The Creations

Individual pastries

Redcurrant

Descriptive diagram

Pear and redcurrant tart Tatin

Pears cooked with caramel and redcurrants

Sugar
Pears
PONTHIER redcurrant purée
Butter

150g
8
240g
5g

Make a dry caramel with the sugar, pour into a baking dish. Core the pears and make balls with a melon-baller. Place them in the baking dish and cover with PONTHIER redcurrant purée. Add a knob of butter. Cover with foil and bake for 15 minutes at 200°C. Leave to cool in the dish.

Redcurrant chantilly cream

Cream
Mascarpone
PONTHIER redcurrant purée
Sugar

300g
150g
85g
30g

Combine all the ingredients and whisk gently until firm.

Almond shortbread (Part 1)

Flour
Ground almonds
Sugar
Baking powder
Softened butter
Salt
Egg yolks

450g
210g
210g
12g
390g
12g
120g

Combine the ingredients in part 1 to make a smooth dough and bake at 140°C until golden. Leave to cool. Break up the cooled shortbread in the mixer (with the paddle).

Almond shortbread (Part 2)

White chocolate
Sunflower oil
Cornflakes

720g
72g
360g

Add the melted chocolate, sunflower oil and cornflakes. Roll out and cut out pieces the same size as the pear balls.

Assembly

Drain the pears and glaze with a red berry glaze. Lay on the almond shortbread, fill the hole with redcurrant chantilly and PONTHIER redcurrant purée. Garnish with fresh redcurrants. Place a quenelle of redcurrant chantilly cream in the centre. In this recipe, PONTHIER redcurrant purée can be replaced by blackcurrant or raspberry purée or by a mixture of PONTHIER passion fruit and tangerine purées.