Fruit: The Art of Pastry 9782841239887, 2841239888

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RESTING

TIME:

12

HOURS PLUS

3

HOURS 20

MINUTES

23

FOR PiE

Wl-lIPPED YUZU

,AN

The previous day, soak t he gelat in in 4 teaspoons (21 g) co ld water for 20

1 tea s poon (3 g) gel a tin po wder 2¾ cup s ( 530 g) whippin g cre am 5 oun c e s (140 g) white cou ver t ure c ho c ola t e , c hopped ½ cup (120 g ) yuzu ju i c e

minu t es. Bring ha lf t he cream to a boi l, then add the gela t in. Grad ually pour th e cream ove r t he chopped choco lat e an d ble nd together. Add t he remain ing cream, w hich shou ld be cold , t hen add t he y uzu ju ice Use an immers ion ble nd er to emuls ify t he m ixt ur e. Pour into a pan an d seal by cover in g t he sur face of the ganache w it h plastic wrap . Refr igerate for 12 hours.

¾ cup

( 180 g ) lemon jui c e 2½ tabl e sp oon s (3 0 g ) superfine sugar ¾ teaspoon ( 5 g ) a ga r powder 1/, cup ( 15 g) chopped fresh mint 4 to 5 finger limes (2 ounces /5 5 g) 1 cu p (170 g) po a c he d Meyer lemon s (s ee pa ge 315 ), finel y c hopped ¾ cup (40 g ) lemon s upreme s (about 3 l emons) I JJL.

VJ

A

L.L.110I,

I

ELLOW

R

t he superfine sugar mixed w it h the aga r. Boil for 2 m inutes , t hen pour into a shal low pan and refrigerate until chi lled . Mix w it h an imme rsion blende r, bei ng carefu l no t to beat in any air Add t he m int , f inger lim es, Meyer lemons, and lemon supre mes Pour into 11h- inch (3 5-cm)-d iameter si licone hal f-dome molds and freeze for 2 ho ur s. U ~

'-

U /"\

I

.L I~ L.

,

/"\

.:> :::>t I I D L

s Whi p t he cold yuzu ganache and d ivide among 1¾-inc h (45-cm) molds .

1nc.

t hen freeze for 1 hour . Sculpt it in t o a lemon shape. Make t he yel low

almo nd past e. Ai rbrush t hem with the same coa t ing t o create a st ipp led su rface, being carefu l to leave a few areas smoo t h to create an irregu lar effect Use a brush to ligh tl y coat the ent ire surf ace w it h th e neut ral glaze. Mix t he kirsch and gold luster dust , st rain in g the m t h ro ugh a conica l sieve. Pour int o t he airbrush and use t o gi ld the lemo ns. Top each desse rt

U

4 te as poo ns ( 20 g) kir s ch 1 table s poon (5 g ) edible gold luster du s t I

w it h a lemon leaf.

AND

N 1½ tablespoo ns ( 20 g ) neutr a l glaze ( see page 31 7) 10 Mento n lemon lea ve s

Be careful to avo a trapp' rg ary condensation frost oetwee1 the dipped a1 rb'L.Shed laye'S of the coatirg

H

-, ;o C V\

Tl

;o C H

sculpte d lemons to coat Secure them to a bak ing shee t wi th a littl e

L.ULU

/"\.).)CIIDL

n

Insert a lemon gel center into the middle of t he ganache in each mold , coa t ing as descr ibed on page 317; heat t o 80°F (25°C), t hen d ip in the

N

2 cups ( 500 g) coating mix ture (see page 3 17) 1 teaspoon (4 g) yello w fat-soluble foo d coloring ru"'-

The next day, heat ½ cup (120 g) wate r wi t h t he lemon j uice, t hen add

or and

LEA\O~

24

G,

~I

1 teaspoon 2¼ cups

(3. 5 g) (525

(135

chocolate,

chopped

Zest

( 135 of

dry

1'/, cups

(165

0::: u..

(1

::::, 0:::

I-

g)

OR

g)

(84% fat

pastry

g)

content)

flour

water

(15 (4

g)

g)

salt

distilled

st ick / 125

g)

white unsalted

vinegar butter,

so ftened 3¼ cups

(395

4 teaspoons Vl

manie)

(beurre

(detrempe)

( 160

1 tablespoon 1 teaspoon ½ cup

juice

butter

dough

cup

couverture

(14¾ ounces/420

unsalted

'!,

lemon

butter

1¾ cups

::::,

g)

cream

white

5 lemons

Kneaded

Water

g)

0R ~ G A The previous day, soak the gelatin in 4 teaspoons (21 g) cold water until it swells. Bring half the cream to a boil, then add the gelatin. Gradually pour the cream over the chocolate and blend together. Add the remaining cream, w hich should be cold, then add the lemon juic e and zest. Mix well using an immersion blender until perfect ly smooth, then refrigerate for 12 hours.

powder

whipping

4¾ ounces ½ cup

I-

g)

gelatin

g)

pastry

(10

g)

flour

confectioners'

sugar

p

The next day, make the puff pastry dough, turning it six times as described on page 313 Preheat the oven to 360°F (180°C)Use a rolling pin to roll the puff pastry to a t hickness of 1/16 inch (2 mm), then bake on two baking sheets for 30 minutes. Cut out eighteen 4 by 1½-inch (10 by 4-cm) rectangles. Sprinkle with t he confectioners' sugar, t hen return to the oven for s minutes . Finally, sprinkle w ith the sugar and let cook until shiny, about 10 minutes on the normal setting at 500°F(250°()

OR ¾ cup

(180

>-


a::

+:>

LU

u,

Vl

3 H

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-l m u,

RESTING

TIME

12

HOURS

LEA\ON

26

OR

E BABA

OUG

3¼ cup s (40 0 g ) al 1-pu rp os e flour 2 teaspo ons (12 g) salt 2 table s poons ( 40 g ) ho ne y ½ ( 20 g ) ca ke ye as t or 2¼ tea s poon s ac ti ve dr y yea s t (dis s ol ved in wat e r or milk ) 5 large ( 260 g) eggs ½ cup (1 stick/120 g ) unsalted butter , at room temperature

OR

0

SYRUP

3 teaspoons ( 9 g) gelatin 1½ c ups ( 300 g ) superfine Zest of 3 lemon s fH

::,

a::: LL

R

powder s ugar

ON COMPO

2 c ups (400 g) lemon s upr emes 3½ table s poon s (40 g ) s up e rfine 2 tea s poon s ( 6 g) pectin NH

s ugar

V1

::,

a::: fH

u

OR

ASS 1b Y AND

4 cup s (500 g) vanilla (see page 314) Fresh mint leaves

N SH NG

whipped

cr eam

OR BA A DOUG In an electr ic stand mixer f itted wit h the doug h hook, combine t he f lour, salt, honey, yeast, and eggs and knead unt il t he dough begins to come away from the sides of the bow l. Add t he butter in several stages, kneading unti l t he dough again begins to come away from the sides of t he bowl. Let stand in a cool place for 1 hour. Butter two muffin ti ns generously, then divide the dough into 1¼-ounce (35-g)balls, placing each in the cup of a muffin pan Cover w ith a damp cloth and let rise for 40 minutes in a warm place. Preheat the oven to 360°F (180°C) Cover each muff in pan with a sheet of parchment paper, t hen place a baking sheet on top . Bake for 20 to 30 minut es, unti l t he babas are j ust beginning to brow n. Remove from t he muffin pan, place on t he oven rack, and dry fo r 1 hour at 210°F (100°C) OR THE L MON SYR P Soak t he gelat in in 3 tablespoons (63 g) cold water unt il it swells. In a saucepan, bring 2 cups plus 10 tablespoons (600g) water, t he superf ine sugar, and lemon zest to a boil. Remove fro m heat and let cool to 160°F (70°C), the n add t he gelat in. Let cool to 120°F(50°(), t hen saturate th e babas on both sides using a brush. Drain on a w ire rack. FOR THE L MON CO PO Put t he lemon sections and half of the superfi ne sugar in a vacuum-sealing bag and cook for 20 minutes in a steam oven at 210°F (100°C) or in a pot of boiling water. Pour the contents of the bag into a saucepan, t hen add t he remaini ng sugar mixed with the pect in. Boil for 2 minutes, then cool rapidly in t he refr igerat or. E ASSL ,BLY 10R AND N S NG Cut the babas horizonta lly into four layers, spreading t he compote between them . Make t he vanill a wh ipped cream as described on page 314 and serve wit h t he babas. Add a few mint leaves

PREPARATION

TIME :

2

HOURS

n 0 0 A H

z ~

~

H

3

m

00 ~

~

w

>

I

w

0

~

C

~

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0 3 H

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m ~

RESTING

TIME :

1

HOUR 40

MINUTES

LEA\O~

28

OR

lemon

(see

for

recipe

OR

quantity

Zest

:::, 0:: u..

of

:::, 0::

fH

u

(see

page

(see

23)

s g)

312)

page

FOR T E L ""ION AL

CR g)

314)

0 PP

I\JG

Make the sculpted lemon halves as described in the recipe for Lemons (page 23)i but making only half of the shape to create 10 lemon halves.

OR

HE TART

T

S

s

Make the sweet dough as described on page 312 and refr igerate for 24 hours The next day, preheat the oven to 320°F(160°C) Bake the tartlet shells for 20 minutes . Leave the oven on.

2 lemons

y

¼ quantity

OWCR ~B DO GH (3½ ounces/100

dough

3/a teaspoon V'l

s

page

(3½ ounces/100

cream

OR crumb

on

[ A MONO 0

almond f-

Lemons

(1¼ pounds/590

dough

OR 1 /,

OPPING

halves

E ARTL

1 quantity sweet

AL

MON

10 sculpted

food

coloring

Zest

of

(see

page

(1. 7 g)

1 lemon

g)

312)

yellow

fat-soluble

FOR

A MONO L ~ON CR A

Make the almond cream as described on page 314,t hen mix in the lemon zest Fil l the prebaked tartlet shells with the almond-lemon cream and bake for s minutes at 320°F (160°()

y

0 C DOU Preheat the oven to 340°F (170°C) Mix t he crumb dou gh as described on page 3121 incorporating the food coloring and lemon zest, then use a rollin g pin to roll a 1/3r inch (1 mm)-thick layer of dough between two sheets of parchment paper. Bake for 7 minutes, then sift the crumbs, keeping any chunks and discarding any powder. QR

FOR ASS MBLY AND FINIS

G

Place a lemon half over each tartlet shell, then place t he crumbs around the edge.

TA~TLETJ

PREPARATION

TIME :

3

HOURS 30

MINUTES

n 0 0 A H

z ~

0

~ H

M

3

~

m

w

>

~

w

w

0

~

3 H

z C ~

m ~

RESTING

TIME :

24

HOURS

PREPARATION

TIME:

2

HOURS

n 0 0 ~

H

z ~

~

00

H

3 m

~

w

>

~

w

~

~

© 3 H

z C ~

m ~

RESTING

TIME :

12

HOURS PLUS

10

MINUTES

ON-PEPPE~ FOR ~HE

f-

R

0

½ teaspoon (1. 7 g) gelatin powder ¾ cup (201 g) whipping cream 2 ounces (54 g) white couverture chocolate, chopped 3 tablespoons (45 g) lemon juice 1¼ teaspoons (2. 5 g) Sarawak pepper

G 1 quantity

(14

ounces/400

g)

choux

paste

Yellow crumb dough 1 quantity ( 12¼ ounces/350 g) crumb dough 1 teaspoon (5 g) yellow fat-soluble food coloring 1 /,, ounce (1 g) food-grade titanium dioxide White glaze 1¼ cups (300 page 319)

g)

white

starch

glaze

(see

G A The previous day, soak the gelatin in½ tablespoon (87 g) water to soften. Bring half the cream to a boil, then add the gelatin. Gradually pour the cream over the chocolate and blend together. Add the remaining cream, then the lemon juice and pepper Use an immersion blender to blend until perfectly smooth, then refrigerate for 12 hours.

FOR

T

II

r l, 2 ounces/500

L

\,,. -

..

-

. - J

I

I

I L

\...

0

\,..I

'

UIILI

..,0 UGH,

.l

l

r

I

S

Make crispy wafer cookie dough balls as described on page 319, then sprink le with pepper.

g)

(180 g) lemon juice 2½ tablespoons (30 g) superfine sugar 2 teaspoons (5 g) agar powder 4 to 5 finger 1 imes (2 ounces/55 g), chopped ¼ cup ( 40 g) lemon supremes, cut into 1 cup (170 g) candied lemons , finely

L.

The next day, make the eclairs as described on page 318 w ith the yellow crumb dough and bake for 20 minutes at 360°F (180°C) Dry for s minutes at 320°F (160°C) Make the glaze as described on page 319

~RISPY WAl=ER COOKIES ½ quantity (1 pound wafer cookie dough Pepper

SARAWAK PEPPER

n

...... ---l ;;o C: Vl "Tl

;;o

¾ cup

finely pieces chopped

Heat ½ cup (120 g) water with the lemon juice, then add the sugar mixed w ith the agar. Boil for 2 minutes, then cool rapidly in the refrigerator When the gel is cold, mix with an immersion blender, being careful not to beat in any air. Add the finger limes, the lemon supremes, and the candied lemons. Mix everything together gently.

C:

...... ---l

OR Use an electr ic stand mixer fitted with a whisk attachment to whip the cold pepper ganache, then transfer to a pastry bag wit hout a tip. Make four holes in the bottom of each eclair with the point of a knife or another tool , then pipe in 3/sounce (10 g) of ganache, and gel to fill. Reheat the white glaze to 80°F (27°C) in a microwave, then give the eclairs a first coat of glaze. Put in the freezer for s minutes, then add another coat of glaze. Refrigerate for a few minutes. Just before serving, top the eclairs with the crispy pepper balls.

31

LIA\E AN() OLl'7E OIL

32

FOR THE TARTLET

FOR THE TARTLET SHELLS 1 quantity (l¼ pounds/590 g) sweet dough ( see page 312) 6 large (100 g) egg yolks 2 tablespoons (25 g) whipping cream 1 quantity ( 10½ ounces/ 300 g) almond cream ( see page 314)

described on page 312. Let dry in the refrigerator

1-1-i

:::,

a::: u.. V'l

:::,

a::: 1-1-i

u

FOR THE LIME-OLIVE CREAM

OIL

she ll s as

for 1 day.

The next day , pr eheat the oven to 320°F (160°() and blind bake the tartlet

she lls for 20 minutes. Beat the egg yo lk s w ith the cream and

brush the shel ls with the mixture. Bake for 5 minu t es. Make the almond cream as described on page 314 and divide among the shel ls. Bake for 5 minutes.

FOR THE LIME GEL CENTERS 1 cup (200 g) poached limes (see page 315) 1 cup ( 230 g) lime juice 4 teaspoons (15 g) superfine sugar 2 teaspoons (6 g) agar powder 1/, cup (20 g) chopped fresh tarragon 4 to 5 finger limes (2 ounces / 55 g), finely chopped

SHELLS

The previous day , make the sweet dough f or t he tartlet

FOR

THE

LIME

GEL

CENTERS

Make the poached lime s as described on page 315 Finel y chop them. Heat 1h cup (80 g) water w ith t he lim e jui ce, then add the superfine sugar mixed with t he agar. Boil for 2 minutes, then cool rapidly by pouring into a pan and ref ri gerat in g. When the gelat in is cold , mi x w ith an immersion blender w it hou t beating in any air. Add the tarragon, finger lime, and poached lime s. Spread th is mixture ove r the tartlets.

FOR THE LIME-OLIVE

OIL

CREAM

Soak the ge lat in in co ld water for 20 minutes. In a saucepan , comb ine the li me zest , li me juice, eggs, and honey. Heat ; when the mixture

2 sheets (5 g) powdered gelatin Zest of 3 limes ½ cup (142 g) lime juice 3¼ large (162 g) eggs ( '/, cup) 2 teaspoons (15 g) lavender honey 6 tablespoons (3 ounces/BS g) unsalted dr y butter (84% fat) 1 /, cup (85 g) Casanova olive oil

FOR THE LEMON MERINGUE 4½ large (150 g) egg whites ( '/, cup) 1 cup plus 2 tablespoons (225 g) superfine sugar ¾ teaspoon (1. 5 g) eg g white powder Zest of 1 lemon

FOR THE LEMON GEL cup (76 g) fresh unstrained lemon juice 1 teaspoon (5 g) superfine sugar ¾ teaspoon (2 g) agar powder 1 /,

begins to boil, remove from the heat , strain through a conical sieve, and add the gelatin . Mix using an immersion blende r, gradually adding the butter and olive oil. Refrigerate for 1 hour. Top the tartlets

FOR THE LEMON MERINGUE In a bain-marie, heat t he egg wh ites , superfine sugar, and egg white powder to 160°F (70°C) Whip the mixture in an electric stand mixer fitted with a whisk attac hm ent unt il it has coo led completely , then add the zest Use a pastry bag fitted w it h a no. 20 Saint-Honore tip to pipe the meringue onto the tartlets.

FOR THE LEMON GEL Heat 2 tablespoons

(25 g) wa t er w ith the lemon juice, then add the

superfine sugar mixed with t he agar. Boil for 2 minutes, t hen cool rapidly by pour ing into a pan and refr igerating. When the gelatin is cold , mix wit h an immers ion blender without

beat ing in any air.

FOR THE LEMON VINAIGRETTE Mix 2½ tablespoo ns (40 g) of the lemon gel w ith the oil , lemon Juice, and finger lim e. Put the vinaigrette

FOR THE LEMON VINAIGRETTE

with

the cream.

into the ce nt er of the meringue

with a spoon.

2 tablespoons (30 g) olive oil 2 tablespoons (35 g) lemon juice g) 1 finger lime (% ounce/10

TA~TLETJ

PREPARATION

TIME

3

HOURS 30

MINUTES

n 0 0 ;;,;:

V'I

H

I-

:z

UJ

G'l

_J

ICk:'.

-I

::'.

3'.

~

w

w

0

~

~

H

z C ~

m ~

RESTING

TIME:

24

HOURS PLUS

5

HOURS

[)~IE[) LIA\EFOR THE ALMOND-TIMUT PEPPER CREAM

FOR THE TARTLET SHELLS 1 quantity

(1 ¼ pounds / 590 g ) (see page 312 )

sweet

dough

½ quantity (5 ¼ ounces/150 g) almond cream (see page 314 ) 1 teaspoon ( 2 g ) Timut pepper 1 cup (240 g ) fresh lemon supremes

FOR THE WHIPPED DRIED LIME-TIMUT PEPPER GANACHE

FOR THE LEMON PASTE

2 sheets (5 g) gelatin ½ cup (120 g) mil k 2¼ cups ( 530 g) whipping c ream 1 teaspoon (2 g) Timut pepper 1¼ Iranian dried 1 imes (¾ ounce / 10 g ) Zest of 3 lemons 5 ounces (140 g) white cou v erture chocolate , chopped

1 lemon (3 ½ ounces/100 g) ¼ cup (50 g) candied lemons 1 /, cup (100 g ) lemon juice

FOR ASSEMBLY AND FINISHING Charcoal black coating 1¼ cups (300 g) coating mi x ture (see page 317) 1 teaspoon ( 4 g ) charcoal black food coloring 1½ tablespoons (20 g ) neutral glaze (see page 317)

FOR THE LEMON GEL CENTERS 1¾ cups ( 450 g) lemon juice cup (75 g ) superfine sugar 1½ tablespoons (12 g) agar powder 2½ cups (4 25 g) poached lemons (see page 315 ) , finely chopped ½ cup (100 g ) fresh lemon supremes (7 . 5 g ) Timut pepper 3¾ teaspoons 1/,

FOR THE EGG WASH 6 large 1½ tablespoon

(100 g) egg yolks s (25 g) whip ping

FOR

41

Charcoal crumb dough ¼ quantit y (3 ½ ounces/100 g ) crumb dough ( see page 312) ¾ teaspoon (1. 7 g) charcoal food coloring Zes t of 1 lemon

--i ;;ti

C Vl "T1

;;ti

C

......

cream

THE

n ......

--i

TARTLET

SHELLS

The previ ou s day, make th e swee t dough fo r th e t art let shel ls as des crib ed on page 31 2 and let dry in t he refr ige rat o r for 1 day.

FOR

THE

WHIPPED

DRIED LIME-TIMUT GANACHE

PEPPER

Soak the gelat in in col d w at er fo r 20 minut es. Bring ha lf th e crea m t o a boil, t hen mix in t he Timu t pepp er, dr ied li mes, and lime zest Drain t he gelat in and ad d. Grad ually pour t he cream over t he chopp ed choco lat e and blend t oget her. Add t he other half of t he cream. Use an immers ion ble nd er t o emul sify th e mixt ure. Pou r into a pan an d seal by covering t he surfa ce of t he ganach e wit h plast ic wra p. Ref rigera te for 12 hour s. Continued

TIA\UT PEPPE~ TA~TLETJ

42

l)~IEI) LIA\EFOR THE LEMON GEL CENTERS The next day, heat 1¼cups (300 g) water w ith the lemon ju ice, then add the superfine sugar mixed with the agar Boil for 2 minutes , then pour into a shallow pan and refrigerate until chilled. Mix with an immersion blender , being careful not to beat in any air. Add the poached lemons and fresh lemon supremes Pour into 1½-inch (35-cm)-diame t er silicone half -dome molds and freeze for 1 hour.

FOR THE EGG WASH Preheat t he oven to 320°F {160°C) Blind bake the t artle t she lls for 20 mi nutes. Beat t he egg yolks wit h the cream and brush t he she lls wit h the mixt ure. Bake for s minutes.

FOR THE ALMOND- TIMUT 1H

PEPPER

CREAM

Meanwhi le, make the almond cream as described on page 314 Fill the prebaked tart let shel ls and add a few lemon supremes to each . Bake for another s minutes .

=:, Ci:'. LL

V)

=:, Ci:'.

FOR THE LEMON PASTE Use a blender to co m bine t he fresh lemo n, candi ed lemons, and lemon juice . Spread over t he baked almond cream.

1H

u

FOR ASSEMBLY AND FINISHING In an electric stand mixer fitted with a whisk attachment , whip the cold ganache , then transfer to 1¾-inch (45-cm)-diameter silicone half -dome molds. Insert a lemon gel center into the middle, then freeze for 1 hour before sculpting into a half-lemon shape, add ing a litt le ganache to make the tip of the lemon . Freeze for 3 hours. Make the cha rcoal black coat ing as descr ibed o n page 317 Heat to 80°F (25°C), then dip in the molded d ried limes. Secure them lightly to a bak ing sheet and airbr ush w it h the same coating to create a stipp led sur face, being careful to leave a few areas smooth to crea t e an irregu lar effect Use a br ush to coat the limes wit h a t hin laye r of warm neutral glaze . Top each tartlet with a lime half Make the charcoal crumb dough as described on page 312 and place around the edge.

PEPPE~ Tl~ TA~TLETJ

PREPARATION

TIME :

3

HOURS 30

MINUTES

n 0 0 A

~

H

r

z

w

~

~

r

~ H

~

~

r

3

m

0 M

w 0

~

w ~

3

~

H

z

~

C ~

m ~

RESTING

TIME :

24

HOURS PLUS

4

HOURS

CLEA\ENTINE

45

FOR THE TARTLET

FOR THE TARTLETSHELLS 1 quantit y (1 ¼ poun d s / 590 g) sweet dough (s ee pa ge 312 )

FOR THE WHIPPED CLEMENTINE GANACHE 1 t e a s poon (3 g ) gelatin 2¼ cups ( 530 g ) whippin g cream 5 oun c es (140 g ) • white co uv e r ture chocolate , chopped ½ cup (120 g ) clementine juice

FOR THE CLEMENTINE GEL CENTERS ¾ cup

( 180 g ) c lem e ntine j ui ce 2½ tablesp oon s ( 30 g) s uperfine su gar 2 tea s poon s ( 5 g ) a ga r po wder 1 cup ( 170 g) po ac hed cleme ntine s ( see pa ge 315 ), finely c hopped ¼ cup (40 g) lemon supr e mes. cut into pi e ces

SHELLS

The pre v ious day , make th e sw eet dough fo r the t ar t let she ll s as desc ri bed on page 312 and let d ry in t he refrigerator

FOR THE WHIPPED

for 1 day .

CLEMENTINE GANACHE

Soak the gelati n in 4 teaspoons (21 g) cold wa ter for 20 mi nu t es. Brin g half the cream to a boi l, then add the gelati n. Gradua lly po u r th e cream ove r the chocolate and blend together . Add the remai ni ng crea m, then t he clement ine juice Blend usi ng an immersio n blende r unt il perf ectl y smooth , then ref rige rate for 12 hours.

FOR THE CLEMENTINE GEL CENTERS The next day, heat ½ cup (120 g) w ater w ith the clementine j uice, t hen add the supe rf ine sugar mixed w ith t he aga r. Boil fo r 2 min ut es, t hen cool ra pid ly by po uri ng into a pa n and refr igerati ng. When t he gel is cold , mix w it h an im mersio n blender w itho ut beat ing in any air . Add the poached clement ines and lemon supremes Pour into 1½-inch (3 5-cm)-diame t er silicone half-dome mo ld s. Freeze fo r 1 ho ur.

Preheat the ove n t o 320°F (160°C) Blin d bake t he t art let shells for

6 large (100 g) e gg yolk s 1½ table s po o ns ( 25 g ) whippin g cream

20 min ut es. Beat th e egg yo lks wi t h th e crea m and br ush the she lls

½ quantit y ( 5¼ ounces / 150 g ) almond cream (s ee page 3 14 )

FORASSEMBLY AND FINISHING Oran ge coatin g 1¼ cup s (300 g ) coating mi x tu re ( see page 31 7) 1 te as poon ( 4 g ) o r ang e fat- so lubl e food color i ng l ½ tablespoons ( 20 g) neutral gl a z e ( se e page 3 17 ) ¼ cup ( 50 g) ki r sch 1 tablespoon ( 5 g) ora nge luster du s t 10 clementine lea v e s Orange cr umb dough ¼ quantit y (100 g ) cr umb do ug h (see pa ge 31 2) 3/s te as poon (1 . 7 g ) o rang e fat-soluble food coloring Ze s t of 1 c lementine

>-


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RESTING

TIME

3

HOURS

30

MINUTES

PREPARATION

TIME :

2

HOURS 30

MINUTES

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TIME :

24

HOURS PLUS

6

HOURS

53

FOR THE TART SHELL

FOR THE TART SHELL

1 quantity ( 1¼ pounds/ 590 g) sweet dough (se e page 312)

The day befor e, make the sweet dough fo r the tart shell as described on page 312 Let dry in t he ref rigerator for 1 day.

FOR THE ORANGESORBET 2 c up s ( 450 g ) o ra nge j ui ce ¾ cup plu s 2 t abl es poon s ( 175 g ) s uperfin e s ug ar Zest of 2 o r anges

FOR THE EGG WASH 6 large (100 g) egg y olks 1½ t ab 1es poon s ( 2 5 g) whippin g c ream

FOR THE CREAM

FOR THE ORANGE SORBET The next day, boil t he orange Juice wi t h the superfine sugar and¾ cup (190 g) water, the n add the orange zest and pour into a pan Refr igerate for 6 hours. Churn to make t he sorbet Once done, keep t he sorbet in t he f reezer until the dessert is ready fo r assembly.

FOR THE EGG WASH

Preheat the oven to 320°F (160°C)Blind bake t he tart shell fo r 25 min utes. Mix ALMOND-ORANGE the egg yolks w ith the cream and brush the shell with th e mixtu re. Return to the oven for 10 minutes.

