Recipe Black Pearl

To prepare this dish

Ingredient list

Black sesame almond praliné

240 g whole raw almonds
250 g sugar
70 g water
17 g glucose syrup
1.5 g fleur de sel
95 g black sesame paste
9 g sesame oil
15 g grape seed oil

Mandarin orange confit

395 g Blanched oranges
395 g mandarin pulp
150 g sugar (1)
13.5 g pectin NH
21 g sugar (2)
2.6 g xanthan gum
45 g gelatin mass

Gelatine mass

19 g powdered 200-bloom gelatine
116 g water

White chocolate black sesame dipping mixture

200 g white chocolate 33%
200 g cocoa butter
40 g black sesame paste
100 g grape seed oil

Roasted almond vanilla biscuit

234 g finely ground almonds
234 g icing sugar
22 g corn starch
3 g baking powder
1 g vanilla powder
3 g vanilla extract with seeds
207 g eggs
63 g egg yolks
81 g Mascarpone

Light diplomat cream

440 g pastry cream
90 g gelatin mass
780 g Excellence whipping cream 35% fat
15 g vanilla extract with seeds

Pastry cream

338 g milk
85 g egg yolks
68 g sugar
17 g plain flour (T55, approximately 11% protein)
17 g powdered cream

Reconstitued crunch

550 g Black cream cheese almond streusel
90 g feuilletine
90 g black sesame seeds
225 g white chocolate 33%
56 g black sesame paste
3 g Vegetable carbon

Black cream cheese almond streusel

115 g Elle & Vire gourmet butter 82% fat
49 g French cream cheese
153 g plain flour (T55, approximately 11% protein)
164 g raw sugar
164 g finely ground almonds
2.73 g fleur de sel
3 g Vegetable carbon

Black charcoal glaze

800 g mirror glaze
80 g water
4 g Vegetable carbon

Black Pearl finishing touches

SQ silver flakes

Elle & Vire products used

Mascarpone

Excellence whipping cream 35% fat

Elle & Vire gourmet butter 82% fat

French cream cheese

The recipe,
step by step

1. 1

   Black sesame almond praliné

   Roast the almonds in a 140°C convection oven for approximately 20 minutes. Prepare a caramel with the water, sugar and glucose. Add the warm roasted almonds and the fleur de sel, set aside and let cool. Process in a food processor to obtain a fine paste then incorporate the remaining ingredients.

2. 2

   Mandarin orange confit

   Blanch the whole oranges for 20 minutes in boiling water. Cut into quarters, taking care to remove the seeds and the fibrous membranes. Mix well with the mandarin purée using an emulsion blender. Heat to 40°C and add the combined pectin and sugar (1). Bring to the boil and cook for 3 minutes. Add the combined xanthan gum and sugar (2). Blend, then add the gelatine mass.

3. 3

   Gelatine mass

   Rehydrate the gelatine powder in the cold water for at least 20 minutes. Melt in a microwave and refrigerate.

4. 4

   White chocolate black sesame dipping mixture

   Melt the white chocolate with the cocoa butter, add the black sesame paste and grapeseed oil and blend with a hand mixer. Use at 45°C.

5. 5

   Roasted almond vanilla biscuit

   Toast the ground almonds. Sift with the dry ingredients, add the eggs, egg yolks and vanilla extract then beat with the paddle attachment of the stand mixer. Combine the mascarpone with some of the mixture then fold in the rest of the mixture.

6. 6

   Light diplomat cream

   Stir the pastry cream with a whisk, add the vanilla extract followed by the melted gelatine mass. At 24°C add the softly whipped cream.

7. 7

   Pastry cream

   Prepare a traditional pastry cream.

8. 8

   Reconstitued crunch

   Work the streusel through a coarse sieve then bake on a Silpain mat in a 140°C convection oven for approximately 20 minutes. Let cool. Combine the melted white chocolate at 45°C with the black sesame paste and the charcoal powder, then combine with the other ingredients.
9. 9

   Black cream cheese almond streusel

   Using the paddle attachment of the stand mixer, combine the butter, cream cheese, flour, brown sugar, ground almonds, fleur de sel and charcoal powder to obtain a homogenous mixture.

10. 10

    Black charcoal glaze

    Combine the ingredients and bring to the boil.

11. 11

    Black Pearl finishing touches

    Spread the toasted almond vanilla sponge onto a Flexipat mat and bake in a 160°C convection oven for approximately 13 minutes. Let cool. Cut into Ø4 cm discs.
    
    Pipe 15 g of praliné into each Ø3 cm silicone hemispherical mould and place in the freezer. Unmould the hemispheres and stick them together (be sure they adhere well) to form insert balls. Return them to the freezer.
    
    Stir the orange mandarin confit then pipe 30 g into each Silikomart SF 258 mould. Insert a ball of praliné in the middle. Smooth and place in the freezer. Unmould and, using a wooden skewer, dip each sphere into the white chocolate black sesame mixture heated to 45°C. Let crystallize then place in the freezer.
    
    Prepare the diplomat cream and pipe 40 g into each Silikomart SF 192 mould. Insert a sphere of confit, smooth, top with a disc of sponge (crumb side up), press down lightly and place in the freezer.
    
    Prepare the reconstituted black sesame crunch, then press 25 g into each Ø7 cm tartlet ring using a pastry pusher to obtain an even bottom and an irregular rim then place in the freezer.
    
    Crumble the remaining reconstituted crunch on a baking sheet (for decoration) and place in the freezer. Unmould and spray with black charcoal glaze. Place on the reconstituted black sesame crunch bases using a wooden skewer. Decorate with a little crumbled reconstituted crunch and some silver flakes.

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