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Ponthier - Tropezienne with PGI Menton Lemon Crush

Tropezienne with PGI Menton Lemon Crush

Etienne Leroy
World Pastry Champion 2017
PANETTONE CRISP
White ground almonds
Icing sugar
Powdered milk
Atomised glucose
Starch
Powdered egg white
Water
40g
20g
30g
10g
10g
1g
45g
Mix all the powders together and add the warm water.
SUGAR AND FLAKED ALMONDS
Brown sugar
Flaked almonds
100g
100g
Mix the ingredients together.
BRIOCHE DOUGH
T45 flour
Salt
Caster sugar
Fresh yeast
Whole egg
Whole milk
Butter
500g
10g
60g
20g
250g
25g
200g
Mix the T45 flour, salt, sugar, fresh yeast, whole eggs and whole milk in a mixer fitted with a dough hook. Knead for 5 minutes at speed 1. When it detaches from the bowl, incorporate the cold butter. Knead for a further 10 minutes on speed 2 until the dough is smooth and pulls away from the sides of the bowl. Leave to point for 30 minutes at room temperature and give it a flap. Set aside overnight at 2°C. The next day, weigh out 90g per Tropezienne. Round twice at 15-minute intervals. Flatten with the palm of your hand. Place on a baking mat in buttered 12cm circles. Leave to proof for 2 hours at 25°C. Halt the rise and firm up the brioche for around 30 minutes at 2°C. Pipe 25g of panettone crisp per Tropezienne and cover with sugar and flakes almonds. Bake for 20 minutes at 160°C. Turn out and cool on a rack.
YUZU LEMON IMBIBING SYRUP
Caster sugar
PONTHIER Lemon Zest
PONTHIER lemon 100% purée
PONTHIER yuzu 100% purée
Water
95g
4g
163g
35g
117g
Finely blend the PONTHIER lemon zests with the caster sugar in a food processor. Mix in a saucepan with the rest of the ingredients. Bring to the boil. Imbibe the syrup at 50°C.
LIGHT VANILLA, LEMON AND FLEUR D’ORANGER CREAM
35% M.F. cream 1
Sugar
Egg yolks
Vanilla pods
Fleur d’Oranger
PONTHIER Lemon Zest
INGREDIUM gelatin mass with gelatin F (fish)
Mascarpone
35% M.F. cream 2
322g
75g
60g
2
90g
9g
30g
300g
225g
Infuse the 35% M.F. cream 1 with the vanilla pods and PONTHIER Lemon Zest. Cook the anglaise with the 35% M.F. cream 1, sugar, egg yolks and vanilla pods. Add the gelatine mass, mascarpone, 35% M.F. cream 2 and Fleur d’Oranger. Mix. Cool and assemble the next day.
PGI MENTON LEMON CRUSH GLAZE
Neutral glaze
PONTHIER PGI Menton Lemon Crush
75g
150g
Finely blend the PONTHIER PGI Menton Lemon Crush and mix with the cold neutral glaze.
ASSEMBLY AND FINISHING TOUCHES
PONTHIER PGI Menton Lemon Crush
Snow decor
PCB CREATION pink and white dried verbena flowers
200g
as much as needed
as many as needed
Slice the brioche in half and imbibe with the hot yuzu lemon syrup. Whisk the vanilla mascarpone cream and fleur d’oranger. Pipe the centre of each Tropezienne with 50g of the cream using a No. 12 plain nozzle. Top with 40g of PONTHIER PGI Menton Lemon Crush. Pipe the Tropezienne tower with 150g of the cream using a No.9 Saint Honoré nozzle. Dust the top of the brioche with snow decor and place on the Tropezienne. Pipe dots of PGI Menton lemon topping in the hollows of the cream. Decorate with a few PCB CREATION dried pink and white verbena flowers.