You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Professional
Duchess Of Burgundy
Made with Amande 70% - 9015
An original recipe from the École Valrhona
3 stepsmakes 180 hollow shells 3cm in diameter
Recipe Step by Step
01
Citric Acid Solution
2.1g water
2.1g citric acid
Warm the water and add the citric acid. Mix and leave to dissolve.
02
Blackcurrant Jelly
220g blackcurrant pulp
55g apple juice
50g caster sugar
7g yellow pectin
55g glucose
280g caster sugar
4
2g Citric Acid Solution
Mix the pectin with a small quantity of sugar. Heat the fruit pulp and apple juice to 40°C (104°F) and then finish by stirring in the pectin and sugar mixture. Bring to a boil and then gradually add the remaining caster sugar. Boil again and then add the glucose. Cook to 75° brix or 106°C (223°F). When cooked, add the citric acid solution and pour immediately onto a silicone mat.
03
Chocolate Almond Praliné
50g EQUATORIALE LACTEE 35%
20g BEURRE DE CACAO
510g PRALINE AMANDE 70% FRUITE
Melt the milk chocolate couverture and cocoa butter to 45-50°C (113-122°F) and then blend with praliné. Reheat the mixture to 45°C (113°F). Temper until it starts to set at 25-26°C (77-78°F) before filling.
Assembly and finishing
Use a paintbrush to decorate some half-sphere molds with a dash of violet colored cocoa butter. Mold the half-spheres with the tempered couverture.
Flip over and leave the chocolate to run off for a few seconds before smoothing off.
Trim the half-spheres before they have completely set.
Leave to set.
Blend the fruit jelly in a food processor and then pipe around 3g into each half-sphere.
Temper the Chocolate Praliné and then pipe around 3g into each half-sphere.
Leave to set for 24 hours at 17°C (63°F) and at 60% humidity.Temper some violet cocoa butter to 30-32°C (86-90°F) and use a wide brush or comb to make stripes on an acetate sheet.
When set, brush the surface with silver powder.
Slightly melt the edges of the half-spheres with a heat gun, seal with some tempered milk chocolate couverture and then immediately add half a cocoa butter acetate sheet, pressing down firmly and taking care to remove any trapped air.
Leave to set at 17°C (63°F), remove the acetate sheets and unmold.