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Professional
Eclipse
Made with Bahibe 46%
A recipe by Rémi Montagne
Executive Pastry Chef at L’École Valrhona
Makes 24 desserts.
Recipe Step by Step
Step01
HAZELNUT PRALINÉ CRÉMEUX
46g Whole milk
3g Gelatin powder 220 Bloom
15g Water for the gelatin
250g 66% HAZELNUT PRALINÉ
160g Heavy cream 36%
474g Total
Heat the milk and add the rehydrated gelatin.
Slowly combine the hot milk with the praliné.
Immediately mix using an immersion blender to make a perfect emulsion.
Add the cold heavy cream bit by bit, mixing all the while.
Use the mixture immediately or leave it to set in the refrigerator so you can pipe it out.
Slowly combine the hot milk with the praliné.
Immediately mix using an immersion blender to make a perfect emulsion.
Add the cold heavy cream bit by bit, mixing all the while.
Use the mixture immediately or leave it to set in the refrigerator so you can pipe it out.
Step02
YUZU INSPIRATION CRÉMEUX
20g Yuzu purée
78g Mineral water
2g Gelatin powder 220 Bloom
10g Water for the gelatin
190g YUZU INSPIRATION
10g COCOA BUTTER
170g Heavy cream 36%
480g Total
Mix the purée and water and heat them to approx. 175°F (80°C). Add the rehydrated gelatin.
Slowly combine with the melted couverture and cocoa butter.
Immediately mix using an immersion blender to make a perfect emulsion.
Add the cold cream.
Mix again.
Leave to set in the refrigerator.
Slowly combine with the melted couverture and cocoa butter.
Immediately mix using an immersion blender to make a perfect emulsion.
Add the cold cream.
Mix again.
Leave to set in the refrigerator.
Step03
BAHIBE NAMELAKA
190g Whole milk
10g Glucose DE38
6g Gelatin powder 220 Bloom
25g Water for the gelatin
320 g BAHIBE 46%
390g Heavy cream 36%
941g Total
Heat the milk with the glucose, then add the rehydrated gelatin.
Slowly combine with the melted chocolate.
Immediately mix using an immersion blender to make a perfect emulsion.
Add the cold heavy cream.
Mix again.
Leave to set in the refrigerator, preferably for 12 hours.
Slowly combine with the melted chocolate.
Immediately mix using an immersion blender to make a perfect emulsion.
Add the cold heavy cream.
Mix again.
Leave to set in the refrigerator, preferably for 12 hours.
Step04
SATSUMA AND YUZU SORBET
720g Mineral water
350g Sugar
120g Glucose powder DE 33
80g Invert sugar
54g Hot inulin
4g Carob gum
4g Guar gum
450g Satsuma juice
250g Yuzu juice
28g Satsuma zest
2060g Total
Carefully weigh all the ingredients.
First pour the water into your cooking pot (a saucepan or pasteurizing machine).
Once it is at 85°F (30°C), add the sugars (sugar, glucose powder and invert sugar).
Once it is at 115°F (45°C), incorporate the stabilizer mixture with a portion of the sugar you used initially
(approx. 10%).
Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).
Mix together the syrup, juice and zest, and blend.
Leave the mixture to sit for at least 4 hours.
Mix and churn at between 15-20°F (-6°C to -10°C).
Freeze at -31°F (-35°F), then store in a freezer at -1°F (18°C).
First pour the water into your cooking pot (a saucepan or pasteurizing machine).
Once it is at 85°F (30°C), add the sugars (sugar, glucose powder and invert sugar).
Once it is at 115°F (45°C), incorporate the stabilizer mixture with a portion of the sugar you used initially
(approx. 10%).
Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).
Mix together the syrup, juice and zest, and blend.
Leave the mixture to sit for at least 4 hours.
Mix and churn at between 15-20°F (-6°C to -10°C).
Freeze at -31°F (-35°F), then store in a freezer at -1°F (18°C).
Step05
SATSUMA GEL
160g ABSOLU CRISTAL NEUTRAL GLAZE
78g Satsuma juice
5g Satsuma zest
243g Total
Mix all the ingredients together.
Store in the refrigerator.
Store in the refrigerator.
Step06
HAZELNUT SHORTCRUST PASTRY
220g Pastry flour
28g Toasted hazelnut flour
84g Confectioner’s sugar
2g Salt
110g European-style butter
47g Eggs
491g Total
Mix the dry ingredients with the very cold, cubed butter until it resembles crumbs.
As soon as the mixture is completely smooth, add the cold eggs.
As soon as you obtain an even dough, stop mixing.
Store in the refrigerator or spread out immediately.
Bake at 300°F (150°C).
As soon as the mixture is completely smooth, add the cold eggs.
As soon as you obtain an even dough, stop mixing.
Store in the refrigerator or spread out immediately.
Bake at 300°F (150°C).
Assembly and finishing
As needed BAHIBE 46%
Prepare both the crémeux and the namelaka, sorbet and gel.
Make the shortcrust pastry, then spread it out very thinly between 2 guitar sheets (approx. 350g per tray).
Cut out disks of 4, 5 and 6cm.
Spread some tempered BAHIBE chocolate between two guitar sheets.
Cut out disks of 4, 5 and 6cm.
Cut the base of each circle to give it a flat edge.
Bake at 300°F (150°C) for 15 minutes.
Apply some crémeux droplets onto the shortcrust pastry disks, then put a chocolate disk on top.
Arrange the different components on a plate, alternating between the crémeux and differently sized chocolate and shortcrust pastry disks.
Make sure you always add a droplet of chocolate namelaka so that your assembly holds together well.
Finish off your dessert with some droplets of gel, satsuma segments and a quenelle of sorbet.