1 qu antit y ( 10½ ounces /30 0 g) almond cream ( see page 314 ) 1 te as poon ( 6 g ) r um Zes t of 1 orange

FOR THE ORANGE-GRAND MARNI ER CREAM ½ sheet (1 . 25 g powdered ) gel atin 1 cup (7 5 g ) oran ge j ui c e /, 3 tablespoon s ( 40 g) Grand Marnier Co rdon Rouge 1 table spoon (15 g ) lemon juice 2½ table s poons ( 15 g ) orange ze s t 4 large ( 200 g ) eggs ¼ cup (55 g) s upe r fine sugar ½ cup (1 stick / 120 g ) uns alted butter

FOR THE SEMICANDIED ORANGES ½ medium orange ( 2 ounces / 60 g) 'la cup (1 25 g ) supe r fine sugar

FOR THE CLEMENTINE PRESERVES 5 cleme nti ne s (13 ¼ oun c es /37 5 g ) ¾ cup plu s 2 table ( 165 g ) s uperf i ne 1 /, cup plu s 1 tabl (100 g ) lemon ju ic 1% teaspoons (4 g )

s po ons s uga r es poon e pec t in NH

FOR ASSEMBLY AND FINISHING 4 orange s, supr emed Timut pepper

FOR THE ALMOND-ORANGE CREAM Make the almond cream as described on page 314. Pour it int o the tart shell and bake for 10 minutes at 320°F (160°C)

FOR THE ORANGE-GRAND MARNIER CREAM Soakth e gelatin in cold water to soft en. Boil the orange ju ice wit h t he Grand Marnier, lemon j uice,orange zest,eggs,and superfine sugar. Removefrom t he heat and add t he gelatin and butter, t hen mix using an immersion blender.

FOR THE SEMICANDIED

ORANGES

Remove th e stems from the oranges, cut t hem into eight hs, the n remove t he insides, leaving only 1/ s inch (3 mm) of flesh attached to the peel. Prick w ith a fork and blanch three t imes in boi ling water, draining and cooling t he oranges in cold wat er after each t ime. Boil the superfine sugar w it h 1 cup (250 g) water and drop the orange peels into t his syrup Cover and simmer gently to reduce. Once the oranges are tender, remove and dra in. Let the syrup reduce, then heat it to 220°F (105°() and return t he peels to t he syrup. Bring to a simmer and remove f rom the heat

FOR THE CLEMENTINE

PRESERVES

Removethe stems fro m t he clement ines,then cook t hem in boiling water for 5 minutes, transferring them to cold water to cool Drain and quarter them, th en cook them wit h 2/3 cup (120 g) of t he superfi ne sugar and the lemon Juice Mix the pectin and remaining sugar, blend the clementi nes wi t h an immersion blender, add the pectin-sugar mixt ure, and bring to a boi l. Let cool, then use a spoon to add a dash of preserves to each serving plate.

FOR ASSEMBLY AND FINISHING Top the tart wi t h the orange- Grand Marnier cream, t hen add t he orange supremes and t he semicandied oranges. Just before serving, scoop a few cur ls of sorbet sprinkled w it h Timut pepper and arrange t hem on the tart Set each slice on top of the dash of clement ine preserves.

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PREPARATION

TIME :

3

HOURS 30

MINUTES

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TIME:

24

HOURS PLUS

4

HOURS

55

FOR THE TARTLET

FOR THE TARTLET SHELLS 1 quantity (1¼ pounds/590 g) sweet dough (see page 312)

FOR THE WHIPPEDORANGEGANACHE 2 sheets (5 g powdered) gelatin 2¼ cups (530 g) whipping cream 5 ounces (144 g) white couverture chocolate, chopped ½ cup (120 g) orange juice

FOR THE ORANGE GEL CENTERS ¾ cup (180 g) 2 tablespoons sugar 1½ tablespoons 1 cup (170 g) (see page 315), 4 finger 1 imes finely chopped 1 /, cup (40 g)

orange (30 g)

juice superfine

zest

FOR THE EGG WASH 6 large (100 1½ tablespoons

g) egg yolks (25 g) whipping

ORANGE GANACHE

CENTERS

The next day, heat½ cup (120 g) water with the orange Juice, then add the superfine sugar mixed with the agar. Boil for 2 minutes, then pour into a pan and refrigerate. When the gel is cold, mix w it h an immersion blender without mixing in any air. Add the poached oranges, finger Ii mes, and orange zest Pour into 1½-inch (3 5-cm)diameter silicone half-dome molds and freeze for 1 hour.

FOR THE EGG WASH cream

FOR THE ALMOND-ORANGECREAM 1 quantity (1½ ounces/300 g) almond cream (see page 314) 1 orange, supremed

FOR THE ORANGE PASTE ½ medium to

large orange (2¾ ounces/80 g) ¼ cup (40 g) candied orange 1 /, cup (80 g) orange juice

FOR ASSEMBLY AND FINISHING Orange coating 1¼ cups (300 g) coating mixture (see page 317) 1 teaspoon (5 g) orange fatsoluble food coloring 1½ tablespoons (20 g) neutral glaze (see page 317) ¼ cup (50 g) kirsch 1 tablespoon (5 g) edible orange lu ster dust Orange crumb dough ¼ quantity (3½ ounces/100 g) crumb dough (see page 312) % teaspoon (1 . 7 g) orange fat-soluble food coloring Zest of 1 orange

FOR THE WHIPPED

Soakthe gelatin in 5 teaspoons (24g) cold water for 20 minutes. Bring half the cream to a boil, then add the gelatin. Gradually pour t he cream over the chocolate and blend. Add the remaining cream, then the orange juice. Mix with an immersion blender. Pour into a pan, covering the surface of the ganache w ith plastic wrap. Refrigerate for 12 hours.

FOR THE ORANGE GELATIN

(4 g) agar powder poached oranges finely chopped (2 ounces/54 g), orange

SHELLS

The previous day, make the sweet dough for the tartlet shells as described on page 312 and let dry in the refrigerator for 1 day

n H

Preheat the oven to 320°F (160°C) Bake the tartlet shells for 20 minutes. Mix the egg yolks with the cream and brush the shells with the mixture . Return to the oven for 5 minutes

-i

FOR THE ALMOND-ORANGE CREAM Make the almond cream as described on page 314 Fill the tart let shells and add a few orange supremes to each. Bake for another 5 minutes.

"TI

FOR THE ORANGE PASTE Blend the orange, candied orange, and orange juice in a blender. Spread this mixture over th e layer of baked almond cream

FOR ASSEMBLY AND FINISHING Whip the ganache and transfer to 1¾-i nch (4 5-cm)-diameter si Iicone half-dome molds Insert an orange gel center into each. Freeze for 3 hours, then sculpt into an orange shape. Make the orange coating as described on page 317, then dip the molded oranges into the coating Airbrush them with the same coating to create a stippled surface, being careful to leave a few areas smooth to create an irregular effect Coat with a thin layer of warm neutral glaze. Combine the kirsch and luster dust and airbrush the oranges with the solution. Place one on top of each tart let Make the crumb dough as described on page 312 and place it around the edges.

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56

FOR THE ORANGE GANACHE

FOR THE ORANGE GANACHE ¾ teaspoon

(2 g) gelatin powder 1½ cups (400 g) 1 i ght cream 4 ounces ( 110 g) white couverture chocolate, chopped 1 cup (90 g) orange juice /, Zest of 2 oranges

FOR THE ECLAIRS 1 quantity choux paste

(14

Soak the gelatin in 1 tablespoon (12 g) water to soften . Bring half the cream to a boil, then add the gelatin . Gradually pour the cream over the chocolate and blend together. Add the remaining cream, then the orange Juice and zest Usean immersion blender to blend unt il perfectly smooth , then refrigerate for 12 hours in a pastry bag with a plain tip.

(SEE PAGE 318)

ounces/400

g)

FOR THE ECLAIRS The next day, make the eclairs as described on page 318 with the orange crumb dough and bake for 20 minutes at 360 °F (180°C) Dry for 15 minutes at 320° F (160 °C) Make the orange glaze and crispy wafer cook ies as described on page 319

Orange crumb dough 1 quantity ( 12¼ ounces/350 g) crumb dough 1 teaspoon (5 g) orange fat-soluble food coloring 0.04 ounce ( 1 g) titanium dioxide f-

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FOR THE ORANGE GEL

Orange glaze 1¼ cups (300 g) starch glaze (see page 319) 2 teaspoons (10 g) orange food coloring Crispy wafer cookies ½ quantity (14 ounces/ 400 crispy wafer cookie dough Fresh jasmine flowers

Heat ½ cup (120 g) water with the orange juice, then add the superfine sugar mixed w ith the agar. Boil for 2 minutes, then cool rapidly in the refrige rator When the gel is cold, mix w ith an immersion blender, being careful not to beat in any air. Add the poached oranges, finger limes, and orange supremes Mix together gent ly. Add the jasmine .

g)

FOR THE ORANGE GEL (180 g) orange juice 2 table spoo ns (30 g) superfine sugar 1½ teaspoons (4 g) agar powder 1 cup (170 g) poached oranges (see page 315), finely chopped 4 finger 1 imes (2 ounces/54 g), finely chopped 1 /2 cup (40 g) orange supremes 2 to 3 tablespoons (2 g) f resh jasmine coarsely chopped

FOR ASSEMBLY AND FINISHING

¾ cup

,

Make four holes in the bottom of each eclair wit h the point of a knife or other too l, then pipe in the ganache, then the gelatin to fill. Reheatthe glaze to 80°F (27°C) in a microwave, then give t he eclairs a first coat of glaze.Put into the freezer for s minutes, then give them another coat of glaze. Refrigerate for a few minutes. Just before serving, place a few jasmine petals in each wafer cookie and place three along the top of each eclair.

PREPARATION

TIME

2

HOURS

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TIME :

12

HOURS PLUS

1

HOUR

60

FOR THE TARTLET SHELLS

FOR ASSEMBLY AND FINISHING

1 quantity (1¼ pounds/590 g) sweet dough ( see page 312)

Pink coating 1¼ cups (300 g) coating mixture (see page 317) 1 teaspoon (5 g) titanium fat-soluble food coloring lf.,, teaspoon (0,2 g) red food coloring 1½ tablespoons (20 g) neutral glaze (see page 317) ¼ cup (50 g) kirsch 1 tablespoon (5 g) edible ruby luster dust

FOR THE WHIPPED GRAPEFRUIT GANACHE 1¼ teaspoons (4 g) gelatin powder 5 teaspoons (24 g) water 2¼ cups (530 g) whipping cream 5 ounces (144 g) white couverture chocolate, chopped ½ cup (120 g) grapefruit juice

FOR THE GRAPEFRUIT GEL CENTERS fH

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½ cup (120 g) water ¾ cup (180 g) grapefruit jui c e 2 tablespoons (30 g) superfine sugar l ½ teaspoons (4 g) agar powder 1 cup (170 g) poached grapefruit (see page 315) 4 finger limes (2 ounces/54 g), finely chopped ¼ cup (40 g) grapefruit supremes

g)

egg yolks (25 g) whipping

cream

FOR THE ALMOND-GRAPEFRUIT CREAM 1 quantity (10 ½ ounces/300 (see page 314) 1 grapefruit, supremed

g)

almond

cream

FOR THE GRAPEFRUIT PASTE ½ cup ¼ cup 1 1, cup

(80 (40 (80

g) g) g)

dough food

The procedure is exactly the same as for t he Orange Tart let s. Make the recipe as described on page 551 adapt ing it to use t he ingredients listed here.

FOR THE EGG WASH 6 large (100 1½ tablespoons

Orange crumb dough ¼ quantity (3½ ounces /1 00 g) crumb (see page 312) ¾ teaspoon (1. 7 g) orange fat-soluble coloring Zest of 1 orange

chopped fresh grapefruit candied grapefruit grapefruit juice

TA~TLETJ

PREPARATION

TIME:

3

HOURS 30

MINUTES

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TIME :

24

HOURS PLUS

4

HOURS

PREPARATION

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OVERNIGHT

G~APEF~U IT FOR THE FROMAGE BLANC MOUSSE 1¾ cups (400 g) fromage blanc or Greek yogurt 2½ tablespoons (40 g) grapefruit juice 2 cups (250 g) whipped cream 2 large (60 g) egg whites 3½ table s poons (40 g) superfine sugar

FOR THE GRAPEFRUIT SORBET 2 cups ( 500 g) grapefruit ¾ cup (50 g) superfine 1 teaspoon (5 g) glucose Zest of ½ grapefruit

juice sugar powder

The previo us day, mix t he fro mage bl anc an d grapefru it juice

In an

ele ct r ic st and mi xer f itt ed w it h a wh isk at t ac h ment, whip t he crea m u nt il it fo rms st if f peak s, t hen set as ide and w ash t he bowl of t he mixer. Retu rn th e bowl to t he mixer and use the whis k att ac hm ent t o whi p t he egg w hi t es and super f ine suga r toge t her int o a me r ing ue. Comb ine with the fr omage blanc, th en mi x in t he w hipped cream. Let drain overn ight in a sieve in th e refrigerator.

FOR THE GRAPEFRUIT

SORBET

Heat some of t he grape f ruit j uice w it h t he su perfin e suga r and glucose powder t o make a syrup. Refri gera t e ove rn ig ht t o make th e sorbe t

FOR THE CANDIED

½ cup

GRAPEFRUIT

PEELS

Put the gra pefrui t peel in a sauc epan Add t he grapef ru it j ui ce an d su perf ine suga r, th en si mm er fo r abo ut 15 minut es, unt il t he peels are juice sugar

FOR THE POACHEDGRAPEFRUIT 5 grapefruits 1¾ c ups plu s 2 tablespoon (175 g ) superfine sugar 1 cup (250 g) water

FOR THE FROMAGE BLANC MOUSSE

The next day, add t he rest of t he j uice and t he grapefruit zest and churn

FOR THE CANDIED GRAPEFRUIT PEELS (100 g ) strips of grapefruit peel made with a v egetable peeler 2 cups ( 500 g) grapefruit 1¾ cups (250 g) superfine

63

s

suf ficie nt ly can di ed.

FOR THE POACHED GRAPEFRUI T Ma ke t he poached grapefru it as descr ibed in t he poached cit ru s recipe (see page 315), adju st ing t he amo unt s to f it this recipe.

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FOR THE PESTO In a powerf u l blende r, combine t he mint, almo nd paste, oil, honey,

FOR THE PESTO 2½ cups (100 ¾ cup ( 50 g) 1 C LIp ( 2 00 g) 2 tablespoons ¾ cup ( 50 g)

g ) fresh mint almond paste 01 i Ve Oi 1 (40 g ) hone y crushed ice

FOR THE GRAPEFRUIT GRANITA 2 cups

( 500 g) grapefruit

juice

cr ushed ice, and¼ cup (so g) water.

FOR THE GRAPEFRUIT

GRANITA

Freeze t he grapefru it juice Grat e it with a fork to make a gra ni ta.

FOR ASSEMBLY AND FINISHING Chill th e serv in g pla tes in the freezer beforehan d so that t he gra n ita can be place d on it w itho ut melt in g Put a l ittl e pesto on the p lat e Sprin kl e some Timu t pepper ove r the sur f ace of the so rb et, th en

FOR ASSEMBLY AND FINISHING

scoo p u p a curl o f sorbe t and place on t op of t he pes t o. Ar ra nge

Timut pepper 40 pink g r apefruit supremes 40 pomelo s upreme s

few candied gr a pef r uit peels, and so me po ach ed g ra pefruit a rou nd

the f romage b lanc mo usse, f resh g ra pefr u it a nd pomelo su pr emes, a the p late.

F~OA\ACiE13LANC

.

••

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AP~I COT

70

FOR THE ALMOND-ROSEMARYCREAM

FOR THE TARTLET SHELLS 1 quantity

(1 ¼ pounds / 590 g) (see page 312 )

sweet

dough

½ quantity

(5 ¼ ounces / 150 g) almond cream (see page 314) 0 . 1 ounces (5 g) fresh rosmary , chopped

FOR THE WHIPPED APRICOT GANACHE ¾ teaspoon (2 . 5 g) gelatin powder 2 ounces (60 g ) white cou verture chocolate chopped ½ cup (100 g) whipping cream ¼ cup (62 g) cocoa butter l' /, cups (330 g) apricot juice 1 /, cup (100 g) mas carpone cheese

FOR THE APRICOT GEL fH

::> 0:::

½ cup (150 g) apricot juice 1 teaspoon (7 g) superfine sugar 2 tablespoons (2 . 5 g ) agar powder 1 teaspoon (5 g) lemon juice

0

fVI

(7 ounces / 200 g) Olive oi l 1 sprig fresh rosemary 1 quantity (5 ¾ ounces / 160 g) apricot ( see above)

Orange coating (300 g) coating mixture (see page 317) (4 g) orange fat-soluble food coloring

Red coating (100 g) coating mi xture ( see page 317) ¼ teaspoon (1 g) red food coloring 3 tablespoons (50 g) mirror glaze 1 /,

6 apricots

gel

FOR THE EGG WASH 6 large 1½ tablespoons

FOR ASSEMBLY AND FINISHING

¾ teaspoon

FOR THE APRICOT CENTERS z

14 apricots (1 pound 2 ounces / 500 g) 2 tablespoons (30 g) lemon juice 2 teaspoons (15 g) honey 1 sprig fresh rosemary

1¼ cups

LL

LU

FOR THE APRICOT COMPOTE ,

(100 g) egg yolks (25 g) whipping cream

cup

Orange crumb dough (3 ½ ounces/100 g) crumb dough (see page 312) ¼ teaspoon (1 g) orange fat-soluble food coloring 1 ounce (30 g) chocolate (see page 317) ½ cup (50 g) cocoa powder

¼ quantity

Continued

o:pricot go..10.che o.pricof-rosi-e"fo.ry :µ.(

PREPARATION

TIME:

3

HOURS 30

MINUTES

n 0 0 ~

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0

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H

3

m

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TIME :

24

HOURS PLUS

6

HOURS 30

MINUTES

72

AP~ICOl FOR THE TARTLET

SHELLS

The prev ious day, make the sweet dough for the tartlet page 312. Let dry in the refrigerator

shells as described on

for 1 day.

FOR THE WHIPPED APRICOT

GANACHE

Soak the gelatin in 1 table spoo n (17 s g) cold water until it swells. Melt the chocolate and add the gelatin. Heat the cream, then pour it over the chocolate-gelat in mixture. Melt the cocoa butter, add it to the mixture, and use an immers ion blender to blend fo r 2 minutes

Fina lly, add th e apricot juice and mascarpone

Mix we ll using the

immersion blender and refrigerate for 12 hours.

FOR THE APRICOT

GEL

The next day, heat the apricot juice and add the superfine sugar mixed with the agar, then the lem on juice . Refrige rate for 30 m in utes , then use an immersion blender to f-

blend the cold gelatin fo r 3 minutes.

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fVl

FOR THE APRICOT

CENTERS

Preheat the oven to 500°F (250°C) Cut the apricots in to uneven cubes and sprink le them over a baking sheet. Drizzle with oil and f lash roast for 2 min utes so that they release their juices Remove from the baking sheet and refrige rate for 1 hour. Chop the rosemary

Mix the apricot

cubes and the chopped rosemary into the

ap r icot gel , then transfer to 13/s-inch (3 5-cm)-diameter

silicone ha lf-dome mo lds

and freeze for 1 hour.

FOR THE EGG WASH Preheat the oven to 320°F {160°C) Blind bake the tart let shel ls for 20 minutes. Beat the egg yolks wi th the cream and brush the she ll s with the mixture oven fo r

Return to the

s minutes.

FOR THE ALMOND-ROSEMARY CREAM Meanwhile, make the almond cream as described on page 314. Transfer to a pastry bag and fill the tartlet

shells w ith almond cream. Bake for

s minutes.

TA~TLETJ

73

FOR

THE

APRICOT

COMPOTE

Cut the apricots into cubes and put them in a vacuum-sealing bag. Add the lemon juice, honey, and rosemary and vacuum seal. Cook in a steam oven at 210°F(100°C) for 7 minutes or by placing the bag in a pot of simmering water.

FOR

ASSEMBLY

In the chilled bowl of an electric stand mixer fitted with a wh isk attachment, wh ip the apricot ganache, then transfer to 13/4-inch (4.5-cm)-diameterhalf-dome silicone molds. Insert the frozen apricot centers, cover with ganache, and freeze for 3 hours. Once completely frozen, unmold and sculpt into an apricot shape Heat the orange coating to 80°F (25°C) 1 then dip each apricot half to coat Defrost for 1 hour in the refrigerator

FOR

FINISHING

Make the orange and red coatings as described on page 317 Heat the orange coating to 100°F (40°C), then st ipp le the surface of each apricot by airbrushing the entire surface of the shaped fruit Heat the red coating to 100°F (40°C)and use a small brush to add li ttle red dots. Heat the mirror glaze to 100°F (40°C) and spray all over the shaped fruit to create a shiny, moist effect Add apricot compote to each tartlet on top of the almond cream. Top w ith a shaped apricot, then place the crumb dough around the edge. To finish , shape the chocolate to make uneven pieces. Roll them in the cocoa powder to make your stems. Arrange on top of the shaped apricot

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PREPARATION

TIME :

2

HOURS

n 0 0 0

~

~

H

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0 ~

~

H

00

~

m

~

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>

~

~

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RESTING

TIME :

24

HOURS PLUS

40

MINUTES

FOR

FOR THE TART SHELL 1 quantity (see

(1¼ pounds / 590 g)

page

sweet

dough

312)

(100

g)

1½ tablespoons

egg (25

25 minutes at 320°F {160°C)

yolks g)

whippin

g cream

FOR THE ALMOND-ROSEMARYCREAM 1 quantity almond

(10½ ounces /3 00 g)

cream

2 apricot

(see

page

314)

FOR

fresh

for 10 minutes to brown.

FOR THE ALMOND-ROSEMARY CREAM

FOR THE APRICOT COMPOTE 28 apricots

(2¼ pounds/1

(½ stick/50

¼ cup

(50

g)

g)

packed

1 tablespoon

(8

g)

kg)

un s alted 1 ight

butter

brown

custard

sugar

powder

Make the almond cream as described on page 314 and refri gerate for 30 minu tes. Pour into the prebaked tart shell. Cut the apricots into wedges, chop the rosemary, and arrange both on top of the cream. Bake for 10 minutes .

FOR THE APRICOT

FOR THE CRUMB DOUGH 1 cup

(2

¾ cup

(150

2 cups cake

sticks/220 g)

plus

g)

unsalted

superfine

(3 00 g)

Confectioners'

sliced

(275

almonds

sugar

FOR ASSEMBLY AND FINISHING 11 apricots Butter

and

sugar

for

0.04

ounce

(1

rosemary

(see

page

317)

g)

butter

sugar

2 tablespoons

flour

3 cups

EGG WASH

the baked tart she ll. Return the tart shel l to the oven

rosemary

¼ cup

THE

Beat the egg yolks with the cream, then use a brush o r airbrush gun to apply a thin layer of the mixture to

s

1 sprig

TART SHELL

described on page 312 and let dry in the refrigerator for 1 day. The next day, blind bake the tart shell for

FOR THE EGG WASH 6 large

THE

The previous day, make the dough for the tart shell s as

frying powder

g)

COMPOTE

Cut the apricots into 3/s -inch (1-cm) cu bes. In a saucepa n, brown t he butter , t hen add the apricot cubes, tu rni ng to coat. Cover and let cook for 5 min ut es, stir rin g occasionally, until one-third of the ap ri cots have broken down. Add the brow n sugar and let dissolve for 30 seconds. Mix the custard powder with 2

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for 10 minutes to brown.

FOR THE ALMOND-PLUM CREAM

50 Mirabel le plums (1 pound 2 ounces/500 2½ tablespoons (30 g) superfine sugar 5 teaspoons (25 g) lemon juice ¼ teaspoon (1 g) ascorbic acid 2 teaspoons (10 g) kirsch l¼ teaspoons (3. 5 g) pectin NH

FOR ASSEIVIBLY AND FINISHING 18 fresh Mirabel le (6¼ ounces/180 g)

or airbrush gun to apply a thin layer of the mixtu re to the baked tart shell Return the tart shel l to the oven

FOR THE PLUM PRESERVES f-

PLUMS

The pr evio us day, put the plums in the verjuice and

g)

Make the almond cream as described on page 314 Wash and pit the plums, then cut into small pieces. Fill the tart shell wi th the almond cream, then cover with the plum pieces, pressing them down ligh tly into the cream. Bake for

minutes.

FOR THE PLUM PRESERVES Wash the plums , cut them in half , and remove the

plums

pits Cook over low heat with 1½ tablespoo ns (20 g) of the superfine sugar, the lemo n juice, and ascorbic acid.

Flambe

with

s mi nutes , unt il

TIP The verjuice gives a sour taste to the plums and a tw1 st to the

10

consistency. tart.

the kirsch,

then

reduce

for

the preserves reaches the desired

Mix the pectin

w ith the remaining

sugar. Add to the preserves, boil for 1 minute , then remove from the pan.

FOR ASSEMBLY AND FINISHING Once the tart is baked, arrange the verjuice-soaked plums on top, then add the plum preserves . Cut the fresh plums in ha lf and arrange them tastefully.

PLUA\ TA~T

PREPARATION

TIME :

2

HOURS

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3

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RESTING

TIME :

24

HOURS

PREPARATION

2

TIME

HOURS

n 0 0 ;;,;:;

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g) gelatin powder fresh peach pulp (4 peaches) ¾ teaspoon (1 g) ascorbic acid 1'/, cups ( 400 g) whipping cream

LL

4 ounces

w :z

3½ tablespoons

0 fV)

(110

FOR THE PEACH PRESERVES

(7

g)

4 white peaches, not too ripe (1 ¾ pounds/600 g), peeled ½ teaspoon (2 g) ascorbic acid 1½ tablespoons (20 g) creme de peche liqueur

g)

white couverture chocolate , chopped ( 50 g) creme de peche liqueur

FOR ASSEMBLY AND FINISHING 1¾ cups

FOR THE PEACH GEL CENTERS 2 small white peaches (8 ¾ ounces / 250 g) ½ teaspoon (2 g) ascorbic acid 2 teaspoons (10 g) lime juice 2½ teaspoons (10 g) superfine sugar 1 teaspoon (3 g) pectin NH 1 tablespoon (5 g) chopped fresh verbena 1 % cups (250 g) firm peach cubes (about 7 peaches) 2 teaspoons ( 10 g) creme de peche liqueur

FOR THE EGG WASH 6 large 1½ tablespoons

(100 g) egg yolks (25 g) whipping

cream

Ivory coating (300 g) coating (see page 317)

mi x ture

Red coating ¾ cup (200 g) coating mi x ture (see page 2 teaspoons (10 g) red food coloring

317 )

White coating ¾ cup (200 g) coating mi x ture (see page 0 . 02 ounce (0.5 g) titanium dioxide

317 )

SILVER 1 cup

(100

LUSTER DUST

g)

finely chopped toasted (see page 317) 1 ounce (30 g) chocolate Cocoa powder Continued

TA~TLETJ

almonds

PREPARATION

TIME:

3

HOURS 30

MINUTES

n 0 0

A

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~

0 ~

~

~

3

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3

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TIME :

24

HOURS PLUS

4

HOURS

88

PEACH 7E~l3ENA FOR THE TARTLET

SHELLS

The previous day , make the sweet dough for the tartlet page 312 and let dry in the refrigerator

FOR THE WHIPPED

shells as described on

for 1 day.

PEACH GANACHE

Soak t he gelatin in¼ cup (70 g) cold wate r until it swells. Mix the peach pulp w ith the ascorbic acid and strain through a conical sieve. Heat ½ cup (100 g) of the cream without

letting it boil , then remo ve from the heat and add the gelatin

Melt the

chocolate, then pour the hot cream over and use an immersion blender to blend f-

together. Add the rest of the cream, wh ich should be cold, and the creme de peche . Mix and pou r into a pan. Refrigerate for 12 hours.

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FOR THE PEACH GEL CENTERS LU

z

The next day, peel the white peaches and mix their flesh w ith half of the ascorbic

0

acid. Strain through a conical sieve, then heat in a saucepan with the lime juice

fV)

Meanwhile, mix th e superfine sugar and pectin, then add to th e saucepan Boil for 2 minutes , then chill by pouring the mixture into a pan and refrigerating.

