The Creations

Plated desserts

Mara des Bois Strawberry

Descriptive diagram

Mara des Bois strawberry tart

Eddie Benghanem

Head Pastry Chef

Shortcrust pastry

Flour
Baking powder
Pinch of salt
Softened butter
Caster sugar
Egg

250g
5g
1
125g
125g
1

Cut the butter into small pieces, sieve the flour, baking powder and salt. Rub together the dry ingredients (sieved powders and caster sugar) and the butter to make a crumb consistency. Make a well in the middle and add the egg. Mix but do not work too thoroughly. Cover the pastry with film and keep cool for 2 hours. Roll out the pastry to 2mm thickness, cut strips as wide as the height of the circles. Roll the strips of pastry around circles of two different sizes. Place in the oven at 150°C and leave to cook for 10 minutes. Leave to cool.

Mara des Bois strawberry panna cotta

Single cream 300g
Mascarpone 100g
White chocolate 250g
Gélatine 8g
PONTHIER Mara des Bois strawberry puree 300g

300g
100g
250g
8g
300g

Soak the sheets of gelatine in cold water. Heat the liquid cream and pour it over the white chocolate and drained gelatine. Incorporate the mascarpone and the PONTHIER Mara des Bois strawberry puree, process and place in the refrigerator.

Mirliton Biscuit

Ground almonds
Cream powder
Sugar
Eggs
Thick cream
Egg yolks
Vanilla pod

225g
20g
260g
4
110g
60g
1

Scrape the vanilla pod and remove the seeds. Combine the eggs, egg yolks and sugar and then incorporate the cream powder, ground almonds and thick cream. Pour into a mould to a depth of 1cm, cook in the oven at 160°C for 10 to 12 minutes. Leave to cool, cut into cubes and put to one side.

Candied Mara des Bois strawberry

PONTHIER Mara des Bois strawberry puree
PONTHIER raspberry puree
Invert sugar
Sugar
Pectin NH
PONTHIER lemon puree
Balsamic vinegar

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

Heat the PONTHIER fruit purees and the inverted sugar to 45°C. Mix the sugar and the pectin NH, add the fruit purees, and bring to the boil. Remove from the heat and add the balsamic vinegar. Put to one side.

Mara des Bois strawberry sorbet

PONTHIER Mara des Bois strawberry puree
Water
Sugar
Glucose powder
Stab Super Neutros
Dextrose

1000g
150g
180g
40g
5g
50g

Pour the water and the sugar into a pan and heat to 45°C. Then add the Stab Super Neutros mixed with the atomized glucose and the dextrose, bring to simmering point. Pour over the PONTHIER Mara des Bois strawberry puree, process for 2 minutes, leave to mature in the refrigerator for 24 hours before placing in the sorbet maker.

crumble

Flour
Brown cane sugar
Softened butter
Ground almonds

100g
100g
100g
100g

Mix all the cold ingredients together. Preheat the oven to 165°C, crumble the dough onto a baking sheet, place in the oven and leave to bake for 10 to 12 minutes. Leave to cool.

Assembly

Whip the Mara des Bois panna cotta and pour into a piping bag with a plain nozzle. Place the two circles of pastry vertically on a plate. With a piping bag add the candied Mara des Bois strawberries between these two circles. Then fill with the Mara des Bois panna cotta emulsion. Cut the strawberries into four, use them to decorate the plate along with the cubes of Mirliton biscuit, sprinkle with icing sugar. Make a small sausage of Mara des Bois strawberry sorbet, stick a little crumble onto the plate using some Mara des Bois strawberry panna cotta, place the sorbet sausage on the crumble and serve immediately.