Av Valrhona

    An original École Valrhona recipe.   * The ingredients vary depending on the type of Inspiration you choose for your recipe.

    1. Inspiration cream mix: Mix the pulp and glucose and heat them to approx. 175°F (80°C). Add the gelatin (which you have rehydrated in advance). Slowly pour this mixture over the melted couverture. Immediately mix using an electric mixer to make a perfect emulsion. Add the cold cream. Mix in the electric mixer again. Leave to stiffen in the refrigerator.
    2. Vanilla Opalys namelaka: Bring the milk to the boil with the scored vanilla pod. Infuse the pod for approx. 2 hours, then sieve the liquid through a chinois and add more milk to adjust the weight. Heat the infused milk with the glucose. Add the rehydrated gelatin.  Slowly pour this mixture over the melted couverture. Mix to form a perfect emulsion. Add the cold liquid cream. Mix in the electric mixer again. Leave to stiffen in the refrigerator, preferably overnight.
    3. Inspiration pressed shortcrust: Break the shortcrust pastry into pieces in an electric mixer, then incorporate the Éclat d’Or and the melted fruit couverture. Tip: You can use offcuts from the shortcrust you’ve made as part of your daily work on other products.
    4. Almond shortcrust pastry: Mix the powdered ingredients with the cold, cubed butter. As soon as the mixture is completely smooth, add the cold eggs. As soon as you obtain an even dough, stop mixing. Store in the refrigerator or spread out immediately. Bake at 300°F (150°C).
    5. Absolu spray mix: Bring the neutral Absolu Cristal Neutral Glaze to the boil in water. Immediately apply using a spray gun at about 175°F (80°C).
    6. Assembly: Prepare the cream mix, namelaka and pressed shortcrust. Make rounds of pressed shortcrust (approx. 30 g each) using a 6,5 cm diameter ring. Store in the refrigerator. Make a spiral of cream mix on top of the pressed shortcrust rounds (approx. 20 g) using a piping bag with a 6mm diameter plain round nozzle. Store in the freezer. Add some namelaka droplets (approx. 25 g) to the spiral of cream mix using a piping bag with a plain round 6 mm-diameter nozzle. Freeze. Add a layer of neutral glaze.
    7. Finishing: Sprinkle on some Opalys crunchy pearls and put a curved 7cm-diameter disk of Inspiration in place.



    • * 135 g Fruit pulp (strawberry, passion, raspberry or yuzu)
    • 10 g Glucose DE 38
    • 5 g Gelatin powder (220 bloom)
    • 20 g Water for the gelatin
    • * INSPIRATION (185 g strawberry, 210 g passionfruit, 280 g raspberry or 280 g yuzu)
    • 265 g UHT cream 35%


    • 120 g Whole UHT milk
    • 1 Vanilla pod
    • 10 g Glucose DE 38
    • 3 g Gelatin powder (220 Bloom)
    • 15 g Water for the gelatin
    • 220 g Opalys 33%
    • 240 g UHT cream 35%


    • 280 g Almond shortcrust
    • 180 g Éclat D'Or
    • * 280 g INSPIRATION (strawberry, passion, raspberry or yuzu)


    • 140 g Strong white bread flour
    • 70 g Dry butter 84%
    • 50 g Icing sugar
    • 18 g Powdered blanched almonds
    • 1 g Salt
    • 30 g Whole eggs


    • 200 g Absolu cristal neutral glaze
    • 20 g Water