Mix with an

immer sion blender, then add the ve rbena , peach cubes, and creme de peche mixed with the remaining ha lf of the ascorbic acid. Pour into 1 3/s-inch (3 5-cm)-diameter silicone half-dome molds and freeze for 1 hour.

FOR THE

EGG

WASH

Preheat the oven to 320°F (160°C) Blind bake the tart let shells for 20 minutes. Beat the egg yolks w ith the cream and brush the shells with the mixture . Return to the oven for

s minutes.

FOR THE ALMOND-VERBENA CREAM Make the almond cream as described on page 314 and use to fill the tartlet shells along w ith the chopped verbena. Bake for

s minutes,

then let cool.

TA~TLETJ

89

FOR THE PEACH PRESERVES Cut the peeled peaches into ¼-inch (5-mm)cubes. Cook 1¼ cups (200g) of the peaches in a dry skillet for abouts minutes, stir ring gently with a spoon, unt il t he peaches break down and some of the ir jui ce boi ls off. Combine the cooked peaches w ith the remaining peach cubes, the ascorbic acid, and creme de peche. Spread t his preserve over t he almond -verbena cream layer, filling t he tartlet shells to the top. Set aside

FOR ASSEMBLY AND FINISHING Whip the peach ganache and transfe r to 1¾-inch (45-cm)-diameter silicone half-dome molds. Insert a peach gelatin center into each. Freeze for 3 hours, then sculpt into a peach shape. Prepare the coatings as described on page 3171 using t he different food colori ngs. Heat the ivory coating to 80°F (27°C) and use to coat t he ganache peaches, then thaw. Airbrush wi t h the red coat ing, then spray from a distance with a tiny amount of white coating to make a light veil. To finis h, blow the silver luster dust gently over the shaped peaches and place them on top of the tart lets. Apply a little collar of toasted almo nds around the edge. Shape t he chocola te to obtain uneven pieces and rol l them in t he cocoa powder Place these stems on top of the peaches

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peach ff'J-1achea1d peacA- verle1a ce1ter.;

tart/et .;Ae//.; a/"101Jcrea"I a1d peachu

PREPARATION

TIME :

1 HOUR

n 0 0

A

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~ ~

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~

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3

>

m

~

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RESTING

TIME :

3

HOURS

PEACHEJ\VITH FOR THE MERINGUEBALLS 3¾ large (125 g) egg whites (½ cup) '/, cup (125 g) superfine sugar 1 cup (125 g) confectioners • sugar

FOR THE MASCARPONEALMONDCREAM ½ cup

(125

g)

whipping

cream ¾ cup (25 g) whole almonds ½ cup (125 g) mascarpone cheese 2 tablespoons (25 g) superfine sugar 1 tablespoon (15 g) almond milk

FOR THE ALMONDPRALINE 1¾ cups (250 g) whole almonds 'I, cup (132 g) superfine sugar 2½ teaspoons (10 g) fleur de sel 1½ tablespoons (20 g) grape seed oi 1

FOR THE PEACH-OLIVE OIL VINAIGRETTE 1 teaspoon (3 g) gelatin powder 1 cup (250 g) peach juice 1 tablespoon (24 g) Beton honey 5 teaspoons (36 g) lemon juice ½ cup (120 g) Casanova olive oil

FOR FINISHING 30 1¾ 12 at

whole fresh almonds cups (300 g) milk yellow peaches. room temperature

91

FOR THE MERINGUE BALLS Preheat the oven to 200°F(90°C) In a stand mixer fitted with a whisk attachment, whip the egg w hites , then gradually add the superfine sugar. Whip for 2 minutes to set the meringue, then turn off the mixer and use a silicone spatula to gently fold in the confectioners'

sugar. Transfe r the meringue to a past ry bag fitted

with a ¾-inch (20-mm) plain round tip . Pipe six larg e meringue kisses onto a baking sheet lined wit h parchm ent paper . Dust with confectioners'

sugar

and put in th e oven. Bake for 1 hour , then take out the meringues and use a teaspoon to make a hole in the bottom of each. Return to the oven and let dry for 2 hours at the same temperature.

FOR THE MASCARPONE-ALMOND CREAM Heat one-third of the whipping

cream , t hen add th e w ho le almonds. Blend

with an immersion blender , t hen strain t hough a conical sieve. Refrigerate for about 20 minutes . Transfer to an electric stand mi xe r fitted with a whisk attachment , add the rest of the whi pping cream, the mascar pone , superfine suga r, and almond milk , then w hip . Refr ige rate for 2 hours.

V)

FOR THE ALMOND PRALINE

0

Preheat the oven to 340°F (170°C) Sprinkle the almonds over a baking sheet

m

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lined w ith parchment paper and bake for 10 minutes. In a saucepan, mix the sugar with 3 tablespoons (475 g) wate r and heat to 220°F (110°C)1 then add the almonds . Stir, then let cook to make a light caramel. Pour onto a Sil pat baki ng mat , sprinkle w ith the fleur de sel, and let cool. Chop in a food processor to make chunks . Adjust the consistency w ith the grapeseed oil -

it should have

the feel of a praline .

FOR THE PEACH-OLIVE VINAIGRETTE

OIL

Soak the gelat in in 4 teaspoons (21 g) cold water until it swells . Gently heat the peach juice , then remove from the heat and add the gelatin, honey, and lemo n juice. Use an immersion blende r to emulsify w hi le adding th e oil as if making a v ina igrette.

FOR ASSEMBLY AND FINISHING Shell the f resh almonds , cut them in half , and soak in the milk for 1 hour . Cut the room-temperature

peac hes into w edges. Gently w hip the cold mascarpone-

almond cream and transfer to a pastry bag. Fil l the hole in the meringues wi t h mascarpone-almond

-i

cream , the n w ith praline

In the cent er of each plate , pour out a little peach v inai gre tte and arrange the yellow peach wedges around it in a fan sha pe Place t he fi ll ed meringue in the middle , then garnish with the milk y almon ds.

ALA\ON[) A\IL~

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Cnoosin

truit

Avera e we, ht

Flavor

airin

s

98

TATIN-JT7LE FOR THE PUFF PASTRY DOUGH Kneaded butter (beurre manie ) 1½ cups plus 2 tablespoons (14¾ ounces / 420 g) unsalted dry (84% fat content ) 1½ cups (180 g) pastry flour

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3

butter

Water dough (det rempe) 'I, cup (160 g) water 1 tablespoon (15 g) salt ¼ teaspoon (3 g) di sti 1 led white vinegar ½ cup (1 stick 125 g) unsalted butter, softened 3 cups (380 g) pastry flour

FOR THE CARDAMOMSYRUP 2½ cups (500 g) superfine Zest of 1 orange Zest of 1 lemon 5 cardamom pods

sugar

f-

.....,

FOR ASSEMBLY AND FINISHING 10 quinces Olive oil

TIP Serve with Normandy creme fra'iche and a scoop of vanilla ice cream.

FOR THE PUFF PASTRY DOUGH Make t he puff pastry dough using the amounts listed here, turning it six times as described on page 313 Use a rol ling pin to roll the dough to a thickness of 1/1 6 inch (2 mm), t hen cut out a rectangle the same size as your cake pan FOR THE CARDAMOM SYRUP Boil the superf ine sugar wit h 2 cups (500 g) water, the orange and lemon zests, and cardamom. FOR ASSEMBLY AND FINISHING Preheat t he oven to 360°F {180°C) Peel the quinces and use a mandoline to cut them into ribbons Line the cake pan with parchment paper, th en pour t he syrup over the bottom . Lay a ribbon of quince on top, then brush the ribbon with t he syrup. Repeat this process, layering in all the quince ribbons. Bake between two baking trays (so tha t he mold stays closed) for about 1 hour 30 minutes. After baking, place t he puff past ry rectangle on top of the qui nces and return to the oven for about 30 minutes, unti l th e pastry begins to brow n. Let stand for 30 minutes, t hen remove from t he pan Brush light ly with oi l.

P~EJJEI) ~UINCE

PREPARATION

TIME :

3

HOURS

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RESTING

TIME:

6

HOURS 30

MINUTES

PEPPE~EI)

100

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0

FOR THE MELON GRANITA

LU

¼ cup

(50

g)

¼ cup

(50

g)

LU

V'l

2½ teaspoons I

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FOR THE ALMOND-DILL

CREAM

Make the almond cream as described on page 314 Transfer to a pastry bag and pipe the cream into the prebaked tartlet shells. Return to the oven at 320°F (160°C) for 5 minutes. Let cool.

FOR THE GRANNY SMITH COMPOTE Peel the apples and cut them into 1/s-inch (3-mm) dice. Set aside 2 cups (250 g), then put the rest into a vacuum-sealing bag w ith the lemon juice. Cook for 13 minutes in a steam oven at 210°F (100°C)or in a pot of boiling water. Mix the compote wi th t he ascorbic acid and reserved apple cubes. Transfer to a pastry bag and pipe over the baked almond cream layer, fi lling the tart let shells to the top.

TA~TLETJ

119

FOR THE APPLE-GREEN

GLAZE

Soak t he gelatin in½ cup (120 g) co ld wate r unt il it swe lls. Heat 2/3 cu p (150 g) wate r, t he superf in e suga r, glucose syr up, and food co lo ri ngs to 250°F (120°C).Add the sweetened condensed milk and let cool t o 110°F (45°C).Melt the chocolate and add along wit h the gelatin. Finally, add the vani lla pow der, mix w ith an im mersio n blender, and strain the mixture through a conica l sieve.

FOR ASSEMBLY AND FINISHING In an electr ic stand mixe r fitted with a w h isk attachme nt, whip t he co ld apple ganache, then transfer to 1¾-inch (4 5-cm)-diame t er silicone hal f-dome molds Insert a frozen apple -dil l center into each and freeze for 3 ho urs, t hen sculpt into an app le shape, using a vegetab le pee ler to make a gentle inden t at ion in each. Make t he coat ing as described on page 317, add ing the vanil la powde r along with t he fo od color ings. Heat the apple green coating t o 100°F (40°() and t he glaze to 85°F (30°(),

"TI

then use a toothpick

C:

to dip the shapes f irst into the coat ing, t hen t he glaze. Top

each ta rt let w ith a shaped apple, then add the toasted almonds arou nd t he edge. Add a chocolate st em.

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PREPARATION

TIME :

3

HOURS 30

MINUTES

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0

A ~

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0

~

~

~

~

~

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>

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0

~

~ ~

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m ~

RESTING

TIME :

24

HOURS PLUS

4

HOURS

121

FOR THE BLOOD-RED GLAZE

FOR THE TARTLET SHELLS 1 quantity

g) (1¼ pounds/590 (see page 312)

sweet

dough

FOR THE PINK APPLE GANACHE powder (12 g) gelatin 3¾ teaspoons water ¼ cup (58 g) soaking cream 1¼ cups (280 g) whipping chocolate (80 g) white couverture 2¾ ounces ¼ cup ( 60 g) apple juice 2 drops rose extract

FOR THE APPLE-ROSE CENTERS g) apple gelatin (10 ounces/280 (see page 315) (28 g) crystal 1 ized rose petals 2 tablespoons 2½ cups (280 g) apple cubes ¾ quantity

FOR THE EGG WASH 6 large 1½ tablespoons

(100 g) egg yolks cream (25 g) whipping

FOR THE ALMOND-APPLE CREAM ½ quantity

(4¼ ounces / 150 g) almond (see page 314) 1 Royal Gala apple

cream

gelatin (20 g) fish 2 tablespoons water ½ cup (120 g) soaking '/, cup (150 g) water sugar 1½ cups (300 g) superfine syrup 1½ cups (300 g) glucose red food coloring (8 g) strawberry 1½ teaspoons milk condensed ½ cup (175 g) sweetened (320 g) white couverture 11¼ ounces chopped chocolate, powder (2 g ) vanilla ¾ teaspoon 0 . 02 ounce (0.5 g) gold flakes

FOR ASSEMBLY AND FINISHING Red coating mix ture 1¾ cups (300 g) coating (see page 317) ½ tea s poon (2 g) PCB red food coloring powder (3 g) vanilla 1 teaspoon almonds chopped toasted 1 cup ( 100 g) finely (see page 317) stems (see page 317) 10 chocolate

Make the candy apple tartlets following the same procedure as for the Apple- Dill Tartlets (page n6) , adapt ing it to use the ingre di ents list ed here

FOR THE GALA APPLE COMPOTE g) 1 large Royal Gala apple (8¾ ounces/250 (70 g) lemon juice 2½ tablespoons acid (5 g) ascorbic l ¾ teaspoons (20 g) crystal 1 i zed rose petals 2 tablespoons

APPLE TA~TLETJ

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APPLE

124

FOR THE TART SHELL

FOR THE TART SHELL 1 quantity (see page

(1¼ pounds / 590 g) 312)

sweet

dough

FOR THE EGG WASH 6 large (100 1½ tablespoons

g)

egg yolks (25 g) whipping

cream

FOR THE EGG WASH

FOR THE ALMOND CREAM 1 quantity (see page

(10 ½ ounces/300 314)

g)

almond

cream

w

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FOR THE APPLE COMPOTE 7 Granny Smith apples (2¼ pounds / I kg) ½ cup (125 g) lemon juice

FOR ASSEMBLY AND FINISHING 8 Royal Gala 7 tablespoons

apples, unpeeled (100 g) unsalted

Beat the egg yolks w ith the cream and brush the shell w it h the mixture Return to t he oven for 10 minutes .

FOR THE ALMOND CREAM

V'I

Cl

The day before, make th e sweet dough for the tart shell as described on page 312 Let dry in the refrigerator for 1 day. The next day, blind bake the tart shell for 25 minutes at 320°F (160°C)

Make the almond cream as described on page 314 Transfer to a pastry bag and pipe a layer of cream into the tart shell. Bake for 10 minutes.

FOR THE APPLE butter

COMPOTE

Peel the apples and cut t hem into small 1/s-inch (3-mm) dice. Add the lemon juice and t ransfer to a vacuumsealing bag. Cook for 13 minutes in a steam oven at 210°F(100°C)or in a pot of boiling wate r. Spread a thin layer of this compote over th e baked almond cream layer.

FOR ASSEMBLY AND FINISHING Quarter and core the apples, keeping¾ inch (2 cm) on each side, then use an adjustable-blade slicer or mando line to cut t hin slices 1/32 inch (1 mm) thick , all th e same shape and size. Arrange them flat into a spiral on the ta rt, like a snail shell, beginning f rom the outside and spiraling towar d the center. Melt the butter and brush it over the tart Bake for 6 minutes at 350°F(175°C)

PREPARATION

TIME :

2

HOURS

n 0 0 A H

z

0 rl

~

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~

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w

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m

~

w ~ ~

I

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RESTING

TIME:

24

HOURS

..

•

a

PREPARATION

TIME :

2

HOURS

n 0 0 ~

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3

~

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RESTING

TIME :

2

HOURS

Pl~EAPPLE

135

'

FOR THE PINEAPPLE-LIME SORBET '/, pineapple (1¼ pounds/600 g) ¼ cup (55 g) lime juice '/, cup (70 g) glucose powder ¾ cup ( 140 g) superfine sugar ¾ teaspoon (4 g) super neutrose

FOR THE PINEAPPLEAVOCADOPRESERVES About ½ Victoria pineapple (1 pound 2 ounces/500 g) 2½ organic avocados (1 pound 2 ounces/500 g) ¼ cup (50 g) pineapple juice

FOR THE PINEAPPLE- OLIVE

OIL DRESSING 3 sheets (6.4 g powdered) gelatin 2¼ cups (540 g) pineapple juice 2¼ tablespoons (48 g) Beton honey or lavender honey 2½ tablespoons (36 g) lemon juice 1 cup (240 g) olive oil

FOR THE PINEAPPLE-LIME

SORBET

Use a juicer to extract 2½ cups (600 g) juice from the pineapple. In a saucepan, heat ½ cup (100 g) of the juice , 2/3 cup (140 g) water, the lime juice, and glucose powder. Once the mixture reaches 100°F(40°C),add the superfine sugar and super neutrose Continue to heat to 185°F(85°C) Refrigerate fo r about 2 hours. Add the rest of the fresh pineapple juice and mix. Churn to make the sorbet, transfer to a cold pan, and freeze.

FOR

THE

PINEAPPLE-AVOCADO PRESERVES

Cut the pineapple and avocado into small cubes. Mix with the pineapple juice and refrigerate until serving.

FOR THE PINEAPPLE-OLIVE DRESSING

OIL

Soak the gelatin in 4 teaspoons (21 g) cold water until it swells. Gently heat the pineapple juice Add the gelatin, honey, and lemon juice and use an immersion blender to emulsify with the oil as if making a vinaigrette. Serve the dressing hot.

0 -0

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FOR THE SMASHED AVOCADO Mash the avocado just before serving to prevent it from darkening, adding the lemon juice, a little fleu r de sel, Espelette pepper, and mint.

FOR ASSEMBLY AND FINISHING

Place a scoop of pineapple-lime sorbet on top of the crushed avocado. Arrange the pineapp le-avocado preserves alongside and poke in a few FOR THE SMASHED AVOCADO pineapple chips Sprink le with Espelette pepper Tear t he mint and 2½ organic avocados sprinkle large pieces of it over the pineapp le-avocado preserves. Pour (1 pound 2 ounces/500 g) the hot dressing over the dessert just before serving Juice of 1 lemon Fl eur de se l 1 pinch Espelette pepper 3 fresh mint leaves, torn

FOR ASSEMBLY AND FINISHING Pineapple ch ip s (see page 316 ) Espele tte pepper A few fresh mint

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le aves

A~OCA[)O

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A'IOCA[)O-

136

FOR

FOR THE CRISPY COCONUT WAFER COOKIES 2 /,

quantity

cookie 1 /,

(14

dough

cup

(50

ounces / 400

(see

g)

page

g)

wafer

Make the cookies as described on page 319, sprink lin g

319)

shredded

with shredded cocon ut ju st before tearing int o pieces

coconut

and crumpling them into ba lls.

FOR THE AVOCADO-COCONUTCREAM 1

(2

piece

by

3-inch/5

fresh

l 1/, cups

(120

½ cup

(80

::::,

a:::: LL

...J

g)

g) g)

(2

coconut (4

ounces/60

coconut

g)

whipping

½ cup

(100

g)

mascarpone

1 quantity

(14

crumb

1 quantity

~

w

w

~

~

3 ~

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m ~

RESTING

TIME:

1

HOUR 20

MINUTES

PREPARATION

TIME :

2

HOURS

n 0 0 ~ ~

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00

~ ~

V,

3

w

m

>

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N

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0

3 ~

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RESTING

TIME :

4

DAYS PLUS

7

HOURS 30

MINUTES

139

R Kneaded

butter

2 cups

(beurre

(14¾ ounces/420

unsalted

dry

butter

manie)

Four days in advance, make the puff pastry dough using the amounts

g)

listed here, turning

(84% fat

content)

of turns. On the final day, use a rolling pin to roll out the dough to

cups

l'/,

Water

(165

dough

cup

2 /,

g)

pastry

flour

(detrempe)

(160

g)

1 tablespoon (4

(1

of 1/s inch (3 mm) Use a cookie cutter to cut out eight

4¾-inch (12-cm)-diameter disks and eight 5½-inch (14-cm)-diameter disks. Refrigerate overnight.

g)

g)

salt

distil

NA

led

The next day, mash the bananas and mix them with the almond paste.

vinegar

½ cup

a thickness

water

(15

1 teaspoon white

six times as descr ibed on page 313. Do two turns

per day, leaving the dough to rest until the next day after each pair

stick/130

unsalted

butter,

3¼ cups

(395

g)

Transfer to a pastry bag without a tip

softened g)

pastry

~

flour

In an electric stand mixer fitted with the flat beater, cream together the I

\,,

1

1

t

I

L..

-

. , ._,

-

....,,

f"'\I f"1

I

2 sma11 bananas (7 ounces/200 g) cups

l'/,

(300

g)

almond

paste

toasted ground almonds , confectioners'

sugar, and butter for at least

10 minutes. Add the custard powder , then the eggs, one by one. Fina lly, add the banana juice and rum . Transfer to a pastry bag without a tip .

(160

g)

Place the 4¾-inch (12-cm) dough disks on a bak ing sheet and use a brush

toasted

almonds , ground

to apply the beaten egg yolk around the edge. Pipe a 3¼-ounce (go-g)

1¼ cups

circle of almond-banana

(150

g)

confectioners' ½ cup

(1

unsalted

stick/120

g)

top . Top w ith diced raw banana, about¼

butter

3½ teaspoons

at

(20

g)

custard

g)

eggs

(120

(½ cup),

room temperature

'/2 cup

(150

4 teaspoons

g)

4 egg

yolks,

4 bananas, Softened

banana

(20 'y

g)

juice

urllNG

A

beaten for

to the edge of the filling

Refrigerate for 1 hour , then press down on

the edges again . Freeze for 30 minutes to harden the dough, then cut a 4-inch (10-cm) steam hole in the top of each using a cookie cutter . Crimp Remove from the refrigerator and brush again with the egg yolk. Let dry in the refrigerator for 3 hours, then brush a second time. Score lines from the middle to the edge .

diced butter

any extra air Fir mly seal the edges of the two dough disks, sealing up

the edges with the back of a paring knife, then refrigerate for 3 hours.

rum

the

baking

mat Light

inch (s mm) in size. Cover wi th

the 5½-inch (14-cm) dough disks, pressing them down gently to push out

powder 2¼ large

paste onto each, remaining cleanly w ithin the

egg border; next , pipe 3½ ounces (100 g) of almond -banana cream on

sugar

Preheat the oven to 360°F (180°C) Butter a Sil pat baking mat w ith softened brown sugar

for

sprinkling

butter, then sprinkle with brown sugar. Place the pies on the mat and bake for 10 minutes at 360°F {180°C) Place four rings , 1½ inc hes (4 cm ) high and 1¼ inches (3 cm) in diameter, around the edge of t he pan, then set a baking sheet and a rack over the pies. Finish baking at 340°F (170°C) for 10 minutes .

PIE

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PREPARATION

TIME :

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TIME :

24

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10

MINUTES

FLUFF7l3ANANAR 1 quantity

(1 ¼ pounds/ 590 g)

sweet dough ( see page 312)

6 lar ge

( 100 g)

eg g y olk s

1½ tablespoons whipping I

(25

g)

Mix the egg yo lks wit h the cream and brush t he she II wi th t he mixtu re. Retu rn to the oven for 10 minutes.

cream ,

VI

¼ quantity

L.IIV1'4J

(3½ ounces / 100 g)

almond cream (see page 314) 1½ tablespoons fresh

(3

g)

verbena

V

IIIL

The previous day, make t he dough for the tar t shell as described on page 312 and let dry in t he refrigerato r fo r 1 day The next day, blind bake t he tart shell for 25 minu tes at 320°F (160°()

Make t he almond cream as described on page 314 Wash and chop th e verbena, t hen mix into t he cream Transfer to a past ry bag and pipe int o the tart shell. Bake fo r 10 min utes

FOR fl-tE

L.Ll'L-

V~RB~NA-LFMONGRASS Peel t he limes wi t h a knife and blanch t he peels f ive successive times, boil ing t hem in a large saucepan and t hen immersing in cold water. Use a knife to cut R V

;:o

3¾ limes

-0

½ cup

(8¾ ounces/2 50 g) (100

g)

superfine

sugar 1 teaspoon

(3 g)

2 tablespoons

pectin

(5

NH

g)

fresh v erbena 1 stalk (20 g ) /,

1-i

n )>

r "TI

;:o 1-i

F

E

1 cup

0

C

lemongrass

6 large

into small ¼-inch (5-mm) dice. Separate the lime into supremes, t hen squeeze the membranes to produce 4 teaspoons (20 g) Juice Boil the peels w it h t he supremes, j uice, and 4 teaspoons (20 g) water. Mix t he superfi ne sugar wit h the pect in, verbena, and lemongrass, t hen pour over t he lime mixt ure. Boil for 1 minute, then refriger ate

---1

(200 (200

g) g)

egg white s

of

,uR ND

n>-~•••u•

2 lim es

l:::NG

3 bananas Confectioners

'

---1

superfine

sugar Zest

In an electric stand mixer fitted w ith a w hisk attachment, beat the egg whites, t hen add t he superfine sugar and beat unti l stiff. Finely grate t he lime zest and use a silicone spatula to fo ld it into the meringue.

sugar

Peel th e bananas and cut t hem lengt hwise into two 3/ s-inch-(1-cm)-t hick slices. Lay the banana halves next to each ot her and cut out a 4¾-inch (12-cm) disk using a cookie cutt er. Bake for 10 minutes at 320°F (160°C), t hen let cool. Sand dow n t he edges of t he tar t shell wit h a Microplane Fill w ith preserves,then to p w ith the banana disk. Flatt en t he to p wit h a spatula, the n freeze for 10 minutes. Pipe li me meringue kisses over t he ent ire surface of t he ta rt, then sprinkl e w it h confecti oners' sugar. Toast in a deck oven at 500°F (250°C) for 2 minutes.

LEA\ON~E~l3ENA TA~T

141

FOR

FOR THE TARTLET SHELLS 1 quantity (1¼ pounds/590 g) sweet dough (see page 312)

FOR THE WHIPPED PASSION FRUIT GANACHE 1¼ teaspoons (4 g) gelatin powder 2¼ cups (530 g) whipping cream 5 ounces (144 g) white couverture chocolate, chopped 1½ passion fruits (4¼ ounces/120 g)

FOR THE PASSION FRUIT GEL CENTERS fH

::> Cl'.'. LL ....J

½ cup (120 g) lemon juice ¾ cup (180 g) passion fruit pulp 2½ tablespoons (30 g) superfine sugar 1½ teaspoons (4 g) agar powder 2 passion fruits (6 ounces/170 g)

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TIME:

24

HOURS PLUS

4

HOURS

PREPARATION

TIME

2

HOURS

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HOURS PLUS

1 HOUR

FOR THE PASSION FRUITGINGER GANACHE 1 teaspo on (3 g) gelatin powder (400 g) whipping c ream 4 ounce s (110 g ) wh ite cou vertu re chocolate , chopped 1 /, cup (90 g) passion fruit pul p 2½ tablespoon s (15 g ) g rated fresh ginger 1'/, c ups

FOR THE ECLAIRS (SEE PAGE 318) 1 quantity (14 ounces / 400 g) chou x paste Yello w c rumb dough 1 quantit y (12¾ ounces / 350 g) crumb dough 1 teaspoon ( 5 g) fat-soluble food coloring 0 . 04 o un c e (1 g) titanium di ox ide Yellow gla ze 1¼ cups ( 300 g) starch glaz e (see page 319) 2 tea s poons (10 g) yellow food coloring Crispy wafer cookies ( see pag e 319 ) '/, quan t ity ( 14 ounces / 400 g) wafer cookie dough 1 quantity (1¾ ounces / 50 g) crystallized ginger ( see belo w)

FOR THE CRYSTALLIZED GINGER 1½-inch (4-cm) piece fresh ginger (1 ¾ ounces / 50 g) 2½ cups (500 g) superfine s ugar

FOR

THE

PASSION

FRUIT-GINGER

GANACHE

The prev ious day, soak t he ge lati n in 4 teaspoons (18 g) water t o hy dr ate Bring hal f the cream to a boi l, then add t he gelatin Gradual ly pour the cream ove r t he chocolate and blend t ogeth er. Add the remaining cream, t hen the passion fruit pulp and ginger. Use an immersion blender to blen d until perfectly smooth, then refrigerate for 12 hours in a pastry bag with a plain tip

FOR

THE

ECLAIRS

The next day, ma ke t he ecla ir s as descr ibed on page 318 wit h t he ye ll ow cru mb do ugh and bake fo r 20 min ut es at 360°F (180°C).Dry fo r 15 minut es at 320°F (160°C) Also make t he yel low starch glaze an d coo kie ball s as described on page 319

FOR

THE

CRYSTALLIZED

GINGER

Peel t he ging er and cut it in t o large chunks. Blanch t hem three ti mes by boi lin g the m in a large saucepan and then imm ersing in cold water. Boil half th e supe rf ine sugar w ith ½ cup (125 g) water t o make a syrup Drop in t he ginge r pieces and let simme r, cov ered, for 30 minut es, keeping t he

-i ~

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t empe rat ur e belo w 160°F (70°C). Conce ntra t e t he sy rup by in co rp orating t he oth er half of t he sugar in several addit io ns. Once th e gin ger is t ende r,

r

d rain, t hen heat t he syr up to 217°F (103°() Let cool, th en add t he gi nger pieces back to t he syrup . Ref ri gerate.

