Recipe created by Jordi Puigvert Colomer
la manufacture du goรปt
Plated desserts
saint-valentine’s delight
Jordi Puigvert Colomer Pastry Chef and Sweet’n Go Consultant
Praliné sponge Hazelnut shortbread Decorations 135 g Fruity Praliné 170 g T-55 flour 50 g Red spray preparation 120 g Butter 75 g Icing sugar 10 g Fresh baby basil leaves 60 g Sugar 1 20 g Ground hazelnut powder 50 g Fresh raspberries 165 g Egg yolks 20 g Ground almond powder 30 u Edible rose petals 15 g Corn starch 105 g Butter 30 g Flour 35 g Whole eggs Assembly and decoration 240 g Egg whites 1.5 g Salt Make circle of praliné cream of about 7 cm 120 g Sugar 2 in diameter. Fill the round silicon moulds (6 cm diameter x 2 cm high) with the praliné 60 g Crushed hazelnuts Combine the butter diced in cubes of 2 cm and all the dry ingredients, including the salt, until cream up to 2/3 of the capacity. Then cut the Whip the butter and praliné. Mix the yolks the mixture resembles fine breadcrumbs; add sponge into round shape, slightly smaller than and sugar 1 separately. Sift the flour and the eggs. Refrigerate. Roll the dough out to a the round silicon mould and place it on top the starch. Whip the egg whites and sugar 2. thickness of 2 mm. Cut them in circles using of the praliné cream. Freeze, unmould and spray with the red spray preparation. Arrange Mix the first mixture with the yolk one. Then, a round cutter of 8 cm in diameter. Bake in a on top of the hazelnut shortbread and place it delicately add the meringue and lastly the fan oven at 160º C for 15 minutes until very flour and starch. Pipe to a thickness of 1 cm lightly golden brown. in the middle of the previously made praliné cream circle. Make a “quenelle” with the (850 g per tray 60 x 40 cm) and then spread ice cream and display on top of the praliné all over the crushed hazelnuts. Bake for 13 Raspberry liqueur ice cream minutes at 175º C. 265 g Milk cream. Decorate with some basil leaves, fresh raspberries and rose petals. 15 g Skimmed milk powder Light praliné creamy 5 g Whey protein 150 g Milk 95 g 35% fat cream Kayambe 36% Ivory 150 g 35% fat cream 25 g Sugar chocolate ref. 20607 125 g Fruity Praliné 25 g Glucose powder Fruity Praliné ref. 21070 30 g Sugar 30 g Raspberry liqueur Red spray preparation ref. 27935 7.5 g X-58 pectin 2.5 g Ice cream stabiliser Combine the sugar and pectin. Mix the cream Combine the milk, cream, milk powder and and milk and then pour the powders into the whey protein. Mix well. Cook the mixture. At mixture. Mix using a whisk and bring to boil 40º C, add the sugars previously combined while stirring. Remove from the heat and add with the stabiliser. Mix well using a whisk the praliné. Mix again until the praliné is fully and keep heating the mixture until it reaches incorporated and pour into desired moulds. 85º C. Remove from the heat and cool down Freeze. at 4º C as fast as possible. Leave to rest in the fridge for 12 hours. Mix well again using Praliné cream a hand mixer and churn. Once the mixture is 335 g Milk almost churned, add the raspberry liqueur. 110 g 35% fat cream Keep in the freezer. The serving temperature 75 g Egg yolks of the ice cream is around -14º C. 35 g Sugar 35 g Corn starch 100 g Kayambe® 36% Ivory chocolate 2 g Salt 130 g Fruity Praliné Bring the milk and cream to boil. Combine the yolks, sugar and starch separately. Pour the boiled liquid onto the yolk mixture and mix well. Then, cook again until it reaches boiling point. Keep boiling over a low heat for 30 seconds, stirring constantly. Remove from the heat and add the white chocolate and praliné. Mix well with a whisk to combine. Cool down at 4º C as fast as possible to pasteurise. Keep in the fridge. MANUFACTURE CLUIZEL Avenue de Conches • Damville • 27240 Mesnils sur Iton • France • tél. +33 (0)2 32 35 60 00 • fax +33 (0)2 32 34 83 63 • www.cluizel.com SAS au capital de 1 000 000 € • SIRET 603 650 094 00023 RCS Évreux • NAF 1082 Z • TVA intra-communautaire : FR 64603650094
Manufacture Cluizel - august 2019
recipe for 15 units