The Creations

Individual pastries

Blackcurrant

Descriptive diagram

Blackcurrant Christmas ball

Fromage blanc mousse

Fromage blanc
Sugar
Water
Egg yolks
Gelatine
Whipped cream

200g
60g
20g
36g
20g
240g

Beat the egg yolks with a whisk then heat them up to 121°C with the sugar and water. Add the melted gelatine. Once the mixture has cooled down, add the fromage blanc then the whipped cream.

Blackcurrant compote

PONTHIER blackcurrant puree
PONTHIER raspberry puree
Sugar
Water
Sugar
Agar agar
Gelatine

200g
100g
100g
30g
50g
5g
6g

Combine the PONTHIER fruit purees, 100g of sugar and the water then heat up to 40°C. Then add the remaining 50g of sugar and the agar agar mixed together. Bring to the boil. After cooking, add the softened gelatine.

Granola shortbread

Butter
Sugar
Salt
Flour T55
Rye flour
Invert sugar
Baking powder
Vanilla powder

450g
240g
6g
630g
90g
30g
15g
3g

In the electric mixer, soften the butter using the flat beater. Add the sugar, salt, invert sugar and vanilla powder. Finally, add the flours and baking powder.

Assembly

Ladle the granola shortbread into savarin moulds. Bake for 20 minutes at 150°C. Make white chocolate domes in the shape of a half sphere. Prepare the fromage blanc mousse, ladle into half-sphere shaped Flexipan moulds, and place in the freezer for 2 hours. Stick the white chocolate half spheres onto the granola shortbreads, then make a small hole in the bottom using a preheated nozzle. Insert a small cork. Pour the blackcurrant compote into the white chocolate shells decorated with granola shortbread, remove the fromage blanc half spheres from the mould, place them on top of the chocolate shells, then spray white. Stick sugar snowflakes on top, then serve immediately.