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FOR THE PASSION FRUIT-GINGER PRESERVES

......

-i

Heat½ cup (120 g) water w ith the lemon ju ice, t hen ad d t he sugar mixed wit h t he aga r Boil for 2 min utes, then coo l in a pan in t he refrige rator . Once cold , use an immers ion blender t o blend w it hout mixi ng in any air. Add the passio n fru it seeds and crystallized ginge r.

FOR ASSEMBLY AND FINISHING Ma ke fou r small ho les in the bo tt om of each eclai r; f ill w ith ganac he and p reserves. Reheat t he w h ite glaze t o 80°F (27°C) in a mic row ave,

FOR THE PASSION FRUITGINGER PRESERVES ¾ cup ( 180 g ) lemon j u ice 2½ tablespoons (30 g ) sup e rfine sugar 1½ teaspoons (4 g) agar powder 1 cup (170 g) passion fruit pulp 1 quantity (1¾ ounces / 50 g) crystal 1 i zed ginger (see above )

the n glaze the eclai rs. Refrigerate for 5 minu tes . Apply anot her coat of glaze an d ref rigerate for ano t her few mi nutes . Place a few litt le pieces of crystal lized gin ger in each wafer cookie ball and place t h ree alo ng the t op of each eclai r.

147

148

PU~E ~IWI FOR THE WHIPPED KIWI

FOR THE TUILE

GANACHE

3 sheets (6 g powdered) gelatin powder 2½ cups (600 g) whipping cream 3¾ ounces (108 g) white couverture chocolate, melted Pulp from 1 large kiwi (3½ ounces/100 g)

BATTER

3 eggs 1 cup plus 2 tablespoons (215 superfine sugar 3 large (105 g) egg whites

g)

FOR THE SEED CRUNCH f-

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TIME

:

12

HOURS

PLUS

6

HOURS

150

PU~E ~I\VI FOR

THE

WHIPPED

KIWI

GANACHE

The previous day, soak the gelatin in¾ cup plus 2 tablespoons (210 g) water to hydrate it Heat½ cup (100 g) cream without letting it boil , then add the gelatin . Pour over the melted choco late and blend together . Use an immersion blender to blend and add the remaining cream , which should be cold , along w ith the kiwi pulp Refrigerate for 12 hours .

FOR

THE

ALMOND

CAKE

The next day, preheat the oven to 340°F (170°C) Combine the ground almonds with the brown sugar,¼ cup (60 g) of the egg whites, and the egg yo lks, cream, superfine sugar, and salt Brown the butter , then let it cool . In an electric stand mixer fitted with a whisk attachment , whip the remain ing egg whites , then add the remaining brown sugar and beat unt il st iff. Add the cooled brown butter to the almond mixture , then incorporate the beaten whites . Sprinkle the flour and baking powder on top . f-

...... :::> 0::: LL

Spread the batter ¼-i nch thick onto a Sil pat baking mat , grate a few fresh almonds over the top , and bake for 15 minutes . Use a circle as a guide to cut out a 5½-inch (14-cm)-diameter d isk.

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kiwi [f'A'1ache kiwi g.e / ce'1ter ~eed cru1ch

JIL7E~ L7CHEE FOR THE PUFF PASTRY DOUGH 3 cups

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TIME :

24

HOURS PLUS

2

HOURS 30

MINUTES

JILYE~ L7CHEE FOR THE PUFF

PASTRY

DOUGH

The previous day, make a Saint-Honore puff pastry dough as described on page 313 with the ingredient quantities listed, then let rest for 24 hours. The next day, cut and bake as described on page 313

FOR THE LYCHEE CREAM Combine the cream w ith the mascarpone, superfine sugar, and lychee extract Use an immersion blender to blend. Refrigerate for 1 hour.

FOR THE ALMOND CREAM Preheat the oven to 340°F(170°C).Make the almond cream as described on page 314, adding the rum. Transfer to a pastry bag and ref rigerate fo r 30 minutes . Fill the puff pastry shells with a thin layer of almond cream, then bake for 5 minutes. I-

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PREPARATION

3

HOURS

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:

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HOURS

PLUS

6

HOURS

L7CHEEFOR THE GERANIUM GANACHE powder (6 g) gelatin 2 teaspoons (172 g) white couverture 6¼ ounces chopped chocolate, cream 3¼ cups (775 g ) whipping extract 1 drop Baume des Anges geranium (no. 43)

FOR THE LYCHEE GEL pulp 1¾ cups (300 g) lychee 1 c up (80 g) lemon juice /, sugar (25 g) superfine 2 tablespoons (10 g) agar powder 3¾ teaspoons

FOR THE LEMON CAKE 2½ cups (255 g) ground almonds brown sugar 1 cup (225 g) packed light (330 g) egg whites 10 large (105 g) egg yolks 6 large cream ¾ cup (60 g) whipping sugar ¼ cup (4 5 g) superfine (1 g) sa lt ¼ teaspoon butter g ) unsalted 1 cup (2 sticks/210 (105 g) ¾ cup plus 2 tablespoons flour all-purpose powder (6 g) baking 1½ teaspoons Zest of 2 lemons

157

FOR THE LYCHEE CENTERS g), (3¼ ounces/90 lychees chopped coarsely petals geranium ¼ cup (40 g) crystallized extract 1 drop Baume des Anges geranium (no. 43) 10 fresh

FOR THE SHORTBREAD PASTRY (20 g) egg yolk 1 extra-large (55 g) egg 1 extra-large paste (5 g) vanilla 1 teaspoon 1½ cups plus 2 tablespoon s butter, (3¼ st icks /375 g) unsalted at room temperature flour 2 1/, cups (280 g) pastry (140 g) 1 cup plus 2 tablespoons sifted sugar, confectioners' 1 cup ( 100 g) ground almonds (200 g) ¾ cup plus 2 tablespoons

cocoa butter Zest 1½ tablespoons

of

5 lemons (25 g) citric

acid

FOR THE COATING (see page 1¼ cups (300 g) coating dio x ide food coloring Titanium or red food coloring

317)

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158

L7CHEE FOR THE GERANIUM GANACHE The previous day, soak the ge latin in 3 tablespoons (42 g) cold water until it swe lls. Heat half the cream, add the gelatin, then pour over the chocolate, blending them. Add the remaining cream , which shou ld be cold, and blend with an immersion blender, adding the geranium extract Pour into a shallow pan and refrigerate for 12 hours.

FOR THE LYCHEE GEL The next day, heat the lychee pulp and lemon juice with ½ cup (127 g) water, then add the superfine sugar mixed with the agar. Bring to a boil and cook for 2 minutes. Refrigerate for 30 minutes, then use an immersion blender to blend.

FOR THE LEMON CAKE Preheat the oven to 360°F (180°C) Mix the ground almonds with ¾ cup plus 2 ti-I

:::, 0::: LL

tablespoons (195 g) of the packed brown sugar, 2 (60 g) egg whites , the egg yo lks, cream, superfine sugar, and salt Melt the butter and keep it warm. In an electric stand mixer fitted w it h a whisk attachment,

whip the egg whites until they hold

soft peaks, then add the remaining brown sugar and whip until firm. Mix the warm _J

r "Tl

Al C H

-t

Use a wire whisk to whip the van illa ganache, then use to f il l 23/ s-inch (7-cm)·diameter silicone half-dome molds halfway. Place the mango centers in the middle, then cover w ith a thin layer of the ganache. Place the alm ond dacquo ise on top . Freeze fo r 4 hou rs. Me lt the chocolate

and mix it with the t it anium dioxide . Temper as described on page 317, t hen spread onto a Rhodo'i'd ace tate sheet. Let set a lit t le, t hen use a kn if e to cut int o irr egula r triangles . Turn the acetate sheet over onto a sheet of parchment

paper , then place a heavy, flat baking sheet on top to prevent it from wa rping . Refrigerate for 10 minutes , then remove the triang les, breaking them apart. Freeze a few t riangles for 1 minute, then sprinkle with the silver luster dust. Leave the others w hite . Make the titanium w hite spray mixture as described on page 317 Un mold the assemblies and spray them with an airb ru sh. Arrange t he pieces of titan ium white and silver choco late on top. Freeze for 30 m inutes.

AN[) CilNCiE~

161

162

FOR THE PASSION FRUIT SHERBET 1¼ cups (250 g) superfine sugar ½ cup (100 g) glucose powder 1 tablespoon (15 g) super neutrose 2 cups (500 g) milk 2 cups (500 g) passion fruit puree seeds of 6 passion fruit

FOR THE RAVIOLI DOUGH 2' /, cups (300 g) cake flour 14 large (235 g) egg yolks 1¼ cups (50 g) cilantro leaves

FOR THE CILANTRO PESTO fH

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TIME :

24

HOURS PLUS

30

MINUTES

178

FOR THE RAW MILK-ESPELETTE ICE CREAM

FOR THE KIRSCH PASTRY CREAM (SEE PAGE 314)

PEPPER

4½ cups (1 liter) raw milk 2 tablespoons (10 g) Espelette pepper ½ cup (100 g) packed light brown sugar 1½ tablespoons (20 g) superfine sugar % cup (160 g) creme fra,che

FOR THE MORELLO CHERRY JUICE AND MARINADE 6½ cups

(2¾ pounds/1 kg) frozen Morel lo cherries 1 cup (200 g) superfine sugar

FOR THE BEET PAPER

1½ teaspoons (5 g) gelatin powder 1¾ cups (300 g) milk 2½ tablespoons (40 g) whipping cream 2 vanilla beans 3½ large (60 g) egg yolks (¾ cup) 1/, cup (60 g) superfine sugar 2½ teaspoons (15 g) custard powder 2 tablespoons (15 g) all-purpose flour 1½ tablespoons (20 g) cocoa butter 3 tablespoons (40 g) unsalted butter 1½ tablespoons (20 g) mascarpone cheese 2½ tablespoons (35 g) kirsch

6 red beets (1 pound 2 ounces/500 g) 3¾ l arge (125 g) egg whites (½ cup)

FOR THE CHERRY PRESERVES 3'/, cups (500 g ) Burlat cherries ½ cup (100 g) superfine sugar 3½ tablespoons (50 g) lemon juice ¾ teaspoon (1 g) ascorbic acid 3½ teaspoons (10 g) pectin NH

V)

w

FOR THE BREAD CHIPS

H

0::: 0:::

w co

7 ounces

(200

g)

frozen

bread

FOR THE CANDIED ALMONDS 1¾ cups ¾ cup (40

(250 g) almonds g) superfine sugar

,... /

FOR THE TARRAGON PESTO 4 cups (200 g) fresh tarragon 2 tablespoons (30 g) almond paste 2½ tablespoons (40 g) honey 2 tablespoons (25 g) yuzu juice A little ice '/, cup (150 g) olive oil

forraf}-0'/ leo.vu

FOR THE CHERRY CASSOLETTE

~

3 1/,

cs 1 /,

cup

cups (500 g) cherries 1 drizzle olive oil (15 g) chopped fresh tarragon Continued

cherry CO.Ho/ette

UEETJ

PREPARATION

TIME :

•

3

HOURS

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HOURS PLUS

30

MINUTES

180

FOR THE RAW MILK-ESPELETTE PEPPER ICE CREAM The previous day, heat the milk with the Espelette pepper Once it is hot, pour in the sugars and boil for about 1 minute . Pour into a shallow container and refrigerate. Combine the creme frakhe and the cold mixture, use an immersion blender to blend, and keep in the refrigerator for 1 day Churn to make the ice cream.

FOR THE MORELLO CHERRY JUICE AND MARINADE Defrost the Morello cherries and put them in a pan or on a baking sheet, mix with the superfine sugar, and cover w ith oven-safe plastic wrap Cook for 12 hours at 200°F(95°C) The next day, put the cherry-sugar mixture into a perforated pan, cover w ith a cloth, and collect only the clear juice

V'l LU H ~ ~

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co

FOR THE BEET PAPER Preheat the oven to 175°F(Bo°C)Put the red beets through a juicer, keeping only the pulp that is left In a powerful blender, process the beet pulp and egg whites until a smooth, fine mixture forms. Use a rolling pin to roll th is mixture to a thickness of 1 /16 inch (2 mm) between two acetate sheets. Dry in the oven at 175°F (Bo°C)for 3 to 4 hours.

FOR THE BREAD CHIPS Remove the bread from the freezer a few minutes before use. Cut into thin slices using a deli slicer set at a thickness of lower than 2 or using an adjustable-blade slicer or mandoline. Place the bread chips on a lightly greased baguette baking mold, then dry in the oven at 175°F{80°C)for at least 2 hours.

FOR THE CANDIED ALMONDS Preheat the oven to 300°F (150°C)Cut the almonds in half, then dry in the oven for 15 minutes. Heat 1½ tablespoons (20 g) water and the superfine sugar to 250°F(120°C), then pour over the hot almonds Candy without letting them caramelize. Coarsely chop some of the candied almonds for finishing.

UEETJ

181

FOR THE KIRSCH

PASTRY CREAM

Make the pastry cream as described on page 314, adj ust ing t he amoun ts to fit t his recipe Refr igerate for 30 minut es, t hen add t he kirsch and whip

FOR THE CHERRY PRESERVES Pit t he cherries and cut into eight hs. Cook th em over low heat with 1/3 cup (So g) of t he sugar, t he lemon juice , and ascorbic acid. Reduce over low heat for about 10 minutes. Add the remaining 1½ tablespoons (20 g) sugar mixed w it h t he pectin and boil for 1 minut e before removing from the heat

FOR THE TARRAGON PESTO Put th e ta rragon, almond paste, honey, and yuzu ju ice in a powerf ul blender. Add a lit t le ice to preserve t he chlorophyll and blend unt il a smoot h paste forms. Whisk wi t h t he oi l as if making a vi naigrette

FOR THE CHERRY CASSOLETTE Stem, halve, and pit t he cherr ies. Cook t hem in a drizzle of oil wit h the tarragon

co m ;;:o ;;:o

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FOR ASSEMBLY AND FINISHING Distr ibut e t he pastry cream and cherry preserves on serving plates Arrange t he candied almonds, a quenelle of Espelett e pepper ice cream, and t hen t he cherry cassolett e on top. Insert t he bread chi ps and slivers of beet paper into t he cherries and dot th e tarragon pesto over t he cherry preserves. Serve the hot Morello cherry ju ice on t he side.

V\

184

JUICE STRAWBERRY FOR THE on page 315 described as juice strawberry the The previous day, make

FOR THE STRAWBERRY JUICE (SEE PAGE 315) 3½ c up s (500 g) f r o zen s tr awbe rrie s 1½ t a bles poons (20 g) s ugar s uperfine

FOR THE STRAWBERRYSORBET 2¼ po unds ( 1 kg) s tr awbe r ries 1 cup

fresh

(200 g) s up e rfine

suga r

FOR THE MERINGUE TU ILES 6 l a rge (200 g) e gg whit es s uga r 1 c up (200 g) s upe rfine g) 1% c up s (200 con f ectioner s' s ugar Stra wberr y powder

V)

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FOR THE STRAWBERRY PRESERVES su ga r 1½ cup s (300 g) s uperfine 3½ cups (500 g) fr ozen s tr awberries 3¼ cups (500 g ) ripe st raw ber ries Ci fl o rette ½ c up (100 g) glu cos e powde r 2 tea s poon s ( 6 g) pect i n NH 1 tea s poon (6 g) tarta r i c ac i d

FOR THE STRAWBERRY LL Y CREAM CHANT! 2 cup s (500 g) whippi ng c rea m 1½ tablespoo ns ( 10 g ) strawbe r ry powder

FOR ASSEMBLY AND FINISHING l ½ cup s (250 g) fre s h strawberries 8 teaspoons

ali ve oi 1

TIP assembly Create an elegant in mind the by bearing temperature of each product .

SORBET STRAWBERRY FOR THE Mix the whole strawberries with the sugar and let stand in a warm place overnight The next day, use an immersio n blender to blend. Churn to make t he sorbet TUILES MERINGUE FOR THE Preheat the oven to 160°F (70°C). Make a French meringue as described on page 314 Using a spatula, make 1 by 8-inch (3 by 20-cm) strips with the mering ue mixt ure on a sheet of parchment paper. If necessary, t rim t he ends of the strips with the point of a knife or a toothpick. Dust lightly with strawberry powder Bake for 1 to 2 hours, until dry

FOR THE STRAWBERRY PRESERVES Strain t he st rawberry juice and cook 2/3 cup (150 g) in a saucepan w ith the superfine sugar to 240°F (115°C),the n add the froze n and f resh strawberries . Combine the glucose, pectin, and tartaric acid. When the strawberries start to release their juices and the mixture is warm, mix in t he glucose mi)(ture and cook to 220°F (104°C) Cool rapid ly by pouri ng the mixtu re into a w ide shallow pan or dish.

FOR THE STRAWBERRY CHANTILLY

CREAM

Cook cup (150 g) of the strawberry juice unti l it is reduced by about half, then use a blender to combine with the cream and t he st rawbe rry powder for 30 seconds. 2/3

FOR ASSEMBLY AND FINISHING Cut the strawberries into thin slices and arrange t hem in an overlapping circle. Just before serving, mix t he remaining st rawberry juice with about a teaspoon oi l and drizzle over the plate Arrange t he sorbet by making a "swir l" w it h a soup spoon, add a litt le strawberry preserves,t hen use a pastry bag fitted with a no. 20 plain tip to pipe a dome of Chantilly cream and apply on the side. Arrange a few meringue tuiles in t he dessert

PREPARATION

TIME:

1 HOUR

n 0 0 A ~

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~

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TIME:

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HOURS

PREPARATION

TIME:

3

HOURS 30

MINUTES

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TIME :

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HOURS PLUS

4

HOURS

187

FOR THE TARTLETSHELLS (1¼ pounds/590g) (see page 312)

1 quantity

sweet

dough

FOR THE BASIL GANACHE powder (5 g) gelatin 1½ teaspoons cream 1½ cups (375 g) whipping basil 31/, cups (100 g) fresh chocolate, 3¼ ounces (90 g) white couverture chopped pepper (0.5 g) Espelette ½ teaspoon

JELLY FOR THE STRAWBERRY juice (300 g) strawberry (see page 315) sugar (12. 5 g) superfine 1 tablespoon NH (6 g) pectin 2 teaspoons 1¼ cups

FOR THE EGG WASH 6 large 1½ tablespoons

(100 g) egg yolks cream (25 g) whipping

CREAM FOR THE ALMOND-STRAWBERRY almond

'!, cup

strawberries

g) (5¼ ounces/150 (see page 314) sliced (100 g) thinly

AND FINISHING FOR ASSEMBLY 1¼ cups 2 teaspoons

Red coating mixture (300 g) coating (see page 317) food (12 g) red fat-soluble coloring

Red 1¼ cups (300 g) neutral (20 4 teaspoons water-soluble ¾ ounce (10 g) Sesame

glaze (see page glaze g) strawberry-red food coloring dio x ide titanium seeds

Continued

COMPOTE FOR THE STRAWBERRY 2½ cups

(400

g)

'!, cup (20 g) fresh

cream

½ quantity

strawberries basil , chopped

TA~TLETJ

317)

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188

SHELLS TARTLET FOR THE The previous day, make the dough for the tartlet shells as described on page 312 and refrigerate for 1 day.

BASIL GANACHE FOR THE Soak the gelatin in 2 tablespoons (25 g) cold water to soften . Heat 1/3 cup (85 g) of the cream with the basil witho ut bringing to a boil, then add the gelatin. Pour over the chopped chocolate, blending them together, then add the remaining cold cream and the Espelette pepper Use an immersion blender to blend. Refrigerate for 12 hours.

V)

JELLY STRAWBERRY FOR THE Heat the strawberry juice. Mix the superfine sugar wit h the pectin, then sprinkle the mixture over the strawberry juice while whisking Bring to a boil, t hen simmer for 2 minutes. Pour the mixture into a shallow pan and refrigerate to cool more rapid ly. Once completely cool, use an immersion blender to blend, being careful not to beat in any air.

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EGG WASH FOR THE and blind bake the tartlet shells for (160°C) 320°F to oven The next day, preheat t he 20 minutes. Beat the egg yo lks with the cream and brush the shells with the mixture . Return to t he oven for 5 minutes, until golden.

FOR THE STRAWBERRY COMPOTE Coarsely crush the strawberries w ith an electric mixer and let drain in a conical sieve. Use an immersion blender to blend them into the strawberry gelatin, then add th e basil. Transfer the mixture to 1¼-inch (3 5-cm)-diameter silico ne half-dome molds and freeze for 1 hour.

FOR THE ALMOND-STRAWBERRY CREAM Make the almond cream as described on page 314 Fill the tartlet shells, then arrange the strawberry slices on top . Bake in the oven for 5 minutes, then let cool

TA~TLETJ

189

FOR ASSEMBLY AND FINISHING In the chilled bowl of an electric stand mixer fitted with a whip attachment, whip the basi I ganache, th en transfer to 1¾-i nch (4 s-cm)-d iameter si I ico ne half-dome molds. Insert a strawberry compote center, then smooth and freeze for 3 hours. Once frozen, add a little ganache on top and sculpt into a st rawberry shape. Make the red coating as described on page 317 and the red glaze as described on page 317, then dip the strawberry shapes into first th e red coating, then the red glaze Arrange th e sesame seeds to resemble strawberry seeds, and place the scu lpt ed st rawberr ies on top of the tartlets.

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RESTING

TIME:

24

HOURS PLUS

30

MINUTES

FOR THE TART SHELL

FOR THE TART SHELL 1 quantity (see page

(1¼ pounds/590 312)

g)

sweet

dough

FOR THE EGG WASH 6 large (100 1½ tablespoons

g)

egg yolks (25 g) whipping

cream

FOR THE EGG WASH

FOR THE ALMOND-STRAWBERRYCREAM 1 quantity (10½ ounces/300 (see page 314) 1 cup (50 g) finely sliced /,

g)

almond

cream

Beat the egg yo lks with the cream. Brush a thin layer of the mixture over the prebaked tart shell, then return to the oven for 10 minutes, unt il golden.

strawberries

FOR THE STRAWBERRY PRESERVES 1 tablespoon (15 g) strawberry juice (see page 315) 2½ tablespoons (30 g) superfine sugar 1 cup (150 g) ripe Ciflorette strawberries. hulled 2 teaspoons (10 g) glucose powder 2 teaspoons (6 g) pectin NH 1 teaspoon (6 g) tartaric acid

FOR THE PASTRY CREAM l¼ cups (300 g) milk 2½ teaspoons (35 g) whipping cream 1 vanilla bean 3½ large (60 g) egg yolks (¼ cup) 3 tablespoons (35 g) superfine sugar 1 tablespoon (18 g) custard powder 2½ tablespoons (18 g) all-purpose flour 1½ tablespoons (20 g) cocoa butter 5 teaspoons (16 g) gelatin powder 1 cup (72 g) water /, 2¾ tablespoons (40 g) unsalted butter 1½ tablespoons (20 g) mascarpone cheese

FOR THE BASIL

The previous day, make the sweet dough for the tart shell as described on page 312 Let dry in the refrigerator for 1 day The next day, bake blind for 25 minutes at 320°F (160°C)

PESTO

4 cups (125 g) fresh basi 1 1 tablespoon (15 g) almond paste 1 cup (75 g) olive oi 1 /, 1½ tablespoons (20 g) honey 1 tablespoon (14 g) yuzu juice A little ice

FOR ASSEMBLY AND FINISHING 1¼ cups ( 180 g) fresh strawberries 2 teaspoons (10 g) olive oi 1

FOR THE ALMOND-STRAWBERRY CREAM Make the almond cream as described on page 314 Fill the tart shell with the mixture, then arrange the strawberry slices on top. Bake in the oven for 10 minutes, then let cool.

FOR THE STRAWBERRY PRESERVES In a saucepan,heat the strawberry ju ice and the superfine sugar to 240°F(ns°C), then add the who le strawberr ies When they start to release their juices and the mixture is warm, stir in the glucose mixed w ith the pectin and tartaric acid. Heat the mixture to 220°F (104°C),then pour into a shallow pan to cool rapidly and refri gerate.

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FOR THE PASTRY CREAM Make the pastry cream as described on page 314, adjusting the amounts to fit this recipe, and refrigerate for 30 minutes.

FOR THE BASIL

PESTO

Using a powerful blender, combine t he basil, almond paste, oil, honey, and yuzu juice, adding a litt le ice to preserve the chlorophyll.

FOR

ASSEMBLY AND FINISHING

THE

Once the tart shell is cooked and has cooled, fill wit h the pastry cream then the strawberry preserves. Marble with the pesto. Cut the fresh strawber ries into thin slices and combine gent ly with the oil in a large bowl. Arrange the strawberry slices on top of the tart Serve at room tern peratu re

IJAJIL TA~T

191

192

FOR THE VANILLA

FOR

MOUSSE

2 teaspoons (6 g) gelatin powder 3¼ cups (775 g) whipping cream 3 vanilla beans 6 ounces (172 g) white couverture chocolate, chopped

FOR THE STRAWBERRY PRESERVES

......

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w co

Heat one-third of the cream, hal ve t he va nill a beans lengt hwise and scrape out the seeds, t hen add both the seeds and pods to the cream to infuse fo r 30 minutes. Pass t hrough a conical sieve, then add the drained gela ti n Pour over the chopped chocolate and

FOR THE STRAWBERRY PRESERVES The next day, in a saucepan, heat the st rawber ry juice and sugar to 240°F (115°C),then add the frozen strawberries and w ho le Cif lorette strawberries. When they start to release t heir juices and the mixture is warm, stir in t he glucose powder mixed wi th the pectin and tartaric acid. Heat the mixture to 220°F (104°C), then pour into a pan to cool rapidly and ref rige rate.

FOR THE LADYFINGER Preheat the oven to 360°F (180°() In an electric stand mixer with a wh isk attachment,

8 large (140 g) egg yolks 6 1/, large (210 g) egg whites (¾ cup plus 2 tablespoons) 1 cup (185 g) superfine sugar 1½ cups (185 g) flour , sifted Confectioners· sugar

beat the egg yo lks and set aside. Next, whip

t he egg whites to form soft peaks, add the superfine suga r, and beat until stiff . Using a silicone spatula, fold the whipped yolks and whites together, then fold in the sifted flour. Use the mixture to fill a pastry bag fitted w ith a no . 18 plain tip Pipe a 5½-inc h (14-cm)-diameter ring on a pan covered with parchment paper, then fill the ring with the mixture . Dust wi t h the confectioners'

FOR THE RED SPRAY 1 cup (200 g) spray mixture page 317) 4 teaspoons (20 g) red fatsoluble food coloring

MOUSSE

12 hour s.

FOR THE LADYFINGER w

VANILLA

blend together using an imm ersion blender. Refrigerate for at least

'/, cup (75 g) strawberry juice (see page 315) ¾ cup (150 g) superfine sugar l'/, cups (250 g) frozen strawberries 1½ cups (250 g) ripe Ci florette strawberries, hulled ¼ cup (50 g) glucose powder 1 teaspoon (3 g) pectin NH ½ teaspoons (3 g) tartaric acid

V')

THE

The previous day, soak t he gelatin in 3 tablespoons (42 g) cold water.

