Recipe of the month
Recipe for 6 portions.
- Eggs 215 g
- Caster sugar 300 g
- Flour 215 g
- Baking powder 5 g
- Cream 35% fat 115 g
- Butter, melted and cold 62 g
Mix eggs with sugar. Add sifted flour and baking powder. Add cream and butter. Weigh 900 g per 60 x 40 cm trays. Bake at 170°C for 12 minutes.
MANGO PASSIONFRUIT CONFIT
- Passionfruit puree 46 g
- Mango puree 116 g
- Caster sugar 35 g
- Pectin NH 4 g
Heat purees to 50°C, add remaining powders and cook to 103°C. Pour into 16 cm diameter rings and blast freeze.
Raspberry puree............... 166 g
Gelatin mass (200 Bloom).... 33 g
Caster sugar....................... 50 g
Cream 35% fat, whipped.... 250 g
Boil half of puree with sugar. Add remaining puree and gelatin mass before cooling to 28°C. Fold in whipped cream.
- Caster sugar 600 g
- Water 250 g
- Cream 35% fat 400 g
- Glucose 200 g
- White chocolate 500 g
- Neutral glaze 200 g
- Gelatin mass (200 Bloom) 190 g
- Red colouring as nec.
Boil sugar, water, cream and glucose. Pour onto white chocolate and neutral glaze. Add melted gelatin mass and colouring. Blend and refrigerate to set for 24 hours. Use at 28-32°C.
Cut muffin sponge in 16 cm rings and pour 200 g mango passionfruit confit, blast freeze. Make mousse and pour 1/3 high into 18 cm rings. Place frozen mango passionfruit insert, add a small amount of mousse and place a sponge disc. Blast freeze, unmould and glaze.
- Desiccated coconut as nec.
- Raspberries, fresh as nec.
- Gold leaf as nec.
Recipe given by
Chef de fabrication, Pâtisserie Girard, Vourles, Rhône.
To offer a fresh and light product, with a fruit base.
Round like an entremets, plus petits gateau and also log.
Raspberry, Passionfruit, mango 100% fruity.
THE TECHNICAL STEP?
Ensure that glaze doesn’t drop after glazing and that it holds well during the freezing process.
Form a smooth base, a light cream (not over whipped) and take care of ingredient temperatures.
A profitable creation as they are made in series at least 2 times per week.