, almond flour, eggs, egg yolks and the flour (sifted with the baking powder in advance).
  2. At the same time, beat the egg whites with the sugar.
  3. Then mix together the two mixtures while gradually adding the potato starch.

ORELYS® LIGHT CHOCOLATE MOUSSE

  1. Heat the milk and add the rehydrated gelatin.
  2. Gradually pour over the melted chocolate, use an electric mixer to make an emulsion.
  3. Once the mixture is at 85-95°F (30-35°C), pour over the whipped cream.

DON PAPA ABSOLU CRISTAL SPRAY GUN MIX

  1. Bring the glaze to a boil with the water, rum and sparkling powder.
  2. Apply using a spray gun at about 175°F (80°C).

Assembly and finishing

ASSEMBLY

Sprinkle about 80g of streusel in each 14cm diameter ring. Bake at 300°F (150°C) for about 15 minutes.

Make the cake mix and place about 140g onto the streusel in each ring. Bake at 355°F (180°C) for about 12 minutes.

Spread about 30g of compote onto the cold biscuit.

Use a piping bag with a 10mm diameter nozzle to pipe about 140g of namelaka onto the compote to make the insert. Freeze.

Then place rounds of cream mix (of about 8g) onto acetate paper and transfers. Cover with another sheet of acetate paper and press down gently to obtain slanted rounds. Freeze.

Make the light mousse, then immediately pour about 250g into each ring lined with acetate. Immediately put the insert in place. Freeze.


FINISHING

Turn out your dessert then use a spray gun to spray on a velvety glaze. Position three disks of cream mix then glaze the entire dessert using Don Papa Absolu Cristal Spray Gun Mix.

For the chocolate decorations: Make drops of tempered ORELYS® 35% chocolate on a sheet of acetate paper.

Sprinkle with COCOA POWDER and immediately cover with another sheet of acetate paper. Press down.

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