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Ponthier - Red fruits, vanilla and tonka charlotte

Red fruits, vanilla and tonka charlotte

Etienne Leroy
World Pastry Champion 2017
SPECULOOS SHORTBREAD
Butter
Dark soft brown sugar
Fine salt
Powdered cinnamon
Powdered nutmeg
Whole eggs
Flour
Baking powder
53g
53g
0,5g
0,5g
0,5g
19g
75g
1,3g
In the mixer bowl, with the paddle attachment, cream the butter with the dark soft brown sugar, salt and spices. Add the tempered eggs and finish by the flour/baking powder sifted together. Use a sieve with a wide mesh. Bake on a baking mat at 150°C for 15 min, ventilated oven.
BLONDE CHOCOLATE AND SPECULOOS RECONSTITUTED SHORTBREAD
Speculoos shortbread
Feuillantine
Fleur de sel
Blonde chocolate
Cranberries
Lemon zests
150g
53g
0,5g
93g
113g
1
Blend gently the speculoos shortbread with the feuillantine, the crushed fleur de sel, the chopped cranberries, lemon zests and blonde chocolate at 45°C. Press 20g par piece in a 6cm diameter circle. Quick-freeze.
REDCURRANT PUNCH
Water
Caster sugar
PONTHIER redcurrant purée
PONTHIER lemon 100% purée
Vanilla bean
Grand Marnier®
Gelatin mass with gelatin F (fish) INGREDIUM
100g
33g
83g
8g
1/3
5g
20g
Bring to the boil the water and caster sugar. Add PONTHIER redcurrant purée, PONTHIER lemon 100% purée and vanilla. Give a boil and add the Grand Marnier® and the gelatin mass. Use hot. Soak the biscuit disks entirely within the punch. Deep freeze.
SEMI-CONFIT MORELLO CHERRIES
PONTHIER IQF morello cherries
Caster sugar
270g
100g
Reduce to 255g. To do so, often check the scale to control the reduction weight. Strain. Possibility to keep the juice and reuse it to soak a chocolate biscuit or for glazing.
SPONGE FINGER
Egg yolks
Whole eggs
Cassonade
Egg whites
Polyfloral honey
Caster sugar
Flour
Potato starch
84g
50g
65g
147g
28g
59g
73g
27g
Beat the egg yolks, whole eggs and the cassonade until it forms a ribbon. Finish with the whisked egg whites tightened with sugar and honey. Add the sifted flour and potato starch. Spread 520g on a baking tray and baking sheet in a 40x30cm frame. Put it in a ventilated oven at 200°C and lower directly to 180°C. Bake for about 12 min. Let it cool down, remove the frame and cut disks of 5 cm diameter.
RED FRUITS COMPOTE
Water
Caster sugar 1
PONTHIER raspberry 100% purée
PONTHIER redcurrant purée
PONTHIER morello cherry purée
Caster sugar 2
INGREDIUM Pectin NHX
INGREDIUM Xanthan
Liquid vanilla
PONTHIER IQF raspberries
Semi-confit morello cherries
PONTHIER lime 100% purée
51g
110g
100g
51g
40g
5g
2,5g
3g
8g
240g
110g
20g
Cook the water and sugar 1 at 125°C. Slow the cooking with the PONTHIER raspberry, redcurrant and morello cherry purées and cook it again at 106°C. Sprinkle the caster sugar 2 with INGREDIUM pectin NHX and xanthan. Give a boil. Add the liquid vanilla, the IQF raspberries, the semi-confit morello cherries and the PONTHIER lime 100% purée. Pipe 20g per piece in a half-sphere of 6 cm diameter. Put on top a punched biscuit disk. Deep freeze.
DIPLOMAT CREAM WITH MERINGUE
1. Custard cream
Milk
Cream
Lemon zests
Vanilla bean
Tonka bean
Caster sugar
Cornstarch
Egg yolks
Grand Marnier®
Gelatin mass with gelatin F (fish) INGREDIUM
Butter
103g
13g
1/4
1/3
1/4
21g
12g
22g
7g
22g
11g
Infuse the lemon zests, the vanilla bean and the grated tonka bean in milk and cream for 15 min. Strain. Make a custard cream with the infusion, egg yolks, sugar and cornstarch. Add the Grand Marnier®, the gelatin mass with INGREDIUM gelatin F.
2. Whipped cream
Liquid cream
Mascarpone
200g
18g
Whip the cream with the mascarpone and add in the smooth and tempered custard cream at 37°C.
3. Meringue
White eggs
Glucose
Inverted sugar
36g
36g
36g
Heat up the glucose and inverted sugar and pour over the white eggs. Whip a meringue. Add the whipped cream in the custard cream and add 95g of meringue. Use instantly.
ASSEMBLY AND DECORATION
White chocolate
Cocoa butter
PCB CREATION yellow foodstuff
Milk chocolate
Snow sugar
Gold
SQ
SQ
SQ
SQ
SQ
SQ
Mold a thin layer of tempered and liquefied with 5% of cocoa butter white chocolate into the "Charlotte" thermoformed mold. Let it crystallize. Pour 25g of diplomate cream with meringue and insert the red fruit compote and the punched biscuit. Seal with the reconstituted shortbread and smooth. Deep freeze. Unmold and make a velvet with the PCB CREATION yellow foodstuff and then a milk chocolate flocking to replicate texture and color of a biscuit. Slightly heat with the heat gun to make the velvet some drops. Powder with snow sugar. Pipe a peak of cream and decorate with fresh red fruits. Finish with some gold.