(see

FOR ASSEMBLY AND FINISHING Hull and halve t he strawber r ies. In the chille d bowl of an electric sta nd mixer fitted

FOR ASSEMBLY AND FINISHING 2 cups (300 g) fresh Ci florette strawberries, plus one for garnish Zest of 1 lime 3½ tablespoons (50 g) neu tral glaze (see page 317) Gold leaf

TIP Be careful not to freeze the frai sier cake for too long. Only the vanilla mousse can be frozen , not the strawberries .

sugar,

then bake for 10 to 12 minutes.

with a whisk attachment,

whip the vanilla

mousse. Line the inside of a 6-inch (16-cm)-d iameter by 15-inch (45-cm)-deep cake r ing wit h a Rhodold acetate strip. Place the ladyfinger disk at the bottom of the ring, then pipe the whipped van ill a mousse around the edge. Spread t he strawberry

preserves

over the ladyfinger disk, then arrange the halved strawberr ies in th e middle , leav in g 3/ s inch (1 cm) of mousse around t he edge. Usin g a Mi crop lane, zest the lim e over the st rawberries. Cover with van ill a mousse and use a spatula to spread. Freeze for 20 minutes. Gently remove the fraisier cake from t he ring, then sha pe the edges by hand unt il we ll def in ed . Make the red spray (see page 317) and airbrush t he cake. Airbrush a thin layer of warm neutral glaze and decorate wit h a fresh strawberry and the gold leaf.

PREPARATION

TIME :

1 HOUR

n 0 0 ~ ~

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~ ~

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w

>

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N

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RESTING

TIME :

12

HOURS PLUS

50

MINUTES

196

FOR THE TART SHELL

FOR THE TART SHELL 1 quantity (see page

(1¼ pounds/590 312)

g)

sweet

dough

The previous day, make the sweet dough for the tar t shell as described on page 312 Let dry in the refrigerator for 1 day.

FOR THE EGG WASH 6 large (100 1½ tablespoons

g)

The next day , preheat the oven to 320°F {160°C) and

egg yolks (25 g) whipping

blind bake th e tart shell for 25 minutes .

cream

FOR THE EGG WASH

FOR THE ALMOND-RASPBERRY CREAM 1 quantity (10 ½ ounces/300 (see page 314) 2 teaspoons (9 g) rum 1 cup (40 g) raspberries /, 2 tablespoons (30 g) olive

g)

almond

cream

prebaked tart shell with th e mixture . Return to the oven for 10 minutes , until golden

FOR THE ALMOND-RASPBERRY CREAM

oil

FOR THE PASTRY CREAM V)

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Mix the egg yolks with the cream, then brush the

Make the almond cream as described on page 314

1¼ cups (300 g) milk 2½ tablespoons (35 g) whipping cream 1 vanilla bean 3½ large (60 g) egg yolks (¼ cup) 2½ tablespoons (35 g) superfine sugar 1 tablespoon (18 g) custard powder 2½ tablespoons (18 g) al 1-purpose flour 1½ tablespoons (20 g) cocoa butter 5 teaspoons (16 g) gelatin powder 1 /, cup (72 g) water 2¾ tablespoons (40 g) unsalted butter 1½ tablespoons (20 g) mascarpone cheese

Fill the tart shell with the cream, then place the fresh raspbe rries on top. Bake for 10 minutes , then drizzle the oil over t he tart and let cool.

FOR

THE

PASTRY

Make the pastry cream as de scr ibed on page 314, adjusting the amounts to f it this recipe, and refrigerate for 30 minutes. Fill the tart shell with the chilled pastr y cream on top of the almond-raspberry

cream layer

FOR ASSEMBLY AND FINISHING Make the raspberry seed mixture

FOR ASSEMBLY AND FINISHING ¼ quantity (3½ ounces/100 g) raspberry mixture (see page 315) 1½ cups (180 g) fresh raspberries 2 tablespoons (30 ml) olive oil

CREAM

as described on

page 315, the n spread it over the pastry cream layer. seed

Cut t he fres h raspberr ies in half and arrange on top of the tart Finish wi th a drizzle of oil. Serve at room temperature.

PREPARATION

TIME :

2

HOURS

n 0 0 A H

0

z

~

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0

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00

m

3

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3

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RESTING

TIME :

24

HOURS

198

TH7A\E FOR THE RED CRUMB DOUGH

FOR THE PUFF PASTRY 3 cups

Kneaded butter (beurre manie) (1½ pounds/670 g) unsalted dry (84% fat content) 2¼ cups (270 g) pastry flour

butter

Water dough (detrempe) 1½ tablespoons (25 g) salt 1 teaspoon (6 g) distilled white vinegar ¾ cup plus 2 tablespoons (1¾ sticks/200 g) unsalted butter, softened 5¼ cups (630 g) pastry flour V)

FOR THE ALMOND-THYME CREAM

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4/s

quantity

(8 ½ ounces/240 g) almond cream (see page 314) 2 teaspoons (8 g) rum 3 tablespoons (20 g) raspberries ¼ cup (10 g) fresh thyme, chopped

FOR THE RASPBERRY WHIPPED CREAM 2 cups (500 g) whipping cream 3½ tablespoons (50 g) mascarpone cheese 1½ tablespoons (17 . 5 g) superfine sugar 2 tablespoons (20 g) raspberry juice (see page 315)

½ cup (1 stick 100 g) unsalted butter 1 cup (125 g) all-purpose flour ½ cup (125 g) packed light brown sugar 1 teaspoon (5 g) red fat-soluble food coloring

FOR THE RASPBERRY PASTRY CREAM 2 teaspoons (6 g) gelatin powder (90 g) egg yolks ( '/, cup) 5 'I, large ½ cup (90 g) superfine sugar 1½ tablespoons (25 g) custard powder 3½ tablespoons (25 g) all-purpose flour 2 cups (500 g) raspberry juice (see page 315) 2 tablespoons (30 g) cocoa butter '/, cup plus 1 tablespoon (90 g) Casanova olive oil

FOR THE THYME PESTO 2 cups (100 g) fresh thyme 2 tablespoons (30 g) olive oil 3/a teaspoon (2 g) fine salt ½ teaspoon (1 g) ground black pepper 4 teaspoons (20 g) lemon juice

FOR THE THYME SUGAR 2½ cups (500 g) isomalt 1 cup (50 g) fresh thyme

FOR THE CREAM PUFFS 1 quantity

(14 ounces/400 g) (see page 312)

choux

paste

FOR ASSEMBLY AND FINISHING 1% cups

(200

g)

raspberries, in halves Continued

thinly

sliced

PREPARATION

TIME :

3

HOURS

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TIME :

24

HOURS PLUS

2

HOURS 30

MINUTES

200

JPl3E~~7TH7A\E FOR THE PUFF

PASTRY

The previous day, make the puff pastry dough for a Saint-Honore cake as described on page 313, then let rest for 24 hours. The next day, carry out the cutting and cooking stages as described on page 313

FOR THE ALMOND-THYME CREAM Make t he almond cream as described on page 314, adding the rum. Transfer to a pastry bag and ref rigerate for 30 minut es. Preheat the oven to 340°F (170°C). Top the puf f pastry w it h a th in layer of al mond cream, t hen arrange pieces of raspberr ies and t he t hyme on the top and bake for s minut es.

FOR THE RASPBERRY WHIPPED CREAM V)

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Combine t he cream, mascarpone, superfine sugar, and raspberry j uice, t hen use an immersion blender to blend. Refrigerate for 1 hour.

FOR THE CREAM PUFFS Make t he Saint-Honore choux paste and pipe the cream puffs as described on page 312

co

FOR THE RED CRUMB DOUGH In an elect ric stand mixer fitted wi t h a flat beater attac hment, beat t he butter w ith th e f lour, brown sugar, and food coloring unt il a dough forms. Be carefu l not to let it stiffen too much. Use a rol ling pin to roll to a t hickness of 1/16 inch (2 mm) between two sheets of parchment paper Freeze for 15 minutes, the n use a cookie cutter to cut out ¾-inch (2-cm)-diameter circles. Preheat t he oven to 360°F (180°() Place a crumb disk on each cream puff. Bake t he cream puffs for 10 minutes, t hen reduce the oven tem peratu re to 320°F {160°C)and bake for anothe r s minutes.

FOR THE RASPBERRY

PASTRY CREAM

Soak the gelatin in 3 tablespoons (42 g) cold water to soften. Whisk the egg yolks with the superfine sugar, custard powder, and flour until pale. Bring the raspberry juice to a boil and pour over the egg yolk mixture, then return to the saucepan and boil for 2 minutes. Remove from the heat and add the cocoa butter and gelatin . Use an immersion blender to mix, then an electric stand mixer fitted with a flat beater attachment to smooth the mixture. Add the oil . Refrigerate for 30 minutes.

FOR THE THYME PESTO Put the thyme, oil, fine salt, pepper, and lemon juice in a deep bowl, then use an immersion blender to mix. Transfer to a vacuum-sealed pastry bag and set aside.

FOR THE THYME SUGAR In a saucepan, heat the isomalt to 340°F (170°C), then add the thyme. Removefrom the heat and dip the cream puffs in the mixture to glaze Place in 1-inch (25-cm)-diameter silicone half-dome molds for a few minutes for the sugar to harden, then unmold

FOR ASSEMBLY AND FINISHING Top the pastry layer with the raspberry pastry cream and dot the thyme pesto over the top . Pipe a dot of the pesto on the cream puffs, then use a pastry bag fitted with a small plain tip to pipe the raspberry pastry cream into the cream puffs. Place the cream puffs around the edge of the cream and cover with the raspberries. In an electric stand mixer fitted w ith a whisk attachment, whip the raspberry wh ipped cream, then use it to fill a pastry bag with a no. 20 Saint-Honore tip. Pipe the whipped cream over the raspberries, then finish by placing a last cream puff on top.

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201

PREPARATION

TIME :

1 HOUR 30

MINUTES

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H

3 m

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TIME :

12

HOURS PLUS

5

HOURS 30

MINUTES

FLA~7 FOR THE BRIOCHE DOUGH 4 cups (510 g) all-purpose flour 2 teaspoons (10 g) salt 3½ tablespoons (40 g) superfine sugar 1 (20 g) cake yeast , or 2¼ teaspoons active /, dry yeast (dissolved in milk or water) 2 cup (150 g) milk /, 3 large (150 g) eggs 3½ tablespoons (50 g) unsalted butter. softened 1½ cups (10½ ounces/300 g) unsalted dry butter (84% fat content)

203

FOR THE BRIOCHE

DOUGH

The previous day, in an electric stand mixer fitted with a dough hook attachment, knead the flour, salt, sugar, yeast, milk , eggs, and softened butter, unt il the mixture forms a smooth dough. Refrigerate fo r 12 hours. The next day, roll out the chilled dough into a large rectangle. Flatten the butter

by battering

it with a

rolling pin until you have a rectangle half the size of the dough rectangle , then place in the center of the dough. Fold over the dough to encase the butter, then roll in to a new rectangle . Fold in three and refrigerate

FOR THE RASPBERRY SEED MIXTURE

for 2 hours. Repeat two times , using the same chilling

1¾ cups (250 g) frozen raspberries ¾ cup (150 g) superfine sugar 1¾ teaspoons (5 g) pectin NH 2 teaspoons (10 g) lemon juice ¾ teaspoon (2 g) gelatin powder

time between each, unt il the dough has been turned three times, then refrigerate for 1 hour. Finally , roll to a thickness of¼

inch (3 s mm) and cut ten 2½ bys-inch

(6 by 12-cm) rectangles. Cut each rectangle into three ¾ inch by 3½-inc h (2 by g-cm) strips, then braid them

and curl into balls by hand. Put each ball into a 3-inch (8-cm)-diameter cake ring on a baking sheet, then let rise for 30 min utes in a warm place. Preheat the oven to 340°F (170°C) When the brioches have risen, bake for 20 minutes, until golden.

FOR THE RASPBERRY MIXTURE Make the raspberry

seed mixture

page 315, adJusting the amounts Transfer to a pastry bag without

SEED

as described

on

to fit this recipe. a tip . Make a hole

on the bottom side of each brioche and fill with the raspberry seed mixture.

U~IOCHE

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PREPARATION

TIME:

2

HOURS

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00

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u,

:::s:

...... :z

C

--i m V\

RESTING

TIME

:

12

HOURS

PLUS

50

MINUTES

FOR THE HONEY MOUSSE

FOR THE HONEY MOUSSE powder (6 g) gelatin 2 teaspoons cream 3¼ cups (775 g) whipping (172 g) white couverture 6 ounces chopped 1 cup (140 g) Beton honey /,

chocolate,

FOR THE RASPBERRY SPONGE CAKE (50 g) Lubeca almond paste 2½ tablespoons cream (25 g) whipping l ½ tablespoons (100 g) eggs 2 large sugar ½ cup (100 g) superfine ¾ cup (100 g) cake flour whipped cream (see 1 cup (125 g) vanilla page 314) raspberries l' /, cups (200 g) fresh

FOR THE ASSEMBLY AND FINISHING ra spber ries 2½ cups (300 g) fresh g) raspberry (5¼ ounces/150 ½ quantity (see page 315) mixture thyme Ground dried

seed

Red spray (se e page 317) 1 cup (200 g) spray mixture fat-soluble (20 g) raspberry-red 4 teaspoons food coloring page glaze(see (50 g) neutral 3½ tablespoons 317)

The previous day, soak the gelatin in 3 tablespoons (42g) cold water to soften Heat one-third of the whipping cream,then add the gelatin and pour over the chocolate. Passthrough a conical sieve,then add the honey.Add the remaining cold cream and use an immersion blender to blend together. Refrigerate for 12 hours.

FOR THE RASPBERRY SPONGE CAKES The next day, preheat the oven to 360°F {180°C) Combine the almond paste and cream unti l smoot h, then stir in the eggs and superfine sugar. Use a wire whisk to beat to ribbon consistency, then sprinkle in the flour and fold in the whipped cream using a silicone spatula Place a 6½-inch (16-cm)-diameter by 2½-inch {6-cm)-deep greased cake ring on a baking sheet covered with a sheet of parchment paper. Pour the batter into the cake ring, place the raspberries on top, then bake for about 25 minutes.

FOR ASSEMBLY AND FINISHING In the chilled bow l of an electric stand mixer fitted with a whisk attachment, whip the honey mousse,then transfer to a past ry bag.Cut the fresh raspberries in half Line the inside of a 6½-inch (16-cm)-diameterby 1¾-inch (44-cm)-deep cake ring w ith a Rhodo1dacetate st rip. Place the sponge cake in the bottom of the cake ring, t hen pipe the honey moussearound the edge and use a spatula to remove any air bubbles.Spreadthe raspberry seed mixture (see page 315) over the cake, then cover with as many raspberry halves as possible Lightly dust with ground thyme, then cover the raspberries with the honey mousse.Usea spatu la to smooth, then freeze for 20 minutes. Gently remove from the cake ring and shape the edge by hand until even. Using a pastry bag fitted with a no. 20 Saint-Honore tip, cover the whole surface with honey mousse.Return to the freezer for 30 minutes. Make the red spray mixture as described on page 317, heat to 95°F(35°C),then airbrush the framboisier cake. Create a glossy effect on the framboisier cake by airbrushing with the neutral glaze, also at 95°F(35°C)

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205

206

FOR THE BRIOCHE 4 cups plus 2½ tablespoons (500 g) pastry flour 2 teaspoons (9 g) salt 1/, cup (75 g) superfine sugar ½ (27. 5 g) cake yeast , or 3¼ teaspoons active dry yeast (dissolved in milk or water) 1 teaspoon (6 g) vanilla extract 3 tablespoons (25 g) vanilla powder 6½ large (325 g) eggs (l1 /, cups) 1¾ cups (400 g) Bordi er vanilla butter, chilled 1 egg, beaten

FOR THE CARAMEL SAUCE l/)

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1 cup (250 g) whipping cream 2 vanilla beans 1¼ cups (250 g) superfine sugar

FOR THE FRENCH TOAST MIXTURE 2¾ cups (650 g) raw vanilla milk 1 /, cup (100 g) whipping cream 4 large (200 g) eggs ¼ cup (50 g) superfine sugar 3½ tablespoons (50 g) unsalted butter 3½ tablespoons (50 g) grapeseed oi 1

FOR ASSEMBLY AND FINISHING 2 cups

(250

g)

fresh

red

currants

FOR THE BRIOCHE The previous day, in an electric stand mixer fitted with a dough hook attachment , knead the flour , salt, superfine sugar, yeast, vanilla extract, vanilla powder, and eggs for s minutes on speed 1, then change to speed 2. When the dough begins to come away from the sides of the bowl , add the vanilla butter in three batches. Knead until the dough begins to come away from the sides again , then transfer to a greased mixing bow l. Let the dough rise for 1 hour 30 minutes at room t empera t ure. Roll out , then refrigerate for 12 hours. The next day, put 10½ ounces (300 g) of the brioche dough into a loaf pan and place in a turned -off oven with a saucepanof boi Ii ng water, or on top of a radiator, for 30 minutes. Removefrom the oven and preheat the oven to 360°F (180°C) Brush w ith the beaten egg, then bake for 45 minutes FOR THE CARAMEL SAUCE Heat the cream, split the vanilla beans, scrape out the seeds, and add both the seeds and pods to the cream to infuse fo r 15 minutes. In another saucepan, make a dry caramel w ith the superfine sugar, then pour over the infused cream. Boil for 2 minutes, then pass th rough a conical sieve. FOR

THE

FRENCH

TOAST

MIXTURE Mix the vanil la milk with the cream, eggs,and superfine sugar, then lightly mix with an immersion blender Cut the brioche into slices, soak in the mixture, then let drip-dry. Fry on each side in a frying pan w ith the butter and grapeseed oil until golden brown.

FOR ASSEMBLY AND FINISHING Servethe slices of French toast with the caramel sauce dotted with a few fr esh red currants.

F~E~CH TOAJ T

PREPARATION

~

TIME :

~

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G

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~

1

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TIME :

12

HOURS

+

2

HOURS

212

1IU ...J

0

12::

GRAPE

Q)

In

u

July

season to

October

12::

0 IU

u

Selection the fruit with

should no blemishes:

be supple

and

be

firm the

stem

should

brittle

Avera e wei ht depending on the variety . a bunch of grapes can weigh between 5 and (150 and 500 g) 18 ounces Stora e in the refrigerator drawer

for

Flavor

airin

banana .

rum.

up to s apple

vegetable 5 days

213

RHUBARB In April

season to

July

Selection the

ends should

of

the be

rhubarb

firm

stalks

and without blemishes

Avera

e wei ht

3 ounces

(80

g)

::e:: H

Stora in

the

refrigerator

drawer

for

e

vegetable up to 3 days

r 0

,, :;o C:

Flavor strawberry

. apple,

ai ri n s ginger

H

-l

FIG

216

FOR THE ALMOND-FIG CREAM

FOR THE FIG LEAF SYRUP 1½ tablespoons 6 fig

(20 g) lavender leaves , chopped

honey

FOR THE POACHED FIGS (25 g) unsalted butter 8 Sallies figs 3 tablespoons (40 g) lavender honey 1 vanilla bean , split and scraped

½ quantity

(5 ¼ ounces/150 g) almond (see page 314) 2 teaspoons (9 g) rum 10 large slices fresh figs

cream

1¾ tablespoons

ft-


m

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I

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RESTING

TIME:

24

HOURS PLUS

3

HOURS 40

MINUTES

218

FIG FOR THE FIG

LEAF SYRUP

The previo us day, in a saucepan, bo il¾ cu p plus 2 tablespoons (200 g) water w it h the honey. Add t he f ig leaves and let infuse for 20 min ut es. Pass t hrough a co ni cal sieve.

FOR THE POACHED FIGS In a skil let, melt t he butter, then add the who le figs . St ir t o coat t he f igs wit h the but t er, ad d the honey and vanilla bean seeds, cook for a few minutes, then add the fig leaf syrup. Heat fo r ano th er few min utes, unt il the figs are slightly soft Transfe r to an ai rtig ht conta ine r w it h t he cook ing liqu id and let mace rate fo r 24 hou rs at room t emp eratu re.

FOR THE TARTLET SHELLS Make t he swee t do ugh for the t artlet shells as described on page 312 and let dry in t he refrigera t o r fo r 1 day I-

...... :::, 0::: LL

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FOR THE WHIPPED

FIG

LEAF GANACHE

Soak the gelat in in 4 teaspoo ns (21 g) col d wate r to soften. Heat one-third of the cream wit h t he chopped fig leaves, t hen let inf use for 20 minutes . Pass thro ugh a conica l sieve an d meas ur e. Add cream to o bta in a total of 11/3 cups (310 g) and heat Pour the hot cream over the choco lat e, t hen ad d the ge lat in. Use an imme rsion blen der to ble nd . Refr igerat e for 12 hours.

FOR THE FIG

CENTERS

The next day, drain t he poached f igs an d set aside th e syr u p for mak ing the f ig pr eserves. Coarsely cho p the poached fi gs and fres h f igs. Mix together and po ur into 1¼-in ch (35 -cm)-dia meter silicone half- do me molds. Freeze fo r 1 hour.

FOR THE EGG WASH Preheat t he oven to 320°F (160°C) Bli nd bake t he tart let shel ls fo r 20 minutes Beat t he egg yo lks with the cream and br ush the shells w ith t he mix t ure. Retu rn t o t he oven fo r

s min ut es

TA~TLETJ

219

FOR THE ALMOND-FIG

CREAM

Make the almond cream as described on page 314 and use to fill the tartlet shel ls. Bake for 5 minutes , then let cool. Place a slice of fresh fig on top of each tart let and bake for 10 minutes. Let cool .

FOR THE FIG

PRESERVES

Cut 10 f igs into quarters , then cut each qua rter in t w o. Cut the remain ing figs into small cubes . In a saucepan , heat 1/3 cup (75 g) of the reser v ed fig leaf -

infused

syrup and the sugar to 240°F (115°C) Add the fig eighths and cook over lo w heat When the fru it starts to ste w, let cool slight ly, then add the glucose mixed with the pectin and tartaric acid . Heat to 200°F (95°C) and remo ve from the heat to let cool . Once the preserves have cooled , add the fig cubes and transfer to a pastr y bag. Fil l the tartlet shells to the top with the preser ves and smooth .

FOR ASSEMBLY AND FINISHING In the chill ed bowl of an electric stand mixer f itt ed with a whisk attachment , whip the f ig leaf ganache , then pipe into 1¾- in ch (45-cm)-diameter

silicone half-dome

,_. r 0

molds. Insert a frozen fig center , then cover to the top w ith ganache and smooth . "TI

Freeze for 3 hours . Unmo ld the fig domes , then pipe a little ganache at the top of

:;:o

each dome Smooth to shape into fig shapes and return to the freezer for 20 minutes .

C

Make the purple coating as described on page 317 and dip the fig shapes in t o the

--l

coat ing heated to 95°F (35°C) Airbrush w ith the same coating . Dilute a li ttle red food coloring in ¼ teaspoon water , then mix with the neutral g laze. Heat the red glaze to 105°F (40°C) and airbrush to create little drop lets Place the fig shapes on the tart let shells and arrange the toasted almonds around the edge . Make the chocolat e stems as descr ibed on page 317 and secure them to the top of the figs .

,_.

FIG

220

FOR THE POACHED FIGS

FOR THE POACHED FIGS 1 t eas poon (5 g) un sa lt e d butter 8 ripe Sa llie s o r Noir e de Ca romb fi gs 2 tea s poon s (10 g) l ave nd e r ho ne y 1 va n i ll a be a n , s pl it and sc r a pe d

The next day, d rain t he poac hed f igs. Coarse ly cho p the poac hed f igs

FOR THE FIG COMPOTE

an d f resh f igs. Mix tog et her an d tra nsfer to a pastr y bag wit hout a tip .

2 (100

g)

The prev ious day, in a skil let, me lt t he but ter and add the whole fig s St ir to coat the figs wit h t he butt er, t hen add t he honey and va nill a seeds. Heat fo r a few min utes unt il t he f igs are sli g ht ly sof t Transfer to an air t ight conta iner wi t h t he cook ing liquid and let macera t e for 24 ho ur s at roo m tempera t ure.

FOR THE FIG

f r e s h rip e fi gs

FOR THE CANDIED

FOR THE CANDIEDALMONDS Prehea t '/, cup ( 100 g) blanched 3½ t a ble s poon s (40 g) superfine s ugar fl-


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RESTING

TIME :

24

HOURS

PREPARATION

TIME

2

HOURS

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TIME

24

HOURS

PLUS

20

MINUTES

FIG FOR

FOR THE TART SHELL

THE

223

TART

SHELL

1 quantity (1¼ pounds/590 g) sweet dough (see page 312)

The previous day, make the sweet dough for the tart shell as described

FOR THE EGG WASH

The next day, blind bake the ta rt shell at 320°F (160°C)for 25 minutes.

6 large (100 g) egg yolks 1½ tablespoons (25 g) whipping cream

on page 312 and let dry in the refrigerator

FOR

EGG

WASH

Beat t he egg yo lks with t he cream. Brush the mix t ure over the pre baked tart shell, then return to the oven for 10 minutes, until golden.

FOR THE ALMOND-FIG CREAM 1 quantity (10½ ounces/300g) almond cream (see page 314) ¾ cup (45 g) fig pulp (3 figs)

FOR THE FIG

THE

for 1 day.

FOR

THE

ALMOND - FIG

CREAM

Make the almond cream as described on page 314 Transfer to a pastry bag and pipe a layer of cream into the tart shell. Press pieces of fig pulp into the cream. Return to the oven for 10 minutes.

FOR

LEAF SYRUP

THE

FIG

LEAF

SYRUP

.....,

2 teaspoons (7 . 5 g) superfine sugar 1 fig leaf, chopped

In a saucepan, boil /3 cup (75 g) wa ter wit h the superfine sugar Add

r

the fig leaf and let infuse for 20 minutes. Pass through a conica l sieve .

0

FOR THE FIG

In a saucepan, heat 2 tablespoons (30 g) of the fig leaf syrup and the

1

FOR

PRESERVES

l½ tablespoons (20 g) superfine sugar 5 (250 g) fresh figs ½ teaspoon (1.4 g) pectin ¼ teaspoon (1.4 g) tartaric acid

1½ cups 10 fresh

(80 g) figs

fig

pulp

PRESERVES

low heat for 10 minutes . Let cool for a few minutes, then add the pectin and tartaric acid. Boil for 1 minute , then remove from the heat Set aside. NH

½ cup (120 g) Dole; Matar6 sweet red wine (1. 5 g) agar powder ½ teaspoon ½ teaspoon (2.5 g) superfine sugar

AND FINISHING

FIG

superfine sugar to 240°F (n5°C), then add the fresh f igs and stew over

FOR THE Dou;: MATAR6 GEL

FOR ASSEMBLY

THE

FOR

THE

DOU;:

MATAR6

GEL

In a saucepan, heat th e Doi~ Matar6, add the agar mi xed wi th the superfine

sugar, and boil for 1 minute

Remove from the heat and

refrigerate.

FOR

ASSEMBLY

AND

FINISHING

Once the tart is cooked and has coo led, fill with the fig pulp, then decorate with the fig preserves and dot with the Do i~ Matar6 gelatin Cut t he fresh figs into slices and arrange on top of the tart

,, ;:o C

.....,

224

FOR

FOR THE TARTLET SHELLS 1 quantity (see page

(1¼ pounds/590 312)

g)

sweet

dough

THE

g)

tart shell as described on page 312 Let dry in the refrigerator

bake the tartlet shells for 20 minutes.

cream

FOR THE ALMOND-WILD STRAWBERRY CREAM almond

cream

FOR THE PASTRY CREAM

1-

...... ::::,

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1¼ cups (300 g) milk 2½ tablespoons (35 g) whipping cream 1 vanilla bean 3½ large (60 g) egg yolks (¼ cup) 3 tablespoons (35 g) superfine sugar 1 tablespoon (18 g) custard powder 2½ tablespoons (18 g) al 1-purpose flour 1½ tablespoons (20 g) cocoa butter 5½ teaspoons (16 g) gelatin powder 1 cup (72 g) water /, 3 tablespoons (40 g) unsalted butter 1½ tablespoons (20 g) mascarpone cheese

FOR THE WILD STRAWBERRY PRESERVES 1 cup (150 g) 2½ tablespoons 3½ tablespoons Zest and juice

wild strawberries (30 g) superfine sugar (45 g) olive oi 1 of 1 1 ime

FOR ASSEMBLY AND FINISHING 1¾ c ups

(250

g)

wild

strawberries

for 1 day .

