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Professional
North Star
Made with Oriado 60%
Baptiste Blanc - PASTRY CHEF INSTRUCTOR ÉCOLE VALRHONA
7 stepsMakes 75 servings using the Multi-Portion Dessert Mold (ref. 31963)
Recipe Step by Step
Step01
HONEY SPONGE
- 160g European-style butter
- 190g Pastry flour
- 95g Confectioners’ sugar
- 2g Salt
- 10g Baking powder
- 215g Eggs
- 110g Honey
- 30g Whole milk
- 812g Total weight
Melt the butter.
Sift together the flour, confectioners’ sugar, salt and baking powder.
Mix the eggs with the honey using a paddle attachment on a stand mixer or a blender, then add the sifted dry ingredients, milk and hot melted butter.
Spread the sponge into a frame placed on a silicone mat.
Bake at 375°F (190°C) for 10/12 minutes.
Sift together the flour, confectioners’ sugar, salt and baking powder.
Mix the eggs with the honey using a paddle attachment on a stand mixer or a blender, then add the sifted dry ingredients, milk and hot melted butter.
Spread the sponge into a frame placed on a silicone mat.
Bake at 375°F (190°C) for 10/12 minutes.
Step02
LEMON ZEST CRISP
- 530g Almond shortbread crust
- 530g Crispy wheat flake cereal
- 460g WAINA 35%
- 3 Zest of lemons
- 1520g Total weight
Break up the baked shortbread crust (see the Essentials recipe) in a stand mixer, then add the crispy wheat flake cereal,
melted chocolate and zest (the lemon juice will be used for the quince compote).
Working ethically: You can reuse any offcuts from your pressed shortcrust or even include them in different crumbly doughs.
melted chocolate and zest (the lemon juice will be used for the quince compote).
Working ethically: You can reuse any offcuts from your pressed shortcrust or even include them in different crumbly doughs.
Step03
HAZELNUT PRALINÉ CRÉMEUX
- 110g Whole milk
- 7g Gelatin powder 220 Bloom
- 35g Water for the gelatin
- 610g 66% nutty hazelnut praliné
- 390g Heavy cream 36%
- 1152g Total weight
Heat the milk and add the rehydrated gelatin.
Gradually pour the hot milk over the praliné.
Immediately mix using an immersion blender to make a perfect emulsion.
Gradually add the cold cream while mixing.
Pour out immediately or leave to set in the refrigerator for later use with a piping bag.
Gradually pour the hot milk over the praliné.
Immediately mix using an immersion blender to make a perfect emulsion.
Gradually add the cold cream while mixing.
Pour out immediately or leave to set in the refrigerator for later use with a piping bag.
Step04
QUINCE COMPOTE
- 1200g Quince
- 100g Acacia honey
- 100g Lemon juice
- 1400g Total weight
Wash, peel and deseed the quinces, then cut them into cubes (2cm). Put the cubed quince in a saucepan and place the peel and seeds in a nylon cloth. Cover the quinces with cold water. Bring to a boil and poach at a gentle simmer with the pan lid on for about 1 hour so that the quinces are very tender.
Strain the quince cubes, weigh them and add 10% their weight in honey, then place them in a stainless steel tray. Press the cloth filled with peel to extract the juice, and put this juice on the cubed quince. Add the lemon juice. Bake in the oven at 375°F (190°C) for approx. 10 minutes. Take out and blend thoroughly. Store in the refrigerator or use immediately.
Strain the quince cubes, weigh them and add 10% their weight in honey, then place them in a stainless steel tray. Press the cloth filled with peel to extract the juice, and put this juice on the cubed quince. Add the lemon juice. Bake in the oven at 375°F (190°C) for approx. 10 minutes. Take out and blend thoroughly. Store in the refrigerator or use immediately.
Step05
60% LIGHT ORIADO MOUSSE
- 440g Whole milk
- 7g Gelatin powder 220 Bloom
- 35g Water for the gelatin
- 580g ORIADO 60%
- 880g Heavy cream 36%
- 1942g Total weight
Heat the milk and add the rehydrated gelatin.
Gradually combine the hot milk with the melted chocolate, taking care to form a smooth emulsion.
Immediately mix to make a perfect emulsion.
Once the mixture is at 100/105°F (38/42°C), combine with the frothy whipped cream.
Pour out immediately. Freeze.
Gradually combine the hot milk with the melted chocolate, taking care to form a smooth emulsion.
Immediately mix to make a perfect emulsion.
Once the mixture is at 100/105°F (38/42°C), combine with the frothy whipped cream.
Pour out immediately. Freeze.
Step06
SPRAY GLAZE
- 740g Absolu Cristal neutral glaze
- 74g Water
- 190g ORIADO 60%
- 1004g Total weight
Bring the Absolu Cristal to a boil in water.
Add the chocolate and mix with an immersion blender.
Immediately apply using a spray gun at approx. 175°F (80°C).
Add the chocolate and mix with an immersion blender.
Immediately apply using a spray gun at approx. 175°F (80°C).
Step07
CANDIED HAZELNUTS
- 120g Whole roasted hazelnuts
- 60g Sugar
- 18g Water
- 1g Fleur de sel
- 199g Total weight
Toast the hazelnuts at 300°F (150°C) for 12 minutes.
Cook the sugar and water at 240°F (115°C).
Combine the hazelnuts and fleur de sel with the cooked sugar.
Break the mixture up into pieces and leave to chill on a tray.
Cook the sugar and water at 240°F (115°C).
Combine the hazelnuts and fleur de sel with the cooked sugar.
Break the mixture up into pieces and leave to chill on a tray.
Assembly and finishing
Make the quince compote and the hazelnut praliné crémeux. Store in the refrigerator. Make the moist honey sponge and place some 57 × 37cm stainless steel frames on 60 × 40cm trays lined with a silicone mat. Spread 800g of sponge into each one. Bake for 4/6 minutes at 375°F (190°C), then cool on a rack once they are out of the oven and store in the refrigerator. Using a piping bag with a round 10mm nozzle, pipe 15g of quince compote into the bottom of the mold (ref. 31963). Using another piping bag also fitted with a round 10mm nozzle, pipe on 15g of hazelnut praliné crémeux. Freeze the assemblies. Cut the sponge into triangles (5 × 5 × 5cm). To do this, cut the sponge into seven 5cm-wide strips, then cut each strip into 22 triangles (use a dough divider to leave a mark in the sponge every 2.5cm). Turn out the inserts by running the molds under a hot tap. Store in the freezer. Make the light Oriado mousse and pipe 25g into each mold. Put in place the insert and sponge triangle and finish by smoothing the surface with a small angled spatula. Freeze. Make the crisp and immediately put 18/20g into each imprint (ref. 31963). These imprints will be the base for each segment of your dessert. Store
in the refrigerator, then freeze them to make them easier to remove from their molds.
Make the candied hazelnuts and set aside. Remove the crisp bases from their molds and set them aside on a tray. Turn out the assemblies by running them under a hot tap. Store in the freezer. Make the spray glaze and glaze each segment using a spray gun. Then place the assemblies on the crisp. Grate on some Opalys chocolate using a microplane grater. Decorate with the grated chocolate and a few candied hazelnuts.