The Creations

Individual pastries

White peach

Camarosa Strawberry

Descriptive diagram

White peach meringue

Meringue

Egg whites
Sugar
Icing sugar
Sugar
Icing sugar

500g
55g
375g
225g
150g

Beat together the sugar and egg whites. When firm, add the icing sugar. Fold in the 225g sugar and 150g icing sugar with a spatula. Pipe out balls on an upside-down flexipan half-sphere. Bake for 2 hours at 90°C.

White peach jelly

PONTHIER white peach purée
Gelatine

1000g
14g

Heat the PONTHIER white peach purée and pour over the softened gelatine.

Strawberry compote

PONTHIER strawberry purée
PONTHIER raspberry purée
Invert sugar
Sugar
Pectin NH
Lemon juice

250g
50g
20g
50g
8g
10g

Heat the PONTHIER fruit purées, lemon juice and invert sugar to 45°C. Combine the sugar and pectin, then add to the fruit purée mixture. Bring to the boil.

Vanilla cream

Milk
Cream
Mascarpone
Gelatine
White chocolate
Vanilla pods

150g
150g
50g
4,5g
125g
1,5g

Bring the milk to the boil with the vanilla. Pour over the white chocolate and the soaked gelatine. Leave to cool, then add the cream and the mascarpone. Blend. The following day, beat until firm.

Assembly

In a 5cm flexipan half-sphere, fill 3/4 with white peach jelly then finish with strawberry compote. Freeze then turn out. Spray the dome with a white chocolate and cocoa butter mix. Garnish the meringue with vanilla cream. Add the white peach / strawberry jelly dome and decorate with a slice of strawberry. Optional: cover the meringue with crushed sugared almonds before baking, caramelised nuts or dehydrated fruit (crispy strawberries or raspberries).