Elle & Vire Recipes
by Nicolas Boussin & Maxime Guérin

Recipe LITTLE RED FRUIT AND CORIANDER PUFF PASTRY CAKES

For
70 pieces
enlarge
picture

To prepare this dish

Ingredient list
Gum arabic syrup
350 g water
100 g Muscovado sugar
150 g raw sugar
100 g glucose
70 g gum arabic
5 g lemon peel
Puff pastry with cream
500 g T45 flour
1000 g T55 flour
20 g salt
100 g water
1000 g Excellence Whipping Cream 35% FAT
1000 g Extra dry butter 84% fat - 1kg sheet
Coriander gel
40 g coriander leaves
250 g neutral glaze
45 g orange juice
10 g Fresh yuzu
QS green food colouring
QS yellow food colouring
21 g prepared gelatine (3 g of 200 bloom gelatine and 18 g water)
Custard cream
230 g milk
230 g Excellence Whipping Cream 35% FAT
30 g sugar
50 g egg yolk
Meringue
220 g glucose syrup
140 g egg whites
Mascarpone mousse
535 g custard
1430 g Mascarpone
125 g hydrated gelatine (18 g gelatine + 107 g water)
360 g glucose meringue
QS vanilla powder
35 g Kirsch
Whipped ganache
350 g Excellence Whipping Cream 35% FAT
130 g white couverture chocolate
21 g hydrated gelatine (18 g gelatine + 107 g water)
Assembly
QS raspberries
QS blueberries
QS strawberries
QS coriander gel
White chocolate circles
Elle & Vire products used

The recipe,
step by step

  1. 1

    Gum arabic syrup

  2. 2

    Puff pastry with cream

  3. 3

    Coriander gel

  4. 4

    Custard cream

  5. 5

    Meringue

  6. 6

    Mascarpone mousse

  7. 7

    Whipped ganache

  8. 8

    Assembly

    Pipe 20 g of mousse in the centre of the puff pastry circle.
    Add half a strawberry, 2 raspberries, 2 blueberries and 4 g of coriander gel.
    Pipe 15 g of mousse. Add a 5 cm in diameter white chocolate circle.
    Chef's tip

    Option 1 - Corolla: Using a turntable and a small Saint-Honoré nozzle, pipe the ganache. Add a raspberry on top as a finishing touch. In the centre, pipe a ball of coriander gel. Option 2 - Rosette: Using a small-tooth fluted nozzle, pipe the ganache. Add a raspberry on top as a finishing touch. In the centre, pipe a ball of coriander gel.


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