5 g baking powder 175 g T55 flour 185 g semi-salted butter 106 g tant pour tant (equal parts of icing sugar and ground almonds) 25 g eggs 2 g lemon thyme
VANILLA TROCADERO
482 g tant pour tant (equal parts of icing sugar and ground almonds) 1 g Papua New Guinea vanilla pod 32 g starch 160 g egg whites (1) 20 g egg yolks 160 g egg whites (2) 89 g fine sugar 185 g Elle & Vire all Purpose butter 82% fat
BLACKBERRY AND BLACKCURRANT COMPOTE WITH THYME
250 g blackberry pulp 80 g blackcurrant pulp 50 g ginger pulp 50 g water 58 g fine sugar 3 g fresh lemon thyme 8 g pectin NH 325
BLACKBERRY AND BLACKCURRANT CREAM
100 g eggs 75 g fine sugar 75 g blackberry pulp 35 g blackcurrant pulp 50 g raspberry pulp 2 g powdered fish gelatine 200 blooms 14 g water 125 g Elle & Vire all Purpose butter 82% fat 25 g Crème de mûre de Bourgogne (blackberry liqueur)
VANILLA CREAM
165 g Excellence whipping cream 35% fat 1 pod Papua New Guinea vanilla pod 42 g egg yolks 35 g fine sugar 6 g fish gelatine powder 42 g water 400 g Excellence whipping cream 35% fat
WHIPPED VANILLA CREAM
67 g milk 1 pod Papua New Guinea vanilla pod 35 g fine sugar 2 g powdered fish gelatine 200 blooms 14 g water 72 g Mascarpone 300 g Excellence whipping cream 35% fat
VIOLET GLAZE
1 kg Absolu cristal 100 g water 100 g glucose 0,2 g natural blueberry food colouring
Soften the butter in a mixer fitted with a flat beater. Mix the tant pour tant with the thyme and add to the butter. Then, incorporate the eggs. Sift the flour and baking powder into the mixture and combine. Leave to rest for 3 hours at 4°C.
Using a dough roller, roll out to 4 mm thick.
Cut out circles that are 8 cm diameter. Bake at 160°C on a Silpain® for approx. 12 minutes.
2
VANILLA TROCADERO
Mix the tant pour tant with the scraped vanilla pod, starch, egg whites (1) and the egg yolks.
Whisk the egg white (2), then add the caster sugar and mix with the first mixture. Add the melted butter. Spread 900 g on a baking sheet. Bake at 165°C for approx. 12 minutes. Once cooked, cut into 5 cm circles.
3
BLACKBERRY AND BLACKCURRANT COMPOTE WITH THYME
Heat the pulps together with the water and add the thyme leaves. Cover and infuse for 8 minutes.
Filter and press the thyme. Add the sugar and pectin to the mixture then bring to the boil.
Set aside at 4°C and stir before use. Pipe 11 g on the 5 cm circles of sponge.
4
BLACKBERRY AND BLACKCURRANT CREAM
Beat the eggs with the caster sugar. Heat the pulps together, add the eggs and bring to the boil. Pour onto the hydrated gelatine, mix and add the butter, chopped into small pieces. Add the blackberry liqueur and pour 17 g of the blackberry and blackcurrant cream into Silikomart SQ077 moulds.
5
VANILLA CREAM
Beat the eggs with the caster sugar. Infuse the cream (1) with the vanilla for 5 minutes. Heat then, cook together with the eggs to 83°C. Strain through a chinois onto the hydrated gelatine and mix together. Cool to 28°C. Whip the cream (2) and fold in. Pipe 22 g of cream for a diameter of 8 cm into Silikomart Cupole 55 moulds.
6
WHIPPED VANILLA CREAM
Infuse the milk with the vanilla for 5 minutes.
Add the caster sugar and simmer. Add the hydrated gelatine.
Strain through a chinois onto the mascarpone and mix together. Add the cold cream. Mix then leave to chill for 12 hours at 4°C.
7
VIOLET GLAZE
Glaze les circles, place them on the biscuits, add the cream in the middle, and pipe the whipped vanilla cream on the top.
Recipes
