Cercle V

Snowflake Profiteroles

Made with Oriado 60%

An original recipe by Yohan DUTRON

7 steps

MAKES 24 DESSERTS

Recipe Step by Step

CRÈME ANGLAISE

194 g HT cream 35%
194 g Whole UHT milk
78 g Egg yolks
39 g Caster sugar
Total weight : 505g

Bring the cream and milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching).

BAKING : Heat to 185°F (84°C). Strain and use immediately or quickly cool and use later.

ORIADO 60% CRÉMEUX

505g Crème Anglaise
215g ORIADO 60%

Strain the warm crème anglaise, then use a spatula to create an emulsion while pouring it slowly into the melted chocolate. Immediately mix using an immersion blender to make a perfect emulsion. Leave to set in the refrigerator.

PÂTE À CHOUX P125 CŒUR GUANAJA

75g Water
75g Milk
3g Salt
3g Sugar
60g European-style butter
24g P125 COEUR DE GUANAJA
90g Bread flour
150g Eggs

In a saucepan, bring the water, milk, salt, sugar and butter to a boil, and add in the melted CŒUR DE GUANAJA.
Sift the flour, add it to the liquid, then put the mixture on a high heat to get rid of the liquid content.
Take it off the heat and gradually incorporate the eggs.
Pipe out the choux pastry.

CŒUR DE GUANAJA SNOWFL AKE CRISP

105g European-style butter
130g Brown sugar
105g Bread flour
20g P125 CŒUR DE GUANAJA

Melt the CŒUR DE GUANAJA and mix together all the ingredients in a blender. Spread the mixture out to a thickness of 2mm and leave it in the freezer.

VANILLA ICED MOUSSE

113g Egg whites
150g Sugar
3 Vanilla beans
440g Heavy cream 36%

Heat the egg whites and sugar to 120-130°F (50-55°C) in a bain-marie, then beat the mixture to form a Swiss meringue. Before beating the cream, infuse it for 24 hours at 40°F (4°C) with the vanilla beans.
Mix the whipped cream and the Swiss meringue together.
Pour the mixture into a container or mold it into shape and store it in the freezer.

CARAMELIZED ALMOND SLIVERS

170g Blanched almond slivers
5g Sugar
15g Water

Lightly toast the almonds at 300°F (150°C).
Cook the sugar and water at 240°F (115°C).
Combine the almonds with the cooked sugar.
Break up the mixture then cook until caramelized.
Cool on a baking tray.

ORIADO 60% SAUCE

690g Milk
45g Glucose DE 38/40
465g ORIADO 60%

Heat the milk with the glucose.
Pour over the melted chocolate, add a small quantity of hot milk and start to make an emulsion. Your mixture should eventually have an elastic texture and a shiny look.
Finish off by adding the rest of the very hot liquid.
Leave to set in the refrigerator or serve hot at 150°F (65°C).

Assembly and finishing

SQ COCOA NIBS
SQ COCOA POWDER

Preparation:
Make the choux pastry and use a piping big with a 12mm plain round nozzle to pipe out some 2cm choux buns and some smaller 1.5cm choux buns. Place on top a disk of crisp cut with an outer diameter of 3cm and an inner diameter of 2cm.
Tip: To avoid waste and save time, you can also cut your crisp into squares.
Bake the larger choux buns at 340°C (170°C) in a fan-assisted oven with the door slightly ajar for 25 minutes. Do the same for the smaller buns for 20 minutes. As soon as the choux have cooled, pierce a hole in their top and fill them with ORIADO crémeux. Make the iced mousse then pour it into 5cm Flexipan dome molds (you will need approx. 10g to make a large dome and 7g to make a small dome). Freeze immediately.

Plating:
Blend the COCOA NIBS in a food processor and use a snowflake-shaped stencil to make 2 snowflakes of nibs on the plate (see photo). Turn out the half-spheres of mousse, glaze them and sprinkle them with a light covering of COCOA POWDER. Place 3 differently sized choux buns on a plate and add the iced mousse on top. Sprinkle on a few caramelized almonds. Make the hot sauce and put it in a sauce jug.