Page 46 - NA_3_4_2009

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Chef in Focus
44 Pastry & Baking
North America
Valrhona Chocolate and
Mandarin Pyramid
Yield:12 pyramids
480ml 36% cream
12g unflavored gelatin powder
120 ml cold water
18g apple pectin
115g granulated sugar
4 large egg whites
340g Valrhona 35% chocolate (melted)
500 ml 36% cream
400g Valrhona Ivioire 35% chocolate
100 ml Mandarin puree
1. Whip cream to soft peaks, reserve and place into a bowl
in the refrigerator.
2. Sprinkle gelatin over cold water and set aside to soften.
3. Combine apple pectin powder and sugar in a mixing bowl.
Stir in the egg whites. Place the bowl over a pot of
simmering water and whisk until mixture attains
C. Remove from heat and whip until mixture
has cooled and achieved medium peaks.
4. Place gelatin mixture over simmering water and heat until
it is dissolved. Stir the gelatin into the melted white
chocolate. Stir the chocolate mixture into one third of the
meringue to temper. Add the rest of the meringue, ending
with the whipped cream.
1. Pipe the white chocolate mousse into silpat pyramid molds,
only filling the mold by a third. Place two pieces of fresh
mandarin segments. Pipe remainder of mousse to fill and
cover the mandarins. Using an offset spatula, level off the
mousse for an even surface.
2. Freeze the silpats for about 2 hours, until you can remove
the mousse pyramids. Place the pyramids on a baking
sheet with a cooling rack, return into the freezer.
3. To glaze the pyramids, bring cream and mandarin puree to
a simmer, melt your white chocolate over a bain-marie.
Remove the white chocolate from the heat, pour the cream
over the white chocolate and whisk until mixture is uniform
and silky.
4. Remove pyramids from freezer and ladle the glaze over the
entire surface of the pyramid, starting at the top and gently
moving the ladle clock wise.