- By Charlotte Brown
- January 15, 2025
BY JEAN-PHILIPPE GAY, M.O.F. PÂTISSIER
Serves 60-70 people (10 x 20 cm rings)
CHEF'S TIP: To make the vanilla/mascarpone crémeux, you first have to loosen the thick mascarpone with a little tempered vanilla crémeux before mixing. Otherwise, the filling is likely to be grainy, making it very difficult to smooth.
frangipane sponge cake
INGREDIENTS
500 g soft butter
500 g icing sugar
500 g whole ground almond
500 g whole eggs
130 g T55 flour
METHOD:
Cream together the softened butter with the icing sugar. Add the ground almond and mix until combined. Gently incorporate the beaten eggs. Stir in the flour. Spread the mixture on a Silpat® and bake in a convection oven at 175°C for
18 minutes. Cut into 18 cm diameter discs.
FEUILLANTINE
INGREDIENTS
150 g 33% white chocolate
50 g grapeseed oil
500 g hazelnut praline
300 g feuilletine
METHOD:
Melt the white couverture chocolate at 35°C and add the grape seed oil.
Mix with the hazelnut praline and add the feuilletine. Smooth. Place a layer of sablé dough, made according to a traditional recipe, on top of the cooked base. Leave to chill.
VANILLA MASCARPONE CRÉMEUX
INGREDIENTS
450 g 35% fat liquid cream
1 vanilla pod
250 g egg yolks
80 g sugar
15 g gelatin powder 200 blooms
80 g water
400 g mascarpone
200 g egg whites
150 g sugar
METHOD:
Boil the cream with the split vanilla pod. Add the egg yolk mixture and 80 g sugar and pipe at 85°C. At 55°C, add the gelatin mass and stir until smooth. Leave to cool. Add the mascarpone. Heat the egg whites with 150 g of sugar Swiss meringue style, and whisk using a beater. Gently fold the meringue into the vanilla/ mascarpone filling. Arrange in an 18 cm-diameter, 4 cm-high ring on the sablé dough base, top with the feuillantine, and leave to set again.
BLACKBERRY COULIS
INGREDIENTS
240 g sugar
180 g water
1,500 g blackberry pulp
10 g balsamic vinegar
40 g gelatin powder 200 blooms
150 g water
METHOD:
Melt the sugar in the water and bring to a boil. Add the blackberry pulp melted with the balsamic vinegar. Melt the gelatine mass and stir into the coulis. Place the coulis on top of the vanilla/mascarpone filling. Seal the filling with a disc of frangipane sponge cake and chill until ready to use. Once set, remove from the pastry ring and store.
wild strawberry mousse
INGREDIENTS
120 g egg yolks
300 g sugar
35 g custard powder
200 g raspberry pulp
900 g wild strawberry pulp
30 g gelatin powder 200 blooms
150 g water
1,650 g 35% fat whipped cream
METHOD:
Whiten the egg yolks with the sugar. Stir in the custard powder. Boil together the raspberry and wild strawberry pulps. Stir in the egg yolk filling and pipe at 85°C. At 55°C, add the melted gelatin masse and allow the mixture to cool. Whisk the cream and gently add to the wild strawberry filling.
Assembly (in reverse)
METHOD:
Pipe the wild strawberry mousse halfway up the round plastic mold. Position the filling level with the mold, then smooth out the edges. Place the assembled desserts in the freezer. Once set, unmold the desserts and store. Glaze and decorate desserts as desired.
