Mandarin & vanilla entremets
Soft Almond Sponge
In a food processor, beat the almond flour, confectioner’s sugar, starch, almond paste, egg whites and yolks. Melt the butter. At the same time, beat the egg whites with the sugar until stiff. Add the melted butter to the first mixture, then gently fold in the beaten egg whites using the spatula. On a baking pan covered with a silicone mat, bake at 355°F (180°C) for 2 minutes. Cut to the desired size. Set aside for assembly.
Streusel
Mix all the ingredients without blending. Spread onto a baking pan. Bake at 300°F (150°C) for 20 minutes.
Shortbread with a Streusel Base
In the bowl of a mixer, use the paddle attachment to crush 330 g of streusel, then add the crispy wafer pieces followed by the melted chocolate. Spread into a 16 cm round mold. Set aside for the assembly.
Mandarin Marmalade
In a saucepan, heat the mandarin puree with the glucose and half the sugar. At 105°F (40°C) add the pectin along with the remaining sugar. Bring to a boil. Add the lemon puree at the end of cooking process. Pour the marmalade directly onto the sponge.
Vanilla Whipped Ganache
In a saucepan, heat the cream with the split vanilla beans. Leave to infuse for 30 minutes. Remove the vanilla beans, reheat the cream and add the bloomed gelatin. Pour the hot cream over the chocolate in three stages, stirring them together to create an emulsion. Cover the surface with plastic wrap. Leave to set for 12 hours at 40°F (4°C) .
Mandarin Glaze
SOSA
Bloom the gelatin with 43 g of mandarin puree. Heat the water and puree to 105°F (40°C), then add the glucose, sugar and pectin. Bring to a boil, then add the neutral glaze and bring to a boil again. Remove from the heat and add the bloomed gelatin. Keep refrigerated and reheat to 95°F (35°C) for use.
ASSEMBLY AND FINISHING
Line a 20 cm diameter round mold with acetate. Whip the vanilla ganache. Place the ganache in the center and on the edges of the round mold. Place the frozen mandarin insert on top and cover with chantilly cream. Place the crunchy topping in a straight, centered position. Freeze. Prepare the glaze: Heat your glaze to 95°F (35°C), place your dessert on a wire rack and cover its entire surface with the glaze. Finish by decorating the dessert with a few segments of mandarin.
Exotic entremets
Coconut Dacquoise
SOSA
CONFECTIONER’S SUGAR
In the mixer, whisk the egg whites with the sugar. Gently mix the sifted dry ingredients together using the spatula. Spread onto a 40 x 60cm baking pan and bake in a fanassisted oven at 320°F (160°C) for 15 minutes. Set aside for assembly.
Banana & Passion Fruit Confit
CARAMANFRUIT PASSION FRUIT PUREE
CARAMANFRUIT BANANA
SOSA
SOSA GELATIN 200
In a saucepan, heat the fruit purees to 85°F (30°C), add the dry ingredients mixed together and bring to a boil. Pour onto the sponge in the round molds, place in the freezer and set aside for assembly.
Coconut Chantilly cream
CARAMANFRUIT COCONUT
WHIPPING CREAM (1)
SOSA
SOSA
WHIPPING CREAM (2)
SOSA GELATIN 200 BLOOM
In a saucepan, heat the whipping cream, glucose, invert sugar and coconut puree, then add the melted bloomed gelatin and the second portion of whipping cream. Mix using an immersion blender. Refrigerate for 24 hours. The next day, whip the mixture with a whisk, like you would a chantilly cream. Use immediately.
Mango & Passion Fruit Glaze
CARAMANFRUIT
PASSION FRUIT PUREE
CARAMANFRUIT MANGO
In a saucepan, heat the purees, glucose and water to 115°F (45°C). Add the sugar, pectin and sorbet stabilizer mixture. Bring to a boil. Cover with plastic wrap and set aside at 40°F (4°C) for at least 4 hours.
ASSEMBLY AND FINISHING
Line one 18 cm round mold with acetate. Apply a layer of chantilly cream, making sure to cover the base and edges of the mold. Place the frozen insert in the center of the ring and cover with chantilly, leaving a space for the dacquoise. Smooth and freeze.
PREPARE THE GLAZE
Heat your glaze to 85/95°F (30/35°C). Using an immersion blender, mix the glaze without letting any air bubbles form. Place the dessert on a wire rack, pour the glaze over the entire surface of the dessert and remove any excess. Finish by adding a few coconut shavings and fresh passion fruit seeds.
