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Professional
dessert for new year
Made with Bahibe 46%
An original recipe froml’École Valrhona
6 stepsRecipe calculated for 6 desserts (16 cm diameter).
Recipe Step by Step
01
Bahibe Passion Fruit And Caramel Cremeux
300g whipping cream 35%
1 vanilla pod
35g glucose
150g passionfruit puree
240g BAHIBE LACTEE 46%
Infuse the vanilla pod in the cream. Strain and add the glucose. Make a dry caramel with sugar. Stop the cooking with the warm cream and glucose. Add the passionfruit purée. Gradually pour the preparation into the melted chocolate and stir to emulsify. Blend to perfect the texture and complete the emulsion. Allow to crystallize in the refrigerator.
02
Breton Shortbread
85g egg yolks
170g Caster sugar
235g all-purpose flour
8g baking powder
2g salt
170g dry butter 84%
Whip the egg yolks and caster sugar. Sift together the flour, baking powder, and salt. When finished whipping the egg yolks and sugar, add the softened butter, then the flour, baking powder, and salt mixture. Spread out on a tray and allow to rest before baking. Bake at 150-160°C (302-320°F), vent open, until a golden brown.
03
Dulcey Pressed Breton Shortcrust
545g Breton shortcrust
55g brown sugar
70g ECLAT D'OR
90g Dry butter 84% fat
240g DULCEY 35%
Spread out and bake the Breton shortbread. Coarsely crush the shortbread then add the sugar and crushed Éclat d’Or wafers. Melt the butter. Separately, melt the Dulcey chocolate to 45-50°C (113-122°F). Use a spatula to gently mix all of the ingredients together. Roll out immediately. Store in the freezer.
04
Vanilla Supreme
1 vanilla pod
130g whole milk
40g egg yolks
100g sugar
7g gelatin
35g water
530g whipping cream 35% fat
Infuse the vanilla pod in the milk. Combine the egg yolks and sugar. Strain and heat the milk, then pour into the egg-yolk and sugar mixture and add the rehydrated gelatin. Cook to 82-84°C (180-183°F). Strain and let cool to 35°C (95°F). Blend with the foamy whipped cream. Use immediately.
05
Bahibé Caramel Chocolate Mousse
105g sugar
240g whipping cream 35%
65g egg yolks
6g gelatin
370g BAHIBE LACTEE 46%
720g whipping cream 35%
Cook the sugar until a frothy caramel forms. Stop the cooking by adding a little bit of the heated cream. Pour some of the mixture into the egg yolks, stir, then add the rest. Cook until the mixture coats the back of a spoon, around 82-84°C (180-183°F), as with a custard. Add the rehydrated gelatin. Gradually pour the warm caramel custard into the melted couverture and emulsify. Stabilize the emulsion by adding a little bit of the foamy whipped cream. Ensure that the temperature is around 40°C (104°C), then blend in the rest of the whipped cream. Pour immediately. Freeze.
06
Ivoire Chocolate And Vanilla Caramel Glaze
12g gelatin
420g whipping cream 35%
1 vanilla pod
1g sea salt
230g sugar
280g ABSOLU CRISTAL NAPPAGE NEUTRE
460g IVOIRE 35%
Rehydrate the gelatin. Bring the cream to a boil, infuse the split and scraped vanilla pod. Add the gelatin and salt. Make a dry caramel with the sugar then stop the cooking with the vanilla-infused cream. Separately, melt the Absolu Cristal glaze to 60-70°C (140-158°F). Gradually pour the cream into the melted couverture, blending with a spatula (as with ganache), then add the neutral glaze. Stir until the desired texture is achieved and the glaze is glossy, taking care to not incorporate air bubbles. It’s best to let the glaze sit overnight before using. Use around 20-22°C (68-72°F).
Assembly and finishing
Make the crémeux and the Breton shortbread. When the pressed shortcrust is ready, place 150 g in 14 cm circles lined with plastic. Refrigerate. Tip: Do not crush the pressed shortcrust too much, otherwise it will be too compact. Use a pastry bag with a 12 mm tip to pipe balls of crémeux (130 g) onto the pressed shortcrust pastry. Freeze. Make the supreme and immediately pour 120 g onto the crémeux. Freeze. Line the circles (16 cm in diameter x 4.5 mm in height) with acetate. When the inserts are frozen, make the mousse. Pour out 220 g per circle, then immediately place the insert and crémeux at the bottom to create an inverted stack. Press on the biscuit to make the mousse go up to the biscuit. Smooth if needed, then freeze. Remove the desserts from the pans and glaze immediately with the caramel glaze. Chocolate decoration: Spread the tempered dark-chocolate couverture between two printed guitar sheets. Check the thickness. Before crystallization, cut 3 cm discs. Spread the tempered dark chocolate on an acetate strip. Before crystallization, use a mandolin to cut thin strips of the chocolate. Roll the strips out immediately around a 16 cm circle. Allow to crystallize. Decorate the desserts with the chocolate decorations and silver leaf bits.