Céleste

Pastry recipe

Runner-up in the c3 valrhona 2016 competition

Download the recipe
Céleste
Damien Gendron

Damien Gendron

Pâtissier
Professional prize-winner at the 2016 French Dessert Championships
  1. Melting guanaja chocolate cake

    Ingredients

    • Egg - 75g
    • Caster sugar - 50g
    • Butter - 50g
    • Flour - 25g
    • Guanaja chocolate - 50g

    Melt the chocolate and butter.
    Mix the eggs with the sugar then add the chocolate-butter mixture, flour, pour into a frame then bake for 4 minutes at 180°C.
    Leave to cool, then cut a 35 diameter circle with a cutter.

  2. Cocoa nibs opaline

    Ingredients

    • Caster sugar - 200g
    • Glucose - 80g
    • Water - 80g
    • Bronze powder - 1g
    • red coloring
    • Cocoa nibs - 50g

    Cook the sugar with the glucose and water at 175°C.
    Add the red colouring and bronze powder.
    Cool on silpat, mix then sprinkle over a 3.5 x 14.5 stencil.
    Place in the oven and roll around a 35-diameter tube.

  3. Mandarin juice runny centre

    Ingredients

    • Frozen fruit purée 100% : Mandarin - 160 g
    • Frozen fruit purée 100% : Yuzu - 20 g
    • Caster sugar - 17g
    • xanthan - 0,6g
    • Cocoa butter - 200g
    • Mandarin orange zest - 1
    • Guanaja chocolate - 400g

    Mix together then pour into a 2.5 x 2.5 cube and set in a cooling unit.
    Once the runny centre is frozen, dip it into the coating (Guanaja chocolate  & Cocoa butter)and set aside.

    In this step

    PuréeSurgelée_Yuzu-RVB-150dpi-697x697
    Frozen fruit purées
  4. Chocolate mousse

    Ingredients

    • Frozen fruit purée 100% : Mandarin - 20 g
    • Milk - 40g
    • Fresh cream - 125g
    • Gelatin - 1g
    • Guanaja chocolate - 85g

    Warm the milk, add the gelatine and pour over the chocolate, add the whipped cream then pour into a flexipan mould.
    Add the namelaka insert (see following step) and set in a cooling unit.

    In this step

  5. Insert

    Ingredients

    • White Chocolate 33% - 180g
    • Fresh cream - 40g
    • Sobacha - 60g

    Mix the infusion over the chocolate then add the cream, pour into a flexipan and set in a cooling unit.

  6. Sobacha espuma (infusion)

    Ingredients

    • Milk - 300g
    • Fresh cream - 300g
    • Sobacha - 60g
    • Vanilla pods - 1

    Infuse for 10 minutes.

  7. Sobacha espuma (crème anglaise)

    Ingredients

    • Caster sugar - 25g
    • Guanaja chocolate - 40g
    • Gelatin - 2g
    • Sobacha infusion - 250g
    • Egg yolk - 50g

    Make a crème anglaise, add the gelatine and pour over the chocolate, set aside and store in a siphon, inject gas once.

  8. Madarin sorbet

    Ingredients

    • Frozen fruit purée 100% : Mandarin - 250 g
    • Caster sugar - 37,5g
    • Water - 103g
    • Atomised glucose - 12,5g
    • Dextrose - 12,5g
    • Super neutrose - 2,5g

    Make a sorbet mix, churn and set aside before plating.

    In this step

  9. Feuillantine shortbread

    Ingredients

    • Butter - 150g
    • Brown sugar - 150g
    • Feuilletine - 50g
    • Flour - 150g
    • Hazelnut - 150g
    • Bergamot lemon peel - 2
    • Maldon salt - 2g

    Mix the sugar, salt, brown sugar and peel, add the powdered hazelnut and flour, spread between two sheets then cut using a cutter, bake at 160°C for 10 minutes and set aside.

  10. Madarin jelly

    Ingredients

    • Frozen fruit purée 100% : Mandarin - 258 g
    • Caster sugar - 26g
    • Agar agar - 2g
    • Dextrose - 12g
    • Pectin NH - 3g

    Warm together and pour into a frame, set in a cooling unit and cut into an 8 cm circle.

    In this step

Download this recipe

Download Download