Recipes
1) Bring the milk, water, butter, salt, and sugar to a boil.
2) Mix in the sifted flour and cook to dry out slightly. Add the eggs to make the pâte à choux.
3) Pipe into 1.5 cm diameter circles on a baking tray.
4) Top with craquelin and bake at 170°C for 18-20 minutes.
1) Combine all ingredients using the paddle, roll out to a thickness of 0.1cm.
2) Use a cutter to cut into 2 cm diameter discs.
Cook as for a traditional pastry cream.
1) Bring the cream to a boil, pour over the chocolate, puree, gelatine mass and mascarpone. Mix with an emulsion blender to emulsify.
2) Cover with cling film and let rest overnight.
1) Combine all the ingredients in a saucepan and heat to 160°C.
2) Dip the choux puffs in immediately.
1) Combine the sugar and pectin, then blend with the purees.
2) Bring to a boil in a saucepan. Combine with the gelatine mass.
3) Cover and let set in the refrigerator.
4) Blend well before using. Combine 100 g of confit with 70 g of diced fresh cherries.
1) Perform 3 single folds.
2) Roll out to a thickness of 1.5 cm. Cut into 1 cm thick strips.
3) Roll out to a thickness of 0.3 cm.
4) Cut into 6 x 54 cm strips and place around a greased ring.
5) Place a 13 cm ring inside for support. Bake at 170°C for 40 minutes.
1) Dissolve the gelatine mass, sugar, and glucose in the hot water.
2)Combine with the riesling.
3) Pour into a tray to a depth of 1.5 cm
4)Let set in the refrigerator. Cut into 1.5 cm x 1.5 cm cubes.
1) Place a baked puff pastry base inside a puff pastry ring.
2) Whip the raspberry Chantilly, fill the pastry with a layer of Chantilly, followed by a layer of cherry confit. Repeat the layers.
3) Decorate the top with choux puffs, riesling jelly cubes, halved fresh cherries and dried pink cornflower petals.
