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Professional
Inspiration Filo
Made with Passionfruit Inspiration
An original recipe by David Briand
6 stepsMakes 24 desserts
Recipe Step by Step
Step01
Shortbread Almond
75g FLOUR T55
35g DRY BUTTER
30g ICING SUGAR
10g ALMOND POWDER
.5g SALT
15g WHOLE EGGS
Sand the powders with cold butter cut into cubes. When there are no more pieces, add the cold eggs. Stop as soon as you obtain a homogeneous paste. Refrigerate or spread immediately.
Step02
Sandy Pressed Inspiration
150g SHORTBREAD WITH ALMONDS
150g ECLAT GOLD
150g INSPIRATION
In the blender, crumble the cooked shortbread dough and then add the Golden Shard and the melted fruit couverture. Tip: you can obviously use the drops of your shortbread paste that you use daily in your other fabrications.
Step03
Ganache Mounted Vanilla
330g CREAM UHT 35%
500g CREAM UHT 35%
1 Vanilla Pod
1g LIME ZEST
30g GLUCOSE 38/40
30g INVERTED SUGAR
230g OPALYS 33%
Heat the small amount of cream. Infuse the vanilla bean and the lime peel 20 minutes. Chinese, rectify the weight of cream. Add glucose and invert sugar. Gradually pour the hot mixture over the melted Opalys chocolate. Mix as soon as possible to complete the emulsion. Add the second amount of cold liquid cream. Mix again. Refrigerate and let crystallize ideally 12 h. Dedicate to obtain a sufficiently consistent texture to work with the pocket or spatula.
Step04
Creamy Inspiration
180g PULP
8g GLUCOSE 38/40
5g GELATIN POWDER 220 BLOOM
25g Water
* INSPIRATION
335g CREAM UHT 35%
Heat the fruit pulp with the glucose up to about 80 ° C, add the gelatin previously rehydrated. Gradually pour over the melted fruit couverture. Mix as soon as possible to complete the emulsion. Add the cold cream. Mix again. Leave to crystallize in the refrigerator.* STRAWBERRY : 180g strawberry pulp and 245g STRAWBERRY INSPIRATION (15391)PASSIONFRUIT : 180g passionfruit pulp and 280g PASSIONFRUIT INSPIRATION (15390)RASPBERRY : 180g raspberry pulp and 235g RASPBERRY INSPIRATION (19999)YUZU: 180g yuzu pulp and 280g YUZU INSPIRATION (19998)
Step05
Inspiration Frosting
80g fruit pulp
8g GLUCOSE 38/40
5g GELATIN POWDER 220 BLOOM
25g Water
* INSPIRATION
335g CREAM UHT 35%
Make a syrup with sugar, fruit pulp and glucose, cook at 104 ° C. Add the sweetened condensed milk and the gelatin previously rehydrated and gradually pour over the melted fruit couverture. Mix as soon as possible to complete the emulsion. Mix as soon as possible to complete the emulsion. Add the cold cream. Mix again. Leave to crystallize in the refrigerator.* STRAWBERRY : 80g strawberry pulp and 165g STRAWBERRY INSPIRATION (15391)PASSIONFRUIT : 80g passionfruit pulp and 185g PASSIONFRUIT INSPIRATION (15390) RASPBERRY : 80g raspberry pulp and 155g RASPBERRY INSPIRATION (19999) YUZU: 80g yuzu pulp and 190g YUZU INSPIRATION (19998)
Step06
Absolu Spray Mix
700g ABSOLU CRISTAL NAPPAGE NEUTRE
70g WATER
Bring the neutral Absolu Cristal Neutral Glaze to the boil in water. Immediately apply using a spray gun at about 175°F (80°C).
Assembly and finishing
Make rounds of pressed shortcrust (approx. 15g each) using a 6cm diameter ring. Store in the refrigerator.
Make a spiral of cream mix on top of the pressed shortcrust rounds (approx. 10g) using a piping bag with a 6mm diameter plain round nozzle. Store in the freezer.
Line your 7.5cm diameter rings with clear acetate. Whip up the whipped ganache, then pour about 45g into each ring. Put the pressed shortcrust in place, making sure to put the cream mix on the same side as the ganache. Freeze. Turn out, then ice with Inspiration frosting.
Use a piping bag with a 6mm diameter round nozzle to make a spiral of cream mix on top (approx. 15g). Freeze. Add a layer of neutral glaze.
Put a metal rolling pin in the freezer. Use a piping bag (without a nozzle) and some pre-set fruit couverture to make the “lashes” and place
them around the cream mix spiral.