Fine Pastry

Marble cake with pistachio and lemon

Ingredients    1620 gr butter 1620 gr sugar 27 pieces of eggs 1080 gr flour 540 gr of cornstarch 360 gr pistachio paste 180 gr Boiron lemon concentrate 180 gr of milk + topping + Lemon chips + Candied peel Mix the soft butter with half the sugar. Separate the whites from the yolks. Add the egg yolks and flour mixed with starch. Beat the egg whites with the remaining sugar, then incorporate them by mixing with a spatula. Divide the dough in half, in one pour the pistachio paste, and in the other the Boiron lemon concentrate. Put the batter with pistachio, then the rest of the dough with lemon. Bake at 180 ° C for around 50 minutes.

Morello Cherry Sapphire

Dark chocolate and caramel bavaroise  (40 g per shape) • 50 g. sugar • 180 g. full fat milk • 100 g. egg yolks • 4 g. gelatine sheets • 210 g. 64% dark, extra bitter chocolate • 450 g. whipped cream Cook the sugar dry and uncook with the milk. Make a light custard cream by cooking at 85°C the caramel-milk mixture and the egg yolks. Add the soaked and squeezed gelatine. Pour the custard onto the chocolate. Add the whipped cream and immediately pipe in the Savarin Saphir Flexipan® shapes. Set aside in the freezer.  Chocolate dacquoise (for one Flexipat® mat) • 300 g. egg whites • 100 g. sugar • 260 g. ground white almonds • 260 g. icing sugar • 40 g. cocoa powder • 70 g. melted butter • 200 g. baby Morello cherries Whisk up the egg whites with the sugar. Gently fold in the ground almonds with the icing sugar that has been sifted with the cocoa powder. Add the melted butter. Sprinkle the surface with the cherries. Bake at 180°C for 15 min.

Cherry coulis • 300 g. Morello cherry purée • 60 g. sugar • 4 g. gelatine sheets • 150 g. Morello cherries (optional) Heat 1/3 of the cherry purée. Add the sugar and the soaked and squeezed gelatine at 50°C. Pour in the remaining purée and bring to the boil. Finish • Dark chocolate velvet coating mixture • Cherries with storks • Gold leaf Pipe the chocolate Bavaroise into the mould and seal with a piece of Dacquoise. Freeze, then unmould and spray with the dark chocolate velvet. Fill the cavity of the cake with the cherry jelly, the cherries with storks and a little gold leaf to decorate.

Cherry and lemon thyme cake

Ingredients 250g egg 350 g sugar 270 g flour T45 5 g baking powder 150 g heavy cream 100 g butter 2 g salt 100 g candied cherries PM lemon thyme Mix in a bowl the eggs, sugar, salt and cream. Stir the flour and baking powder, chopped lemon thyme twigs and melted butter. Fill the half of Flexipan® footprints, insert 2 ½ candied cherries in each footprint. Bake at 170 ° C during 18 minutes. Soak in light syrup straight from the oven.

Sunshine

Recipe for serves approx. 60. Recipe from the book " Choosing Flexipan®, 90 recipes for the artisan" Edtions Jerôme Villette

Crème brûlée • 300 ml milk • 700 g cream • 280 g yolks • 200 g sugar • Peel of 1 lemon • Peel of 1 orange Boil the milk and the cream with the lemon and orange peels. Whisk the eggs with the sugar until white. Once boiled, pour onto the egg/sugar mixture then strain through a Chinese strainer with a very thin mesh. Pour onto a Flexipat® close to the oven (to prevent spills). Bake at 100°C for 35 to    40 min in a ventilated oven. Freeze immediately. Sun fruit gell • 300 g banana purée + 300 g mango purée + 400 g Passion fruit purée • 28 g gelatine • 250 g sugar Heat the purées and sugar to 50°C. Add the gelatine, pre-hydrated in cold water then drained. Pour onto the Flexipat® and freeze. Joconde sponge (for two trays) • 300 g sugar • 300 g ground almonds • 450 g eggs • 90 g all-purpose flour • 60 g melted butter • 60 g sugar • 240 g egg whites Beat the eggs and sugar as you would for a sponge cake. Incorporate the flour and the sifted ground almonds during the initial mix. Pour the melted, thinned-down butter into the mix. Beat the egg whites with the sugar until they form soft peaks. Combine the two mixtures. Pour into a Flexipat® and spread out using a bent spatula. Bake at 210°C in a ventilated oven for 10 min. Unmould while hot.

Orange crisp • 250 g icing sugar • 60 g flour • 100 ml fresh-squeezed orange juice • Peel of 2 citrus fruits • 110 g crushed chopped almonds • 100 g butter Cream the butter, add the icing sugar then the crushed almonds. Next add the orange juice, the peel and the flour. Spread the mix onto the Flexipat® using a spatula. Bake at 175°C in a ventilated oven for around 20 min. The crisp should be an orange caramel colour. Leave to cool on the Flexipat®. Break the crisp into small pieces. When lukewarm, coat with a mixture comprising 30 g cocoa butter and 30 g cocoa paste to preserve the crispiness. Leave to cool before using.  Vanilla bavarois • 1000 ml milk • 240 g egg yolks • 260 g sugar • 30 g gelatine • 1000 g whipped cream • 2 vanilla pods Make a thin custard from the milk, vanilla egg yolks and sugar. Cook this to 85°C and strain through a Chinese strainer with a very thin mesh. Add the softened gelatine and cool. Combine the soft whipped cream with the thinned-down mixture.

Assembly

In a stainless steel frame, place a piece of stenciled (with icing paste) Joconde sponge, then spread on a thin layer of vanilla bavarois. Arrange pieces of broken orange crisp on top. Next add the crème brûlée and remove the Flexipat®, cover with another layer of bavarois, followed by a second layer of biscuit Joconde and a third layer of bavarois. Place the frozen sun fruit square on top and smooth a final layer of bavarois into the frame. Finish with the orange crisp.

Finish

Spray on a chocolate and cocoa mixture to get a velvet aspect. Cut the dessert while semi-frozen (-10°C -12°C). Add a decoration of chocolate and citrus chips.