The Creations

Plated desserts

PGI Sicilian Blood Orange 100%

Blood Orange Saint-Honoré

PASTRY CREAM

Milk
Vanilla pod
Egg yolk
Caster sugar
Custard powder
T65 Flour

100g
1
12g
20g
5g
5g

Mix egg yolk and caster sugar together. Add the flour and mix well. Put the vanilla seeds and pod in the milk and heat. Add the hot milk to the egg yolk mixture and boil it in the pan until the desired texture. Cover and chill in the fridge.

JASMINE WHIPPED GANACHE

Cream (1)
Fresh Jasmine Flower
Gelatin mass
Ivoire chocolate
Cream (2)

91g
10g
10g
42g
100g

Add fresh jasmine to the cream (1), boil, and let the mixture chill for 10 minutes. Drain the cream and boil again. Add the hot cream into the gelatin mass and ivoire chocolate. Blend the mixture and add the cream (2), blend again. Chill until set. Whip just before use.

CANDIED ORANGE PEELS

Blood Orange
Ponthier PGI Sicilian Blood Orange 100% puree
Sugar
Ponthier lemon 100% puree

35g
250g
180g
0g

Peel blood orange and blanch it three times. Cut into strips. Simmer with Ponthier puree and sugar for about 20 minutes until peels are sufficiently candied.

FRESH BLOOD ORANGE JAM

Blood Orange
Sugar
NH Pectin
Ponthier lemon 100% puree

125g
38g
0.5g
5g

Peel the orange and cook with juice, pulp, and lemon 100% puree for 10 minutes. Add NH Pectin with sugar mixture.

BLOOD ORANGE JAM

Ponthier PGI Sicilian Blood Orange 100% puree
Sugar
Agar Agar

75g
12g
0.8g

Heat blood orange puree Ponthier to 40 degrees. Add sugar mixture and bring it to a boil. Chill until set. Blend when set and mix with the fresh blood orange jam.

PÂTÉ À CHOUX

Milk
Butter
T55 Flour
Whole egg

42g
13g
27g
55g

Bring the milk and butter to a boil. Add sifted flour and mix well. Cool down to 60 degrees and gently add whole eggs, then mix well until the dough is smooth and shiny. Pipe on baking paper and freeze for 1 hour. Bake at 180 degrees for 15 minutes.

CARAMEL

Sugar
Water
Glucose

125g
50g
13g

Bring the water, sugar, and glucose to a boil and cook until light caramel. Stop the cooking of the caramel by dipping the pan in a bowl of cold water. Dip the choux.

PÂTE FEUILLETÉE

T65 Flour
Salt
Water
White vinegar
Dry butter

250g
5g
125g
2g
150g

Dissolve the salt and white vinegar in the water, add the flour and knead briefly. Roll out the dough to 30x15cm and cool. Roll out the dry butter to 15x15cm. Place the butter in the dough and give 2 double folds. Let set for 1 hour in the fridge. Roll out to 20x24. Cut into 5x12 rectangles. Bake 35 minutes at 180 degrees, egg wash, and bake for 5 minutes.

BLOOD ORANGE CRISP

Ponthier PGI Sicilian Blood Orange 100% puree
Isomalt
Glucose
Potato starch

56g
16g
3g
5g

Boil glucose, blood orange puree, potato starch, and isomalt while stirring. Cool in the fridge. Spread on a silicone mat and bake at 110 degrees for 70 minutes. Press in the mold to shape. Gently remove and let it cool.

BLOOD ORANGE SORBET

Water
Powdered glucose
Sugar
64S stabilizer
Ponthier PGI Sicilian Blood Orange 100% puree
Ponthier Lemon 100% puree

84g
33g
45g
0.9g
92g
20g

Heat the water. At 45°C, add the caster sugar, atomized glucose, and stabilizer. Mix. Bring to a boil and pour over the blood orange 100% puree and lemon 100% puree Ponthier. Blend. Freeze. Pacojet and put into piping bags.

TARRAGON PISTOU

Tarragon
Skinned almond
Lemon 100% puree Ponthier
Olive oil
Fleur de sel
Timut pepper

5g
5g
4g
30g
1g
0.5g

Blanch the almonds for 5 minutes. Chop very fine, as well as the tarragon. Combine the rest of the ingredients and blend until you get the desired texture. Set aside at 4°C. Put into a piping bag.

MONTAGE

Tarragon Pistou
Fresh blood orange segments
Balsamic vinegar
Fleur de sel
Citron caviar

SQ
80g
SQ
SQ
SQ

Add a bit of jasmine whipped cream on the plate to stick the pate feuilletee. Pipe the pastry cream inside the pate feuilletee. Place 2 choux filled with pastry cream. Add the candied blood orange peels, cut into small pieces. Mix 50g candied blood orange peels with 50g of fresh blood orange jam. Pipe a thick layer of blood orange jam mixture just until it fills the pate feuilletee. Pipe the jasmine whipped ganache on top with round tip 3. Add three choux with caramel on top, filled with blood orange jam. Place the three orange segments in a circle on the plate, add desired amounts of tarragon pistou and balsamic vinegar. Sprinkle a pinch of fleur de sel on the blood orange segment just before serving. Add the blood orange crisp on top of the blood orange segments just before serving.
Pipe blood orange sorbet until 60% of the desired dish. Pipe the tarragon pistou. Pipe more blood orange sorbet to cover the tarragon pistou. Add citron caviar on top. Sprinkle a pinch of fleur de sel just before serving.