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Made with: Ivoire 35%

Steps: 5

An original l'École Valrhona recipe

Recipe steps

Gluten-Free Chestnut Shortcrust Pastry

  • 240gChestnut flour  
  • 240gCornstarch  
  • 240gDry butter 84%  
  • 180gIcing sugar  
  • 100gWhole eggs  
  • 60gPowdered almonds  
  • 4gSalt
  1. Sift together the chestnut flour and cornstarch.
  2. Mix the creamed butter, icing sugar, eggs, powdered almonds, fine salt and one-quarter of the chestnut flour and cornstarch mixture. Do not beat this mixture.
  3. As soon as it is completely smooth, add the remaining chestnut flour and cornstarch mix. Mix very briefly.
  4. Roll out and store in the refrigerator. Bake at 300°F (150°C).

Gluten-free Pistachio Streusel

  • 200gBrown sugar
  • 200g Dry butter 84%
  • 100gCornstach
  • 100gCassava flour
  • 200gPowdered pistachio
  1. Sieve the powdered mixture. Add the butter then mix all the ingredients together using the flat beater in an electric mixer. Stop mixing as soon you obtain a completely smooth dough.
  2. Make little dough balls and store them in the refrigerator or freezer.
  3. Bake at 300-320°F (150-160°C) with the oven door slightly ajar to ensure an amber coloration

Lemon Ivoire Namelaka

  • 200g Whole UHT milk  
  • 2 Lemon zest  
  • 10g Glucose
  • 4g Gelatin sheets  
  • 400gUHT cream 35%
  • 340gIvoire 35%
  1. Bring the milk to the boil, add the glucose and infuse the lemon zest for 3 to 4 minutes. Soak then wring out the gelatin then add to the mixture. Sieve through a chinois.
  2. Pour it gradually over the melted Ivoire couverture to obtain a smooth, shiny, elastic texture. Add cold liquid whipping cream to this mix.
  3. Mix for a few seconds in an electric mixer. Leave to stiffen in the refrigerator overnight.

Passionfruit Coulis

  1. 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.

Passionfruit Syrup

  • 100gwater
  • 300gpassionfruit pulp
  • 200gcaster sugar
  • 1vanilla pod
  1. Bring the water, passionfruit pulp, sugar and scored vanilla pod to the boil. Place in the refrigerator.

Assembly and finishing

Make shortcrust pastry half-tubes, then bake them and put them to one side.
Leave the rice paper to soak in the passionfruit syrup for approx. 15 minutes.
Use a 12mm plain round nozzle and a piping bag to make droplets of namelaka inside the half-tube.
Add a few pieces of streusel, candied citrus fruit and some edible flowers.
Cover with the rice paper, which you have soaked in passionfruit syrup in advance.
Decorate the plate with the passionfruit coulis before putting your dessert in place.

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