Recipe Spiced Shortbread with Tangy Figs

To prepare this dish

Ingredient list

Spiced shortbread dough

238 g egg yolks
476 g sugar
2 g salt
714 g plain flour (T55, approximately 11% protein)
38 g finely ground almonds
5 g baking powder
12 g cinnamon powder
15 g four spices
476 g Elle & Vire gourmet butter 82% fat
5 g lemon zest
19 g vanilla extract with seeds

Fig raspberry compote

418 g soft dried figs
418 g fig purée
464 g raspberry puree
232 g apple juice
4.6 g pectin NH
7 g sugar
2 g Orange zest
35 g gelatin mass

Gelatine mass

13 g powdered 200-bloom gelatine
78 g water

Hibiscus red glaze

353 g hot neutral glaze
353 g water
26 g Dried sorrel flowers
18 g soft dried figs

Earl Grey-scented mascarpone decorative cream

85 g milk
10 g Earl Grey tea
85 g sugar
56 g gelatin mass
152 g Mascarpone
1012 g Excellence whipping cream 35% fat

Orange chocolate filaments

300 g white chocolate 33%
SQ Orange fat-soluble food colouring

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Mascarpone

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   Spiced shortbread dough

   Beat the egg yolks with the sugar and salt until light and thick. Add the sifted-together flour, ground almonds, baking powder, cinnamon, and quatre épices, followed by the vanilla extract, lemon zest, and softened butter. Set aside in the refrigerator.

2. 2

   Fig raspberry compote

   In a covered saucepan, stew the diced dry figs in the fig and raspberry purées and apple juice for 15 minutes. Add the combined pectin and sugar, and bring to a boil. Add the orange zest and gelatine mass and blend slightly. set aside in the refrigerator.

3. 3

   Gelatine mass

   Rehydrate the gelatine powder in the cold water for at least 20 minutes. Melt in a microwave and refrigerate.

4. 4

   Hibiscus red glaze

   Bring the water to a boil and add the hibiscus flowers. Let infuse for 10 minutes. Add the glaze and bring to a boil. Add the seeds of the dried figs and blend.

5. 5

   Earl Grey-scented mascarpone decorative cream

   Bring the milk to a boil and add the Earl Grey tea. Let infuse for 15 minutes. Strain, then add the sugar. Add the melted gelatine mass followed by the mascarpone. Blend while adding the cold cream. Refrigerate for at least 4 hours (ideally overnight).

6. 6

   Orange chocolate filaments

   Temper the chocolate. Using a paper cone, pipe out thin lines of chocolate on a chilled metal cylinder. Transfer to a sheet of baking paper.

7. 7

   Shaping and baking

   Butter the Matfer Exopan Ø10 cm x 3 cm high round fluted moulds (ref 331151) and line the bottom with a circle of baking paper. Grease the outside of Matfer pomponnette moulds (ref 331808).
   
   Roll the shortbread dough out to a thickness of 8 mm, then place in the refrigerator. Cut into Ø8 cm circles (approximately 50/55 g) and place in the fluted moulds. Place the pomponnette moulds in the centre of each circle of dough and press down lightly to create an indentation. Bake in a 150°C convection oven for approximately 25 minutes, then let cool. Pipe 40 g of raspberry fig compote into Ø6.5 cm disc moulds and place in the freezer. Unmould and dip in the red hibiscus glaze using a toothpick. Pipe 15 g of compote into the indentation in the shortbread, followed by 10 g of Earl Grey decorative cream.

   
   Place a frozen disc in the centre of each shortbread, then pipe Earl Grey decorative cream (approximately 20 g) around the edge using a pastry bag with the tip cut off on an angle. Decorate with three strands of orange chocolate.

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