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Professional
Bouchées d'Amour
Made with Almond Inspiration
An original recipe by Baptiste Blanc
8 stepsMakes 24 desserts
Recipe Step by Step
Step01
CHOUX PASTRY
50g Mineral water
50g Whole UHT milk
40g Dry butter 84%
60g Strong white bread flour
2g Fine salt
2g Caster sugar
100g Whole eggs
Bring the water, milk, butter, salt, sugar and butter to the boil. Sift the flour. Add the flour to the liquid, then put the mixture on a high heat to get rid of the liquid content. Take the pan off the heat and gradually incorporate the eggs. Pipe out the choux pastry. Pre-heat the oven to 480°F (250°C), then once it is at temperature put the choux pastries in and switch the heat back down to zero. Keep the oven door closed. As soon as the choux pastry has blown up and started to change color, turn the oven back up to 355°F (180°C). OR Bake in a fan-assisted oven at 330°F (165°C) for 23 min with the oven door ajar.
Step02
PLAIN BISCUIT CRISP
60g Dry butter 84%
70g Brown sugar
70g Strong white bread flou
Mix together the creamed butter, brown sugar and flour.
Spread the mixture to a thickness of 2mm between 2 sheets of plastic, then freeze.
Cut to size as desired.
Spread the mixture to a thickness of 2mm between 2 sheets of plastic, then freeze.
Cut to size as desired.
Step03
MILK-BASED CRÈME ANGLAISE
150g Whole UHT milk
30g Egg yolks
15g Caster sugar
Bring the milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching). Thicken the mixture at a temperature of 185°F (84-85°C), strain through muslin and use immediately.
Step04
ALMOND INSPIRATION CREAM MIX
190g Milk-based crème anglaise
1g Powdered gelatin - 220 Bloom
5g Water for the gelatin
100g ALMOND INSPIRATION
Once the crème anglaise has been heated and strained through a chinois, slowly pour the warm mixture over the melted Almond Inspiration to make an emulsion using a spatula. Immediately mix using an electric mixer to make a perfect emulsion. Leave to stiffen in the refrigerator.
Step05
ALMOND INSPIRATION JELLY
210g Whole UHT milk
15g Caster sugar
1.5g Pectin X58
75g ALMOND INSPIRATION
Heat the milk and sift on the sugar and pectin X58 mixture.
Boil for 2 minutes. Gradually pour onto the melted Almond Inspiration.
Immediately mix using an electric mixer to make a perfect emulsion.
Keep gradually adding the milk. Pour out at approx. 115°F (45°C).
This jelly can be reheated as many times as required – Simply make sure you heat it to at least 140°F (60°C) before using it at approx. 115°F (45°C).
Boil for 2 minutes. Gradually pour onto the melted Almond Inspiration.
Immediately mix using an electric mixer to make a perfect emulsion.
Keep gradually adding the milk. Pour out at approx. 115°F (45°C).
This jelly can be reheated as many times as required – Simply make sure you heat it to at least 140°F (60°C) before using it at approx. 115°F (45°C).
Step06
VEGETARIAN JELLY GLAZE
20g Vegetarian setting agent
60g Caster sugar
320g Water
Mix together the caster sugar and vegetarian setting agent.
Sift this into the water while it is still cold, then bring the water to the boil.
Use while hot.
Sift this into the water while it is still cold, then bring the water to the boil.
Use while hot.
Step07
BLACKCURRANT JUICE
230g Frozen blackcurrants
Use film to hermetically seal the blackcurrants in the bowl.
Put them in the bain-marie and leave to cook for approx. 2 hours until the blackcurrants are mostly juice. Sieve through a muslin or very fine chinois but do not press.
Put them in the bain-marie and leave to cook for approx. 2 hours until the blackcurrants are mostly juice. Sieve through a muslin or very fine chinois but do not press.
Step08
BLACKCURRANT JELLY
230g Blackcurrant juice
55g Caster sugar
2g Pectin NH
10g Lemon juice
Heat the juice to 105°F (40°C) then add the sugar and pectin mix.
Boil then add the lemon juice.
Store in the refrigerator.
Boil then add the lemon juice.
Store in the refrigerator.
Assembly and finishing
Make the cream mix, the Almond Inspiration jelly, the blackcurrant jelly, the biscuit crisp and the choux pastry. Use pre hardened Almond Inspiration to coat some 48mm Half-Sphere Molds (ref. 3728). Use the same product to make some thin sheets of couverture between two pieces of confectionery dipping paper and cut it into rings with an outer diameter of 5cm and an inner diameter of 3cm. Leave to harden. Turn out the half-spheres and assemble them with the rings of Inspiration. Use a piping bag with an 8mm nozzle to pipe out little choux buns with a diameter of approx. 2.5cm. Put a 2mm-thick disk of biscuit crisp in place and bake. Put 6g of blackcurrant jelly in a 3cm-diameter silicone half-sphere mold and freeze. Make the glaze. After it has come to the boil, use it to coat the domes of frozen blackcurrant jelly (have a toothpick to hand to help you) and place these on a silicone mat. Put the Almond Inspiration jelly in a siphon and load it with two gas cartridges. Use some cutters to help you make round spots of blackcurrant jelly on the plate. Pipe 6g of blackcurrant jelly into the Almond Inspiration half spheres, then use the siphon to fill it right up to the top with Almond Inspiration. Fill the choux pastries with cream mix and place them on the half-spheres. Then put a blackcurrant dome, glazed with the vegetarian jelly, in place on top of each choux bun. Finish off with a Customized Logo Decoration and some Mini Gold Hearts by Valrhona.