4 Lotus Flowers

Created by

Vincent ValléeFrench finalist and winner of the World Chocolate Masters 2015, works at Pâtisserie Bamas in Anglet

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Recipe components

Chocolate Speculoos 180 g/tray

Preparation	Ingredients
Preparation Mix together all ingredients and homogenise. Strain onto tray covered with greaseproof paper. Bake at 150°C for 20 minutes.	Ingredients 77g butter 90g brown sugar 154g flour 14g milk 1g salt 28g Plein Arôme

Chocolate Biscuit 650 g/tray

Preparation	Ingredients
Preparation Melt together butter and cocoa mass at 50°C. Mix together all other ingredients and add to cocoa mass mixture. Bake at 170°C for 8 minutes.	Ingredients 55g invert sugar 190g whole egg(s) 55g almond powder 95g sugar 90g 35% cream 95g flour 20g Plein Arôme 2g salt 55g butter 20g Cocoa mass - Grand Caraque - pistols - 3kg bucket

Crunchy Chocolate Speculoos Praliné 25 g/piece

Preparation	Ingredients
Preparation Mix together chocolate speculoos and praliné. Melt together butter, cocoa butter and chocolate at 45°C. Pour onto praliné mixture and homogenise.	Ingredients 180g Praliné onctueux caramelized Praliné - 50% Almonds Hazelnuts - paste - 1kg bucket 210g chocolate speculoos 20g butter 55g Cocoa butter - Deodorized Cocoa Butter - easymelt - 3kg bucket 50g Pureté DARK COUVERTURE - OCOA™ 70% - PISTOLS - 10KG BAG

‘4 Flowers’ Compote 20 g/piece

Preparation	Ingredients
Preparation Mix together all Purees and vanilla. Add glucose and heat. Add sugar and pectin, and heat to 65°C. Mix well and leave to rest in freezer until moment of use.	Ingredients 90g passion fruit puree 90g mango puree 160g Banana purée 1beans(s) Bora Bora vanilla 20g glucose syrup DE 40 40g sugar 10g NH pectin

Passion Fruit Mango Diplomat Crème 30 g/piece

Preparation	Ingredients
Preparation Boil together all purees. Add vanilla and leave to infuse. Blanch together sugar, egg yolks and starch. Remove vanilla from boiling fruit purees and pour latter onto blanched mixture. Cook cream for 2 minutes, and add butter and pre-hydrated gelatine leaves. Leave to cool on film-wrapped tray. When cool, whip up, mix in whipped cream and store in cold environment (4°C) until moment of use.	Ingredients 100g passion fruit puree 190g mango puree 1beans(s) Bora Bora vanilla 56g egg yolks 56g sugar 28g starch 40g butter 2 gelatin leaves 170g whipped cream 35%

Preparation

Ingredients

Preparation

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

Ingredients

100g

passion fruit puree
190g

mango puree
1beans(s)

Bora Bora vanilla
56g

egg yolks
56g

sugar
28g

starch
40g

butter
2

gelatin leaves
170g

whipped cream 35%

Chocolate Ocoa™ 70% Diplomat

Preparation	Ingredients
Preparation Blanch together sugar, egg yolks and starch. Bring milk to a boil and pour onto blanched mixture. Cook cream for 2 minutes, and add hydrated gelatine leaves and chocolate. Leave to cool on a film-wrapped tray. Whip up, mix in whipped cream and store in cold environment (4°C) until moment of use.	Ingredients 170g milk 32g egg yolks 32g sugar 17g butter 50g Pureté DARK COUVERTURE - OCOA™ 70% - PISTOLS - 10KG BAG 1 gelatin leaves 100g whipped cream 35%

Assembly

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