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Plated desserts
ZINZLI PLATED DESSERT
Made with BLOND ORELYS 35%
An original recipe by Christophe Domange, L'École Valrhona Pastry ChefMakes 48 Desserts
7 stepsRecipe Step by Step
01
ORELYS WHIPPED GANACHE
300g Whipping Cream
30g Invert Sugar
30g Glucose
450g ORELYS 35%
800g Whipping Cream
Heat the smaller portion (300g) of whipping cream with the glucose and the invert sugar.
Slowly pour the hot mixture over the melted chocolate.
Immediately mix using an electric mixer to make a perfect emulsion.
Add the larger portion of (800g) whipping cream.
Mix in the electric mixer again.
Store in the refrigerator and leave to stiffen, preferably overnight. Whip until firm.
02
CRÈME ANGLAISE
290g Whipping Cream
290g Milk
115g Egg yolks
60g Sugar
Bring the cream and milk to a boil and pour into the premixed egg yolk-sugar combination (without blanching).
Thicken the mixture at a temperature of 185°F (85°C), strain through muslin and use immediately.
03
ORELYS CRÈMEUX
700g Crème Anglaise
5g Powdered Gelatin
405g ORELYS 35%
Add rehydrated gelatin to the warm, strained Crème Anglaise. Slowly pour the warm mixture over the melted ORELYS 35% chocolate to make an emulsion using a spatula.
Immediately mix using an electric mixer to make a perfect emulsion.
Leave to stiffen in the refrigerator.
04
BANANA AND PASSION FRUIT COMPOTE
65g Passion Fruit Purée
40g Brown Sugar
40g Clarified Butter
30g Lemon Juice
630g Banana
5g Powdered Gelatin
Peel and slice the bananas diagonally.
Mix the passion fruit purée, brown sugar, clarified butter and lemon juice until you have a marinade.
Incorporate the bananas and leave them to marinate for 30 to 40 minutes.
Pour this whole mix onto a dish and cook at 390°F (200°C) for about 12-15 minutes.
Mix in an electric mixer, then add the rehydrated gelatin.
Store in the refrigerator.
05
MUSCOVADO STREUSEL
140g European Butter
140g White pastry Flour
140g Almond Flour
140g Muscovado Sugar
4g Lime Zest
50g Almonds (chopped)
Cut the cold butter into small cubes. Mix using the flat beater in an electric mixer along with the muscovado sugar, flour, almond flour and lime zest.
Add in the chopped almonds and mix briefly, but do not let the dough break up too much.
Store in the refrigerator or freezer until you are ready.
Bake at 300°F (150°C) with the oven door slightly ajar to ensure a golden color.
06
ORELYS PRESSED ALMOND SHORTBREAD COOKIE
615g Muscovado Streusel
140g ORELYS 35%
45g 60% ALMOND PRALINE
Once the streusel has been cooked and cooled, weigh it and break it up slightly. Mix it with the melted ORELYS 35% chocolate and 60% ALMOND PRALINÉ.
Shape it into individual pieces.
Store in the refrigerator.
07
RUM AND PASSION FRUIT GEL
35g Passion Fruit Juice
25g Muscovado Sugar
2g Lime Zest
365g ABSOLU CRISTAL NEUTRAL GLAZE
70g Don papa Rum
Heat the passion fruit juice with the muscovado sugar and zest.
In an electric mixer, mix the ABSOLU CRISTAL with the passion fruit juice and rum.
Store in the refrigerator until you are ready to assemble.
Assembly and finishing
PRESENTATION: Make the Whipped Ganache, Cream Mix, Compote, Shortbread and Gel. Set aside.ASSEMBLY: Place about 15g of Banana and Passion Fruit Compote in the center of a plate and spread it using a spoon. Use a piping bag with a plain round 14mm nozzle to pipe on three rounds of Whipped Ganache (about 30g). Leave a teaspoon to warm up in hot water, then use it to make a hollow in the ganache rounds. Fill each hollow with Gel. Place the Cream Mix in a piping bag with a 10mm plain round nozzle, then pipe on droplets (about 20g). Plate a few Pressed Shortbread pieces (about 15g). Complete with a few little droplets of Gel and a chocolate logo.