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Professional
Tortuga
Made with Taïnori 64%
David Briand - EXECUTIVE PASTRY CHEF ÉCOLE VALRHONA
5 stepsMakes 24 desserts
Recipe Step by Step
Step01
TAÏNORI 64% JELLY
- 430g Whole milk
- 30g Sugar
- 2g Pectin X58
- 140g TAÏNORI 64%
- 602g Total weight
Mix the sugar and pectin X58 together.
Warm the milk and whisk in the sugar-pectin mixture.
Let the milk boil, whisking it all the while.
Gradually pour some of the hot milk onto the chopped couverture chocolate and mix it in using the spatula, so that an elastic texture starts to form in the center. This is a sign that an emulsion is starting to form.
Continue to gradually add the milk, taking care to maintain the emulsion until mixing is complete.
Allow it to cool to 115°F (45°C) for a moment and pour it out.
If you plan to use it later, you can reheat the jelly to 140°F (60°C) and use it at 115°F (45°C).
Important: This jelly cannot be frozen.
Warm the milk and whisk in the sugar-pectin mixture.
Let the milk boil, whisking it all the while.
Gradually pour some of the hot milk onto the chopped couverture chocolate and mix it in using the spatula, so that an elastic texture starts to form in the center. This is a sign that an emulsion is starting to form.
Continue to gradually add the milk, taking care to maintain the emulsion until mixing is complete.
Allow it to cool to 115°F (45°C) for a moment and pour it out.
If you plan to use it later, you can reheat the jelly to 140°F (60°C) and use it at 115°F (45°C).
Important: This jelly cannot be frozen.
Step02
OPALYS 33% & LIME WHIPPED GANACHE
- 360g Heavy cream 36%
- 10g Invert sugar
- 10g Glucose DE38/40
- 240g OPALYS 33%
- 120g Heavy cream 36%
- 7g Lime zest
- 747g Total weight
Wash the limes and grate them for zest. Leave this to infuse overnight in the larger portion of cream.
Heat the smaller portion of cream with the glucose and the invert sugar.
Slowly combine the hot mixture with the melted couverture chocolate.
Immediately mix to make a perfect emulsion.
Strain the second portion of cold liquid cream to remove the lime zest, then add it in.
Mix again.
Leave to set in the refrigerator, preferably for 12 hours.
Whisk until the texture is firm enough to use in a piping bag or with a spatula.
Heat the smaller portion of cream with the glucose and the invert sugar.
Slowly combine the hot mixture with the melted couverture chocolate.
Immediately mix to make a perfect emulsion.
Strain the second portion of cold liquid cream to remove the lime zest, then add it in.
Mix again.
Leave to set in the refrigerator, preferably for 12 hours.
Whisk until the texture is firm enough to use in a piping bag or with a spatula.
Step03
STREUSEL WITH COCOA NIBS & LIME
- 90g European-style butter
- 90g Brown sugar
- 90g All-purpose flour
- 45g Blanched almond flour
- 45g Cocoa nibs
- 3g Lime zest
- 363g Total weight
Cut the cold butter into small cubes.
Sift the dry ingredients together.
Add the butter, sugar, ground cocoa nibs and lime zest.
Add the butter and mix using the paddle attachment in a stand mixer.
It will form into small balls, then into a rather uneven dough.
Stop mixing and put this “dough” in the refrigerator for at least 30 minutes.
Press the cooled dough through a 4mm sieve or a mesh rack to obtain evenly sized granules (around 1cm).
Store in the refrigerator or freeze until you are ready.
Bake at 300/320°F (150/160°C).
Sift the dry ingredients together.
Add the butter, sugar, ground cocoa nibs and lime zest.
Add the butter and mix using the paddle attachment in a stand mixer.
It will form into small balls, then into a rather uneven dough.
Stop mixing and put this “dough” in the refrigerator for at least 30 minutes.
Press the cooled dough through a 4mm sieve or a mesh rack to obtain evenly sized granules (around 1cm).
Store in the refrigerator or freeze until you are ready.
Bake at 300/320°F (150/160°C).
Step04
LIME CHIA GEL
- 570g Absolu Cristal neutral glaze
- 110g Lime juice
- 2g Lime zest
- 10g Organic chia seeds
- 692g Total weight
Blend the cold Absolu Cristal glaze with the lime juice and zest.
Add the chia seeds.
Add the chia seeds.
Step05
LIME-FLAVORED PINEAPPLE
- 320g Victoria pineapple
- 1 Lime zest
- 30g Absolu Cristal neutral glaze
- 1 Vanilla bean
- 350g Total weight
Cut the pineapples into small cubes and fry them for a few minutes with the vanilla, before sifting them in a sieve.
Add the lime zest and Absolu Cristal glaze.
Add the lime zest and Absolu Cristal glaze.
Assembly and finishing
Make all the different components. Pour the Taïnori jelly (25g) into 4.5cm rings. Leave to cool in the refrigerator. Fill the Christmas baubles (ref. 12485) with the pre-crystallized Taïnori couverture. Turn the baubles over so any excess runs off. Drain the molds by holding them suspended over two rulers. Trim away any excess before it sets completely. Leave to set at 60°F (16°C). Stick a half-bauble in the center of the plate. Apply 25g of lime chia gel to the plate, using a stencil to help you. Place the Taïnori jelly on top of the gel. Put in place the pineapple cubes and streusel pieces. Beat the whipped ganache and place 30g inside the bauble.