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Entremets & Cheesecakes
VISAYAS
Made with BLOND ORELYS 35%
Makes 6 desserts (diameter: 16cm, height: 4cm).An original recipe by Rémi Montagne, Pastry Chef at École Valrhona.
8 stepsRecipe Step by Step
Step01
ORELYS NAMELAKA
5g Gelatin
205g Whole milk
10g Glucose
375g ORELYS 35%
410g whipping cream
Heat the milk with the glucose, then add the rehydrated gelatin. Gradually pour the hot milk onto the melted ORELYS 35% chocolate to form an emulsion. Immediately mix using an electric mixer to make a perfect emulsion.
Add the liquid whipping cream then mix again.
Leave to stiffen in the refrigerator overnight.
Step02
HALF-CANDIED ORANGE AND PASSION FRUIT COMPOTE
170g Orange
10g Brown sugar
10g European butter
45g sugar
20g Invert sugar
2g potato starch
130g passion fruit purée
Wash and dry the oranges. Boil for 30 minutes in a large pot of water until they lose their bitterness. Drain.
Roughly chop the oranges and sauté them in butter with the brown sugar. Leave them to caramelize on a low heat, add the sugars and cover with one-third of the passion fruit purée. Leave to reduce until almost all the liquid has evaporated.
Cover with another third of the passion fruit purée and leave to reduce. Mix the oranges in an electric mixer until you have a fine pulp.
Then add the potato starch mixed with the remaining passion fruit purée. Boil for a few minutes, stirring vigorously.
Step03
ALMOND NOUGATINE
65g sugar
1g Pectin NH
40g European butter
5g Water
20g Glucose
60g almonds (chopped)
Mix the sugar and pectin together, then add in the butter, water and glucose.
Cook on a low heat - Do not stir too much until the mixture starts to thicken.
Leave to boil for a few seconds.
Heat the almonds in the oven then add them.
Mix, then spread out between two silicon mats.
Bake at 355°F (180°C) until it turns golden.
Step04
NOUGATINE STREUSEL
145g European butter
70g Brown sugar
145g French white pastry flour
70g almond flour
5g Orange zest
170g Almond nougatine
Cut the cold butter into small cubes. Mix using the flat beater in an electric mixer along with the brown sugar, flour and almond flour until a dough forms.
Add the crushed nougatine and zest, and mix briefly.
Step05
ORANGE CAKE MIX
210g clarified butter
160g sugar
3g Orange zest
90g Candied orange paste
40g eggs
65g Egg yolks
190g Strong white bread flour
2g Baking powder
50g almond flour
130g Egg whites
55g sugar
25g potato starch
Mix the creamed butter, sugar, candied orange paste, zest, almond flour, eggs, egg yolks and the flour (sifted with the baking powder in advance). Note: You must use the butter cold to obtain an ideal texture.
At the same time, beat the egg whites with the sugar.
Then mix together the two mixtures while gradually adding the potato starch.
Step06
ORELYS LIGHT CHOCOLATE MOUSSE
310g Whole milk
12g Gelatin
620g whipping cream
610g ORELYS 35%
Heat the milk and add the rehydrated gelatin. Gradually pour the hot milk over the melted ORELYS 35% chocolate, forming a smooth emulsion.
Immediately mix using an electric mixer to make a perfect emulsion. Once the mixture is at 85-95°F (30-35°C), pour over the whipping cream which has been whipped until it has the texture of a mousse.
Step07
ORELYS SPRAY MIX
300g ORELYS 35%
200g COCOA BUTTER
Melt the ingredients together.
Step08
DON PAPA ABSOLU CRISTAL SPRAY MIX
1000g ABSOLU CRISTAL NEUTRAL GLAZE
50g Water
50g Don Papa rum
AN Gold sparkling powder
Bring the glaze to a boil with the water, rum and sparkling powder. Apply using a spray gun at about 175°F (80°C).
Assembly and finishing
ASSEMBLY: Prepare the Namelaka, Compote and Streusel. Sprinkle about 80g of Streusel in each 14cm diameter ring. Bake at 300°F (150°C) for around 15 minutes. Make the Cake Mix and place about 140g straight 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 nozzle to pipe about 140g of Namelaka onto the Compote to make the insert. Freeze. Then place rounds of cream mix (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 (which you have already lined with clear acetate to help you turn out your mousse upside-down). 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 glaze. 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 paper. Press down.