Professional

Gourmet Paint Palette

An original recipe by l’Ecole Valrhona

8 steps

Recipe Step by Step

New - Pecan Praline Jelly

600g Whole UHT milk
40g Caster sugar
6g Pectin X58
300g PRALINE PECAN 50% FRUITE
22g BEURRE DE CACAO

Mix the sugar and pectin X58 together. Warm the milk and whisk in the sugar-pectin mixture. Bring to the boil while stirring. Gradually pour the hot milk over the chopped melted cocoa butter and praline, mixing all the while with a spatula to obtain a smooth, shiny, elastic texture - This is a sign that you are starting to make an emulsion. Immediately mix using an electric mixer to make a perfect emulsion. Continue to gradually add the milk, taking care to maintain the emulsion until mixing is complete. Leave to cool to 85°F (30°C) and pour out. If necessary, you can reheat the jelly to 140°F (60°C) and pour out at 85°F (30°C). IMPORTANT: This jelly cannot be frozen.

Important: This Jelly Cannot Be Frozen.

400g PRALINE PECAN 50% FRUITE
40g Glucose DE 60
120g Dextrose
120g Water
3g Orange zest

Heat the water, glucose, dextrose and orange zest together, and bring to the boil. Pour the cooled syrup over the praline to make an emulsion. Store in the refrigerator.

Half-Candied Orange & Passionfruit Compote

400g Orange
30g Brown sugar
30g Dry butter 84%
100g Caster sugar
50g Inverted sugar
5g Cornstarch
300g Passionfruit pulp

Wash and brush the oranges. Boil for 30 minutes in a large pan of water until they lose their bitterness. Drain. Roughly chop the oranges and fry 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 passionfruit pulp. Leave to reduce until almost all the liquid has evaporated. Cover with another third of the passionfruit pulp and leave to reduce. Crush the oranges until you have a fine pulp. Then add the cornstarch mixed with the remaining passionfruit pulp. Boil for a few minutes, stirring vigorously all the while to stop the texture from becoming grainy. Mix in an electric mixer before use, and store in the refrigerator.

Cocoa Nib Nougatine

150g Caster sugar
2.5g Pectin NH
130g Dry butter 84%
10g Water
50g Glucose
180g GRUE DE CACAO

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. Add the cocoa nibs. Bake at 375-390°F (190-200°C) Leave to cool.

Pecan Streusel (Gourmet)

30g Butter
30g Powdered blanched almonds
30g Brown sugar
20g Pecan nuts
10g French white pastry flour

Chop up the pecans, then mix all the ingredients together using the mixer blade on your electric mixer. As soon is the pastry is homogeneous, roll out to a thickness of 0.5cm and freeze. Cut out 0.5cm cubes and bake at 300°F (150°C) for 15 minutes. Set aside.

Chocolate Biscuit - Calculated For A 1600 X 400Mm Frame

120g Egg yolks
300g Eggs
230g Caster sugar
190g Egg whites
85g Dark brown sugar
75g French white pastry flour
70g CACAO POUDRE
50g BEURRE LIQUIDE CLARIFIE

Beat together the egg yolks, eggs and sugar with a whisk. At the same time, beat the egg whites with the dark brown sugar. Gradually mix these two mixtures together, then add the sifted cocoa powder and flour. Incorporate a small portion of the mixture into the warmed liquid butter until homogeneous, then finish mixing the two together. Pour out into a frame and bake in a fan-assisted oven at 355°F (180°C).

Bahibé 46% Cream Mix - Crème Anglaise

420g UHT cream 35%
420g Whole UHT milk
170g Egg yolks
83g Caster sugar

Bring the cream and milk to the 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.

Bahibé 46% Cream Mix

1000g Crème anglaise
480g BAHIBE LACTEE 46%

Once the crème anglaise has been heated and strained through a chinois, create an emulsion by pouring it slowly onto the melted couverture chocolate. Immediately mix using an electric mixer to make a perfect emulsion. Leave to stiffen in the refrigerator.