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4 Lotus Flowers - Vincent Vallée

Vincent Vallée France
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4 Lotus Flowers

Chocolate Speculoos 180 g/tray

77 g butter
90 g brown sugar
154 g flour
14 g milk
1 g salt
28 g Cacao Barry® cocoa powder Plein Arôme

  1. Mix together all ingredients and homogenise.
  2. Strain onto tray covered with greaseproof paper.
  3. Bake at 150°C for 20 minutes.

Chocolate Biscuit 650 g/tray

55 g invert sugar
190 g whole eggs
55 g almond powder
95 g sugar
90 g singe cream (35%)
95 g flour
20 g Cacao Barry® cocoa powder Plein Arôme
2 g salt
55 g butter
20 g Cacao Barry® cocoa mass Grand Caraque

  1. Melt together butter and cocoa mass at 50°C.
  2. Mix together all other ingredients and add to cocoa mass mixture.
  3. Bake at 170°C for 8 minutes.

Crunchy Chocolate Speculoos Praliné 25 g/piece

180 g Cacao Barry® Almond Hazelnut Praliné
210 g chocolate speculoos
20 g butter
55 g Cacao Barry® Deodorized Cocoa Butter
50 g Cacao Barry® dark chocolate couverture Ocoa™ 70% cocoa

  1. Mix together chocolate speculoos and praliné.
  2. Melt together butter, cocoa butter and chocolate at 45°C. Pour onto praliné mixture and homogenise.

‘4 Flowers’ Compote 20 g/piece

90 g Fruit'Elite "Vintage" Passion fruit puree Capfruit from Ivory Coast
90 g Fruit'Purée Mango Alphonso Capfruit
160 g Fruit'Purée Banana Capfruit
½ Bora Bora vanilla bean
20 g glucose DE40
40 g sugar
10 g pectin NH

  1. Mix together all Fruit'Purée Capfruit and vanilla.
  2. Add glucose and heat.
  3. Add sugar and pectin, and heat to 65°C.
  4. Mix well and leave to rest in freezer until moment of use.

Passion Fruit Mango Diplomat Crème 30 g/piece

100 g Fruit'Purée Passion fruit Capfruit
190 g Fruit'Purée Mango Alphonso Capfruit
½ Bora Bora vanilla bean (sliced)
56 g egg yolks
56 g sugar
28 g starch
40 g butter
2.5 gelatine leaves (200 bloom)
170 g whipped cream (35%)

  1. Boil together all Fruit'Purée Capfruit. Add vanilla and leave to infuse.
  2. Blanch together sugar, egg yolks and starch.
  3. Remove vanilla from boiling fruit purees and pour latter onto blanched mixture.
  4. Cook cream for 2 minutes, and add butter and pre-hydrated gelatine leaves.
  5. Leave to cool on film-wrapped tray.
  6. When cool, whip up, mix in whipped cream and store in cold environment (4°C) until moment of use.

Chocolate Ocoa™ 70% Diplomat

170 g milk
32 g egg yolks
32 g sugar
17 g butter
50 g Cacao Barry® dark chocolate couverture Ocoa™ 70% cocoa
1 gelatine leaf (200 bloom)
100 g whipped cream (35%)

  1. Blanch together sugar, egg yolks and starch.
  2. Bring milk to a boil and pour onto blanched mixture.
  3. Cook cream for 2 minutes, and add hydrated gelatine leaves and chocolate.
  4. Leave to cool on a film-wrapped tray.
  5. Whip up, mix in whipped cream and store in cold environment (4°C) until moment of use.

Finishing and assembly:

  1. When cool, cut chocolate biscuit into desired shape and place into equally sized frame.
  2. Spread crunchy chocolate speculoos praliné onto chocolate biscuit and freeze.
  3. Unmould, pipe passion fruit mango diplomat crème around biscuit edges with small piping bag and pipe chocolate diplomat onto biscuit centre.
  4. Cover with thin layer of Cacao Barry® dark chocolate couverture Extra-Bitter Guayaquil 64% cocoa and repeat piping steps.
  5. Cover with thin, ‘open-worked’ layer of Cacao Barry® dark chocolate couverture Extra-Bitter Guayaquil 64% cocoa and pipe ‘4 flowers’ compote into the centre.