Professional

Montrouge & Patty Dessert

An original recipe by Arthur Gavelle

6 steps

Makes five 60 × 10cm frames

Recipe Step by Step

SOFT TOASTED ALMOND AND VANILLA SPONGE

275g Almond flour
425g Egg whites
205g Sugar
350g Eggs
220g Water
9g Madagascan Organic vanilla bean paste
3.5g Fine salt
315g All-purpose flour
1800g Total weight

Toast the almond flour at 300°F (150°C) for appr ox. 15 minutes.
Leave to cool.
Whip the egg whites with all the sugar
Mix together the roasted almond powder, eggs, water, vanilla bean paste and the salt.
Add the flour and stir again.
Gently fold in the egg whites using a spatula.
Use immediately.

MONTROUGE AND PATTY WHITE PEACH IOTA GEL

325g Sugar
18g Pro-Pannacotta Iota
3260g Montrouge and Patty white peach 100% purée
3260g Total weight

Mix the sugar and carrageenan iotas, then sift them onto the fruit purée at 40°F (4°C).
Blend until smooth, then heat to 185°F (85°C), stirring constantly.
Pour into a container immediately.

LEMON THYME ABSOLU GEL

265g Absolu Cristal neutral glaze
20g Lemon juice
10g Water
3g Lemon thyme sprigs
298g Total weight

Blend all ingredients together.

LEMON THYME LIGHT WAÏNA 35% CHOCOLATE MOUSSE

490g UHT whole milk
15g Lemon thyme
20g Powdered gelatin 220 Bloom
100g Water for the gelatin
905g WAÏNA 35%
975g Whipping cream 35%
2505g Total weight

Heat the milk to 140/160°F (60/70°C) and add the washed and chopped lemon thyme.
Leave to infuse for 30 minutes.
Strain and reweigh the milk to ensure you have the right weight for the recipe.
Bloom the gelatin and add it in.
Gradually pour this mixture onto the partially melted chocolate, emulsifying it with a spatula as you do so.
Blend vigorously as soon as possible until you have a perfect emulsion.
Check the emulsion’s temperature (it should be 79/84°F or 26/29°C) and gradually fold in the whipped
cream using a spatula.
Use immediately and freeze.

PURE COCOA PASTE SPRAY MIX

210g EXTRA COCOA PASTE 100%
90g Cocoa butter
300g Total weight

Melt the ingredients together.
Strain before use.

ABSOLU SPRAY

600g

find the recipe on essentiels.valrhona.mom

Assembly and finishing

PREPARATION :
400g Whole raw Sicilian Tuono almonds
Make the sponge, then weigh out 1800g for a 40 × 60cm frame and sprinkle with 400g raw almonds.
Bake for 20 minutes at 320°F (160°C).
Leave it to cool then cut it into 7 × 56cm strips.
Freeze.
Prepare a framed bubbles 3D sheet - 578 × 378 × 4mm on a tray with a 40 × 60cm frame (with the textured side facing upwards).
Make the peach iota confit
Leave to cool at 122/140°F (50/60°C), then pour 3600g onto the 3D sheet and leave to set at 40°F (4°C) and freeze.
Remove the 3D sheet, heat the sheet if needed using a heat gun.
Cut into 7 × 56cm strips and store them in the freezer.
Make the Lemon thyme Absolu gel then pipe 50g along the length of each sponge using a piping bag without a nozzle.
Set aside in the freezer.

Assembly :
Prepare the 10 × 60cm frames with acetate.
Place a sponge at the bottom of each frame (with the raw almonds at the bottom).
Make the mousse, making sure to mix at 79°F (26°C).
Weigh out 500g per frame.
Place the insert so as to make the mousse rise slightly along the edges.
Freeze.

Finishing:
Turn out, remove the acetate then cut the dessert into the desired shape.
Prepare the Absolu glaze then spray a fine layer over the dessert.
Fill a few dips with the Lemon thyme Absolu gel.

Decoration :
As needed WAÏNA 35%
Mold the eggs using pre-set Waina 35% couverture then leave to set in a temperature controlled cabinet at 60°F (16°C) and 65% relative humidity.
Turn out the eggs then stick them on using a hot plate.
Leave to set.
Prepare the spray mix then temper to 90°F (32°C).
Spray the eggs to create a droplet and a shading effect at a low pr essure.
Leave to set then place on the dessert.