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Mirabelle plum

Ponthier - Mirabelle Plum from Lorraine and almond cake
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Ponthier - Mirabelle Plum from Lorraine and almond cake

Mirabelle Plum from Lorraine and almond cake

Eric Ortuno
Pastry Chef at the Hofmann School in Barcelona
CRUNCHY BISCUIT
Salted butter
Brown sugar
Ground almonds
Flour
Pailletté feuilletine
Lemon zest
150g
120g
120g
120g
40g
SQ
Mix the salted butter with the brown sugar, ground almonds, flour and lemon zest. Work everything together. Work the pailleté feuilletine and roll out between two acetate sheets. Line an 18cm hoop. Cook in the oven at 155°C for 15 minutes.
ALMOND CAKE
Ground almonds
Sugar
Eggs
Butter
Egg whites
Sugar
160g
135g
240g
70g
55g
35g
Grind the almonds to a powder with the 135g of sugar, mix and incorporate the eggs. Add the butter, melted at 45°C. Whisk the egg whites to soft peaks with the 35g of sugar and mix with the previous mixture. Cook in the oven on a baking sheet at 180°C for 15 minutes.
MIRABELLE PLUM JAM
PONTHIER Mirabelle Plum from Lorraine (PGI) purée
Citric acid
Sugar
Pectin NH
500g
4g
250g
10g
Heat the PONTHIER Mirabelle plum purée to 40°C with the citric acid. Add the pectin NH mixed with the sugar and bring to the boil. Pour the mixture onto a sheet up to 4mm in height and leave to cool.
SWEET coating
Neutral glaze
Water
White chocolate
Yellow colouring
600g
90g
90g
4g
Heat the neutral glaze with water to 40°C and add the melted white chocolate. Mix everything together, add the yellow colouring, glaze the spheres.
ALMOND PASTE MOUSSE
Milk
Cream
Almond paste 70%
Gelatine powder
Water
Whipped cream
300g
300g
250g
12g
60g
500g
Heat the milk to 60°C, add the gelatine mass (gelatine powder diluted in water) and the almond paste. Mix well. Stir in the cold cream. Mix well again. To the mixture, add the whipped cream heated to 26ºC and fill the spherical silicone moulds.
Assembly
Top with layers of almond cake and Mirabelle Plum jam. Finish with a layer of almond paste mousse. Cut into squares and place the crunchy biscuit on top. Place the spheres on top.
Ponthier