Pecan and Orange Cream, Tulakalum whipped ganache, spiced reconstituted Sablé
DOSES FOR: 12 porzioni (porzione da 110g ca)
Recipe by pastry chef Alessandro Rossetti
ingrediants
358 g Valrhona 50%-pecan praline
716 g Elle&Vire Excellence cream 35% MG
6 g 200 BLOOM gold gelatin
Sabaton candied orange
99 g UHT milk
preparation
Heat the milk and add the gelatine rehydrated prior in cold water.
Gradually pour over the praline, taking care to emulsify everything properly.
Mix to refine the structure.
If necessary, stabilise the emulsion by adding a little of the semi-whipped cream.
Once the mixture is smooth, add the rest of the semi-whipped cream.
ingrediants
181 g Valrhona Tulakalum 75% dark chocolate
225 g Elle&Vire Excellence cream 35% MG
25 g Sosa Ingredients glucose syrup 38/40DE
25 g Sosa Ingredients invert sugar
450 g Elle&Vire Excellence 35% MG
preparation
First add the quantity of cream, invert sugar and glucose then bring to the boil.
Slowly pour some of the mixture over the chocolate melted at 50° C, stirring in the centre to create an elastic, shiny core.
Continue by gradually adding the liquid.
Mix to create the perfect emulsion. Add in the 450-gram ganache base, the remaining 450 grams of cold cream and mix again.
Crystallise in the refrigerator at 4° C for 6 hours or overnight before whipping the mixture.
ingrediants
200 g Valrhona Tulakalum 75% dark chocolate
100 g Elle&Vire natural butter
100 g Almond flour
100 g Flour 170 W
5 g Spices for Thiercelin Pan di Spezie
100 g Sosa Ingredients brown sugar
preparation
Mix the dry ingredients in the stand mixer.
Start up the planetary mixer with the paddle attachment then gradually add in the cold butter from the refrigerator.
Once the butter is completely mixed in, stop the mixer and sprinkle the mixture onto a silicone mat.
Allow the crumbled mass to rest in the blast chiller for 30 minutes then bake at 150° C in a ventilated oven for about 13 minutes.
Once baked, place the still-hot mass in the planetary mixer. Add in the chocolate melted in the microwave at 45° C then mix briefly with the paddle attachment.
Pour into the mould without over pressing.
ingrediants
200 g Ravifruit pear puree
80 g Valrhona Absolu Cristal neutral glaze
10 g Ravifruit lemon puree
preparation
Mix all the ingredients together in a jug.
Store at 4° C.
ingrediants
350 g Valrhona cocoa butter
150 g Valrhona Tulakalum 75% dark chocolate
preparation
Melt the cocoa butter and the couverture separately.
Mix then spray at 50° C.
Assembly and finishing
Pour the mousse into a silicone mould and position the crispy base on top. Blast chill at -25° C.
Once the mousse has been beaten, remove from the mould and spray with the mixture.
Allow to thaw at 4° C.
Place the dessert on the plate and decorate with dollops of Tulakalum whipped ganache.
Pour the pear sauce into the centre of the dessert.
Decorate with caramelised Sosa Cantonese pecan nuts and cubes of candied orange.