Recipe LITTLE RED FRUIT AND CORIANDER PUFF PASTRY CAKES

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 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

Excellence Whipping Cream 35% FAT

Extra dry butter 84% fat - 1kg sheet

Mascarpone

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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