BY CHRISTOPHE FELDER & CAMILLE LESECQ
Makes three desserts for ten people (heart-shaped mold 20 cm x 17 cm x 4 cm)
CHEF'S TIP: When whisking the vanilla crémeux, it’s important to take your time and not to overwork the cream, which should remain smooth and thick.
INGREDIENTS
First dough
150 g cold water
15 g white spirit vinegar
18 g Guérande salt bloom
350 g T55 flour
115 g melted butter
Butter-flour mixture
375 g butter
150 g T45 flour
METHOD:
Pour the cold water, white spirit vinegar and salt into the bowl of a food processor and mix lightly to dissolve the salt. Then add the sifted flour and tempered melted butter before kneading the dough for three minutes on a low speed using the hook. Mix the dough until smooth. Flatten into a rectangular shape. Cover with cling film and place in the refrigerator for two hours.
Cube the chilled butter and add the flour. Mix on a low speed in a food processor fitted with a flat whisk. Flatten into a rectangular shape. Cover with cling film and place in the refrigerator for one hour.
INGREDIENTS
Sugar as required
METHOD:
Roll out the first dough into a 20 x 20 cm rectangle. Roll out the butter-flour mixture to a 40 x 20 cm rectangle. Place the first dough on top of the butter- flour mixture and wrap with it. Make a 1/4 turn and spread to a thickness of 6
to 8 mm. Make a single turn, then cover with cling film and leave to rest for two hours in the refrigerator. Make another single turn and place in the refrigerator for one hour. Make another single turn.
Preheat convection oven to 180°C. Roll out the puff pastry and cut out six 22 cm hearts. Line a baking sheet with baking paper and place the dough hearts on top. Sprinkle with a pinch of sugar, cover with baking paper and a baking sheet. Bake for 20 to 25 minutes.
INGREDIENTS
6 g leaf gelatin 200 blooms
30 g water
180 g whole milk
3 vanilla pods
240 g 35% Ivoire couverture chocolate
390 g 35% fat liquid cream
METHOD:
Soak the gelatine in very cold water. In a saucepan over medium heat, bring the milk to a boil with the scraped vanilla pod, add the drained gelatin and leave to infuse for a few minutes. Strain. Pour a little at a time over the melted chocolate, stirring constantly to obtain a glossy, elastic texture. Add the chilled liquid cream to the mixture. Blend for a few seconds. Store in the refrigerator.
INGREDIENTS
(420 g total)
600 g whole milk
150 g sugar
1 1⁄2 vanilla pods
120 g egg yolks
60 g cornflour
60 g butter
METHOD:
Pour the milk into a saucepan, add half the sugar and bring to a boil. Split and scrape the vanilla pod and add to the milk. Pour the egg yolks and remaining sugar into a mixing bowl. Mix. Add the cornflour. Whisk this mixture until smooth. Pour in a little boiling milk while stirring with a whisk. Pour back into the saucepan and bring to a boil, stirring constantly. Remove from the heat as soon as it reaches boiling point. Add the butter and whisk. Immediately pour the cream into a container and cover with cling film. Leave to cool in the refrigerator.
INGREDIENTS
75 g sugar
45 g egg whites
METHOD:
Heat the sugar and egg whites to 45°C using a bain-marie.
Whisk the egg whites until stiff. Continue whisking with an electric beater until the mixture has cooled. Store at room temperature.
INGREDIENTS
15 g leaf gelatin 200 blooms
75 g water
420 g vanilla pastry cream
15 g kirsch
120 g Swiss meringue
900 g 35% fat whipped cream
METHOD:
Soak the gelatine in very cold water. Remove the pastry cream from the refrigerator. Whisk using a beater on a low speed. Weigh out 420 g. In a saucepan, place the drained gelatine with the kirsch and a little pastry cream, heating slightly while whisking briskly. Transfer to a mixing bowl. Add the remaining pastry cream and whisk briskly. Lastly, gently fold in the tempered Swiss meringue and whipped cream.
INGREDIENTS
Confit lime zest as required
Strawberry jam as required
Strawberries as required
METHOD:
Place the first piece of puff pastry on a baking tray lined with baking paper. Using a stainless steel spatula, spread the crème gourmande over the entire surface and place the second piece of puff pastry on top. Smooth out the edges of the cake. Chill in the freezer for 30 minutes. Whisk the vanilla crémeux with a beater until light and fluffy, then decorate using a piping bag fitted with a Saint-Honoré nozzle. Spread jam in the middle. Spoon a little of the remaining crème gourmande over the top of the puff pastry, then decorate by scattering the strawberries over the entire surface. Add a few pieces of confit lime zests preserved in syrup.