Xmas Candles Recipe by chef François Galtier

Composition

I. Praliné Crumble
II. Creamy Praliné Grapefruit
III. Grapefruit Mousse
IV. White Chocolate Glaze
V. Gold Praliné Glaze
VI. Fresh Grapefruit Segments

I. Praliné Crumble

Process:

Mix all the ingredients except the Crispy Crunchies until you get small mass. Then add the last ingredient and sprinkle on a baking tray. Bake around 20 minutes at 160°C.

II. Creamy Praliné Grapefruit

  • Fresh grapefruit juice (1) 100 g
  • Gelatin mass (1/5) 25 g
  • Hazelnut praliné 65% 260 g
  • Butter 85 g
  • Fresh grapefruit juice (2) 115 g
Process:

Heat the grapefruit juice (1) with the gelatin mass and pour over the praliné and butter. Mix well, add the rest of the cold grapefruit juice (2) and let it crystallize. For each dessert plate fill 2 truffle silicon molds ø2 cm and 1 truffle silicon mold ø3 cm, then freeze.

III. Grapefruit Mousse

Process:

Heat the grapefruit juice with gelatin mass and pour over the chocolate and zests. At 36°C, incorporate the whipped cream delicately.

IV. White Chocolate Glaze

  • Fresh cream 35% fat 100 g
  • White chocolate coloring 15 g
  • Sugar 70 g
  • Glucose syrup 410 g
  • Gelatin mass (1/5) 180 g
  • Obsession 30 Belgian white Chocolate 225 g
  • Mirror glaze neutral 700 g
Process:

Boil cream with white coloring, sugar, and glucose, and pour on the gelatin to melt it. Add chocolate, mix well to melt all the chocolate drops and add the mirror glaze at the end. Blend the glaze and use at 35/40°C.

V. Gold Praliné Glaze

  • Fresh cream 35% fat 100 g
  • Sugar 70 g
  • Glucose syrup 410 g
  • Gelatin mass (1/5) 190 g
  • Hazelnut praliné 65% 250 g
  • Mirror glaze neutral 700 g
  • Gold powder SQ
Process:

Boil cream with white coloring, sugar, and glucose, and pour on the gelatin to melt it. Add praliné, mix well, and add the mirror glaze and gold powder at the end. Blend the glaze and use at 35/40°C.

VI. Fresh Grapefruit Segments

  • Fresh grapefruit 2 pcs
Process:

Peel the grapefruit and cut into segments.

VII. Montage

For each dessert plate, fill with mousse 1 truffle silicon mold ø4 cm and push inside 1 frozen sphere of creamy ø2cm, 1 truffle silicon mold ø3 cm, and 1 truffle silicon mold ø2 cm, then freeze. Unmold, dip the balls of mousse in white chocolate glaze, and dip the balls of creamy in gold praliné glaze. Place the glazed balls on the plate and decorate the top with blond modeling chocolate to make it look like a real candle. Then add crumble, grapefruit segments and broken roasted hazelnut.

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