The Creations

Individual pastries

Sea buckthorn petit gâteau

Nicolas Lambert

Executive pastry chef

PUFFED RICE CRISP

Sugar
Water
Puffed rice
White chocolate
Hazelnut paste
Fleur de sel

61g
21g
140g
70g
105g
3g

Heat the sugar to 115 degrees. Add the puffed rice and caramelise. Melt the white chocolate and add the hazelnut paste. Add the fleur de sel followed by the puffed rice. Place the crisp into 6cm diameter silicone half-sphere moulds. Set aside in the fridge for a few minutes, then turn them out.

WHITE PEACH CREAM

PONTHIER White Peach Purée
PONTHIER Sea Buckthorn Purée
Starch
Sugar
Egg yolks
Gelatin mass made with INGREDIUM Gelatin F (fish)
Butter

153g
21g
7g
21g
21g
8g
69g

Heat the PONTHIER white peach and sea buckthorn purées. Mix together the sugar and starch, then add the egg yolks. Blanche the mixture. Heat everything together, then add the gelatin mass made with INGREDIUM Gelatin F. Add the butter at 40 degrees and blend with a plunge mixer. Leave in the fridge for 24 hours.

SEA BUCKTHORN HONEY MOUSSE

Milk
Sea buckthorn honey
Egg yolks
Gelatin mass with INGREDIUM Gelatin F (fish)
Cream

190g
76g
57g
38g
238g

Heat the milk, sea buckthorn honey and egg yolks to 84 degrees. Add the gelatin mass made with INGREDIUM Gelatin F. Cool this mixture to 25 degrees. Whip the cream with a hand mixer and fold into the previous mixture. Pour into 6cm diameter half-sphere moulds and place in the freezer.

SEA BUCKTHORN COULIS

PONTHIER Sea Buckthorn Purée
INGREDIUM Pectin NHX
Sugar
Trimoline (invert sugar)
Sea buckthorn honey

183g
3g
3g
5g
6g

Mix the sugar and INGREDIUM Pectin NHX. Heat the PONTHIER sea buckthorn purée, sea buckthorn honey and Trimoline to 40 degrees. Add to the mixture. Bring to the boil and set aside in the refrigerator.

SEA BUCKTHORN WHIPPED CREAM

Cream
Mascarpone
Sea buckthorn
PONTHIER Sea Buckthorn
Gelatin mass made with INGREDIUM Gelatin F (fish)

145g
94g
22g
25g
14g

Heat the PONTHIER sea buckthorn purée, sea buckthorn honey and Trimoline to 40 degrees. Add the gelatin mass made with INGREDIUM Gelatin F, then pour over the mascarpone. Blend the mixture with a plunge mixer and set aside in the refrigerator for 24 hours before whipping. Whip the cream mixture until firm.

FINELY DICED WHITE PEACHES

White peaches

Chop into 3mm dice. Add as much coulis as there are peach dice to bind.

ASSEMBLY AND FINISHING TOUCHES

Lemon balm leaves
Fresh white peach
Cocoa butter
White chocolate
Yellow food colouring
Red food colouring

as many as needed
as much as needed
200g
400g
as much as needed
as much as needed

Turn out the crisps and make hollows in the middle using a melon baller. Fill the hollows with white peach cream. Use 6cm diameter half-sphere moulds to shape the mousse. Place them upside down on a wet flat work surface, then press down in the middle with your finger, and smooth out to get a nice smooth shape with only the edges raised. Pour chocolate into the hollow to hold the shape, leave to harden, then turn the moulds over to pour in the mousse. Freeze. Turn the mousse out of the moulds. Mix the cocoa butter, white chocolate, red and yellow food colouring into orange and set a small amount aside. Flock the mousse, then add red food colouring to the orange mixture set aside for a bright red colour, flock the outer surface only of the mousse again. Quickly blow the outer surface with a heat gun. Add peach dice bound with coulis to the hollow of the mousse and pipe whipped cream on top. Using a melon ball, lightly scoop out the whipped cream and spoon sea buckthorn coulis into the hollow. Decorate with thin slices of fresh white peach and a few lemon balm leaves.
Alternative to moulding the mousse: fill a 6cm diameter half-sphere mould, hollow out the middle and flock.