Artists and poets, pastry chefs and chocolate makers – they all like to draw inspiration from St Valentine. Although nothing is known for sure about this 'saint', no-one is indifferent to the romantic Valentine. In any case, this special day is a great opportunity to give your turnover a little boost. Discover the secret here – check out these tips and recipe by Bruno Van Vaerenbergh.
Some chocolate makers lend their range a Valentine’s Day twist by preparing little gifts in festive packaging, such as heart-shaped chocolates or red chocolate lips. Why don't we do the same thing as pastry chefs? As well as heart-shaped cakes, offer pastries with decorations or eye-catchers that are easy to prepare.
Tip: In 2018, 14 February falls on a Wednesday. So you can organise a Valentine’s weekend both before and after the day itself for all the ‘sweethearts'!
Valentine’s Day creation
For the following creation, I took inspiration from a few of my favourite fresh flavours: coconut (which will be making a comeback in 2018), lime and crème brûlée. You can eat this cake all year round, but it's perfect for Valentine's Day. The attractive decoration is sure to give your display that something extra. “Love & cake will keep us together!”
Creation: Bruno Van Vaerenbergh
- 250 g lime purée
- 100 g apricot purée
- 18 g powdered gelatine
- 90 g water
- 700 g Debic Duo, whipped
- Mix the powdered gelatin with the water.
- Thaw the lime purée without warming it up.
- Heat the apricot purée with the melted gelatine.
- Mix and fold in the Debic Duo.
- Fill prepared rings.
Crème brûlée (patisserie)
- 500 g Debic Cream 35%
- 120 g egg yolks
- 2 vanilla pods
- 90 g sugar
- 10 g powdered gelatine
- 50 g water
- Heat the Debic Cream 35% with the vanilla pods.
- Prepare a crème anglaise (85°C) with the eggs, the sugar and the warmed Debic cream.
- Remove the vanilla pods, add the gelatine, mix and pour in rings.
- 600 g Debic Crème Brûlée Bourbon
- 100 g white chocolate
- Heat the Debic Crème Brûlée to 80°C.
- Add the white chocolate.
- Mix well and pour into a Silpat®.
- Put in the freezer.
- 300 g egg whites
- 100 g sugar
- 200 g icing sugar
- 100 g ground almonds 50%
- 200 g grated coconut
- Sieve the icing sugar with the ground almonds and add the grated coconut.
- Beat the egg whites with the sugar.
- Fold together and spread in circles.
- Bake in a moderate oven at 170°C for 15-18 minutes.
Candied wild strawberries
- 350 g wild strawberries (frozen)
- 175 g icing sugar
- Take the wild strawberries out of the freezer the night before.
- Mix immediately with the icing sugar.
- Leave to thaw until needed.
- Line stainless steel circles with a joconde sponge of your choice.
- Place a layer of coconut sponge underneath and put a layer of candied strawberries on top.
- Fill the circle with lime cream and place a layer of crème brûlée in the middle.
- Cover and freeze.
Finish with finely sieved, ground coconut and a romantic decoration.
|Discover even more inspiration
in this Valentine cake.