Recipe Mignardises

To prepare this dish

Ingredient list

LEMON MACAROONS : Macaroon batter

250 g caster sugar
65 g water
155 g egg white
500 g tant pour tant (50% icing powder, 50% ground almonds)
1 pinch salt
3 g turmeric
1 zest lemon

Lemon cream

100 g Soft style cream cheese
180 g lemon juice + zest of 1 lemon

Assembly

Chinese carnation flowers
Lemon cress

CHEESECAKE WITH BERRIES : Cheesecake mixture

500 g Soft style cream cheese
30 g Excellence whipping cream 35% fat
100 g whole eggs
40 g egg yolks

Raspberry/pumpkin seed shortbread

60 g cubed chilled butter
60 g almond powder
60 g sugar
60 g flour
50 g dehydrated raspberry pieces
40 g chopped pumpkin seeds
1 pinch powdered liquorice
110 g white chocolate

Assembly

raspberries
Pansy blossoms
tarragon sprouts

WILD STRAWBERRY SHORTBREAD : Shortbread

60 g cooked egg yolks, worked through a fine sieve
250 g cubed chilled butter
50 g icing sugar
70 g almond powder
2 g salt
300 g strong flour*
7 g baking powder

Vanilla ganache

150 g Soft style cream cheese
250 g white chocolate
100 g cream
2 g vanilla powder

Assembly

wild strawberries
atsina cress

Elle & Vire products used

Soft style cream cheese

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   LEMON MACAROONS : Macaroon batter

   Sift the tant pour tant and heat the sugar and water to 118°C. When the mixture reaches 105°C, start beating the 95g of egg whites gently with the salt using the whisk attachment of the stand mixer. Pour the cooked sugar over the slightly beaten egg whites and beat until the meringue cools to approximately 50°C. Incorporate the tant pour tant, turmeric and lemon zest grated along with the 60g of egg whites and the Italian meringue. Work until the texture is smooth and shiny. Pipe out and let dry for 30 to 60 minutes. Bake at 140°C for 12-13 minutes with the damper open.
2. 2

   Lemon cream

   Soak the gelatine in water. Over low heat (40°C), warm the lemon juice, zest, sugar and butter. Add the eggs and stir well, bring to the first boil. Off the heat, add the cream cheese and mix well. Strain the mixture through a fine sieve. Dry the gelatine well, then add it to the lemon mixture. Blend with a hand mixer. Keep chilled.
3. 3

   Assembly

   Decorate with a raspberry, a pansy flower and some tarragon sprouts.
4. 4

   CHEESECAKE WITH BERRIES : Cheesecake mixture

   Stir the cream cheese. Add the remaining ingredients and combine well. Pour the mixture into mini verrines and bake at 85°C for 30 to 40 minutes. Remove from the oven, let cool at room temperature, then refrigerate.
5. 5

   Raspberry/pumpkin seed shortbread

   In the bowl of a stand mixer, put the cubed butter, ground almonds, sugar and flour. Combine well using the paddle attachment until the mixture forms a crumble. Bake at 150°C for approximately 15 minutes. Let cool. Melt the white chocolate. Break the crumble into small pieces in a mixing bowl. Add the raspberry pieces, pumpkin seeds and powdered liquorice. Pour the white chocolate over and stir to combine.

   Refrigerate.

6. 6

   Assembly

   Decorate with a raspberry, a pansy flower and some tarragon sprouts.
7. 7

   WILD STRAWBERRY SHORTBREAD : Shortbread

   Place all ingredients in the bowl of a stand mixer. Combine on low speed, using the paddle attachment, until the dough is smooth and homogenous. Chill for at least 2 hours. Roll out to a thickness of 3 mm using a pastry sheeter. Cut into 4 cm squares and chill for 1 hour. Bake at 150°C for approximately 10 minutes. Let cool.
8. 8

   Vanilla ganache

   Melt the white chocolate.

   Heat the cream and cream cheese to 80°C, pour over the white chocolate and combine well. Add the powdered vanilla and blend using a hand mixer without incorporating any air.

   Set aside in the refrigerator.

9. 9

   Assembly

   Fill a piping bag fitted with a plain tip with the cold ganache and pipe onto a shortbread square. Top with another shortbread square. Decorate each with a wild strawberry and a sprout of atsina cress.

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A few words about the author…

Sébastien Faré

Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.