Kadaif nest
Blood Orange Compote
Mix the sugar and pectin. At the same time, heat the puree and glucose to 105°F (40°C), then add the sugar and pectin mixture. Bring to a boil. Once your compote is cold, add the orange blossom water.
Fromage Blanc Mousse
In the mixer, beat the egg whites until stiff, then fold in the sugar. Split the vanilla bean in half and add it to the fromage blanc. Once the egg whites are stiff, gently fold them into the fromage blanc using a spatula. Keep in the refrigerator until ready to serve.
Red berries Sorbet
Mix the solid and liquid ingredients separately. Mix the two together using an immersion blender. Add the saffron. Refrigerate for 3 hours. Mix again and pour into a sorbet maker.
Syrup (30°B)
Heat the water and sugar. Allow the syrup to cool completely before adding the orange blossom water. Set aside until ready to use.
ASSEMBLY AND FINISHING
1 PACKET OF KADAIF NOODLES
MIXTURE OF FRESH BERRIES (RASPBERRY, STRAWBERRY, BLUEBERRY) ORANGE BLOSSOM WATER
Heat the oven to 355°F (180°C). On a baking pan lined with a Silpat mat, make a nest of kadaif noodles in an 8 cm-diameter round mold to ensure even cooking. Baste the nests with melted butter. Cook until golden brown (approx. 12 minutes).
Remove from the oven and baste with orange blossom syrup (30°B). Place a nest of kadaif noodles in the center of the plate, then a portion of fromage blanc, a tablespoon of blood orange compote and a scoop of red berries sorbet. Finish by arranging some halved berries around the sorbet.
Strawberry, Coconut & Lemongrass Wisp
French Meringue with
Strawberry Crispy
CONFECTIONER’S SUGAR
SOSA STRAWBERRY
CRISPY As needed
In the mixer, beat the egg whites with the sugar in three stages. Once the egg whites are fully beaten, sift on the confectioner’s sugar and use a spatula to mix it in. Grease and line some 6mm cylinders. Using a turntable, pipe the meringue onto the cylinders, sprinkling the surface of the meringue with the freeze-dried strawberries. Bake at 160°F (70°C) for 1 hour 45 minutes.
Strawberry Marmalade
CARAMANFRUIT
STRAWBERRY PUREE
Heat the strawberry puree and trimoline to 105°F (40°C), then add the pectin mixed with the sugar. At the end of the cooking process, add the lemon juice and strawberry brunoise. Set aside.
Strawberry Sorbet
CARAMANFRUIT STRAWBERRY PUREE 1290 g
Heat the water.
At 85°F (30°C), add the sugar and glucose powder. At 115°F (45°C), add the stabilizer mixed with some of the sugar (around 10%). Pasteurize at 185°F (85°C) for 2 minutes, then cool rapidly to 40°F (4°C). Mix the syrup with lemon juice and strawberry puree, then blend them together. Leave the mix to mature for at least 4 hours. Churn at 20/14°F (-6/-10°C).Store in the freezer at -1°F (-18°C).
Coconut Dacquoise
EGG WHITES
CONFECTIONER’S
Beat the egg whites in the mixer until stiff, then fold in the sugar. Add the confectioner’s sugar, then the grated coconut. Spread on a baking pan lined with a Silpat mat. Bake for 15/17 minutes at 340°F (170°C).
Lemongrass Foam
COCONUT MILK
CONFECTIONER’S SUGAR
LEMONGRASS SPRIGS 8 g
Heat the cream and coconut milk in a saucepan. Add the lemongrass sprigs and mix with an immersion blender to crush the stalks. Leave to infuse for 1 hour. Once infused, strain and add the sugar. Store in a siphon with 2 canisters.
ASSEMBLY AND
FINISHING
Place the meringue on a serving plate, followed by the cut coconut dacquoise. Put in place a first layer of lemongrass foam, continue with 30 g of strawberry marmalade, then cover the marmalade with the lemongrass foam right up to the edge of the meringue. Make a quenelle of strawberry sorbet and place it in the center of the dessert. Finish by placing a few pieces of Strawberry Crispy on the sorbet quenelle.
Mango & passion fruit norwegian omelet
Genoise Sponge
Place the eggs, yolks and sugar in the mixer bowl and whisk. Cook the mixture in a bainmarie at 120°F (50°C), stirring constantly. Beat the mixture in the mixer for at least 10 minutes. Melt the butter in the microwave. Once the previous mixture is stiff, take a small portion and add it to the melted butter, folding it in gently. Add the sifted flour and cornstarch. Gently fold in with a spatula. Place a greased 14cm-diameter round mold on a baking pan lined with baking parchment. Pour in the sponge mixture so it is three-quarters full. Bake at 355°F (180°C) for 15 minutes.
