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Professional
Fruit Du Soleil
Made with Almond Inspiration
An original recipe by L'École Valrhona Pastry Chef David Briand
6 stepsMakes 24 desserts
Recipe Step by Step
01
Almond Shortcrust Pastry
890g flour
450g European butter
340g confectioner's sugar
110g almond flour
7g salt
190g whole eggs
Mix the powdered ingredients with the cold, cubed butter. As soon as the mixture is completely smooth, add the cold eggs. As soon as you obtain an even dough, stop mixing. Store in the refrigerator or spread out immediately. Bake at 150°C (300°F).
02
Milk-Based Crème Anglaise
490g whole milk
98g egg yolks
49g sugar
Bring the milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching). Thicken the mixture at a temperature of 84-85°C (185°F), strain through muslin and use immediately.
03
Almond Inspiration Cream Mix
640g milk-based crème anglaise
4g Powdered gelatin - 220
20g Water for the gelatin
340g INSPIRATION AMANDE
Bring the milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching). Thicken the mixture at a temperature of 84-85°C (185°F), strain through muslin. Add the rehydrated gelatin. Gradually pour onto the melted Inspiration. Immediately mix using an electric mixer to make a perfect emulsion. Leave to stiffen in the refrigerator.
04
Mint-Flavored Poached Apricot
600g fresh apricots
500g mineral water
200g sugar
15g fresh mint
Bring the water and sugar to the boil. Halve the apricots and remove their stones. Put the apricots into the boiling syrup and cook them for approx. 5 minutes. Turn off the heat and add the fresh mint (which you have washed in advance). Cover the mixture with a sheet of plastic wrap so that it touches the surface and leave to cool.
05
Apricot Sorbet
260g apricot purée
58g water
6.6g lemon juice
37g caster sugar
28g Powdered glucose DE 33
7.8g Inverted sugar
1.1g stabilizer
Carefully weigh all the ingredients. First pour the water into your cooking pot (a saucepan or pasteurizing machine). Once it is at 25°C (75°F), add the powdered milk if necessary. Once it is at 30°C (85°F), add the sugars (sugar, atomized glucose, dextrose and inverted sugar). At 45°C (115°F), finish incorporating the ingredients by adding the stabilizer and emulsifier mixture which has been added to approx. 10% of the sugar. Pasteurize at 85°C (185°F) for 2 minutes then quickly cool the mixture to 4°C (40°F). Mix the syrup and fruit pulp first by hand and then in an electric mixer. Leave the mixture to sit for at least 4 hours. Mix in an electric mixer and churn at between -6°C to -10°C (15-20°F). Store in the freezer at -18°C (0°F)
06
Apricot Confit
260g apricot purée
45g Glucose DE 38/40
45g sugar
4.5 pectin nh
20g lemon juice
Heat the pulp and glucose to 40°C (105°F). Mix the caster sugar with the pectin NH then add it to the heated pulp. Boil then add the lemon juice and store in the refrigerator.
Assembly and finishing
Make the apricot confit, the Almond Inspiration cream mix, the apricot sorbet and the mint-flavored poached apricots.
Make the almond shortcrust and use two circular cutters, 14cm and 7cm in diameter, to cut out half-rings. Bake these ona micro-perforated silicone mat. Set aside. Make some thin sheets of pre-hardened Almond Inspiration couverture betweentwo pieces of confectionery dipping paper. Make a sun-shaped stencil on a silicone mat. Use the stencil to help you applythe apricot confit to the center of the plate. Make some dabs of Almond Inspiration cream mix so that the half-ring of almond shortcrust sits just above the plate, then apply some droplets to the top of the half-ring as well. Slice some poached andfresh apricots and arrange them attractively on the droplets of cream mix. Add a few pieces of Almond Inspiration.
Add a few toasted almonds and mint leaves. Place a quenelle of apricot sorbet in the middle of the confit “sun”.
Finish off with your own Customized Logo Decoration.