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Plated desserts
PRISTINE TRAIL
Made with Opalys 33%
RECIPE BY L’ÉCOLE VALRHONA PASTRY CHEF YOHAN DUTRON Makes 24 desserts
7 stepsRecipe Step by Step
Step01
Swiss Meringue with Citric Acid
112g egg whites
225g sugar
5g citric acid
Put the egg whites and sugar in the bowl of a stand mixer.
Put the bowl in a bain-marie and whisk the mixture until it thickens (to 130-140°F (55-60°C). Take the mixture off the heat, then whip.
Add the citric acid. Bake at 195°F (90°C) for 2-3 hours.
Step02
Vermicelli
340g chestnut paste
112g chestnut purée
50g heavy cream 36%
Mix all the ingredients together using a food processor. Do this until you have a homogeneous pale and creamy texture.
Step03
Mont-Blanc Apple Gel
75g ABSOLU CRISTAL NEUTRAL GLAZE
35g Granny Smith apple juice
5g lemon juice
Mix all the ingredients together using a food processor. Do this until you have a homogeneous pale and creamy texture.
Store in the refrigerator.
Step04
Diced Apples
230g Mont-Blanc Apple Gel
230g diced apples
44g Manzana liqueur
Cube the apples.
Mix all the ingredients together.
Store in the refrigerator.
Step05
OPALYS and Vanilla Whipped Ganache
525g heavy cream 36%
3 ea NOROHY VANILLA BEANS
350g heavy cream 36%
35g invert sugar
35g glucose syrup
240g OPALYS 33%
Infuse the split and scraped vanilla beans overnight in the larger portion of chilled cream.
Heat the smaller portion of heavy cream with the glucose and the invert sugar.
Slowly combine the hot mixture with the melted chocolate. Immediately mix using an immersion blender to make a perfect emulsion. Add the cold infused vanilla cream and mix again.
Store in the refrigerator. Leave to set, preferably overnight, then beat until aerated.
Step06
Apple Jelly
215g Granny Smith apple purée
2g agar agar
22g sugar
2g gelatin powder (220 bloom)
10g water for the gelatin
Heat the apple puree, sugar and agar agar.
Add the bloomed gelatin and bring the mixture to a boil. Pour the jelly into a 2mm-tall frame on a Silpat.
Store in the refrigerator.
Step07
Green Apple Sorbet
285g water
305g sugar
80g glucose powder
1010g Granny Smith apple purée
20g lemon juice
3g sorbet stabilizer
Heat the water to 105°F (40°C). Add the sugars and stabilizer. Bring to a boil.
Cool the mixture quickly, then chill for at least 4 hours.
Add the Granny Smith apple purée and lemon juice to the syrup.
Mix using an immersion blender and churn.
Assembly and finishing
AZÉLIA 35% (as needed)Chestnuts (as needed)
ASSEMBLY Spread the meringue over strips of parchment paper using a 3× 18cm stencil and curve into a wavy shape using a curved mold. Bake for approx. 2-3 hours. Once it has dried out, gently remove the paper. Store in a dry place. Spread the tempered Azélia out between two guitar sheets. Before it sets, cut it into 3×18cm rectangles and give these a curved shape (see photo). Leave the chocolate rectangles to set at approx. 60°F (16°C) for at least 1 hour. Remove the guitar sheets.
FINISHING Use a vermicelli nozzle to pipe the vermicelli mixture the length of 2 meringue rectangles and 1 chocolate rectangle. Place 1 meringue rectangle on the plate. Cut the jelly into 15×3.5cm rectangles (see photo). Use a piping bag with a 13mm plain round nozzle to pipe 20g of whipped ganache into differently sized droplets. Place 10g of cubed apple between each droplet. Put the Azélia chocolate rectangle in place and repeat. Finish off with a rectangle of meringue. Arrange a few pieces of chestnut. Add 2 small quenelles of apple sorbet, followed by the apple cut into sticks. Serve immediately.