Céleste (runner-up in the c3 valrhona 2016 competition)

Pastry recipe
Franck Michel

Franck Michel

Pastry Chef
Franck Michel has received many international awards, including the title of “Meilleur Ouvrier de France” in the patisserie category in 2004 and world champion for pâtisserie in 2006. Mr Michel’s care...
  1. Melting guanaja chocolate cake

    Ingredients

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

    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

    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

    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

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    Frozen fruit purées
  4. Chocolate mousse

    Ingredients

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

    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

    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

    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

    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

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