The next day, preheat the oven to 320°F (160°() Blind

egg yolks (25 g) whipping

1 quantity (10½ ounces/300 g) (see page 314) '/, cup (100 g) wild strawberries

SHELLS

The prev ious day , make the sweet dough for the

FOR THE EGG WASH 6 large (100 1½ tablespoons

TARTLET

FOR THE EGG WASH Beat the egg yo lks with the cream, then brush the prebaked tartlet

she ll s with the mixture. Return to

the oven for 10 minutes, until golden.

FOR THE ALMOND-WILD STRAWBERRY CREAM Make the almond cream as descr ibed on page 314 Transfer to a pastry bag and pipe into each tartlet shell. Press the w ild strawberries

into the cream. Return to

the oven for 10 minutes.

FOR THE PASTRY CREAM Ma ke the cream as described on page 314, adjusting the amounts

to f it this rec ipe, and refrigerate

for

30 minutes. Fill the tartlet shells w ith the pastry cream , on top of the laye r of almond -wild

strawberry cream,

shaping it into a dome on top.

FOR THE WILD STRAWBERRY PRESERVES Usi ng a fork, crush the wild strawberries

with the

superfine sugar, oil, and lime zest and Juice Transfer to a pastr y bag wit hout a tip, then garnish the pastry cream domes with the preserves .

FOR ASSEMBLY AND FINISHING Arrange the wild strawberries over the cream domes, pointing outward.

TA~TLETJ

PREPARATION

TIME :

2

HOURS

n 0 0 A H

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TIME :

24

HOURS PLUS

30

MINUTES

PREPARATION

TIME:

2

HOURS

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RESTING

TIME

24

HOURS

\VIL[) FOR THE TART SHELL

FOR THE TART SHELL 1 quantity (see page

(1¼ pounds/590 312)

g)

sweet

dough

g)

egg yolks (25 g) whipping

Th e previous

day, make the sweet dough for the

tart she ll as described o n page 312 Let dry in the refrigerator for 1 day . The next day, blind bake the tart shell at 320°F (160°C) for 25 minutes.

FOR THE EGG WASH 6 large (100 l ½ tablespoons

227

cream

FOR THE EGG WASH

FOR THE ALMOND-BLACKBERRY CREAM

Beat the egg yolks with the cream and brush the shell

1 quantity (10½ ounces / 300 g) almond (see page 314) '/, cup (50 g) fresh blackberries A few drops olive oil

with the mixture . Return to the oven for 10 minutes .

cream

FOR THE ALMOND-BLACKBERRY CREAM Make the almond cream as described on page 314. Transfer to a pastry bag and pipe a layer of cream into

FOR THE PASTRY CREAM '/, cup (90 g) milk 2 teaspoons (10 g) whipping cream 1 vanilla bean 1 extra-large (20 g) egg yolk 2 teaspoons (10 g) superfine sugar 1 teaspoon (5 g) custard powder 2 teaspoons (5 g) al 1-purpose flour 1½ teaspoons (6 g) cocoa butter 3½ teaspoons (10 g) gelatin powder 2 teaspoons (10 g) unsalted butter 2 teaspoons (10 g) mascarpone cheese

the tart shell. Press the fresh blackberries into the cream. Return to the oven for 10 minutes . After removing from the oven, drizzle a few drops of oil over the hot tart

FOR THE PASTRY CREAM Make the pastry cream as described

on page 314, adJusting the amounts to fit th is recipe , and refrigerate for 30 minutes. Pipe into the tart shell on top of the layer of almond-blackberry cream.

FOR THE BLACKBERRY PRESERVES

FOR THE BLACKBERRY PRESERVES l 'I, cups (200 g) fresh blackberries ½ cup (100 g) superfine sugar 2 teaspoons (10 g) lemon juice ½ teaspoon (2 g) ascorbic acid ¾ teaspoon (2 g) pectin NH

In a saucepan , combine the blackberries with

g) wild blackberries (40 g) Casanova olive

C H

-l

/3 cup

1

(80 g) of the superf ine sugar , the lemon ju ice, and ac id and cook over low heat for about

ascorbic

10 minutes , until reduced to the desir ed consistency. Add the remaining sugar mixed w ith the pectin, then

FOR ASSEMBLY AND FINISHING 1¼ cups (180 3 tablespoons

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boil for 1 minute . Remove from the heat and refrigerate for 30 minutes . Cover the tart w ith the preserves, oi 1

spreading it over the pastry cream layer .

ASSEMBLY AND FINISHING

FOR

THE

Put th e wild blackberries in a mix ing bowl , add the oil, and mi x gently to coat Arrange them over th e sur fac e of th e tart with the stem side down.

228

ULUEUE~~7 FOR

FOR THE WAFFLES

t--

...... :::, 0::: LL

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...... 3

2 cups ( 500 g) mil k bean s 2 vanilla butter g) unsalted 1¾ cups (3½ sticks/400 flour 31/, cups (460 g) all-purpose (6 g) salt 1 teaspoon (¾ cup plus (220 g) egg whites 6 '/, large 2 tablespoons) 3½ table s poons (40 g) s up erfi ne sugar Brown sugar

FOR ASSEMBLY AND FINISHING 1¾ cups

(250

g)

fresh

blueberries

THE

WAFFLES

Heat the milk , halve the vanilla beans lengthwise and scrape out the seeds, and add both seeds and pods to the milk to infuse for 20 minutes. Heat the butter until it browns . Mix the browned butter with the vani llainfu sed milk and heat to 105°F(40°c) Put the flour and salt in a mixing bowl. Pour the butter mixt ure over the f lou r in three batches , using a wire whisk to mix each time to a smooth and elastic dough. In an electric stand mixer fitted w ith a whisk attachme nt, whip the egg whites to soft peaks, then add the superfine sugar and beat until stiff. Gently mix the egg whites into the flour mixture. Pour batter into a waffle iron, dust with a little brown sugar, and let cook for 4 minutes.

FOR

ASSEMBLY

AND

FINISHING

Serve t he waffles with the fresh bluebe rries.

\VAFFLEJ

PREPARATION

TIME :

30

MINUTES

n 0 0

A ~

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3

w

m

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3 ~

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RESTING

TIME :

20

MINUTES

PREPARATION

TIME:

2

HOURS

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M

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3

m

00 ~

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>

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w

3

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m ~

RESTING

TIME :

24

HOURS PLUS

30

MINUTES

WILi) FOR

FOR THE TART SHELL 1 quantity (see page

(1¼ pounds/590 312)

g)

sweet

dough

g)

egg yolks (25 g) whipping

(10½ ounces (300 g) (see page 314) ¼ cup (40 g) fresh blueberries Olive oil

TART

SHELL

The previous day, make the sweet dough as described for 1 day. The next day, blind bake the tart shell at 320°F (160°C) for 25 minutes .

cream

FOR

FOR THE ALMOND-BLUEBERRYCREAM 1 quantity

THE

on page 312 Let dry in the refrigerator

FOR THE EGG WASH 6 large (100 1½ tablespoons

231

almond

cream

'/, cup (90 g) milk 2 teaspoons (10 g) whipping cream 1 vanilla bean 1 extra-large (20 g) egg yolk 2½ teaspoons (10 g) superfine sugar 1 teaspoon (5 g) custard powder 2 teaspoons (5 g) all-purpose flour 1½ teaspoons (6 g) cocoa butter 3½ teaspoons (10 g) gelatin powder 2 teaspoons (10 g) unsalted butter 2 teaspoons (10 g) mascarpone cheese

EGG

WASH

with the mixture . Return to the oven for 10 minutes.

FOR

FOR THE PASTRY CREAM

THE

Beat the egg yo lks with the cream and brush the shell

THE

ALMOND-BLUEBERRY CREAM

Make the almond cream as described on page 314. Transfer to a pastry bag and pipe a layer of cream into the tart shell . Press the fresh blueberries into the cream Return to the oven for 10 minutes . After removing from the oven, d rizzle a few drops of oil over the hot tart

FOR

THE

PASTRY

CREAM

Make the pastry cream as described

on page 314,

adjusting the amounts to fit this recipe, and refrigerate for 30 minutes . Pipe into the tart shell on top of the layer of almond-blueberry

cream .

::;: H

r 0 ,l

Al C H

FOR THE BLUEBERRY PRESERVES 1'/, cups (200 g) fresh blueberries ½ cup (100 g) superfine sugar 2 teaspoons ( 10 g) lemon juice ½ teaspoon (2 g) ascorbic acid ¾ teaspoon (2 g) pectin NH

FOR ASSEMBLY AND FINISHING 1¼ cups (180 g) wild blueberries A few drops olive oil

FOR

THE

BLUEBERRY

PRESERVES

In a sauc epan, cook the blueberries with

/3 cup (80 g)

1

of the superfine sugar , the lemon j uice, and ascorbic acid over low heat for about 10 minutes , until reduced to the des ired consist ency . Add the remaining sugar mixed with the pectin , then boil for 1 minute. Remove from the heat and refrigerate for 30 minutes. Cover the tart with the preserves , spreading it over the pastry cream layer.

FOR THE ASSEMBLY AND FINISHING Put the wild blueberr ies in a m ix ing bowl , add the oil , and mi x gent ly to coat Arrange them over the surface of the tart

l3LUEUE~~7 TA~T

-j

PREPARATION

TIME :

2

HOURS

n 0 0 :;:,::; H

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-l

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V,

Vl

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m V,

RESTING

TIME

10

HOURS 35

MINUTES

233

FOR

FOR THE DOUGH flour 8 cups (1 kg) an-purpose (20 g) salt 3½ teaspoons sugar 1/, cup (120 g) superfine dry milk '/, cup (40 g) instant powder or 1½ yeast, 1/, (40 g) cake dry yeast active tablespoons in milk or water) (dissolved (100 g) unsalted 7 tablespoons butter g) 2¼ cups (1 pound 2 ounces/500 (84% fat dry butter unsalted content)

FOR THE

RAISINS

FOR THE NOT- SO-SWEET PASTRY

CREAM cups (400 g) milk (50 g) whipping 3½ tablespoons cream 2 vani ll a beans ( 1/, cup) (90 g) egg yolks 5¼ large sugar ¼ cup (50 g) superfine (25 g) custard 1½ tablespoons powder (25 g) al 1-purpose 3½ tablespoons flour (30 g) cocoa butter 2½ tablespoons powder (10 g) gelatin 3½ teaspoons 3½ table spoons (50 g) unsalted butter (30 g) mascarpone 2¼ tablespoons cheese 1'/,

PASTE

beans 13 vanilla 1 cup (75 g) trimol ine /, sugar)

(inverted

FOR ASSEMBLY AND FINISHING 2½ tablespoons powder

(20

g)

DOUGH

In an electric stand mixer fitted with a dough hook attachment, knead the flour , salt, sugar, instant milk powder , yeast, 2 cups (460 g) water , and the 7 tablespoons (100 g) butter on speed 1 Let rise for 3 hours in the ref rigerator. Roll out the chilled dough into a large rectangle . Using a rolling pin , flatten the dry butter until you have a rectangle ha lf the size

for 7 minutes

of the dough rectangl e, th en place in the center of the dough. Fold over the sides to encase the butter , then roll into a new rectangle. Fold in three and refr igerate for 2 hours. Repeat two times, using the same chil lin g t im e between each, until the dough has been turned th ree t imes, then refr igera te for 1 hour.

FOR THE RAISINS Put the rais ins in the warm water and let soften for 1 hour.

1'/, cups (200 g) raisins 2 cups (500 g) warm water

FOR THE VANILLA

THE

vanilla

FOR THE NOT-SO-SWEET CREAM

PASTRY

Make the pastry cream as described on page 314, adjusting the amounts to fit this recipe Refrigerate for 30 minutes.

FOR THE VANILLA

PASTE

Use a food processor to process the vanilla beans, then add the trimoline and 5 teaspoons (25 g) water. Remove the mixture and freeze for 15 minutes . Use a powerful blender to pulse at least 10 t imes. Make sure that the vanilla paste is st ill frozen w hen mixing it

FOR ASSEMBLY AND FINISHING Whisk the pastry cream to thin it and combine with the va nilla paste. Roll out the dough to a th ick ness of 1/ s inch (3 5 mm) and into a 12½ by 10-inch (32 by 25-cm) rectangle , then use an offset spa tu la to spread the pastry cream over the top . Add the swollen raisins and the vanilla powder , then roll the dough tight ly into a cylinder . Roll the cylinder in the va nilla powder . Freeze for 20 min ute s, t hen cut the cylinder into ¾-inch (2-cm) slices to obtain the rais in rolls . Cover wit h a cloth and let rise for 30 minutes in a warm place . Preheat the oven to 360°F (180°C) Put the raisin ro lls into 4-inch (10-cm)-diameter cake rings on a baking sheet , then bake for 12 minutes.

r 0 "Tl ;,;:i

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-i

234

~OUGLOF FOR THE MARINATED GOLDEN RAISINS 1½ tablespoons 1'/, cups (335

(20 g) superfine g) golden raisins

sugar

FOR THE MARINATED GOLDEN RAISINS The pre v ious day, in a saucepan, boil½

FOR THE STARTER

wate r with the superfine

2½ cups (325 l½ teaspoons

along w ith the raisins to an airtight

g) cake flour (5 g) active dry

yeast

I-

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...... 3

sugar. Transfer the syrup container

and

refrigerate for 24 hours. Drain before using .

FOR THE DOUGH

FOR

1¼ cups (280 g) starter (see above) 2½ cups plus 1½ tablespoons (337. 5 g) cake flour 1 cup plus 2 teaspoons (90 g) milk /, 2 teaspoons (9 g) 1 iquid malt extract ½ cup (93 g) superfine sugar ¼ (46 g) cake yeast, or 5 teaspoons active dry yeast (dissolved in milk or water) 4 large (70 g) egg yolks g) unsalted butter ½ cup (1 stick/115 1% teaspoons (7 g) salt ½ teaspoon (2. 5 g) lemon curd

cup (125 g)

STARTER

THE

In an electric stand mixer fitted w it h a dough hook attachment,

knead the flour , 1 cup (233 g) water, and

the yeast on speed 1 for 5 minutes. Remove the mixture and let rise for 1 hour, then refrigerate for 24 hours.

FOR

THE

DOUGH

The next day, in an electric stand mixer fitted with a dou gh hook attachment,

knead the starter w ith the

f lour , milk , malt extract, superfine sugar, yeast, and egg yo lks for 5 minute s on speed 1, then add the butter and salt When the dough is smooth, increase to speed 2 and knead until a veil forms (the dough is translucent)

FOR ASSEMBLY AND FINISHING 2 tablespoons for greasing ½ cup (50 g) 1½ tablespoons Melted butter

(30

g)

unsalted

sliced almonds (20 g) superfine

butter,

whe n t he dou gh is stretched out in to a th in sheet Add the lemon curd and swollen marinated rai si ns. Let the dough rise for 2 ho urs at room temperature. Cut the

sugar

dough into 1-pound (450-g) pieces and form into t ight balls. Let rest for 10 minutes, then shape

FOR ASSEMBLY AND FINISHING Grease one 7-inch (18-cm)-diameter kouglof mold or six 3-inch (8-cm)-diame ter mold s or ramekins and line the bottom wi th sliced almon ds and super f ine sugar. Put the dough in the mold (s) and let rise for 45 minutes at room temperature.

Preheat the oven to 360°F (180°C)

and bake for 35 minutes. After remo v ing from the oven, unmo ld and brush the surface of the kouglof(s) w ith the melted butter.

PREPARATION

TIME :

2

HOURS

n 0 0 ~

H

z ~

~

~

H

3

~

m

w

>

~

w

w

~

~

3 H

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m ~

RESTING TIME : 1 HOUR PLUS 24 HOURS PLUS 2 HOURS 55 MINUTES

236

FOR THE ECLAIRS (SEE PAGE 318) 1 quantity

1 drop

(14 ounces/400 g) (0.15 g) strawberry-red

Pink crumb 1 quantity 1 teaspoon coloring

choux paste food coloring

dough (12¼ ounces/350 g) crumb dough (5 g) red fat-soluble food

FOR THE SUGAR-COATED RHUBARB 5 rhubarb stalks 1½ cups (300 g) pearl sugar 2 large (30 g) egg whites 1 tablespoon (15 g) superfine sugar 1 teaspoon (5 g) vanil la sugar 1 teaspoon (5 g) honey

FOR THE STRAWBERRY-RHUBARBCOMPOTE I-

......

'/, cup (100 g) fresh strawberries 2 stalks (100 g) rhubarb

FOR THE STRAWBERRYPASTRY CREAM 1 cup

Cl _J

...... 3

(220 g) strawberry jui ce 1½ tablespoons (25 g) whipping cream 2 extra-large (40 g) egg yo lks ¼ cup (45 g) superfine sugar 1½ tablespoons (12 g) all-purpose flour 2 teaspoons (12 g) custard powder 1¼ teaspoons (4 g) gelatin powder 5 teaspoons (24 g) water 1¾ tablespoons (25 g) unsalted butter 1½ tablespoons (22 g) cocoa butter 1 tablespoon (15 g) mascarpone cheese

FOR THE RED GLAZE 1 cup (250 g) white starch glaze (see page 319) 1 teaspoon (5 g) red water-soluble food coloring 2 tablespoons (10 g) edible copper luster dust

FOR THE SUGAR-COATED RHUBARB The previous day, make the sugar-coated rhubarb as described on page 316 and let dra in overnight over a bowl. (You could save the juice to use in a gelatin) FOR THE ECLAIRS The next day, make the eclairs as described on page 318 with the pink crumb dough and bake for 20 minutes at 360°F(180°C)Dry at 320°F(160°C) for 15 minutes. FOR

THE

STRAWBERRY-RHUBARB COMPOTE Use a blender to puree the drained sugar-coated rhubarb. Cut the strawberries and raw rhubarb into small dice and combine with the blended rhubarb. FOR THE STRAWBERRY PASTRY CREAM Make the pastry cream as described on page 314, replacing the vanilla-infused milk wi th the strawberry jui ce and adjusting the amounts to fit th is recipe, then refriger ate for 30 minutes. Use the mixture to f ill a pastry bag fitted w ith a plain tip . FOR THE RED STARCH GLAZE Make the glaze as described on page 319, adding the edible copper lust er dust at the same time as the coloring. FOR THE ASSEMBLY AND FINISHING Make four holes in the bottom of each eclair with the point of a knife Pipe in a litt le pastry cream, then fill with the compote. Reheat the glaze to 80°F (27°C) in a microwave, then give the eclairs a first coat of glaze Put in the freezer for s minutes, then give them another coat of glaze. Refrigerate for a few minutes. Just before serving, arrange the rhubarb chips on top.

FOR ASSEMBLY AND FINISHING Rhubarb

chips

(see

page

316)

~HUUA~U ECLAl~J

PREPARATION

TIME:

2

HOURS

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2

HOURS

PREPARATION

TIME

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15

MINUTES

PREPARATION

TIME:

3

HOURS 30

MINUTES

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HOURS PLUS

3

HOURS 45

MINUTES

263

FOR THE EGG WASH

FOR THE TARTLET SHELLS 1 quantity

(1¼ pounds /590 g) (see page 312)

sweet

dough _

FOR THE CHESTNUT CENTERS 2¼ cups (550 g) milk suga r (35 g) superfine 3 ta blespoons ( 1/ , cup) (90 g) egg yo lks 5¼ large chestnuts, 24 (22 5 g) candied pieces cut into 1 cup

(360

g)

chestnut

paste

6 l a rge 2 tablespoons

FOR THE CHESTNUT PASTRY CREAM page 314) cream paste

½ quantity (75 g) 6 (60

¼ cup

egg yolks cream whipping

( 150 g) almond cream (see page 314) (Agrimontana) chestn ut paste chestnuts g) candied

FOR THE LEMON GELATIN lemon juice unfiltered 1½ cu ps (380 g) fresh sugar (35 g) superfine 3 tablespoons (10 g) agar powder 1¼ tablespoons

(3 00 g) chocolate-colored (see page 317) mi xture (see praline (2 00g) hazelnut

1¼ cups ¾ cup

FOR THE MASCARPONE-CHESTNUTCREAM ½ cup 1/, cup

(150 (150

g) g)

V\

coating page

316)

mi x ture Chestnut ( Agrimontana) paste chestnut cream chestnut (s tore-bought)

Confectioners· 10 pieces

candied

ULA~C

sugar chestnuts

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FOR ASSEMBLY AND FINISHING

(Agrimontana)

powder (4 g) gelatin 1¼ teaspoons 1 cup (240 g) UHT cream (100 g) egg yolks 6 large sugar ¼ cup (50 g) superfine cheese 2 cups (500 g) mascarpone pa s te (Agrimontana) 1¼ cups (400 g) chestnut

g) g)

FOR THE ALMOND-CHESTNUT CREAM

(Agrimontana)

1 cup (250 g) pastry cream (see (10 g) chestnut 2 teaspoons (store-bought) (10 g) chestnut 2 teaspoons

(100 (25

264

FOR THE TARTLET

SHELLS

The previous day, make the dough fo r the tart let shells as described on page 312 Let dry in the refrigerator for 1 day.

FOR THE CHESTNUT CENTERS The next day, heat t he milk and add two-thirds of the superfine sugar. Whisk the egg yolks w ith t he remaining sugar until the mixt ure tu rns pale. Pour the hot sweetened milk over t he top, t ransfer to the saucepan, and cook until thick enough to coat a spoon, about 180°F {83°C), like fo r a creme anglaise. Rinse the candied chestnu ts to remove t he excess sugar, then add them to the hot creme anglaise along with the chestnut paste. Use an immersio n blender to mix, then t ransfer the mixture to 1¼-inch (3 5-cm)-diameter silicone half-dome molds. Freeze fo r 1 hour.

FOR THE CHESTNUT PASTRY CREAM Make the pastry cream as described on page 314, adding the chestnut cream and paste at the end to replace t he mascarpone. Refrigerate for 30 minutes. Vl

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FOR THE MASCARPONE-CHESTNUT

CREAM

Put t he gelatin in 4½ teaspoons (24 g) cold water to hyd rate. Heat the cream. Whisk the egg yolks wit h the superfi ne sugar until pale, t hen pour the hot cream over the m. Return to the saucepan and heat to 180°F (83°C),like a creme anglaise. Add the gelat in to the mixt ure, then pour it over the mascarpone mixed w ith t he chestnut pastry cream and chestnut paste. Use an immersion blender to mix well and refrigerate for 1 hour. In an elect ric sta nd mixer fitt ed with a whisk at tachment, whip the cold chestnut cream. Pour into 1¾-inch (4 5-cm)-diameter silico ne half-dome molds. Insert a chestnut center, then cover wi t h cream, sett ing aside the remainin g cream fo r t he tart let assembly. Freeze for 3 hours.

FOR THE EGG WASH Preheat the oven to 320°F {160°C) Blind bake the tartlet shells for 20 minutes. Beat the egg yolks with the cream, then brush the tartle t shells with t he mixt ure. Return to the oven for s minutes.

IJLA~C

265

FOR THE ALMOND-CHESTNUT CREAM Meanwhile, make the almond cream as descr ibed on page 314, add ing the chestnut paste. Pipe into the pre baked tart let shells and ad d t he candied chestnuts. Return to the oven for 15 minutes, th en let cool.

FOR THE LEMON GEL Heat the lemon Juice with½

cup (127 g) water, then add the superfine sugar mixed

with agar. Boil for 2 minutes, then let cool and use an immers ion bl ender to mix.

FOR ASSEMBLY AND FINISHING Once the domes are frozen, pipe a litt le more mascarpone-chestnut

cream on top

and smooth to give each Mont Blanc more height Make the coating as described on page 317, t hen use to coat the surface of the Mont Blancs. Refrige rate Once the tart let shells have cooled, fil l with the almond-chestnut

crea m, then t he

hazelnut praline and lemon gel. Marble together by smoothing, then place a dome on each tart let shel l. Make t he chestnut mixture by mixing the chestn ut paste and cream, then transfe r to a pastry bag f itted w it h a bird's nest t ip Pipe it neat ly over

z

t he domes, using a cake decorat ing turntab le, if possible. Dust with confectioners'

C

sugar and, final ly, place a piece of candied chestnut on top.

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PREPARATION

TIME

3

HOURS

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TIME

24

HOURS PLUS

4

HOURS 30

MINUTES

CHEJT~UT, FOR THE CHESTNUT TUILES

FOR THE CHESTNUT ICE CREAM 2¼ cups (550 g) milk sugar (35 g) superfine 3 tablespoons ( ½ cup) (90 g) egg yolks 5¼ large cut into chestnuts, 24 (225 g) candied pieces ( Agrimontana) paste ½ cup (180 g) chestnut

FOR THE CHESTNUT PASTRY CREAM cream (see page 314) g) pastry cream (store(10 g) chestnut bought) paste (10 g) chestnut 2 teaspoons (Agrimo ntan a)

1 cup (250 2 teaspoons

267

¾ cup (250 g) chestnut 1 cup (250 g) chestnut

paste cream

(Agrimontana) (store -b oug ht )

FOR THE MERINGUE SOUFFLE (½ cup) (125 g) egg whites 3¾ large sugar (125 g) superfine 'I, cup sugar confectioners' 1 cup (125g) 1/, cup (30 g) cocoa powder

FOR THE SMOKED CHESTNUT CREAM ½ cup '/, cup

(150 (150

g) g)

chestnut chestnut

paste cream

(Agrimontana) (store-bought)

:z

Hay

C

FOR THE LEMON GEL

VI

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FOR THE MASCARPONE-CHESTNUTCREAM l¼

'I,

powder (4 g) gelatin teaspoons 1 cup (240 g) UHT cream (100 g) egg yolks 6 large sugar ¼ cup (50 g) superfine

cheese 2 cups (500 g) mascarpone (Agrimontana) paste cup (200 g) chestnut

FOR THE HAZELNUT PRALINE 1¾ cups (250 g) hazelnuts sugar 1 cup (200 g) superfine

lemon juice 1½ cups (380 g) unstrained sugar (25 g) superfine 3 tablespoons ( 10 g) agar powder 1¼ tablespoons

FOR ASSEMBLY AND FINISHING chocolate-colored 1¾ cups (300 g) milk (see page 317) mixture coating A few hazelnuts A few lemon slices (see page 316) chips Chestnut

Continued

HAZEL~UT, A~[) LEA\O~

268

CHEJTNUT, FOR THE CHESTNUT

ICE

CREAM

The previo us day, heat the milk, then add half the superf ine sugar Whisk the egg yolks with the remaining sugar until the mixture turns pale. Pour the hot sweeten ed milk over the top, t ransfer to the saucepan, and cook until thick enough to coat a spoon, about 180°F (83°C),like for a creme anglaise. Rinse the candied chestnuts to remove the excess sugar, then add t hem to the hot mixture along wit h the chestnut paste. Use an immersion blender to mix well and refrige rate for 1 day. The next day, churn to make the ice cream.

FOR THE CHESTNUT PASTRY CREAM Make the pastry cream as described on page 3141 adding the chestnut cream and paste at the end to replace the mascarpone. Refrigerate for 30 minut es.

FOR THE MASCARPONE-CHESTNUT

V,

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CREAM

Put the gelatin in 4½ teaspoons (24 g) cold water to hydrate Heat the cream. Whisk the egg yolks w ith th e superf ine sugar unt il pale, th en pour the hot cream over them. Return to th e saucepan and heat to 180°F (83°C}1 like a creme anglaise. Add the gelatin to the hot mixture , then pour over the mascarpone mixed with the chestnut pastry cream and chestnut paste. Mix, th en refrigerate for 1 hour.

FOR THE HAZELNUT PRALINE Preheat the oven to 300°F (150°C) Toast the hazelnuts for 30 minute s. Heat t he sugar and 1/3 cup (75 g) water to 250°F (120°C)to caramelize, then add t he hazelnuts. Caramelize well, then pour onto a Silpat baking mat and let cool. In a food processor, pulse until it forms the texture of praline.

