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Ponthier - Calamansi kawaii dessert
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Ponthier - Calamansi kawaii dessert

Calamansi kawaii dessert

Calamansi cream
PONTHIER calamansi purée
White chocolate
Sugar
Eggs
Cocoa butter
Gelatine
Whipped cream
500g
550g
160g
10
20g
11,5g
170g
Cook the PONTHIER calamansi purée, sugar and eggs in a bain-marie to 85°C. Pour the mixture over the white chocolate, cocoa butter and softened gelatine then add the whipped cream.
Pear and calamansi jelly
PONTHIER pear purée
PONTHIER calamansi purée
Gelatine
900g
100g
16g
Heat the PONTHIER fruit purées and pour over the softened gelatine. Mould some of the jelly in half-sphereflexipans and the remainder in disks.
Choux pastry biscuits
Milk
Butter
Flour
Egg yolks
Whole eggs
Egg whites
Sugar
140g
100g
140g
170g
100g
250g
120g
Make a choux pastry with the whole milk, butter, flour, egg yolks and whole eggs. Gently combine with the beaten egg whites and sugar. Spread on a sheet of Silpat. Bake for 15 minutes at 170°C.
Citrus compote
Mix of candied citrus fruit
PONTHIER passion fruit purée
PONTHIER calamansi purée
500g
200g
50g
Bring the PONTHIER fruit purées and the candied citrus fruits to the boil then blend. Put to one side.
Crunchy-creamy shortbread
Butter
Sugar
Salt
Invert sugar
Vanilla sugar
T55 flour
Rye flour
Baking powder
150g
130g
2g
10g
1g
210g
30g
5g
Cream the butter, add the sugar, salt, invert sugar and vanilla sugar. Beat in the flour and baking powder. Bake twice for 10 minutes at 150°C.
Assembly
Spread a thin layer of the citrus compote on the choux pastry biscuit. Cut 2cm-high strips of parchment paper and dress a 8cm tart case. In the middle, place a disk of pear and calamansi jelly. Fill three-quarters full with calamansi cream and finish with the remaining pear and calamansi jelly. Chill before turning out. Ice with a neutral coating, decorate with grated coconut and top with a crunchy-creamy shortbread.
Ponthier