Professional

Tantalising Tubes

An original recipe by l’Ecole Valrhona

7 steps

Recipe Step by Step

Dulcey 35% Panna Cotta

250g Whole UHT milk
25g Glucose
5g Gelatine sheets
425g DULCEY 35%
500g UHT cream 35%

Melt the chocolate at 105°F (40°C) and add the glucose. Bring the milk to the boil. Soak then wring out the gelatin then add to the mixture. Sieve through a chinois. Pour it gradually over the melted chocolate to obtain a smooth, shiny, elastic texture. Add cold liquid whipping cream to this mix. Mix for a few seconds in an electric mixer. Leave to stiffen in the refrigerator.

Light Tanariva 33% Mousse

500g Whole UHT milk
1000g UHT cream 35%
780g TANARIVA LACTEE 33%
10g Gelatine sheets

Soak the gelatin in a large quantity of water. Weigh and chop the chocolate. Wring out the gelatin. Boil the milk and add the gelatin. Pour about 1/3 of the hot liquid over the chocolate, whisking all the while to obtain a smooth, shiny, elastic texture - This is a sign that you are starting to make an emulsion. Add the remaining milk, taking care to maintain this texture. Once the mixture is at 95-115°F (35-45°C), incorporate the liquid cream which has been whipped until it has the texture of a mousse. Pour out immediately. Freeze.

Light Illanka 63% Mousse

250g UHT cream 35%
165g ILLANKA 63%
2g Gelatin powder 220 Bloom
125g Whole UHT milk

Rehydrate the gelatin in 5 times its weight in water. Bring the milk to the boil and add the gelatin. Pour about 1/3 of the hot liquid over the partially melted couverture chocolate, whisking all the while to obtain a smooth, shiny, elastic texture - This is a sign that you are starting to make an emulsion. Add the remaining milk, taking care to maintain this texture. Once the mixture is at 95-105°F (35-40°C), pour over the liquid cream which has been whipped until it has the texture of a mousse. Pour out immediately.

Strawberry Coulis

225g Strawberry pulp
150g ABSOLU CRISTAL NAPPAGE NEUTRE
22g Lemon juice

Mix the strawberry pulp, Absolu Cristal and lemon juice in an electric mixer. Store in the refrigerator.

Mango Coulis

225g Mango pulp
200g ABSOLU CRISTAL NAPPAGE NEUTRE

Smooth the pulp – do not heat – then pour over the Absolu Cristal neutral glaze. Mix in an electric mixer, taking care not to incorporate any air bubbles. Pour out.

Cocoa Streusel

75g Brown sugar
75g Powdered almonds
55g Wheat Flour
12g CACAO POUDRE
0.5g Salt
75g Dry butter 84%

Mix together the brown sugar, powdered almonds, flour, salt and cocoa powder. Cut the cold butter into small cubes. Sieve the powdered mixture. Add the butter and mix using the flat beater in an electric mixer until you obtain small round pieces. Smooth out evenly onto a Silpat baking mat to bake. Bake at 300-320°F (150-160°C) for approx. 10 minutes. Store in a dry place.

Éclat D'Or And Almond Slither Streusel

240g Dry butter 84%
240g Brown sugar
90g Strong white bread flour
180g Almond slithers
180g ECLAT D'OR
2g Salt
1 Vanilla pod

Toast the almond slithers in an oven at 300°F (150°C) for approx. 8 minutes. Cut the cold butter into small cubes. Using the flat beater in your mixer, mix with the brown sugar and flour to form a dough. Add the ÉCLAT D’OR, salt, scored vanilla pod and toasted almonds – which have had time to cool – then mix briefly but do not let the dough break up too much. Store in the refrigerator or freezer until you are ready. Bake at 300°F (150°C) with the oven door slightly ajar to ensure an amber coloration.