FOR THE CHESTNUT

DOME ASSEMBLY

In an electr ic stand mixer fitted with a whis k att achment, w hip the cold mascarponechestnut cream. Transfer into 1¼-inch (35-cm)-diameter silicon e half-dome molds, then add a little hazelnut pral ine to make the melt ing center. Freeze for 3 hours.

HAZELNUT,AN[) LEA\ON

269

FOR THE CHESTNUT TUILES Preheat the oven to 360°F(180°C)In an electric stand mixer fitt ed wit h a flat beater attachment, beat the chestnut paste and cream. Spread some of the mixture t hinly in small dots on a baking sheetor Silplat to makethe chestnut shavings.Spreadthe remaining mixture on a 16 by 24-inch(40 by 60-cm) baking sheet,then bake both for 15 minutes. In a food processor, pulse the larger baked piece to obtain the toasted chestnut powder

FOR THE MERINGUE SOUFFLE In the bowl of an electr ic stand mixer fitted wit h a flat beater att achment, whip t he egg whi tes unt il they form soft peaks, then add the superfin e sugar and beat until stiff. Usea silicone spat ula to stir in the confectio ners' sugar. Pipe out meringue balls onto a Sil pat using a pastry bag fitted with a no. 12 plain ti p. Cut the tops off using a pair of scissors dampened wit h warm water, dust with¼ cup (25 g) of the toasted chestnut powder and the cocoa powder, t hen bake for 25 minutes at 250°F (120°C)

FOR THE SMOKED CHESTNUT CREAM Mix t he chestnut paste and cream in a heatproof bowl. Put hay in a Dutch oven and burn with a chef's kitchen torch. Place the bow l with th e chestnut mixture in th e Dutch oven, then cover and let smoke for 15 minut es. Transfer to a pastry bag and set aside to use in th e assembly.

FOR THE LEMON GEL Heat t he lemon Juice with½ cup (127 g) water, then add the superf ine sugar mixed wi t h the agar. Boil fo r 2 minutes, then let cool and use an immers ion blender to blend wi t hout mixing in any air.

FOR ASSEMBLY AND FINISHING Make the milk choco late-colored coating mixture as described on page 317, then coat the domes once frozen. Grate the hazelnuts over to create a woody effect Line serving plates wit h the smoked chestnut cream and lemon gel, t hen add the lemon slices. Add some chestnut ice cream to the meringues and cover with t he chestnut domes. Make an ice cream quenelle, then add the chestnut chips, halved hazelnuts, and crushed chestnut shavings.

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PREPARATION

TIME

:

2

HOURS

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TIME

:

12

HOURS

PLUS

6

HOURS

15

MINUTES

PEA~UT FOR THE PUFF

FOR THE PUFF PASTRY 2½ cups (315 g) cake flour 2½ cups (315 g) al 1-purpose flour 1 large (15 g) egg yolk ½ cup (40 g) instant dry milk powder 1 tablespoon (15 g) superfine sugar 1/, (25 g) cake yeast, or 1 tablespoon active dry yeast (dissolved in milk or water) ¾ teaspoon (15 g) salt 3 tablespoons (40 g) unsalted butter , for the water dough (detrempe) 1 cup plus 2 tablespoons (8¾ ounces/250 unsalted dry butter (84% fat content)

FOR THE PEANUT FILLING ground

1 /,

egg yolk,

beaten

The previous day, in an electric stand mixer fitted w ith a dough hook attachment,

knead the flours, 11/3 cups

(340 g) water, the egg yolk, dry milk powder, suga r, yeast, salt, and butter for the detrempe on low speed for about 6 minutes. Roll the detre mpe out into a la rge rectangle and trans fer to a baking sheet lined wi th parchment paper. Refrigerate for 12 hours. The next day, fl atten the butter with a rolling

pin,

then shape it into a rectangle that is the same width as the detrempe, g)

but two times shorter, and place

in the midd le of the detrempe of the chilled

detrempe

Fold over t he edges

to completely

encase the

rectangle,

then fold in three and refrige rate for

2 ho urs. Repeat the process t wo times so that the sugar

FOR THE ASSEMBLY AND FINISHING 1 large

DOUGH

butter. Roll out the dough to a ¾-inch (2-cm)-thick

cups (250 g) toasted peanuts, cup (75 g) peanut paste 2 teaspoons (5 g) cornstarch 1 /, cup (75 g) packed dark brown 1 /, cup (75 g) superfine sugar l'/,

PASTRY

271

z

dough recei ves three turns, lett ing it rest for 2 hours

C:

between each turn.

V>

FOR

THE

PEANUT

In an electric stand mixer fitted attachment,

-i

FILLING with a flat beater

beat the peanut s, peanut paste, starc h,

¾ cup (175 g) wa ter , the brown sugar, and superfine sugar until a smooth paste fo rms.

FOR ASSEMBLY AND FINISHING Preheat t he oven to 340°F (170°C) Using a rolling pin, roll out t he dou gh to a thicknes s of about

1

/s inch

(3 mm) Spread 13½ ounces (375 g) of the peanut filling

over the rolled-out

dough, leaving a ¾- inch

(2-cm) border, and ro ll tightl y Freeze for 15 minutes to harden th e cylinder, then cut into 1½-inch (4-cm) sections. Place in 4-inch (10-cm) cake rings lined w ith parchment paper Brush wi th egg yolk, then bake fo r 30 minutes at 340°F (170°C),turning the baking sheet half way through.

~OLLJ

PEA~UT

272

FOR THE CREAMY CARAMEL ¾ cup

(200 g) cream 3½ tablespoons (50 g) milk '/, cup (155 g) glucose powder 1 vanilla bean. split and scraped ½ teaspoon (2 g) fleur de sel ½ cup ( 90 g) superfine sugar 5 tablespoons (70 g) unsalted butter

FOR THE COOKIE DOUGH

V)

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½ cup (1 stick/120 g) unsalted butter ¾ cup (70 g) peanut paste ¾ cup (190 g) packed dark brown sugar ¾ cup (140 g) superfine sugar ¾ teaspoon (4 g) salt 2 large (94 g) eggs 3 cups (370 g) al 1-purpose flour 2 teaspoons (8 g) baking powder

½ cup (85 g) superfine sugar l '/, cups (250 g) toasted salted peanuts '/, tablespoon (8 g) grapeseed oil

FOR THE SMOOTH PEANUT PRALINE '/, cup (130 g) superfine cups (250 g) peanuts

FOR THE COOKIE DOUGH Mix t he butter with t he peanut paste, brown sugar, superfin e sugar, and salt, the n combine w ith the eggs. Mix t he flour and baking powder together, the n add to t he fi rst mixture. Make balls of about 1¼ ounces (35 g) and refrigerate for 1 hour.

FOR THE CARAMELIZED PEANUTS Preheat t he oven to 340°F (170°C) In a copper saucepan, heat 1¾ ta blespoons (25 g) water and the sugar to 230°F (no °C) Place the peanuts on a baking sheet, bake in the oven for 10 minutes, then add to t he syrup. The peanuts wil l become coated and caramelize. When they are wel l coated wi t h t he caramel, t ransfer to a marble work surface or a light ly greased cutt ing board and let cool. Coarsely chop the peanuts int o slivers.

FOR THE SMOOTH PEANUT PRALINE

FOR THE CARAMELIZED PEANUTS

l'/,

FOR THE CREAMY CARAMEL Heat the cream with t hem ii k,½ cup (100g) of the glucose, the van ii la seeds and pod, and fleur de sel. Heat the superfine sugar and t he remaini ng glucose to 365°F (185°C),then deglaze with t he hot cream. Heat to 220°F (105°C),then pass through a conical sieve. When t he temperature of t he caramel has dropped to 160°F (70°C), add t he butt er. Use an immersion blender to mix, t hen refr igerate for about 3 hours.

sugar

Make a syrup by heatin g t he superfine sugar and 3 tablespoons (45 g) water to 210°F (100°C) Toast t he peanut s fo r 8 to 10 minu tes at 340°F (170°C),t hen add to t he syrup. Coat the nuts and cook unt il t he who le mixt ure caramelizes. Remove from the saucepan and cool on a 5ilpat or parchment paper Transfer to a food processor and pulse until it forms a fine smooth texture .

FOR BAKING Light ly fl atten t he cookie dough balls on a baking sheet lined w ith parchment paper. Sprinkle the slivers of caramelized peanuts over them, then bake for 5 minut es at 330°F (165°C) Once removed f rom the oven, pip e three dots of praline on each, then return to th e oven for 2 minutes. Once baked, use a past ry bag to add three dots of creamy caramel and let it run sligh tl y. Once coo l, add thr ee dots of praline and spr inkle some caramel ized peanuts attractively over the top.

COO~IEJ

PREPARATION

TIME

2

HOURS

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TIME

4

HOURS

PREPARATION

TIME :

3

HOURS 30

MINUTES

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TIME :

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HOURS

HAZEL~UT FOR THE CHOUX PASTE

FOR THE CHOUX PASTE 1 quantity

(14

paste

page

(see

ounces/400

g)

choux

312)

FOR THE BROWN CRUMB DOUGH 7 tablespoons ¾ cup

(100

plus

butter

(110

g)

flour

(125g)

packed

2½ tablespoons 1 large ½ cup

unsalted

2 tablespoons

all-purpose ½ cup

g)

(15

(30 (50

g)

g)

1 i ght g)

egg

brown

cocoa

sugar

powder

white

chopped

hazelnuts

FOR THE HAZELNUT PASTE 1¾ cups (see

(250

page

g)

toasted

hazelnuts

317)

1½ tablespoons confectioners

(13 . 5 g) '

¼ teaspoon

sugar

(0. 5 g)

fleur

275

de

Make and pipe the choux paste for Paris-Brest as described on page 312

FOR THE BROWN CRUMB DOUGH In an electric stand mixer fitted with a flat beater attachment, beat the butter with the flour, brown sugar, and cocoa powder Roll to a thickness of¼ inch (s mm) using a rolling pin. Freeze for 30 minutes. Brush the frozen crumb dough w ith the egg white, then sprinkle with the hazelnuts. Place a sheet of parchment paper over the top and use a rolling pin to press the hazelnuts into the dough. Cut out ten 2½-inch (6-cm)-diameter disks and cut out the centers wit h a ¾-inch (20-mm)-diameter plain tip fo r indi vidual Paris-Brests. If you are making one large Paris-Brest, cut a 7¼-inch (18-cm)-diameter disk w ith a 5-inch (12-cm) opening in the center.

sel

FOR THE HAZELNUT PASTE FORTHE HAZELNUT PRALINECREAMIn a blender, pulse the toasted hazelnuts with the confectioners'

2 cups (see

(500

page

g)

pastry

cream

½ cup (100 g) hazelnut praline (see page 3 16) 3 tablespoons (50 g) hazelnut paste (see

above)

2 cups (see

(500

page

g)

buttercream

314)

FOR ASSEMBLY AND FINISHING Confectioners' ¾ cup (see

(100 page

sugar and fleur de sel unt il a smooth paste forms.

314)

sugar g) 317)

toasted

hazelnuts

FOR THE HAZELNUT PRALINE CREAM Make t he pastry cream as described on page314,smooth, then add the hazelnut praline and hazelnut paste. Make the buttercream as described on page 314 and, in an electric stand mixer fitted w ith a whip attachment, whip unt il smooth. Gently combine with the first mixture . Set aside.

FOR ASSEMBLY AND FINISHING Preheat the oven to 360°F (180°C) Place the cut crumb pieces over the choux paste. Dust with confectioners' sugar and bake for 40 minutes , then dry in the oven at 320°F (160°C) for 10 minutes. Let cool, then slice the Paris-Brest(s)in half. Flatten the bottom part of the choux pastry and use a pastry bag with a fluted tip to pipe the hazelnut praline cream onto it, making litt le swirls. Pipe six dots of the hazelnut praline on top. Cut the tops using a cake ring or cookie cutter so that they are well rounded, then place on top. Decorate the Paris-Brest(s)with the toasted hazelnuts.

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HAZEL~UT

276

FOR THE CROISSANTS (17 g) cake yeast, or 2 teaspoon s active dry yeast ½ cup (120 g) milk flour 2 cups (250 g) pastry (30 g) 2½ tablespoons sugar superfine (10 g) 2½ tablespoons dry milk powder instant (4 g) salt ¾ teaspoon 1 g) cup (3½ ounces/100 /, starter (67 g) 4¾ tablespoons butter unsalted g) 1 cup (7¼ ounces/210 dry butter unsalted (84% fat content) , flattened 1 /,

V)

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For the egg (20 1 large 1 teaspoon 1 teaspoon honey

wash g) egg yolk (5 g) egg white (5 g) lavender

FOR THE CROISSANTS The previous day, in an electr ic stand mi xer f itted w it h a dough hook , dissolve the yeast in the milk. Add t he flou r, superfi ne sugar, dry milk pow der, salt, sta rt er, and butter. Knead for 4 minutes on speed 1, th en for 6 minutes on speed 2 . Refrigerate for 24 hours. The next day, use a ro lling pin to ro ll out t he dough into a large squ are, then place the unsalted dry butter in the middle and fo ld in t he edges to encase it Give it a ha lf tum Roll the dough into a rectangle , t hen fold in three to give a simple tum Rol l out thinly to better chill the dough , then freeze for 15 m inutes . Give it a double tum Roll out thinl y again and refrigerate fo r 1 hour . Roll the dough out to a thickness of 1/ s inc h (3 mm), then cut t en triangles w ith a base of 2½ inches (6 cm) and a lengt h of 8½ in ches (22 cm) Roll the trian gles on t hemselves from the base end to the po int, to make croiss ants w ith five "l ayers ." Preheat the oven to 210 °F (100°(), then put a glass of water inside and turn off the oven . Put th e croissants in the turned -of f oven and let rise for 30 minute s. Remove the croissants and prehe at the oven to 375°F (190°C) Beat the egg yo lk with the egg white and honey . Brush the pastries w ith this mixture . Bake for 6 minutes at 375° F (190°( ), th en for 6 minutes at 360 °F (180°()

FOR THE HAZELNUT PRALINE

FOR THE HAZELNUT PRALINE

Toast the hazeln ut s at 300 °F (150°C) for 30 minut es. Heat t he super f ine sugar and 2 tablespoons (32 g) water until it caram elizes at 360° F (180°C)

1½ cups (200 g) whole hazelnuts sugar ½ cup (100 g) superfine 1 teaspoon (4 g) fleur de sel

and pour over t he toas ted hazelnuts . In a food proc essor, pulse th e nuts to obtain the te xtu re of praline , then mix with the f leur de sel in an elect ri c sta nd mi xer f itted with a f lat beater attachment. Pipe t he croissants with the praline from underneath once cooked .

PREPARATION

TIME :

1

HOUR 30

MINUTES

n 0 0 A H

z ~

~ H

U)

~

~

m

w

>

~

w

~

~

~

~

H

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m ~

RESTING

TIME:

24

HOURS PLUS

1

HOUR 45

MINUTES

PREPARATION

TIME :

3

HOURS 30

MINUTES

n 0 0 ~ H

z ~

w 0

RESTING

TIME :

24

HOURS PLUS

5

HOURS

HAZELNUT FOR THE CARAMEL CENTERS

FOR THE TARTLET SHELLS 1 quantity

(1¼ pounds / 590 (see

page

g)

sweet

279

2 tablespoons

dough

(25

g)

milk

312)

FOR THE HAZELNUT PRALINE FOR THE WHIPPED HAZELNUT GANACHE 1½ teaspoons

(5

g)

gelatin

1 cup

1 cup (250 g) milk ½ cup (80 g) toasted hazelnuts (see page 317) 3½ ounces

(100

g)

chocolate, '/, cup 2 cups

(160 (450

white hazelnut whipping

cups (400 g ) whipping 1/, cup (100 g) milk

l1/2 cups

(310

2 vani 11a beans, 1 teaspoon (4 ½ cup

g)

glucose

sugar salt

g)

egg

g)

whipping

(25

yolks cream

FOR THE ALMOND-HAZELNUT CREAM ½ quantity

(5¼ ounces/150 g) (see page 314)

½ cup

cream

1/,

powder

(37 . 5 g)

cup

finely (50 g) (see

split and scraped g) fleur de sel

butter

hazelnuts

z C

paste cream

1 cup (190 g) superfine sugar plus 2 tablespoons (1¼ sticks/140 unsalted

(100

1½ tablespoons

FOR THE CREAMY CARAMEL 1'/,

g)

g) superfine (1 g) fine

FOR THE EGG WASH 6 large

couverture

chopped

g) g)

(150

½ cup (100 1/, teaspoon

powder

blended

almond hazelnuts

cream ,

crushed toasted hazelnuts page

317)

FOR ASSEMBLY AND FINISHING g)

1¼ cups (300 g) milk chocolate-colored coating mixture (see page 317) Gold 1 cup

(100

g)

finely (see

luster

dust

chopped page

toasted

almonds

317)

Continued

TA~TLETJ

-I V'I

280

HAZEL~UT FOR THE TARTLET

SHELLS

The previo us day, ma ke t he do ugh for t he ta rtl et she lls as descri bed on page 312 and ref rige rate for 1 day.

FOR THE WHIPPED

HAZELNUT GANACHE

Soak the gelat in in 2½ tabl espoons (35 g) co ld water to hyd rate. Heat t he milk, add t he t oaste d hazel nu ts, the n use an imme rsio n blender t o break them into pieces and let inf use fo r 20 m inut es. Pass t he milk t hro ugh a conical sieve and heat aga in. Pour the ho t m ilk over t he cho col at e, blend ing t hem t ogethe r, then add t he ge lat in. Mix wi t h an imm ersion blende r, t hen add the hazelnut past e an d cream and mix again. Po ur int o a pan and seal by cover ing the surface of the ganache w ith plastic wra p. Ref rigerate overnight

V\

FOR THE CREAMY CARAMEL

f-

The next day, heat t he crea m, mi lk,½ cup (100 g) of the glu cose, the van illa seeds and

:::,

pods, and f leu r de sel toge t her. Heat th e su perf ine suga r and rema ining glucose t o

:z

365°F (185°(), t he n deglaze wit h th e cream m ixture. Heat to 220°F (105°(), the n pass thro ug h a conical sieve. Wh en t he cara mel cools to 160°F (70°C), ad d t he bu tter in pi eces Use an imm ersio n blende r to mix.

FOR THE CARAMEL CENTERS Th in ¾ cup (200 g) of the creamy cara mel w ith the mil k, then t ransfe r into 1¼inch (3 5-cm)-d iameter sil icone half-dome mo lds, filling two -third s fu ll. Freeze for 30 minu t es

FOR THE HAZELNUT PRALINE Mak e the hazelnut pral ine as describe d on page 316 w it h t he ingredien t qua nt it ies liste d, t hen use t o fill t he ha lf-dome molds t o t he top , on t op of t he layer of hal ffrozen carame l. Retu rn to t he fr eezer fo r 1 hour.

TA~TLETJ

281

FOR THE EGG WASH Preheat the oven to 320°F {160°C). Blind bake the tartlet shells for 20 minutes

Beat

the egg yolks wi t h the cream and brush the shells with the mixture. Return to the oven for

s minutes.

FOR THE ALMOND-HAZELNUT CREAM Meanwhile, make the almond cream as described on page 314, replacing the alm ond powder with the blended haze lnuts Fill the prebaked tartlet shell s and sprinkle wit h the toasted haze lnuts. Return to the oven for

s minutes

FOR ASSEMBLY AND FINISHING Gently whip the hazelnut ganache , then transfer to 1¾-inch (45-cm)-diameter sil icone half -dome molds. Add the f roze n caramel-hazelnut

praline centers, smoot h over the

t op, t hen freeze for 3 hours. Make the tip of the haze lnut by adding a little whipped ganache on t op of the hardene d domes, t hen return to the freezer for 30 minutes. Make the milk chocolate-colored

coating as described on page 3171 then dip half the

hazelnuts in it to coat Use a metal brush to lightly scratch into the su rf ace. App ly t he golden powder with a f ine brush. Finally, sp rink le the toas t ed almonds aro und the tartlet.

.weetdou.g.A

HAZEL~UTJ

282

FOR THE WHIPPED HAZELNUT GANACHE 1½ teaspoons (5 g) gelatin powder ¾ cup plus 2 tablespoons (220 g) milk ½ cup (80 g) toasted hazelnuts (see page 317) 3½ ounces (100 g) white couverture chocolate, chopped 1/, cup (80 g) hazelnut paste 2 cups (450 g) whipping cream

FOR THE CREAMYCARAMEL

V)

f::::>

:z

11/, cups (330 g) whipping cream 1 cup (85 g) milk /, 1 cup (255 g) glucose powder 3 vanilla beans, split and scraped 1 teaspoon (4 g) fleur de sel ¾ cup (150 g) superfine sugar ½ cup (1 stick/115 g) unsalted butter

FOR THE CARAMELCENTERS 1 /,

cup

(80 g)

milk

FOR THE HAZELNUT SPONGE CAKE ¼ cup

(½ stick/50 g) unsalted butter 3½ tablespoons (50 g) hazelnut paste 4 large (70 g) egg yolks 1/, cup (75 g) superfine sugar 2½ teaspoons (6 g) all-purpose flour (6 g) cornstarch 2½ teaspoons 3 large (100 g) egg whites ¼ cup (25 g) chopped hazelnuts

FOR THE ASSEMBLY AND FINISHING cup (160 g) hazelnut praline (see page 316) 3 1/, cups (800 g) milk chocolate-colored coating mixture (see page 317) Gold luster dust 10½ ounces (300 g) dark couverture chocolate, tempered (see page 317) 2 /,

FOR THE WHIPPED

HAZELNUT GANACHE

The previous day, soak t he gelatin in 2 tablespoons (30g) cold water to hydrate. Heat the milk, add the toasted hazelnuts, then use an immersion blender to break them into pieces and let infuse for 20 minutes. Passthe mil k through a conical sieve and heat again. Pour the hot milk over the couverture chocolate, blending them together, then add the gelatin. Mix w ith an immersion blender, then add t he hazelnut paste and cream, and mix again. Pour into a pan and seal by covering the surface of t he ganache with plastic wrap Refrigerate overnight

FOR THE CREAMY CARAMEL The next day, heat the cream, milk, 3½ tablespoons (so g) of the glucose, the vanilla seedsand pods, and fleur de sel together. Heat the superfine sugar and the remaining glucose to 365°F (185°(),then deglaze with the hot cream mixture. Heat to 220°F(105°C), then passthrough a conical sieve.When the caramel cools to 160°F(70°(),add the butter in pieces Mix wi th an immersion blender.

FOR THE CARAMEL CENTERS Thin 1¼ cups (300g) of the creamy caramel wit h the milk, t hen transfer to 1¾inch (45-cm)-diamete r half-dome molds. Fill half of the half-dome molds w ith 2½ teaspoons (12 g) and the other half w ith 1 tablespoon (15 g). Freeze the second half for 1 hour 30 minutes and keep the first half at room temperature.

FOR THE HAZELNUT SPONGE CAKE Preheat the oven to 175°F (80°C) In the bowl of an electric stand mixer fitted wi th a whisk attachment, beat the butter and hazelnut paste. Whip the egg yol ks w ith 2 tablespoons (25 g) sugar until the mixture t urns pale. Sift together the flour and starch. Use the electric stand mixer fitted w it h the clean w hip attachment and a clean bowl to w hip the egg wh ites, then add t he remaining sugar and beat until stiff. Mix the egg yo lk mixture with the butter-hazelnut paste mixture. Gently fold in the wh ipped egg whites, then add the sifted flour and starch. Once the mixture is combined, stop mixin g. Using a rolling pin, roll out the mixture thinly on a baking sheet, then sprinkle with the hazelnuts. Bake fo r 13 minutes . Cut out 1½-inch (4-cm)sponge cake disks.

FOR ASSEMBLY AND FINISHING Make the hazelnut praline as described on page 316 Spread it over the frozen caramel. Add a sponge cake disk to the half-dome molds with the room-temperature caramel. Add the frozen caramel centers on top to make complete spheres, then return to the freezer for 3 hours. Gently whip t he hazelnut ganache, t hen transfer to 2¼-inch (55-cm)-diameter half -dome molds. Add the frozen caramel-hazelnut praline centers, use the ganache to complete the spheres, then freeze for 3 hours. Make the tip of the hazelnut by adding a littl e whipped ganacheon top of the hardened spheres, then freeze for 30 minutes. Make the milk chocolate-colored coating as described on page 317,then dip the hazelnuts in it to coat Usea metal brush to lightl y score t he surface Apply the golden powder using a fine brush. Brush the tempered chocolate over 20 by 3¼-inch (25 by 8.5-cm) acetate sheets. Heat the bottom of t he hazelnuts, then place them on the chocolate in the center of the acetate sheets. Fold up on both sides so t hat the chocolate sticks to the hazelnuts.

PREPARATION

TIME :

2

HOURS

n 0 0

A H

z ~

~

00

H

3

~

m

w

>

~

w

~

~

~

3 H

z C ~

m ~

RESTING

TIME:

12

HOURS PLUS

8

HOURS

PREPARATION

TIME :

2

HOURS

n 0 0 ;;,:::

..... :z G')

0

-j

.....

rl

:;: V)

m

w

>

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~

w

0

V)

:;:

..... :z C -j

m V'I

RESTING

TIME :

4

HOURS

PECA~FOR THE CREAMY CARAMEL 2½ tablespoons (40 g) whipping 2 teaspoons (10 g) milk 2 tablespoons ½ vanilla

(30 g) glucose bean, scraped

1 pinch 1½ tablespoons 1 tablespoon

fleur

de

cream

FOR THE CARAMELIZED PECANS 2 cups ¼ cup (50

(200 g)

g)

pecans

superfine

sugar

powder

FOR THE PECAN PRALINE 1 cup

sel

(20 g) superfine (15 g) unsalted

285

sugar butter

¼ cup

(100 (50

½ teaspoon

g)

whole

g)

superfine

(2

g)

fleur

pecans sugar de

sel

Continued

FOR THE COOKIE DOUGH '/,

cup

(1¾ sticks/160

g)

unsalted

butter,

softened

1 cup (200 3 tablespoons

g) packed 1 ight brown sugar (40 g) packed dark brown sugar

3½ tablespoons

(40

g)

superfine

sugar

1 teaspoon (13 g) hazelnut paste 1½ large (75 g) eggs (' /, cup) , beaten , at room temperature 2½ cups (320 g) al 1-purpose flour 2 teaspoons (8 g) fleur de sel ¾ teaspoon (3. 2 g) baking soda 1 cup (100 g) chopped hazelnuts

COO~IEJ

z C -j V'1

286

PECA~FOR THE CREAMY CARAMEL Heat the cream, milk, 1½ tablespoons (20 g) of the glucose, the vanilla seeds and pod, and fleur de sel together. Meanwhile, heat the superfine sugar and the remaining glucose to 365°F (185°C), then deglaze w ith the hot cream mixture. Heat to 220°F (105°C),then pass throu gh a conical sieve. When t he temperature of the caramel drops to 160°F (70°C),add the butter. Use an immers ion blender to smooth, then let cool. Transfer to a pastry bag fitted with a small tip and refrigerate for 3 hours.

FOR THE COOKIE DOUGH V)

f:::::,

z

Mix together the butter, sugars, and hazelnut paste. Add the eggs, then add the flour , fleu r de sel, and baking powder. Add t he hazelnuts. Measure out and shape 1¼-ounce (35-g) balls, place on a nonst ick baking sheet, and refr igerate for 1 hour.

FOR THE CARAMELIZED PECANS Preheatt he oven to 300°F(150°C) Toast the pecansfor 30 minutes. In a copper saucepan, heat the sugar and 1 tablespoon (15 g) water to 230°F (no°C), th en immediate ly add the toasted pecans. Use a silicone spatu la to stir and coat the nuts, cooking them until they caramelize. Pour out onto a baking sheet to cool.

