15
High
INGREDIENTS
An original recipe from BACHOUR GASTRO COOKBOOK by L'École Gourmet Valrhona Chef Antonio Bachour.
DULCEY CRUMBLE:
- 70g unsalted butter 82
- 70g brown sugar
- 70g all-purpose flour
- 70g ground almonds
- 75g Dulcey Chocolate (melted 40C)
APRICOT GEL:
- 300g Apricot puree
- 30g sugar
- eg agar agar
DULCEY CREAM GANACHE:
- 175g milk
- 75g heavy cream
- 4g Sosa pectin acid free
- 5g sugar
- 300g Dulcey Chocolate
DULCEY CRÈME BRULEE:
- 200g milk
- 50g cream
- 200g Dulcey Chocolate
- 3g Sosa iota
INSTRUCTIONS
DULCEY CRUMBLE:
- Once the streusel is cold, go through the food processor until they are pieces. Mix with the melted chocolate and put a spoon in a 5 cm square mold. Let set in the fridge.
APRICOT GEL:
- Mix agar with sugar. Incorporate to the apricot puree and bring to boil. Refrigerate until cool before processing in a blender until creamy and smooth. Pour into a plastic bottle for assembly.
DULCEY CREAMY GANACHE:
- Mix pectin and sugar. Heat the milk and cream to 35C, add the pectin sugar and bring to boil. Pour over the chocolate and emulsify with the hand blender. Keep in the fridge until ready to use.
DULCEY CRÈME BRULEE:
- Melt the chocolate, Heat milk and cream to 35C add the iota and bring to boil. Pour over the chocolate and emulsify with the hand blender. Pour into 18 gr semi sphere mold and freeze.
ASSEMBLY:
- Put Dulcey creme brulee in the center of the crumble. Add sugar on top and caramelize. Put the creamy Dulcey ganache around the creme brulee. Decorate with the apricot gel
CHEF'S TIP:
- Dulcey 32% is a smooth, creamy chocolate with a velvety and enveloping texture and a warm, blond color. The first notes are buttery, toasty and not too sweet, gradually giving way to the flavors of shortbread with a pinch of salt. When you try it, you will not stop eating them! The most important technique in this recipe is the use of iota which is a carrageenan obtained from red algae. Iota is the gelling agent that gives the creamiest texture to any dessert. We use it to make creme brulee without baking and with the same texture without using egg.
What is Dulcey chocolate?
Dulcey 32% is Valrhona’s blond chocolate with notes of biscuit, caramel, toasted butter, and a hint of salt, offering a unique flavor profile.
Why is this recipe considered high difficulty?
The recipe involves multiple components, including crumble, ganache, apricot gel, and crème brûlée, each requiring precise techniques and timing.
What does the apricot gel add to the dessert?
The apricot gel provides a bright, fruity contrast that balances the rich caramel and buttery flavors of the Dulcey chocolate.
What is iota carrageenan and why is it used?
Iota is a natural gelling agent derived from red algae that creates a smooth, creamy crème brûlée texture without using eggs or baking.
Can I prepare components in advance?
Yes. The crumble, ganache, apricot gel, and crème brûlée can all be prepared ahead of time and assembled before serving.
Why is the crème brûlée frozen before assembly?
Freezing helps maintain the shape of the crème brûlée insert, making it easier to place inside the crumble base during assembly.
How should the finished dessert be stored?
Store assembled desserts in the refrigerator and serve chilled for the best texture and flavor.
