125 g flour 52 g honey 90 g Elle & Vire gourmet butter 82% fat 250 g milk 10 g liquid vanilla 100 g egg yolks 155 g eggs 230 g egg white 110 g sugar Qs strawberry red food colouring
Guava and mango compote
500 g guava puree 500 g mango cut into cubes 2 g xanthan gum 15 g sugar 15 g dextrose 50 g lime juice 203 g Hydrated gelatine (29 g gelatine + 174 g water)
Glucose meringue
46 g glucose syrup 30 g egg whites
Lemongrass mascarpone mousse
125 g Crème Excellence Elle & Vire Professionnel ® 50 g finely chopped lemongrass 40 g egg yolk 25 g sugar 1,5 g lemon zest 52,5 g Hydrated gelatine (7,5 g gelatine + 45 g water) 50 g white chocolate 200 g Mascarpone 100 g Excellence whipping cream 35% fat 75 g glucose meringue
Almond streusel
85 g beurre Gastronomique doux Elle&Vire professionnel ® 36 g Original american cream cheese 34% fat 110 g T55 flour 120 g sugar 120 g almond powder 2 g salt
Reconstituted shortbread
300 g Streusel amande 200 g Opalys chocolate melted 100 g chopped cranberries
Decorative elderflower cream
70 g milk 110 g Elderflower syrup (Monin brand) 52,5 g Hydrated gelatine (7,5 g gelatine + 45 g water) 150 g Crème au Mascarpone Elle & Vire 650 g Crème Excellence Whipping 35,1%
Guava glaze
1000 g neutral glaze 100 g guava puree Qs strawberry red food colouring
Pink chocolate
200 g Valrhona Inspiration raspberry chocolate ® 50 g white chocolate 30 g cocoa butter
Sublime cream
500 g Sublime, Cream with Mascarpone 40 g sugar QS de poudre vanille
Boil the milk, butter, honey, vanilla extract. In a mixing bowl, mix together the egg yolks, eggs and sifted flour. Pour the boiling liquid onto the mixture.
Heat in a saucepan in order to thicken it without boiling. Blend in a food processor.
Fold in the whisked egg whites with the sugar and food colouring. Spread 1100 g on a Flexipat®. Bake at 170°C for approximately 17 minutes in a fan-assisted oven on a lined baking sheet. When removing from the oven, turn over and chill in the refrigerator without removing the Flexipat®.
2
Guava and mango compote
Heat the guava purée and lime juice with the dextrose to 60°C. Add the hydrated gelatine and he xanthan gum melted with sugar. Mix then add the mango cubes.
Pour the compote in a half-frame then freeze.
3
Glucose meringue
Heat all the ingredients to 40°C in a bain marie, then whip with a hand mixer.
4
Lemongrass mascarpone mousse
Heat the cream and infuse it with the finely chopped lemongrass overnight. Make a traditional custard cooked to 82°C. Pass the hydrated gelatine, lemon zest and white chocolate through a sieve. Make an emulsion and add the mascarpone. At 25°C, add the whipped cream and glucose meringue.
5
Almond streusel
Mix all the ingredients together in a hand mixer with the K-beater, knead on the minimum setting. Pass through a sieve with a large mesh. Bake on a Silpain® at 140°C
for 20 minutes.
6
Reconstituted shortbread
Mix all of the ingredients together
7
Decorative elderflower cream
Boil the milk with the syrup. Add the hydrated gelatine and the mascarpone. Add the cream whilst mixing. Place in the refrigerator.
8
Guava glaze
Boil all of the ingredients together. Pass through a sieve and spray a thin coat of the glaze.
9
Pink chocolate
Melt all the ingredients together at 35°C.
10
Sublime cream
Whip all the ingredients with a whisk.
11
Assembly
Cut out the sponge, using a Matfer® , oblong mould. Spread 90 g of reconstructed shortbread in the same oblong mould lined with acetate and place the sponge on top. Pipe 65 g of the lemongrass mousse. Add the centre and smooth 25 g of lemongrass mousse over the top. Place in the
freezer. Pipe the decorative elderflower cream to the top of the acetate using a smooth nozzle, then press on it gently using a sheet of acetate. Freeze and coat the entremets with the guava glaze.
Pipe dots of sublime cream on the pastries
12
Decoration
On a 3.5 cm high strip of acetate, apply the pink chocolate using a brush.
Spread a fine layer of crystallised white chocolate. Then, apply it to the edges of the pastry.
Make fine feathers of white chocolate using the tip of a knife. Then, curve them using a log mould
Recipes
