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Plated desserts
ORELYS AND PEACH DESSERT WITH COCOA NIB BRETON SHORTBREAD
Made with BLOND ORELYS 35%
An Original Recipe by Cercle V Chef Franco Ascari.
8 stepsRecipe Step by Step
Step01
COCOA NIB BRETON SHORTBREAD
80g egg yolks
160g sugar
160g butter (84% fat)
7.5g baking powder
2g fine salt
225g groats
40g COCOA NIBS
674.5g Total
Grind the COCOA NIBS into a powder.
Whisk the egg yolks and sugar.
Mix using a paddle attachment in a stand mixer and add the creamed butter, followed by the
remaining dry ingredients.
Spread out to a depth of 2mm between 2 sheets of dipping paper and set aside.
Step02
ORELYS NAMELAKA
Bring the milk to a boil and add the rehydrated gelatin.
Slowly pour the warm mixture over the partially melted chocolate to make an emulsion using a spatula.
Immediately mix using an immersion blender to make a perfect emulsion.
Add the cold cream then mix again.
Leave to set in the refrigerator.
Step03
CARAMEL AND ORELYS CRÉMEUX
Use the sugar to make a dry caramel, then deglaze it with the cream and hot glucose.
Let the temperature fall to 75-80°C (165-180°F), then gradually pour the mixture onto the chocolate and use a spatula to create an
emulsion. Immediately mix using an immersion blender to make a perfect emulsion.
At 40°C (105°F), add the clarified butter and mix using an immersion blender again.
Leave to set in the refrigerator.
Step04
PEACH AND HIBISCUS INFUSION
300g white peach purée
12g dried hibiscus flowers
312g Total
Mix the peach purée and hibiscus flowers, then seal them in a vacuum-packed bag.
Leave to rest for 6 hours and filter.
Step05
PEACH COMPOTE
200g PEACH AND HIBISCUS INFUSION
50g sugar
5g pectin NH
200g diced yellow peaches
455g Total
Mix the pectin NH and sugar.
Sprinkle it onto the peach infusion and cook at 185°F (85°C).
Pour it out onto a tray and leave to set.
Use a whisk to break up the compote and add the diced yellow peach.
Step06
MOUSSE WITH ALMOND PASTE FROM PROVENCE
300g Whole milk
300g Whipping cream
12g Gelatin
60g Water for the gelatin
250g 50% or 70% ALMOND PASTE
500g Whipping cream
Heat the milk and cream to 40°C (105°F).
Add the melted, rehydrated gelatin.
Gradually add the liquid using the flat beater in a stand mixer to give your almond paste a more liquid
consistency.
Mix to homogenize, then add the whipped cream (which has the texture of a mousse).
Step07
MUSCOVADO SUGAR ICE CREAM
58g dry skimmed milk
291g muscovado sugar
81g dextrose maltodextrin
29g maltodextrin
6.5g organic procrema 5
1.3g fine salt
1197g whole milk
336g heavy cream 36%
1999.8g Total
Mix together the dry ingredients.
Heat the milk and cream mixture to 105°F (40°C) and sift on the dry mix.
Thoroughly combine the two using an immersion blender.
Pasteurize at 185°F (85°C) and leave to cool gradually to 40°F (4°C).
Let the mixture rest at 40°F (4°C) for 6 hours.
Mix again with a stand mixer before churning.
Once the mixture is churned, store your ice cream at 10°F (-12°C).
Step08
CRUNCHY ORELYS ICING
Melt the chocolate and COCOA BUTTER separately.
Use at 95°F (35°C).
Assembly and finishing
As needed Whole raw almonds
As needed RASPBERRY INSPIRATION
Preparation: Make the cocoa nib Breton shortbread and store it at -1°F (-18°C). Make the ORELYS namelaka and pour it into Pavoni PX4313 molds. Leave to set then freeze. Make the caramel crémeux, then pour it into Pavoni PX4313 molds. Leave to set then freeze. Make the Provencal almond paste mousse. Pour it into Pavoni AF003 molds and freeze. Make the muscovado ice cream and store at -1°F (-18°C). Make the peach and hibiscus compote and store it at 40°F (4°C). Cut the cocoa nib Breton shortbread into a 12cm-long stylized “s” shape. Bake at 300°F (150°C) on a tray lined with a micro-perforated mat for 12 minutes. Use a zester to grate the almonds. Turn out the almond paste mousse, then roll it in the almond flour. Turn out the caramel crémeux and coat it with crunchy ORELYS glaze. Turn out the ORELYS namelaka.
Plating: Place the Provencal almond mousse in the middle of the S-shaped shortbread, then put a namelaka sphere on each side and, finally, a couple of caramel crémeux spheres. Place on a plate. Use a 6.5cm cutter to arrange the peach compote on the side of the plate. Put a quenelle of muscovado ice cream on the peach compote. Finish off by sprinkling on some pre-set slivers of RASPBERRY INSPIRATION.