Fall of an Acorn by Nitin Bali

I created this dessert to welcome the fall season. Before moving to Florida, I spent some time working in Chicago, where you welcome the fall season with a cold breeze, acorns and lots of maple leaves. As a nature lover, I became fascinated by the colors of fall, so I used those images as an inspiration for this warm-flavored dessert.

Yield: 12 servings

Gianduja Noisettes Insert

• 1 gelatin sheet
• 50 g heavy cream
• 310 g praline paste
• 50 g Valrhona gianduja 34%
• 175 g heavy cream, cold

1. Soak the gelatin in ice- cold water.

2. Warm up the 50 g cream, then add the bloomed gelatin and blend to dissolve.

3. Melt the praline paste and the gianduja in a double boiler. Add the warm mixture. Blend with an immersion blender, then stream in the cold cream while blending. Pour into demi-sphere molds suitable for an insert.

Valrohna Manjari Mousse

• 8 gelatin sheets
• 870 g heavy cream
• 159 g egg yolks
• 342 g Manjari chocolate   
• 114 g granulated sugar

1. Bloom the gelatin in ice-cold water.

2. Whip the cream to soft peaks and set aside.

3. Place the egg yolks in a stand mixer fitted with the whisk attachment.

4. Melt the chocolate in a double boiler and keep it ready.

5. In a heavy saucepan, bring the sugar to the single thread stage, then pour it into the whipping yolks. Continue to whip on high speed until it has doubled in volume. Add the melted chocolate and mix well. Add the melted gelatin and combine. Remove the bowl from the mixer stand and fold in the whipped cream. Half fill egg-shaped molds and place the inserts inside. Fill with more mousse and freeze.

Jivara Chocolate Glaze

• 15 g gelatin sheets
• 430 g granulated sugar
• 350 g heavy cream, warmed
• 40 g water
• 12 g cornstarch
• 60 g Valrhona Jivara milk chocolate 40%

1. Bloom gelatin in ice-cold water.

2. Cook sugar to make a dry caramel. Add the warm cream and mix well. Combine the water and cornstarch and add the slurry to the cream mixture. Cook over low heat for 3 to 5 minutes. Add the gelatin, whisking to dissolve. Pour over the chocolate and mix with an immersion blender (avoid adding air bubbles).  Strain through a fine-mesh sieve and refrigerate until ready to use.

3. Unmold egg-shaped mousses and glaze with Jivara Chocolate Glaze. Allow to set.

Milk Chocolate Ganache

• 200 g heavy cream, divided
• 100 g Valrhona Jivara milk chocolate 40%

1. In a saucepan, heat half of the cream, then pour over the milk chocolate and mix with an immersion blender. While mixing, stream in the remaining cold cream and mix well.

2. Refrigerate for at least 12 hours before using.

Caramel Sauce

• 100 g granulated sugar
• 100 g heavy cream, warm
• 10 g unsalted butter

1. Make a dry caramel with the sugar. Add the warm cream. Bring to a boil until any hardened bits of sugar are dissolved. Strain through a fine-mesh sieve and add the cold butter; mix well.

2. Store until ready to use.

Chocolate Leaves and Acorn Cap

• 500 g Valrhona Caraïbe chocolate 66%
• Colored chocolate spray

1. Temper the chocolate according to the instructions on the Valrhona Caraïbe bag.

2. Spread the tempered chocolate over a leaf template to make the leaves. Cast the chocolate into a half sphere mold for the caps. Allow to set.

3. Spray the leaves and caps with colored chocolate spray.

Assembly

• Micro herbs
• Edible micro flowers

1. Dip a pastry brush into the Caramel Sauce and paint a round swirl on the serving plate. Place the glazed acorn in the center of the sauce swirl. Top with an acorn cap. Pipe three dots of the Milk Chocolate Ganache on the plate.

2. Garnish with herbs and flowers and the colored leaves.

(This article appeared in the Fall 2024 issue of Pastry Arts Magazine)