Passion Fruit Sorbet
CARAMANFRUIT PASSION
In a saucepan, heat the puree, half the sugar and the water. At 105°F (40°C), add the other half of the sugar mixed with the stabilizer. Bring to a boil. Place in the refrigerator to mature, churn and then freeze at 14°F (-10°C).
Mango Sorbet
CARAMANFRUIT
SOSA GLUCOSE POWDER
In a saucepan, heat the puree, half the sugar and the water. At 105°F (40°C), add the other half of the sugar mixed with the stabilizer. Bring to a boil. Place in the refrigerator to mature, churn and freeze at 14°F (-10°C).
Italian Meringue
Heat the sugar and water in a saucepan. Start whipping the egg whites when the sugar reaches 230°F (110°C). When it reaches 250°F (121°C), remove from the heat and pour onto the whipped egg whites, combining the two. Allow to rise as it cools.
Syrup (30°B)
Bring the water and sugar to a boil. Set aside.
ASSEMBLY AND FINISHING
1 STAINLESS STEEL ROUND MOLD (D: 18CM, DEPTH: 6CM)
1 ACETATE
1 MANGO
1 PASSION FRUIT
Take your sponge and cut it in half across its width to obtain two 2 cm-thick sponges. Place one of the sponges in the base of the mold and line with acetate. Using a brush, gently soak the sponge with the syrup (30°B). Add the mango sorbet and a second sponge disk, then the passion fruit sorbet so the mold is completely filled. Smooth the surface before placing it in the freezer. Turn out your frozen preparation and make the Italian meringue. Use a fluted nozzle to pipe small balls of meringue on top. Use a blowtorch to gently brown the meringue. To finish, add some fresh diced mango and fresh passion fruit seeds.
Raspberry Tart
Sweet Pastry
Use the paddle attachment in a stand mixer to combine the creamed butter and confectioner’s sugar. Add the almond flour and salt, followed by the warmed eggs and vanilla. Complete the mixture with the flour and fine salt. Wrap in plastic. Leave to stand for 2 hours.
Raspberry Crème Pâtissière
Heat the raspberry puree in a saucepan. Mix together the yolks and whole eggs, return to the pan and boil for 2 minutes. Remove from the heat and add the butter using a immersion blender. Cover the surface with plastic wrap and keep in the refrigerator until ready to assemble.
Raspberry Coulis
CARAMANFRUIT
Heat the raspberry puree. At 105°F (40°C) add the glucose powder. At 120°F (50°C) sprinkle in the sugar and pectin combined. Boil for 1 minute, stirring constantly. Remove from the heat and add the lime puree. Set aside for assembly.
ASSEMBLY AND FINISHING
Line a round mold (diameter: 22 cm, depth: 2 cm) with the sweet pastry. Bake the sweet pastry blind for 12 minutes at 320°F (160°C). Remove the tart base from the oven and wait for it to cool. Stir the crème pâtissière to soften it. Use it to fill the tart right to the top. Put the raspberry coulis in the middle of your tart. Arrange some fresh raspberries. Decorate to your taste.
Lemon tart eclair
Choux Pastry
EGGS 16 pieces
Heat the milk, sugar, salt and butter in a saucepan. Bring to a boil. Add the flour and let the dough dry out (it should no longer stick to the pan). Put into the mixer bowl. Using the paddle attachment, turn the dough over so it cools slightly. Once the dough reaches 105°F (40°C), add the eggs a little at a time.
Piping: grease a baking pan, prepare a piping bag with a round nozzle, and pipe the choux pastry over 11 cm of the length.
Baking: 10 minutes at 390°F (200°C), then 10 minutes at 355°F (180°C).
Lemon Cream
CARAMANFRUIT
Heat the puree, water and egg yolks to 115°F (45°C). Add the sugar, pecan and stabilizer mixed together. Pasteurize up to 185°F (85°C). Cool to 95/115°F (35/45°C) and blend with the creamed butter. Cover with plastic wrap. Set aside until assembly.
Lemon Jelly
CARAMANFRUIT
LEMON PUREE
SOSA AGAR-AGAR
SOSA GELATIN 220 BLOOM 8 g
LEMON ZEST 1 lemon
Italian Meringue
SUGAR 105 g
EGG WHITES
25 g
55 g
Heat the lemon puree and water to 105°F (40°C). Add the sugar and agar-agar mixed together and the bloomed gelatin. Bring to a boil, adding the zest. Strain and pour into a mold with a thickness to suit your chosen size.
