Beer Infused Blond Dulcey Valrhona Balls with Crème Pâtissière Tarte

Lockdown Day 34• The first Sunday after the first full moon following the Northern Spring equinox• Victory over Death• Celebration of renewal and rebirth • Pagan Saxon Goddess Eastre• Jesus Christ• Glorious Promises• Eternal Life• Feast Day• Traditions Alterations• Smaller Family Gatherings• Homemade Meals• Blessings• Constant Thoughts about the most deprived• Prayers• Silence• “Even in the most beautiful music there are some silences, which are there so we can witness the importance of Silence” -Andrea Bocelli-• 2.8 Million Clapsed hands everywhere in the world• A big hug to this wounded Earth pulsing heart• Thank You for the Uplifting Sacred Music• From a deserted Duomo• From my screen• Back to my Kitchen turned into my bedroom during this #lockdown • My latest dessert recipe details are here• Beer Infused Blond Dulcey Valrhona Balls with Crème Pâtissière Tarte•


250g Butter
80g Almond Flour
150g Powdered Sugar
2 g Fleur de sel
400g Flour
2 eggs
Lemon zest
Blend butter and sugar then incorporate the whisked eggs, lemon zest and flour gradually. Refrigerate for at least 2 hours before using it.

Crème Pâtissière:

500ml skimmed milk
Vanilla pod
3 egg yolks
100g sugar
40g corn flour

Over medium heat, boil the milk and vanilla seeds (open the pod lenghtwise, scrape the seeds out).I boil the milk with the scraped pod too adds more flavor. In a separate bowl, mix the yolks with sugar and corn flour.Once the milk boils add 1/3 of it to the yolks mixture mix well then transfer the saucepan whisking until mixture thickens/boils.

Blond dulcey @myvalrhona @valrhonafrance chocolate balls infused with @elmirbrewery Limited edition Medium Dry ale brewed with Carob Molasses:

100g lemon juice
100g Beer
1/2 lemon zest

Bring to a boil then set aside

Add 10g mint leave.Infuse for 5 main then use a chinois to drain.

In a separate bowl mix:
2 eggs +30g sugar
Add the boiling beer to the eggs mixture.
Prepare 120g Valrhona Blond Dulcey in a bowl and add the hot mixture whisking.

Add 1g of gelatine, 5g mint leaves, blend and put in molds.

Place in the freezer for 30 min to 1 hour.

Fill the baked dough with Crème Pâtissière top with the balls.

Bon App’ xx

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