All Dolled Up

Bar and Bouchées

Made with: ILLANKA 63%

Steps: 4

An original recipe by David Briand, Pastry Chef Instructor at L'École Valrhona

Makes 15 pieces

Recipe steps

Vanilla Viennese Biscuit

  • 50gEgg yolks
  • 130gEggs
  • 100gCaster sugar
  • 80gEgg whites
  • 30gCaster sugar
  • 65gFrench white pastry flour
  • 10gPowdered vanilla
  1. Whisk the yolks, eggs and the larger portion of sugar in a stand mixer. Stiffen the egg whites and add the smaller portion of sugar. Mix the stiffened whites with the other mixture and finally add the sifted flour. Weigh the biscuit and spread out evenly over a silicone tray. Sift the powdered vanilla evenly over the biscuit to create a glamorous effect.

Lemon & Vanilla Syrup

  • 65gMineral water
  • 25gCaster sugar
  • 1Tahitian vanilla bean
  • 7gLemon juice
  • 1gLemon zest
  • 2gKéva Citron 60° lemon spirit
  1. Bring the water, lemon juice, zest and sugar to the boil. Infuse the vanilla for 15 minutes, then strain. Add the spirit. Store in the refrigerator.

Lemon Confit

  • 15gCaster sugar
  • 3.5gPectin NH
  • 85gMixed whole lemon purée
  • 70gLemon juice
  • 30gCaster sugar
  • 1Tahitian vanilla bean
  1. Mix the smaller portion of sugar with the pectin. Heat up the mixed lemon purée, the lemon juice, the larger portion of sugar and the vanilla. At 105°F (40°C), add the sugar and pectin mixture, then bring the mixture to the boil. Set aside.

Illanka 63% Whipped Ganache

  • 85gWhipping cream
  • 9gGlucose DE 38/40
  • 9gInvert sugar
  • 75gILLANKA 63%
  • 160gWhipping cream
  1. Heat the smaller portion of whipping cream, the glucose and the invert sugar. Slowly combine this hot mixture with the melted couverture. Immediately mix using an immersion blender to make a perfect emulsion. Add the larger portion of cold whipping cream. Mix again. Leave to set in the refrigerator, ideally overnight. Whip until firm.

Assembly and finishing

Make the syrup, the lemon confit, and the ILLANKA whipped ganache. Set aside.
Make the vanilla Viennese biscuit and spread 450g into each 60 x 40cm tray. Bake in a fan-assisted oven at 390°F (200°C) for approx. 7 minutes.
Once baked, turn over and leave to cool in the refrigerator.
Brush on 100g of vanilla and lemon syrup, and freeze.
Spread on 200g of lemon confit, and freeze.
Spread on 340g of ILLANKA whipped ganache, and freeze.
Cut out 11 x 12cm rectangles and roll these around a stick so that the edges protrude by a few centimeters on either side. Freeze.

Brush on a thin layer of ABSOLU CRISTAL then roll the dolls in CRUNCHY PEARLS.

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