287

FOR

THE

PECAN

PRALINE

Toast the pecans in the oven at 300°F (150°C)for 30 minutes. Heat the superfine suga r w ith 1 tab lespoon (15 g) water at 360°F (180°C) until it caramelizes , then immediately pour over the toasted pecans. Let cool and pulse with a food processo r unt il it forms a paste, then mix with the fleur de sel in an electric stand mixer fitted with a flat beater attachment Transfer to a pastry bag fitted with a small plain tip .

FOR

BAKING

Preheat the oven to 330°F (165°C) Lightly flatten the balls of dough. Chop the caramelized pecans and place on top of the cook ies. Bake for 5 minutes , then remove the baking sheet from the oven. Pipe three dots of pecan pra lin e on each cookie, t hen bake aga in for 2 minutes. Pipe three dots of creamy caramel over the praline, so that it ru ns over the sides. Let coo l, t hen pipe a little more caramel on t he cookies. Cover with the chopped pecans, then add a few more dots of praline

:z C:

---i V1

PREPARATION

2

TIME

HOURS

n 0 0 ;,

Ct:'.

w

IV

V\

V,

3:

...... z C:

---l

m V'l

PREPARATION

TIME :

2

HOURS 30

MINUTES

n 0 0 ;,::: >-
-


:::i:::

a:::

0

LU

C

V'\

;:o V,

C:)

:::;:: >-


a::: u..

2¾ cups (260 g) ground almonds brown sugar 1 cup (225 g) packed light (330g) egg whites 10 large (105 g) egg yolks 6 large paste (30 g) coffee 2 tablespoons cream ¼ cup (60 g) whipping 1 sugar cup (65 g) superfine /, (1 g) salt 1/a teaspoon butter g) unsalted 1 cup (2 sticks/210 flour ¾ cup (105 g) all-purpose powder (6 g) baking 1½ teaspoons nuts, pistachio ½ cup (60 g) Sicilian chopped coarsely Zest of 4 lemons peanuts , 1/2 cup (60 g) fresh chopped coarsely

FOR THE COATINGS coating) (lemon-yellow Lemon cubes mi xture 1¼ cups (300 g) coating (see page 317) fat-soluble (4 g) yellow ¾ teaspoon food coloring coating) (pistachio-green cubes Pistachio mixture 1¼ cups (300 g) coating (see page 317) (4 g) green fat-soluble ¾ teaspoon food coloring fat -so luble (1 g) yellow ¼ teaspoon food coloring Peanut 1¼ cups

FOR FINISHING

UJ

FOR THE CENTERS

_J

a..

...... f-

_J

::::> ::;:

( lemon preserves) Lemon cubes ¾ cup (180 g) lemon juice sugar (30 g) superfine 2½ tablespoons (5 g) agar powder 2 teaspoons g) , (2 ounces/55 limes 4 finger chopped finely ¼ cup (4 0 g) lemon supremes, cut i nto pieces lemon 1 cup (170 g) candied chopped finely (store-bought), (pistachio cubes Pistachio ¾ cup (100 g) pistachio ¼ cup (50 g) superfine (2 g) fleur ½ teaspoon

praline) nuts sugar de sel

praline ) (peanut cubes (100 g) peanuts sugar ¼ cup (50 g) superfine de sel (2 g) fleur ½ teaspoon Peanut

'/2 cup

coating) (white cubes mixture (3 00 g) coating (see page 317)

Lemon cubes gold 2 sheets

(gold leaf) per cube leaf

glaze) (pistachio-green cubes Pistachio glaze 1¼ cups (300 g) neutral (see page 3 17) (10 g) 2 tablespoons dust luster silver edible (0. 5 g) 1/a teaspoon food coloring green fat-soluble fat-soluble (1. 5 g) yellow ¼ teaspoon food coloring powder ( 1.5 g) vanilla ½ teaspoon glaze) (white cubes Peanut (see page glaze (300 g) neutral (25 g) cornstarch 2½ tablespoons fat-soluble white ¼ cup (2 0 g) titanium food coloring

1¼ cups

Continued

317)

PREPARATION

TIME :

2

HOURS

n 0 0 ~

H

z ~

0

~

M

H ~

~

m

w

>

~

w

w

0

~

~

H

z C ~

m ~

RESTING

TIME:

2

HOURS 30

MINUTES

308

FOR THE LEMON, PEANUT, AND PISTACHIO SPONGE CAKES Preheat the oven to 360°F (180°C) Mix the almonds with ¾ cup plus 2 tablespoons (195 g) packed bro w n sugar , 2 of the egg whites , and the egg yolks , coffee paste , cream ,¼ cup (45 g) of the superfine sugar, and the salt Melt the butter and keep it wa rm. In an electric sta nd mixer fitted with a whisk attachment , w hip the remaining egg w hites , then add 2½ tab lespoons (30 g) supe rfine sugar and beat until st iff . Mix the warm bu t ter into th e almond mixture , then add the flour and baking pow der, and , f inall y, t he stif fened egg w hites . Divi de the mixture among three mixing bo wl s. To the f ir st bo wl, add the pistachio nuts ; to the second, add the lemon zest; and to the third , add the peanuts. Pour each mixture into a 12 x 16 inch (30 x 40 cm) baking sheet and cook fo r 10 minutes , turn ing the sheet in the oven halfway .

FOR THE LEMON PRESERVES fH

Heat ½ cup (120 g) water w ith the lemon ju ice, then add the superfine sugar mixed with

:::>

the agar . Boil for 2 minutes , then cool rapidly by pouring into a pan and refrigerating

a::: LI..

for 30 minutes . When it is cold, use an immersion blender to mix, being careful not to beat in any air . Add the finger limes, lemon supremes , and candied lemons.

LU _J

a.. H

f_J

:::> ::;:

FOR THE PISTACHIO

PRALINE

Preheat the oven to 300°F (150°C) Toast the pistachios for 15 minutes. In a saucepan , heat the superfine sugar and 1 tab lespoon (15 g) water until it caramelizes at 360°F (180°c), then pour over the pistachio nuts on a Sil pat baking mat Let cool. Using a food processor , pulse until it forms a smooth paste, then mix with the fleu r de sel in an electr ic stand mixer fitt ed with a flat beater attachment

FOR THE PEANUT PRALINE Preheat the oven to 300°F (150°(). Toast the peanuts for 15 minutes. Heat the superfine sugar and 1 tablespoon (15 g) water until it caramelizes at 360°F (180°C), then pour over the toasted peanuts. Transfer to a Sil pat or parchment paper and let cool. Using a food processor , pulse until it forms a smooth paste, then mix with the fleur de sel in an electr ic stand mixer fitted with a flat beater attachment

309

FOR THE CUBE ASSEMBLY Cut out 27 squares of sponge cakes using 1¼-inch (3-cm)stainless steel square cutters. Pipe the corresponding mixture for each sponge cake on top: lemon preserves for the lemon sponge cake; peanut praline for th e peanut sponge cake; and pistachio praline for the pistachio sponge cake. Repeat the process a second time, adding a cake layer and then piping on the filling, completing the cubes wi th a last sponge cake square on top. Freezefor 2 hours. When the cubes have hardened, unmold them.

FOR THE CUBE COATING Make the lemon-yellow, pistachio-green, and white coatings as described on page 317, adjusting the quantities and colorings to those specified for each (see ingredients list page 306) Stick a toothpick through each cube and dip it into its corresponding coating, heated to 75°F(25°() the lemon-yellow one for the lemon cubes, the pistachiogreen one for the pistachio cubes; and the white one for the peanut cubes. 3: C

r

FOR THE CUBE FINISHING Cover each lemon cube completely with two sheets of gold leaf. Make the pistachiogreen and the white glazes as described on page 317, adjust ing the quantities and colorings to those specified for each (see ingredients list page 306) Dip t he pistachio cubes in the pistachio-green glaze and the peanut cubes in the white glaze.

-i

.,, 1-4

r m "TI

;;o C 1-4

FOR THE RUBIK ' S CAKE ASSEMBLY Place layers of nine cubes on three 4-inch (10-cm)-square stands and pile them up on top of each other. You can adapt this recipe using other flavors and finishings inspired by recipes from the book to create different cubes.

-i

~ECIPEJ CRISPY

WAFER COOKIES

2'/, large (85 g) egg wl1i tes ( 'Ii cup) 1 1, cup (72. 5 g) confectioners· sugar ',\ cup (36 g) all-purpose flour· 1 tablespoon (7 g) starch 2¾ tablespoons (37. 5 g) unsalted butter 1/, teaspoon (3 g) salt

PrchcJt the oven to 3Go°F(180°C) lrI a ·111x1I1g bowl. wlmk tilt' egg ,,vhrtes, cor1fect1oners' sugJr, flour, ar,d s:.arcl1tugcthcr B01: 1 1.'2 cups (36S g) wJter wrth the butter dric sail tl,en

For

313

the ___ cl~trem

e

In an electr;c star1c rnixcr fitted with a dougl1 hooK, make the detrcrnpe by rrnx1r1g·1, cup (130g) water, the salt, vinegar, butter, a11dflour for about

1srrnr1utes,until

a smooth dough forms

of Roll ou, the detrempe to a t11ic.k11ess

3 /.

inch (10 rnrn),

rmk1r1ga 1s-1rch (38-cm) square Place tlie detrcmpe rn ti1e middle of the beurrc manie, then told e,:i.chedge ove' to encJse the detrempe Make the dough 1

with srx simple turns Start by rolling out the dough, then told 1t over on itself to m2ke U1e fir'>t tum Refrigerate for

-: hour Repeat trrs process ar10U1erfive tIrnes, making sure pow over· the first mixture . lo llldke the bdils put the wafer to retrigl.:'rate tor :i ilour between each tum cookie dough irto a pastry bJg wrthout a tip, ther, cut tlw end or the bJg J11dpipe squJres onto d bak1r1gsl1cet llakc 111 the top of 2 deck overI for about 1s rrIrr1utes urIt1. the waff:: turns golden Remove from the over1, tear 1r1toprcu.·s drlc scrunch 11110 balls

PUFF PASTRY DOUGH For t11e kneaded butter (beurre man ie)_ l'/, cups (111/, ounces/330 g) unsalted dry butter (84% fat content). at room temperature 1 cup (135 g) pastry flour

For

the wateccloLJgh (cl_ttrem e) ( 12 g) salt 2 teaspoons teaspoon (3 g) distilled white vinegar 7 tablespoons (100 g) unsalted butter. softened 2'/, cups

For

(315

the

g)

pastry

beurre

flour

manie

In an electrrc stand mixer fitted with a flat beater attachment, beat tlw butter with thc flour for about 10 minutes Using a rolling pIr1,roll out the beurre mani!' to makr a 16 by 45 inch (Ml by 115cm) rectangle tnat is s; inch (10 mm) thick

f-or a -------·--~ 1

Saint-Horore ---

n this cc1sc,the dough shou!c be rnade the previous ddy

Using J rolling prn roll It 0"It to f, 1rrch(2 mrn) and refrigerate for 24 hours The next day, bake t11edough between two baking slwct', for HJ llllllUtes ell 36o'F (180'() Cut out 3',\ inch (8 5-cm)diJrnctc' disks for the s111allSarnt HoriorE'Sand a J'i.,nch (18 cm)ciramcte:r (1rsktor a large Saint-Honore to serve eight people, ther1 place the d,sks belwee" the two bak1r1g sheets Return to t11eoven tor :5 minutes at 36ol (18o'C) Remove the t:ppcr baking sheet arid dust with confeclior1ers' sugar· Finally, bake fo1·s minutes Jt :iGoT (180'C),thcr1 brow 1 rn a deck or ovcr1 at 480"1--(2so"C) 1

3 16

NUTJ SUGAR- COATED RHUBARB 5 stalks rhubarb 1½ cups (300 g) pearl sugar 1 large egg white (30 g) l½ tablespoons (15 g) superfine sugar 1 teaspoon (5 g) vanilla sugar 1 teaspoon (5 g) honey

The previous day, rinse the rhubarb stalks. Mix the pearl sugar and egg wh ites. Cover the surface of a plate or pan with the superfine sugar, then place the rhubarb stalks on top. Dust with the vanilla sugar and add a drizzle of honey on each rhubarb stalk Cover the stalks with th e pearl sugar-egg whites mixture until about 3/ 8 inch (1 cm) above the stalks. Cook in a deck oven at 360°F (180°C) for 45 to 50 minutes, according to the size of the rhubarb stalks. When cooked, transfer the rhubarb stalks to a perforated pan and let drain overnight over a bowl . The next day, retrieve the Juice and use the rhubarb pulp.

RHUBARB CHIPS 5 stalks

(100

g)

PINEAPPLE (1

½ cup

(100

(1 kg) 5 fresh

superfine coconuts

sugar

Make a syrup with 4¼ cups (1 kg) wate r and the superfine sugar. Using a rolling pin, tap the fresh coconuts all over to detach the pulp from the shell. Break it into pieces, then use a vegetable peeler to make long thin slices. Pour a little syrup over these slices, then roll them up. Transfer to a Silpat baking mat, then let dry in a warm dry place for 24 hours. To keep for longer, store in a container away from moisture.

CHESTNUT CHIPS ½ cup (110 g) 5 cups (500

superfine sugar g) chestnuts

Preheat the oven to 360°F(180°C) Mix the superfine sugar with 1/3 cup (100 g) water in a saucepan and bring to a boil, then let cool to 85°F(30°C)to make a syrup Cut the chestnuts into thin slices, then dip into the syrup and place on a Sil pat baking mat on a baking sheet Bakeand toast for 10 minutes

rhubarb

Preheat the oven to 160°F(70°C). Using an adjustable-blade slicer or mandoline, cut the rhubarb into thin slices, then bake and dry for 4 hours

¼ pineapp l e.

COCONUT CHIPS 5 cups

CHIPS

cored and peeled cup/150 g) g) superfine sugar

Preheat the oven to 140°F(60°C)Using a knife or a mandoline, cut the pineapple into thin slices. Make a syrup by heating ½ cup (126 g) water and the superfine sugar in a saucepan, then immerse the pineapple slices in this mixture. Transfer to a Silpat baking mat and let dry in the oven for 4 hours

TOASTED SHREDDED COCONUT Shredded

coconut

Preheat the oven to 360°F(180°C)Placethe shredded coconut on J baking sheet, then toast in the oven for s minutes. (For toasted ground coconut, grind in a food processing)

HAZELNUT PRALINE 2¼ cups (300 g) whole unskinned hazelnuts ¾ cup (150 g) superfine sugar 1½ teaspoons

(6

g)

fleur

de

sel

Preheat the oven to 300°F(150°C)and toast the hazelnuts for 30 minutes. Heat the superfine sugar and 3 tablespoons (48g) water to 230°F(110°C),then add the hazelnuts. Caramelize well, then pour onto a Silpat baking mat Let cool. Using a food processor, pulse to obtain the texture of praline with crunch, then mix with the fleur de sel In an electric stand mixer fitted with a flat beater attachment

322

~ECIPE LIJT CIT~UJ F~UIT

JTONE F~UIT APRICOT

BERGAMOT

Apricot tartlets 70 Rosemary-apricot ta rt 75 Roasted apricots with lavender

Bergamot pebbles 19 Bergamot madeleines 20

LEMON MIRABELLE PLUM

Lemons 23 Lemon millefeuille 24 Lemon babas 26 Lemon tartlets 28 Lemon-pepper eclairs 31

Mirabelle plum tart

NECTARINE Normandy nectarine tart

LIME IV)

H

...J

w a.. H

u w

83

PEACH

Lime and ol ive oil tartlets Lime shiso 34 Lime tart lets 36

32

Peach-verbena tartlets 86 Peacheswith almond milk 91

DRIED LIME Dried Ii me-Tim ut pepper tartlets

a:::

CLEMENTINE Clementine tartlets Clementine pepper

80

45 48

KUMQUAT Kumquat Basque cake 50

ORANGE Orange tart 53 Orange tartlets 55 Orange-jasmine eclairs 56

GRAPEFRUIT Grapefruit tartlets 60 Grapefruit from age blanc 63

41

77

323

Jl\ JII W11

T~OPICAL F~UIT PINEAPPLE

QUINCE Tatin-style pressed quince

98

MELON Peppered melon

135

AVOCADO Avocado-coconut

100

eclairs

136

BANANA

PEAR Chocolate-b lack truffle pizza Pear tartlets

Pineapple , avocado

106

Pear and almond tart Charbroiled pears

105

Banana pie Fluffy banana-lemon

139

verbe na tart

112

PASSION

FRUIT

Pure passion tartlets

APPLE Apple-di ll tartlets Candy app le tartlets App le tart

124

141

111

Passion f ruit-ginger

142

eclairs

147

116

121

KIWI Pure kiwi entremets

148

LYCHEE Silver lychee Saint Honore cake Lychee-geranium roses

152

157

MANGO Mango, van i Ila, and ginger

161

Mango-passion

162

fruit raviol i

Continued

324

WILi) F~UIT CRANBERRY Cranberry millefeuille

171

BLACK CURRANT Black curra nt sorbet

172

FIG Fig ta rtle ts 216 Fig cookies 220 Fig tart 223

WILD STRAWBERRY

CHERRY Cherry ta rt lets 175 Cherry tart to share 176 Cherry beets 178

Wild st rawberry tart lets

BLACKBERRY Wild blackberry tart

IV)

H _J

w

c.... w ~

227

STRAWBERRY Strawberry vacherin 184 Strawberry tart lets 187 Strawberry basil tart 191 Fraisier cake 192

BLUEBERRY Blueberry waffles 228 Wild blueberry tart 231

GRAPE

H

u

224

RASPBERRY Raspberry tart 196 Raspberry-thyme Saint-Honore cake 198 Flaky brioche 203 Framboisier cake 205

RED CURRANT Red curran t French toast

206

Raisin-vanilla rolls 233 Kouglof 234

RHUBARB Strawberry-rhubarb eclairs 236 Rhubarb spheres 239

325

NUTJ

A\ULTIPLE F~UITJ Rubi k's cake 306

ALMOND Almond scones 249 Almo nd Paris-Brest 250 Almond eclai rs 254 Almond galette 257

CHESTNUT Chestnut tart lets 260 Mont blanc 263 Chestnut, hazelnut, and lemon

PEANUT Peanut rol ls 271 Peanut cookies 272

HAZELNUT Hazelnu t Paris-Brest 275 Hazelnut cro issants 276 Hazelnut ta rtlets 279 Hazelnuts 282

PECAN Pecan-caramel cookies 285 Pecan eclai rs 289

WALNUT Walnut wafers

290

COCONUT Coconut Paris-Brest 293 Coconut ent remets 294 Coconut pompons 298

PINE

NUT

Pine nut wafers

301

PISTACHIO Pistachio Paris-Brest 302 Pistachio f inanciers 305

267

326

ll\JCi~E[)IEl\JT J ISOMALT

AGAR A natural plant-based setting agent extracted

from

ASCORBIC

KAPPA

ACID

A powder used to prevent the oxidization

>0:::: -

X LU

Cl

z:

Pine nut wafers

272

Pear tart lets 285

301

Pistachio financiers

36

Peach-verbenatart lets

LU

Pecan-caramel cookies

32

Orange tart lets 55

220

Cl

co

28

SHALL CAKES AND COOKIES

106

Pure passion tart lets Strawberry tartlets

305

86

142 187

Wild strawberry tartlets

224

Rubik's cake 306 Walnut wafers

290

TARTS Apple tart

~CLAIRS Almond eclairs

124

Cherry tart to share 176 254

Chocolate-black t ruffle pizza 105

Avocado-coconut eclairs Lemon-pepper eclairs

136 31

Orange-jasmine eclairs Passion fruit - ginger eclairs

Fig tart

223

Fluffy banana-lemon verbena tart

56 147

Mirabel le plum tart

So

Normandy nectarine tart

Pecan eclai rs 289

Orange tart

Strawberry-rhubarb eclairs 236

Pear and almond tart

83

53 111

l)EJJE~T T7PE

141

333

Raspberry tart

PLATED DESSERTS

196

Rosemary-apricot tart Strawberry-basil tart

Black currant sorbet

75

Tatin-style pressed quince Wild blackberry tart

227

Wi Id blueberry tart

231

172

Charbroiled pears

191 98

Cherry beet

112

178

Chestnut, hazelnut, and lemon

267

Clementine pepper 48 Grapefruit fromage blanc

63

Lemon babas 26

CAKES AND ENTREMETS Almond galette Almond Paris-Brest Banana pie

250

139

Coconut entremets

294

Coconut Paris-Brest 293 Coconut pompons 298 Cranberry mil lefeuille

Lime shiso 34 Lychee-geranium roses 157

257

171

Mango- passion fruit ravioli

162

Mango, vani lla, and ginger

161

Peacheswith almond milk

91

Peppered melon Pineapple, avocado

100 135

St rawberry vacheri n 184 Toasted apricots w it h lavender

Fraisier cake 192

77

Framboisier cake 205 Hazelnut Paris-Brest 275 Kumquat Basque cake 50 Lemon millefeuil le 24 Mont blanc

Hazelnuts

282

Lemons 23

263

Pistachio Paris-Brest 302 Pure kiwi entremets

SCULPTED FRUIT/NUTS

148

Raspberry-thyme Saint-Honore cake 198 Rhubarb spheres 239 Silver lychee Saint Honore cake 152

l~UEX 137

334

Almond 28, 32, 36, 41, 45, so, 53, 55, 60, 70, 75, So, 83, 86, 91, 106, 111, 112, 116, 121, 124, 139, 141, 142, 148, 152, 162, 175, 176, 178, 187, 191, 196, 198, 216, 220, 223, 224, 227, 231, 234, 249, 250, 254, 257, 260, 263, 279, 314, 317 - grou nd 19, so, 139, 148, 157, 161, 257, 294, 298, 306, 312, 314 - paste 34, 63, 139, 176, 178, 191, 205, 220, 254, 257 Almond milk 91,254,257 Apple 116, 121, 124 - j uice 116, 121, 315 Apricot 70, 75, 77 Avocado 135, 136 1--

:z LJ.J

...... 0 LJ.J Cl::'.'. \.!)

:z

......

>co X LJ.J 0

:z

......

13 Banana 139, 141 BasiI 187, 191 Beet 178 Bergamot 19, 20 Blackberry 227 Black currant 172 Blueberry 228,231 Bread 178

C Cardamom 98 Cherry 175, 176, 178 Chestnut 260, 263, 267, 316 - candied 260, 263, 267 Chocolate 23, 24, 31, 36, 41, 45, 55, 56, 60, 70, 86, 105, 106, 116, 121, 142, 147, 148, 157, 161, 175, 187, 192, 205, 216, 239, 279, 282, 294, 317 Cilantro 162 Clementine 45, 48, 53 Cocoa - butte r 19, 70, 106, 152, 157, 176, 178, 191, 196, 198, 224, 227, 231, 233, 236, 294, 314, 317 - powder 70, 105, 267, 275 Coconut 136, 293, 294, 298, 316 - puree 136, 294, 298 - shredded 161, 294, 316

Coconut milk 136,294 Cranberry 171 Creme de peche liqueur 86

[) Dil l 116 Doi~ Matar6

223

E Earl Grey tea 19, 20 Espelette pepper 135, 178, 187

F Fig 216, 220, 223 Fig leaf 216, 223 Finger lime 23, 31, 32, 55, 56, 60, 306 Fromage blanc 19, 48, 63, 112

Ci Geranium 157 Ginger 147 - candied 147 Ginger vinegar 161 Golden raisin 234 Grand Marnier 53 Grapefrui t 60, 63 - candied 60

H Hazelnut 260, 263, 267, 275, 276, 279, 282, 285, 316, 317 Honey 20, 26, 32, 34, 63, 70, 77, 91, 112, 135, 176, 178, 191, 205, 216, 220, 236, 239, 276, 316

I Iranian dried lime

41

Jasmine 56 Juniper berries 106

335

Q Kirsch 23, 36, 45, 55, 60, So, 175, 178 Kiwi 148 Kumquat so

L Lavender 77 Lemon 19, 23, 24, 26, 28, 31, 32, 34, 41, 45, 53, 70, 77, So, 91, 98, 106, 112, 116, 121, 124, 135, 142, 147, 157, 176, 178, 198, 203, 227, 231, 260, 263, 267, 306, 315 - candied 31, 41,306 Lemongrass 141 Lime 32, 34, 36, so, 86, 135, 141, 148,175, 192, 224 Lychee 152, 157

Quince 98 Qui noa - black 148 - red 148

Raisin 233 Raspberry 196, 198, 203, 205, 315 Red currant 206 Rhubarb 236, 239, 316 Rose - ext ract 121 - crystallized petals 121 Rosemary 70, 75, 317 Rum 53, 111, 139, 152, 175, 196, 198, 216

Mandarin 48, 315 Mango 161, 162 Malibu rum 294,298 Manzana green apple liqueur 116 Mascarpone 70, 77, 91, 106, 136, 152, 176, 178, 191, 196, 198, 224, 227, 231, 233, 236, 263, 267, 294, 314 Melon 100 Mint 23, 26, 135 Mirabelle plum So Morello cherr ies 175, 178

Sesameseed - white 148, 187 - black 148 Shiso 34 St rawberry 184, 187, 191, 192, 236, 315 Sunf lower seeds 148

T Nectarine 83

0

Tarragon 32, 36, 175, 176, 178 Thyme 198, 205 Truffle 105

Orange so, 53, 55, 56, 60, 98, 315 - candied 55

p Passion fruit 142,147,162,298 Peach 86, 91 Peanut 271, 272, 306 - paste 271, 272 Pear 105, 106, 111, 112 Pecan 285, 289 Pepper 31, 112, 198 - long 100 - Sarawak 31 - Timut 41,48,63 Philadelphia cream cheese 19 Pineapple 135, 316 Pine nut 112, 148, 301 Pistachio nut 302,305,306 Pomelo 63 Pumpkin seeds 148

Vanil la - bean 161, 171, 176, 178, 191, 192, 196, 206, 216, 220, 224, 227, 228, 231, 233, 272, 279, 282, 285, 289, 314, 315 - ext ract 161 - flavoring 206 - paste 157 - powder 116, 121, 206, 233, 306, 312 Verj uice So Verbena 86, 106, 141, 317

w Walnut 112, 290 Wi Id strawberry 224

7 Yuzu jui ce 23, 176, 178, 191

C~DRIC GROLET'SACKNOWLEDGMENTS Thank you to Franka Holtmann, manager of Le Meurice Hotel, for her trust; Thank you to Alain Ducasse for all the precious moments he has given me; Thank you to Yohann Caron and Thibault Hauchard, my two assistants, for all the wo rk they have put into this project and on a day-to-day basis; Thank you to my team, wi t hout whom this book wou ldn't have come into being; Thank yo u to Maureen Wath ieu for al I her invaluable advice; Thank you to Maison Colom for supplying me with highquality f ruit; Thank you to Bernadette for all her unique products; Thank you to Meurice for having given me the opportunity to do th is book; Thank yo u to Pierre Monetta fo r understanding my desserts and for having the gift for portraying the m in his beautiful photos; Thank you to Soins graphiques, and particularly to Pierre Tachon for his talent and the incredible wo rk he carried out on the graphic design of this book; Thank you to Emily Xueref-Poviac for accompanying me through my professional career.

COLLECTION DIRECTOR Alain Ducasse

MANAGING DIRECTOR Aurore Charoy

EDITORIALMANAGER Alice Gouget

EDITOR JessicaRostain

PHOTOGRAPHY Pierre Monetta

GRAPHICDESIGNAND ARTISTIC DIRECTION Soins graphiques Pierre Tachon, Sophie Brice, and Camille Demaimay

TRANSLATION Cillero & De Motta

PHOTOENGRAVING Nord Compo

MARKETING AND COMMUNICATION Camille Gonnet cam i [email protected]

The publisher warmly thanks Romane Brune for her invaluable help

Printed in China ISBN 978-2-84123-988-7 Legal deposit 3rd quarter 2018 © Ducasse Edition 2017

2 rue Paul-Vaillant-Couturier 92532Levallois-Perret Cedex, France