The Creations

Individual pastries

Blackcurrants

Cassis Black Down 100%

Blackcurrant and raspberry gunkan

Miquel Guarro

Pastry Director at the Hofmann School

Recipe for 16 individual servings

BLACKCURRANT CHOUX PASTRY SPONGE

Soft flour
Freeze-dried beetroot
Whole milk
PONTHIER blackcurrant puree
Butter 82% M.F
Fine salt
Fresh eggs
Fresh eggs whites
Potassium bitartrate
Sugar
Inverted sugar

125g
20g
60g
115g
90g
1,5g
155g
190g
0,5g
130g
25g

Sift the flour with the freeze-dried beetroot in the mixer bowl. Bring the milk to a boil with the puree, butter, and salt. Set the machine with the KitchenAid to a slow speed and scald the flour. Let it work for 5 minutes. Add the turmix-ed and strained egg at intervals in two parts. Work until the mixture is completely smooth and homogeneous. Whip the meringue until a consistent texture is obtained and mix it gently with the first preparation. Roll out the sponge on a silpat with the help of a ruler, 0.8cm thick, on trays with silpat. Oven setting: 130°C – 19/20 minutes – Closed vent. Let it rest at room temperature for 30 minutes. Release the sponge from the silpat and let it rest in the fridge. Cut strips of sponge 3cm high by 22.5cm long.

RASPBERRY CRUMBLE

Butter 82% M.F
Soft four
Almond flour
Brown sugar
Fine salt
Raw almond paste
Raspberry inspiration chocolate

110g
110g
110g
110g
1.5g
40g
25g

Cream the butter slightly. Add almond flour, brown sugar, salt, and knead until homogeneous. Form a roll with the dough and let it rest in the fridge. Crumble the dough with the help of a rack and place it on a baking sheet with a silpat. Oven setting: 160°C – 15/18 minutes – Open vent. When out of the oven, mix with the chocolate and almond paste until the biscuit is completely enveloped in the mixture. Roll it out between guitar sheets to a thickness of 0.8cm. Freeze. Cut discs of 5cm in diameter.

FRESH RASPBERRY AND YOGURT JAM

PONTHIER frozen whole raspberry
PONTHIER raspberry puree
Sugar 45g NH pectin
DE 44 glucose syrup
Gelatin mass 1/5
PONTHIER lime puree
Freeze-dried yogurt

185g
95g
45g
1,8g
10g
6g
15g
20g

Mix sugar with pectin. In a saucepan, mix the raspberries with the puree and sugars and bring to a boil. Cook on low heat for 2 minutes, add lime juice and gelatin. Stir vigorously and place in a film-covered container in the fridge. Once cool, add yogurt and work the mixture until smooth. Place the jam in a piping bag and fill the molds. Freeze.

RASPBERRY AND BLACKCURRANT WHIPPED CREAM

Cream 35% M.F
Inverted sugar
Pasteurized egg yolk
Gelatin mass 1/5
PONTHIER raspberry puree
PONTHIER blackcurrant puree

150g
25g
25g
33g
130g
65g

Bring the cream to a boil with the sugar and scald the yolks, finish cooking the custard at 84°C. Add the gelatin and cool to 30°C, then mix the thawed purees with an immersion blender. Let it set for 24 hours. Whip at high speed. Place in a piping bag.

RASPBERRY MOUSSE

Locust bean gum
Trehalose (1)
PONTHER raspberry puree (1)
PONTHIER blackcurrant puree
Gelatin mass 1/5
PONTHER raspberry puree (2)
PONTHER lime puree
Trehalose (2)
Sugar
Albumin
Xanthan

2,5g
5g
225g
25g
38g
165g
10g
65g
65g
17g
0,6g

Mix the locust bean gum with trehalose (1). Dissolve the dextrose locust bean gum in the PONTHIER raspberry puree (1) using a hand blender. Heat the mixture to 60oC and add the gelatin. Cool this mixture to around 40oC. Mix all the meringue ingredients and work with the hand blender. Heat to 60oC and beat at high speed. Stop beating at around 20/22oC. Mix with the first base gently and envelopingly. Place in a piping bag.

BLACKCURRANT PEARLS

Water (1)
Large-sized tapioca pearls
Water (2)
Sugar
Trehalose
PONTHIER blackcurrant puree

2000g
100g
100g
25g
25g
150g

Bring the water (1) to a boil and add the tapioca pearls. Cook over low heat for 60/80 minutes until completely transparent. Drain and immerse in an inverted water bath for 10 minutes. Drain again. Meanwhile, make a syrup with the water (2) and sugars. Let the syrup cool and add the PONTHIER black currant puree. Strain the result through a fine mesh. Mix the black currant syrup with the cooked pearls and let mature for a minimum of 4 hours in the fridge. Strain again and reserve in a container.

ASSEMBLY

Fresh blueblerries
Fresh raspberries
Purple shiso sprouts

a few
a few
a few

In 8 cm diameter rings, cut acetate strips 3 cm high to fit the ring precisely. Place the sponge strips on the acetate and insert them into the ring. Place the raspberry crumble at the base, dose a little raspberry mousse on top of the crumble, and insert the inside of jam and whipped cream. Cover the assembly with more mousse and freeze. Fill the top of the assembly with the black currant pearls. Spray with a thin layer of gelatin and decorate.