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2399 Large Eclat mold 21.3x3.4x2.8 in
2589 Small Eclat mold 21.3x2.4x1.9 in
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Price
PVC
PVC
PVC
6902
PVC
6903
PVC
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$0.99
$0.99
2588 Large Line mold 21.3x3.4x2.8 in
2400 Large Bamboo mold 21.3x3.4x2.8 in $0.99
$0.99
2587 Large Absolu mold 21.6x5x3 in
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$8.90
$8.90
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$1.10
$6.55
7766
$1.10
5435
$13.10
$49.95
$149.00
24 glasses capacity 20 cl
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$0.72
7765
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5388
$149.00
2913
$199.00
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Orders received by October 1st will be delivered by November 1st
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No orders will be accepted after October 15th
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From information on new products for chefs
and chocolatiers to schedules of demos and classes,
as well as how to order products, product usage,
tips, recipes, and frequently asked questions.
Desserts to share
Tablette
Xocolita
Opalys Fraise
645 g
330 g
300 g
600 g
330 g
105 g
150 g
305 g
305 g
430 g
14 g
3.8 g
Egg yolks
Sugar
Butter
All purpose flour
Baking powder
Salt
Assembly
> Bake the mellow chocolate sponge in a frame of 40 x 60 cm
(1500 g/frame) at 180C/356F. Once baked, cut out in 5 strips
of 5 cm by 52 cm long and 5.5 by 52 cm.
> Make the supreme, pour 250 g per small U Yule log molds
(ref. 2172), place the 5 cm wide chocolate sponge
on top, pour 300 g of supreme and seal the mold with the 5.5 cm
wide chocolate sponge. Freeze.
Whip the egg yolks with the sugar. Sift the flour with the baking powder and salt.
> Make the pack down shortbread, spread in a frame of 40 x 60 cm
Soften the butter and add to the egg yolks mixture followed by the sifted dry ingredients.
Roll out on a tray and bake at 150C/302F with the vent opened.
Once baked, weigh out the baked and cooled shortbread.
Put in a kitchen mixer fitted with a paddle attachment and start mixing on first speed
in
order to get big crumbs.
> 1000 g Brittany shortbread
Pour the melted chocolate and cocoa butter in and stir briefly.
> 235 g COUVERTURE GUANAJA 70%
> 250 g COCOA BUTTER
Grapefruit custard
Basic custard
>
>
>
>
515 g
515 g
205 g
105 g
Bring the cream to the boil with the milk, pour in the egg yolks mixed with the sugar
beforehand and cook to 84-85C/183-185F.
Zest the grapefruit, stir the zest into the hot custard and allow to infuse for 15 to 20
minutes. Strain the zest and use.
Pour the hot and strained custard on the milk chocolate and emulsify with a rubber
spatula like a ganache to a smooth and elastic texture.
Mix with a hand blender making sure not to incorporate any air bubbles and working
at a temperature above 35C/95F (Max. 45C/113F).
Fold in the supple whipped cream. Pour in molds.
510 g
510 g
205 g
100 g
Bring the cream to a boil with the milk, pour in the egg yolks that have been mixed
with the sugar beforehand and cook to 84-85C/183-185F.
Strain and use immediately or chill down quickly.
Whisk the melted chocolate into the hot custard, the temperature should be about
45-50C/113-122F.
> 1335 g COUVERTURE GUANAJA 70% Stabilize the mixture with a bit of whipped cream if necessary. Fold in the remaining
supple whipped cream.
> 1840 g Whipping cream 35%
Wash and brush the grapefruit carefully. Peel with a sharp fish knife making sure
to only remove the zest with a little bit of the white skin. Blanch for 10 minutes in water.
Drain out and repeat the same process twice.
Then, cover the peels with water and add 250 g of sugar per liter of water. Allow
to simmer for 15 minutes and add again 250 g of sugar. Repeat the same process
twice in order to get 1kg of sugar for 1 L of water. This candying process makes
the peels transparent and soft.
Set aside in the syrup and keep in the refrigerator.
Bring the Absolu Cristal neutral glaze to the boil with the water and color it with
the red food coloring.
Spray at 70-80C/158-176F.
Finishing
> Remove the Yule logs from the molds, spray the cakes
with the uid couverture, then spray with the hot red glaze
in order to get a citrus skin nish.
Chocolate dcor:
> Spread some tempered dark couverture between two
plastic sheets. Cut out in squares of 8.5 cm a side before
complete crystallisation to make the Yule logs ends.
Slice the candied grapefruit peels in thin strips and roll it
in spirals. Stick the grapefruit rolls on the Yule logs.
1500 g/frame
> Mellow sponge
1500 g/frame
> Pack down shortbread
550 g/insert (250 g + 300 g)
> Orizaba Lacte Suprme
> Custard based mousse
900 g/Yule log mold
Spotlight on
Desserts to share
Tablette Calamansi
Caramlia
A NEW! recipe by lEcole du Grand Chocolat
560
450
825
225
180
110
g
g
g
g
g
g
ground almonds
sugar
whole eggs
butter 84%
egg whites
sugar
Once combined, add the butter.Meanwhile, whip the egg whites with the sugar.
Gently combine the two mixtures.
Calamansi gel
> 1000 g ABSOLU CRISTAL
NEUTRAL GLAZE
Bring the fruit and the Absolu Cristal to the boil. Process.
Melt the gelatin in the hot milk and make an emulsion by pouring the milk
onto the melted couverture to obtain a smooth, glossy and elastic texture.
NEUTRAL GLAZE
Bring the Absolu Cristal glaze to the boil with the water
and then emulsify with the melted milk chocolate couverture.
40% COUVERTURE
> 60 g water
> as needed sparkling bronze powder
>
>
>
>
>
When frozen, place the insert on a rack and then glaze with the Calamondin Gel. Freeze again.
Make the Light Caramlia Mousse and pour 1000 g into each log mold.
Insert the sponge/crmeux strips, ensuring the sponge is at the same height as the edge of the mold. Freeze.
Unmold the logs and spray them with the Milk Chocolate Absolu Glaze Spray.
To finish decorating the logs, temper some dark chocolate and use a little oil to stick some silicone sheets
to some perfectly flat baking sheets. Pour a little couverture on top and immediately cover with a second silicone sheet.
> Use a rolling pin to smooth and spread out the couverture, pushing it towards the edges. Check the thickness.
> As soon as the couverture starts to set, cut out squares for end-pieces using an expandable multi-wheel cutter.
> Leave to set for a few hours before removing the couverture. Add the ends to the logs. Arrange a house logo on top.
Milk chocolate glaze
Caramlia 36% Chocolate Mousse
Caramlia Crunchy Pearls
Calamondin Ivoire 35% Crmeux
Moist Almond Sponge
Spotlight on
IVOIRE 35%
CARAMELIA 36%
COCOA BUTTER
ABSOLU CRISTAL
JIVARA LACTE 40%
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