Pierre Abi Hayla
White chocolate, vanilla, orange zest cream
- Cream - 1450g
- Glucose - 160g
- Invert sugar - 160g
- White Chocolate 33% - 1800g
- Cocoa butter - 150g
- Cream - 3650g
- Vanilla pod - 15
- Orange (zest) - 5
Boil the cream with glucose, invert sugar, vanilla and orange zest. Pour over the white chocolate and cocoa butter.
Emulsion very well. And finish by adding the cold cream (3650g).
Store in a refrigerator over night to use the day after.
Before using, whip the cream with a paddle of a mixer not a whisk.
Passion fruit whipped jelly
- Sugar - 720g
- Gelatin (powder) - 90g
- Water - 450g
Heat the passion fruit purée and the sugar. Add the gelatin mix and store in the fridge for 2h before use. Whip well the passion fruit jelly before use (double volume). Pipe into mini 2 cm diameter dome shape and leave to harden in the freezer for demolding.
- Frozen fruits IQF : Williamette raspberry - 3000g
- Sugar - 360g
- Gelatin (powder) - 72g
- Water - 360g
Heat the raspberries and the sugar.
Add the gelatin mix.
Finish by piping in the mini dome shape 2 cm diameter and freeze to gets hard for demolding.
In this step
Streusel base recipe
- Butter - 600g
- Flour - 600g
- Brown sugar - 600g
- Almond powder - 600g
Make a simple streusel base recipe to use in the second part of the recipe. Mix all the ingredients, combined, store in the freezer. When the dough is hard, cut into very small chunks and spread them on a baking tray. Bake in 150⁰C oven for 10 to 15 min.
Almond butter crisp
- White Chocolate 33% - 1040g
- Butter - 240g
- Brown sugar - 240g
- Feuillantine - 320g
- Vanilla pod - 10g
- Himalayan salt - 16g
Melt the chocolate and mix it to the melted butter.
Add the brown sugar. Add the vanilla and the salt. Finish by adding the streusel base recipe previously done and the feuillantine. Don’t mix to much after adding the streusel and the feuillantine to keep a good crispy texture.
Start by creating the shape of the crispy by putting 4 g of the mix on the back of the moon shape, forming a half-moon shape. Store in the freezer until the time of the glaze.
White chocolate dipping glaze
- White Chocolate 33% - 523,2g
- Cocoa butter - 136,6g
- Organic food coloring - 10,95 pcs
- grapeseed oil - 113,4g
Melt the chocolate and the cocoa butter to 45⁰C.
Add the grapeseed oil and white flower power.
And use for dipping at 30 to 32⁰C.
Cocoa butter white chocolate for spraying for streusel
- Cocoa butter - 400g
- White Chocolate 33% - 400g
Melt the cocoa butter and pour over the white chocolate. Use at 30⁰C to spray.
Building the dessert
Start by spraying the almond butter crispy to give it a nice white color using the cocoa butter white chocolate for spraying and put back in the freezer.
Freeze each jelly alone in the dome shape as mentioned in the recipe.
Stick the two jellies from the flat side together and put them back in the freezer.
Whip the white chocolate vanilla cream as mentioned in the recipe and start filling around 6 g of the cream.
Insert the frozen jelly balls inside in the middle of the white chocolate cream.
Close the shapes from the bottom to hide the jelly and freeze to get hard for demolding.
After demolding, insert on the top of the balls a toothpick for and easy dipping. And start by dipping in the white chocolate glaze, very fast not to form a thick glaze crust.
Stick using the white chocolate vanilla cream and almond butter crispy to finish.
Store in a freezer (it needs 30 min for defrosting).
Assembly and finishing