Cercle V

Pristine Piste

Made with Opalys 33%

An original recipe by Yohan DUTRON

7 steps

MAKES 24 DESSERTS

Recipe Step by Step

SWISS MERINGUE WITH CITRIC ACID

112g Egg whites
225g Sugar
5g Citric acid

Put the egg whites and sugar in the bowl of a food processor.
Put the bowl in a bain-marie and whisk the mixture until it thickens (at 130-140°F or 55-60°C).
Take the mixture off the heat, then whip it up using a stand mixer.
Add the citric acid then use. Bake at 195°F (90°C) for 2-3 hours.

VERMICELLI FOR THE MONT-BLANC

340g Chestnut paste
112g Chestnut purée
50g Heavy cream 36%

Mix all the ingredients together, including the cream, using a food processor. Do this until you have a homogeneous pale and creamy texture.

MONT-BLANC APPLE GEL FOR THE “DICED APPLE FOR MONT-BLANC”

75g ABSOLU CRISTAL NEUTRAL GLAZE
35g Granny Smith apple juice
5g Lemon juice

In a food processor, mix together all the ingredients, taking care to get rid of any air bubbles.
Store in the refrigerator.

DICED APPLE FOR MONT-BLANC

230g Mont-Blanc Apple Gel
230g Diced apple
44g Manzana liqueur

Cube the apples.
Mix all the ingredients together.
Store in the refrigerator.

OPALYS AND VANILLA WHIPPED GANACHE

525g Heavy cream 36%
3 Vanilla beans
350g Heavy cream 36%
35g Invert sugar
35g Liquid glucose DE 35-40
240g OPALYS 33%

Infuse the split and scored vanilla beans overnight in the larger portion of chilled cream.
Heat the smaller portion of heavy cream with the glucose and the invert sugar.
Slowly combine the hot mixture with the melted chocolate. Immediately mix using an immersion blender to make a perfect emulsion. Add the cold infused vanilla cream and mix again in a food processor. Store in the refrigerator. Leave to set, preferably
overnight, then beat until aerated.

APPLE JELLY

215g Granny Smith apple purée
2g Agar-agar
22g Sugar
2g Gelatin powder 220 Bloom
10g Water for the gelatin

Heat up the apple puree, sugar and agar-agar.
Add the rehydrated gelatin and bring the mixture to a boil. Pour the jelly into a 2mm-tall frame on a silicone-coated mat.
Store in the refrigerator.

GREEN APPLE SORBET

285g Water
305g Sugar
80g Glucose powder DE33
1010g Granny Smith apple purée
20g Lemon juice
3g Stabilizer

Heat the water to 120°F (40°C). Add the sugars and stabilizer. Bring to a boil.
Cool the mixture quickly, then leave to sit for at least 4 hours.
Add the Granny Smith apple puree and lemon juice to the syrup.
Mix using an immersion blender and churn.

Assembly and finishing

SQ AZÉLIA 35%
SQ Chestnut pieces

Assembly:
Spread the meringue over a strip of baking paper using a 3×18cm stencil and curve it into a wavy shape using a curved mold. Bake for approx. 2-3 hours. Once it has dried out, gently remove the baking paper. Store in a dry place. Pre-set the AZÉLIA chocolate and spread it out between 2 sheets of dipping paper. Before it sets, cut it into 3×18cm rectangles and give these a curved shape (see photo). Leave the chocolate rectangles to set at approx. 60°F (16°C) for at least 1 hour. Remove the dipping paper.
Finishing:
Use a vermicelli nozzle to pipe the vermicelli mixture the length of 2 meringue rectangles and 1 chocolate rectangle. Place 1 meringue rectangle on the plate. Cut the jelly into 15×3.5cm rectangles (see photo). Use a piping bag with a 13mm plain round nozzle to pipe 20g of vanilla-flavored whipped ganache into differently sized droplets. Place 10g of cubed apple between each droplet. Put the AZÉLIA chocolate rectangle in place and repeat. Finish off with a rectangle of meringue. Arrange a few pieces of chestnut. Add 2 small quenelles of apple sorbet, followed by the apple cut into sticks. Serve immediately.