600 g egg whites 6 g powdered egg whites 1.2 g xanthan gum 240 g sugar 400 g almond powder 540 g icing sugar 120 g flour 120 g corn starch 180 g ground pistachios 10 g lemon zest
KALAMANSI PEAR COMPOTE
540 g pear pulp 270 g kalamansi pulp 120 g sugar 18 g pectin NH 9 g citric acid solution 15 g gelatine powder (200 Bloom) 90 g water 900 g pears in syrup
CREME PATISSIERE
560 g milk 140 g egg yolks 110 g sugar 28 g flour 28 g powdered cream
GLUCOSE MERINGUE
110 g glucose syrup 70 g egg whites
LIGHT VANILLA CREME DIPLOMATE
700 g pastry cream 14 g gelatine (200 bloom) 84 g water for dissolving the gelatine 2 pods vanilla 42 g pear liquor 650 g Excellence whipping cream 35% fat 180 g glucose meringue
WHITE GLAZE
750 g Excellence whipping cream 35% fat 250 g unsweetened condensed milk 2 lemon zest 300 g fine sugar 40 g starch 16 g fish gelatine powder 200 blooms 96 g water 150 g white couverture chocolate
SUBLIME CREAM
1000 g Sublime, Cream with Mascarpone 80 g sugar QS vanilla
Whip the egg whites with the dried egg whites, stiffen with the sugar and finish with the xanthan gum. Incorporate the icing sugar, ground almonds, flour, ground pistachios, lemon zest and starch. Pipe in 250 g per OBLONG mould by Matfer® and bake at 150°C for 25 minutes.
2
KALAMANSI PEAR COMPOTE
Heat the fruit pulps to 40°C, then add the pectin NH diluted in the sugar. Bring to a boil, then stir in the acid solution and the hydrated gelatine. Add the pears cut into ~1 cm cubes. Pour into a 28.5 x 38 cm frame.
3
CREME PATISSIERE
Make a crème pâtissière.
4
GLUCOSE MERINGUE
Heat the ingredients together to 40°C and whip with a whisk until cool.
5
LIGHT VANILLA CREME DIPLOMATE
Stir the crème pâtissière to loosen, then add the hydrated gelatine melted with the scraped vanilla and pear liqueur.
Add the whipped cream and glucose meringue.
6
WHITE GLAZE
Boil the cream with the condensed milk. Add the lemon zest, and let steep 30 minutes. Strain through a chinois. Reheat and add the caster sugar mixed with cornstarch and stir to thicken. Add the hydrated gelatine and pour onto the chocolate. Blend in a food processor and chill. Use at 23°C.
7
SUBLIME CREAM
Whip all the ingredients together.
8
ASSEMBLY
Cut out 21 x 5 cm rectangles of the kalamansi pear compote. Pipe 200 g of light vanilla crème diplomate into the mould and then insert the compote rectangle. Place in the freezer. Pipe a base layer of sublime cream into the dacquoises and top with 50 g of cubed pears in syrup. Unmould and glaze. Decorate with a border of chopped almonds rolled in silver sparkle powder, then place on top of the dacquoise. Pipe on the Sublime cream using a small ‘Saint-Honoré’ nozzle (circular with a V-shaped cutaway on one side) and decorate with different-sized white chocolate stars and candied citrus peels to finish.
Recipes
