Hazelnut Raspberry Relais Desserts so good #36 Strawberry Vanilla Recipes White Chocolate
Recipe for Patrick Gelencser’s white chocolate, hazelnut, and red fruit taco *trompe-l’œil*
Barcelona (Spain) hosted the spring seminar of the prestigious Relais Desserts, featuring the legacy of Antoni Gaudí and Modernism as key sources of inspiration. It was a unique gathering that we covered extensively in so good..magazine issue 36, including an interview with the association’s president, Vincent Guerlais.
A total of 220 people attended the event, including over 80 pastry chefs from 19 countries. Among the participating chefs was Patrick Gelencser, the fourth generation to lead Chocolats Gelencser—a company on the verge of celebrating its 70th anniversary.
At the seminar, the chef presented a trompe-l’œil dessert shaped like a taco, made with a thin, crisp white chocolate shell. Inspired by Spanish tapas culture, it is filled with hazelnut praline, a red fruit compote that adds a touch of acidity, vanilla Impératrice *riz au lait* (rice pudding), and fresh raspberries. Here we share the recipe, which can be found exclusively on our website.
Photo product: Jose “Piru” Rivera / Photo group: Ivo Rovira & Ana Ponce
Gelencser Tacos
Yellow-painted white chocolate tacos
Use a 6 cm diameter, 2 mm thick chocolate disc. Fill with tempered white chocolate colored yellow and shape it in a taco-shaped mold. Attach the taco to a 4×2 cm white chocolate rectangle.
60% Hazelnut Praline
- 240 g Piedmont hazelnuts
- 160 g sugar
- 20 g cocoa butter
Mix the hazelnuts and sugar, and caramelize, carefully monitoring the roasting of the hazelnuts. Let cool, then grind coarsely using an old-fashioned method. Add the cocoa butter (melted at 32°C). Pipe into the taco shell using a pastry bag; use 5 g per piece.
Red fruit crémeux
- 30 g sugar
- 110 g raspberry purée
- 110 g blueberry purée
- 110 g strawberry purée
- 30 g sugar
- 33 g lemon juice
- 9 g NH pectin
- 9 g sugar
Mix and cook until a creamy texture is achieved. Use for assembly.
“Impératrice” rice pudding
- 56 g round-grain rice
- 160 g milk
- 80 g cream
- 38 g sugar
- 1 vanilla bean
- 80 g whipped cream
Rinse the rice in cold water. Cook for ten minutes in boiling water. Drain, rinse, and immediately add to the milk, cream, and vanilla bean mixture. Heat until the liquid has completely evaporated. Let cool, then fold in the stiffly whipped cream (80 g). Keep chilled. Portion 8 g per taco.
Mascarpone and vanilla whipped ganache
- 140 g cream
- 1 vanilla bean (scraped)
- 4 g gelatin
- 20 g water
- 90 g white chocolate
- 220 g cold cream
- 35 g mascarpone
Bring the cream to a boil and pour over the white chocolate. Add the scraped vanilla bean. Add the prepared gelatin and water mixture. Incorporate the cold cream and mascarpone. Mix and let rest for 24 hours. Whip using a mixer. Pipe 10 g per taco.
Other
- fresh raspberry filled with crémeux (1 per taco)
- Green sprouts (1 per taco)
Assembly
Pipe the praliné into the taco shell using a pastry bag. Add the red fruit crémeux. Top with the rice pudding. Using a pastry bag fitted with a Saint-Honoré tip, pipe the whipped ganache following the curve of the taco.
Garnish with a raspberry filled with red fruit crémeux and add a green sprout.
Also discover in so good.. magazine 36 the creations that were presented at the seminar.
L’Éclosion Printanière by Vianney Bellanger
Amalfi by Fabrizio Galla
Jungle by Pierre Hubert
Coco lychee yuzu by Jan Proot
Duo de Choc by Marc DucobuThanks for reading! At so good.. magazine you’ll find more content related to the world of pastry. Follow us at @sogoodmag to discover much more.
