200 g Elle & Vire gourmet butter 82% fat 250 g T55 flour 110 g icing sugar 16 g egg yolks 1/2 zest lemon 1/2 zest orange 2 g fleur de sel 1/2 pod vanilla
Jasmine tea Trocadero
240 g icing sugar 240 g almond powder 9 g jasmine tea 20 g potato starch 120 g grated coconut 60 g egg whites 240 g eggs 170 g Elle & Vire gourmet butter 82% fat 75 g egg whites 30 g fine sugar
Pink grapefruit and raspberry marmalade
200 g pink grapefruit 125 g raspberry puree 25 g lime juice 50 g fine sugar 0,5 g xanthan gum 5 g pectin NH 325 1/2 pod vanilla
Lychee crémeux
200 g lychee purée 300 g Excellence whipping cream 35% fat 1 pod vanilla 80 g fine sugar 100 g egg yolks 4 g pectin X58 0,5 g xanthan gum 12 g Soho®
Jasmine tea cream
234 g Excellence whipping cream 35% fat 1 g jasmine tea powder 50 g egg yolks 50 g fine sugar 9 g powered gelatine 54 g water 585 g Excellence whipping cream 35% fat 11 g jasmine tea
White glaze
375 g Excellence whipping cream 35% fat 125 g unsweetened condensed milk 150 g fine sugar 20 g starch 7,5 g fish gelatine powder 37,5 g water 75 g white couverture chocolate 35% pink colouring
Pink spray sauce
125 g white couverture chocolate 33% 125 g cocoa butter 70 g cocoa butter 6 g strawberry red cocoa butter
Pink chocolate
500 g white couverture chocolate 33% 40 g cocoa butter 2 g strawberry red cocoa butter
Mix the softened butter with scraped vanilla beans, zests and the salt. Add the flour and egg yolks. Refrigerate, roll out to 3 mm, cut out 8 cm diameter circles, and bake on Silpain® at 160°C. Separate and sprinkle with Mycryo® as soon as they come out of the oven.
2
Jasmine tea Trocadero
Blend the almond powder, icing sugar and starch. Add the ground tea, egg whites (1) and whole eggs. Add the coconut without grinding it. Whip the 75 g egg whites (2) and stiffen with the caster sugar. Fold into the first mixture and mix in the melted butter. Spread 1200 g onto a Silpat®-lined 40x60 baking tray, bake at 165°C for around 15 minutes, cut out 7 cm discs.
3
Pink grapefruit and raspberry marmalade
Muddle the grapefruit segments with the lime juice and the raspberry purée, then add the scraped vanilla pod. Mix the sugar, pectin and xanthan, add to the mixture at 40°C and bring to a boil. Chill and blend before using, pipe 18 g per biscuit with a 6 mm nozzle.
4
Lychee crémeux
Lightly whisk the egg yolks with 2/3 of the caster sugar until slightly pale. Heat the purée, cream and milk, then add the egg yolks. At 80°C, add the remaining sugar mixed with the pectin and the xanthan. Blend and add the Soho®, pour into the moulds, 8 g for the small ones, 25 g for the large ones.
5
Jasmine tea cream
Heat the cream (1), add the 11 g of jasmine tea and let steep for 5 minutes. Strain the cream and add more cream as necessary to make it up to the original weight of the cream. Cook the cream with the egg yolks, sugar, and tea powder at 85°C. Pour over the dissolved gelatine and cool to 30°C. Add the whipped cream (2), then pipe out 40 g into 8 cm Silikomart® bars.
6
White glaze
Dissolve the starch and colouring in a little whipping cream, then boil the rest of the cream with the condensed milk. Add the caster sugar, stir in the starch and thicken. Add the dissolved gelatine and pour over the couverture. Blend in a food processor, colour with a few drops of colouring to keep it a pastel shade and chill. Use at 23°C.
7
Pink spray sauce
Melt all the ingredients together at 40°C.
8
Pink chocolate
Melt all the ingredients together at 40°C.
9
Ivory mikados
Spread out some crystallised pink chocolate with a comb and leave them to take shape in a mixing bowl.
10
Pink chocolate rings
Roll out some crystallised pink chocolate on a sheet of acetate, slice into 2 cm strips and roll around an 8 cm tube.
Recipes