Cook the sugar with the water. Start whipping the egg whites when the syrup reaches 230°F (110°C). When it reaches 250°F (121°C), remove it from the heat and pour it onto the whipped egg whites, combining the two. Allow to rise as it cools.
ASSEMBLY AND FINISHING
Make a nick in your eclair at about a third along its length so that there is a small opening on the top. Use a piping bag to fill your eclairs with lemon cream. Once all your eclairs are filled, pipe on the Italian meringue using a fluted tip. Lightly blowtorch the meringue to give it a pretty golden color. Arrange the agar-agar cubes as desired, along with the lemon zest.
Exotic travel-size cake
Cake batter
CARAMANFRUIT
In the mixer bowl, whisk together the eggs and milk. Add the banana puree and sifted dry ingredients. Mix them in. Finish by adding the melted butter. Bake the cakes in silicone molds (400g per mold). Bake at 340°F (170°C) for 40 minutes.
Banana & Lime Marmalade
Heat the banana puree with the cinnamon stick and leave to infuse for 1 hour. Mix the sugar and pectin. Heat the infused puree to 105°F (40°C), add the pectin and sugar mixture and bring to a boil, then add the lemon puree. Set aside until you are ready to assemble.
Mango & Passion Fruit Glaze
Heat the purees, glucose and water to 115°F (45°C). Add the pectin, stabilizer and sugar mixed together. Bring to a boil for 1 minute. Store at 40°F (4°C) for at least 4 hours.
ASSEMBLY AND FINISHING
Prepare your glaze: heat your glaze to 95/105°F (35/40°C). Once your cakes have been turned out and cooled, coat them with glaze and remove any excess using a spatula. Make an incision in the top of each cake and fill with the banana marmalade.
Blueberry paste
Fruit Paste
CARAMANFRUIT
BLUEBERRY PUREE
SUGAR
SUGAR
SOSA YELLOW PECTIN 10 g
SOSA GLUCOSE SYRUP 175 g
CARAMANFRUIT
LEMON PUREE 4 g
Prepare a 20 x 20 cm frame by lining the base with plastic wrap. Mix the pectin with 100 g of sugar. Place the fruit puree and glucose in a saucepan. When the mixture reaches 105°F (40°C), sprinkle in the sugar and pectin mixture and whisk. Bring to a boil, then add 500 g of sugar in stages to keep it boiling. Once all the sugar has been added, use a thermometer. Stop cooking once the mixture reaches 220°F (105°C), add the lemon puree and stir it in thoroughly. Immediately pour the mixture into your mold. Leave to set overnight at room temperature. Remove from the mold and cut to your chosen size, then dip the pieces in sugar. Store in an airtight box.
Apricot & rosemary mousse verrine
Wheat Flake Cereal Crisp
CRISPY WAFER PIECES
Melt the chocolate and add the oil. Combine this with the crispy wafer pieces and ground rosemary. Roll out to 3 mm on a silicone mat and cut into 5 cm-diameter rounds.
OIL
Apricot Mousse
CARAMANFRUIT APRICOT PUREE
Put the puree, egg white powder and Instangel in a measuring jug and use an immersion blender to combine them. Place this mixture in the mixer bowl and beat, adding the sugar a little at a time until a meringue texture forms. Gently fold in the semi-whipped cream with a spatula. Use immediately.
Lime Sponge
CARAMANFRUIT
In the mixer, whisk together the lime puree, water, egg white powder and sugar until you have a firm meringue. Add the sifted flour and baking powder. Spread to a depth of 1cm on a silicone mat. Bake at 320°F (160°C) for 7 minutes. Cut into 3 cm rounds.
Apricot & Rosemary Marmalade
CARAMANFRUIT
Heat the puree with the rosemary and leave to infuse for 1 hour. Mix the sugar and pectin. Heat the infused puree to 105°F (40°C). Add the pectin and sugar mixture and bring to a boil. Add the cubed apricot and cook for 1 minute. Leave to cool and set aside until ready to assemble.
ASSEMBLY AND FINISHING
Place the lime sponge in the bottom of the glass, pipe on the mousse, then continue with the apricot marmalade. Finish by placing a round of rosemaryflavored crisp in the center of the glass, and decorate with a wedge of apricot and a sprig of rosemary.
photos credits: Maya Communication
Fruit bursting with passion