Pâtisserie

Bahibe 46%, blueberries and almond and hazelnut praline 66%

5j recipe

DOSES FOR: 15 porzioni

Recipe by Pastry Chef Alessandro Rossetti

Bahibe 46%, blueberries and almond and hazelnut praline 66%
5j recipe
ingredients
  • 150 g Valrhona almond and hazelnut praline 66%
  • 50 g Valrhona cocoa butter
  • 200 g Valrhona Eclat d’or
preparation

Microwave the cocoa butter together with the praline to 50° C. Add the Eclat d’or to the melted mixture. Spread finely in a form and blast chill to -18° C.

details

Can be stored for 4–5 days at +4° C covered with plastic film or 20 days at -18° C covered with plastic film.

ingredients
  • 193 g Whole milk
  • 193 g Excellence 35% cream
  • 77 g Egg yolks
  • 39 g Caster sugar
  • 450 g Bahibe 46% Dominican Republic milk chocolate
  • 2 g Sosa gelatine powder
  • 150 g Excellence 35% cream
preparation

Without whipping, mix the egg yolks with the caster sugar.
In a saucepan, bring the milk and cream to the boil.
Pour the boiling liquid over the yolk-sugar mixture a dash at a time. Return the mixture to the saucepan and cook at 85° C, stirring constantly with a silicone spatula. Next, add in the gelatine. Strain the custard and pour over the previously-melted couverture in several batches, mixing with an immersion blender between each addition. Finish off by adding the semi-whipped cream. Pour the supreme on top of the praline cream. Blast chill at -18° C.

details

Can be stored for 2–3 days at +4° C and 15 days at -18° C covered with plastic film.

ingredients
  • 273 g Valrhona almond and hazelnut praline 66%
  • 3 g Sosa bovine gelatine powder
  • 50 g Whole milk
  • 173 g Excellence 35% cream
preparation

Heat the milk and add the rehydrated gelatine. Pour over the praline and emulsify with an immersion blender.
Stabilise the emulsion by gradually adding the cold cream. Mix as soon as possible to complete the emulsion.
Pour over the crispy base and blast chill to -18° C.

details

Può essere conservato 3-4 giorni a +4°C e 15 giorni a -18°C sottovuoto.

ingredients
  • 250 g Blueberry purée
  • 200 g Absolu Cristal neutral frosting
preparation

Combine the ingredients in a jug and mix with an immersion blender until the Absolu Cristal is dispersed in the purée. Pour into a container and store ready for serving at +4° C.

details

Can be stored for 4–5 days at +4° C.

ingredients
  • 10 g Almond flour
  • 12 g Grissini W inf. 170 flour
  • 20 g Valrhona cocoa powder
  • 100 g Caster sugar
  • 150 g Pasteurised egg whites
  • 100 g Egg yolks
preparation

Combine all ingredients in a jug and mix with an immersion blender. Strain then load the mixture into a siphon with 3 cartridges. Fill a 150–250 ml disposable beaker up to ¾ full.
Microwave at maximum power (900 watts) for 45–60 seconds. Turn upside down and allow to cool, then remove from the mould to maintain maximum volume.

details

Can be stored for 4–5 days at +4° C covered with plastic film or 30 days at -18° C covered with plastic film.

Assembly and finishing

Cut out 3×10 cm strips of the mix of Crunchy eclat d’or and praline almonds and hazelnuts 66% – Praline, almond and hazelnut 66% cream – Bahibe 46% lactée Supreme.
Place pieces of cocoa biscuit on top of the lingotto and decorate with Chocolatree gold glitter spray.
Put the lingotto on the plate for serving and garnish the dessert with silver crunchy pearls, Sosa freeze-dried raspberry powder and blueberry coulis. Serve at +6° C.