You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Marcona
Made with PASSION FRUIT INSPIRATION
An original recipe by David Briand; Makes 6 desserts
6 stepsRecipe Step by Step
ALMOND SHORTCRUST PASTRY
60g all-purpose flour
30% European butter
25g confectioner's sugar
10g Almond flour
0.5g Salt
15g whole eggs
YUZU INSPIRATION PRESSED SHORTCRUST PASTRY
120g Almond Shortcrust Pastry
120g crushed crispy wafer
120g YUZU INSPIRATION
ALMOND GENOA CAKE
320g ALMOND PASTE
310g whole eggs
60g all-purpose flour
4g baking powder
35g clarified liquid butter
Lemon confit
30g caster sugar
6.5g pectin NH
160g mixed whole lemon
130g lemon juice
60g sugar
1 vanilla pod
IVOIRE & ALMOND WHIPPED GANACHE
430g heavy cream 36%
50g invert sugar
50g glucose syrup
150g IVOIRE 35%
55g COCOA BUTTER
260g ALMOND PASTE FROM PROVENCE 70%
790g heavy cream 36%
Aboslu spray mix
730g ABSOLU CRISTAL NEUTRAL GLAZE
73g water
Assembly and finishing
Make the lemon confit and the Ivoire and almond whipped ganache.Use 15cm-diameter rings to make shortcrust pastry disks (65g) and put them in the refrigerator. Bake the almond genoa cake in 15cm-diameter silicone molds. Set aside.To make the insert, spread 30g of lemon confit onto a disk of cake then cover this with a second layer of cake. Spread on another 30g of confit. Freeze.Make a stencil (see photo) and place it on a silicone mat. Spread out some lemon confit. Freeze.Whip up the whipped ganache, then spread 200g into a 16cm-diameter ring which you have placed on the stencil. Put the insert in place, press down gently, and then spread out a further 80g of whipped ganache.Finish off the assembly with a disk of shortcrust pastry. Freeze.Turn out your dessert, then use a piping bag with a fluted nozzle to pipe out dabs of ganache. Flatten these down using a square piece of acetate. Freeze.Spray on a thin layer of Absolu glaze using a spray gun.Finish off with a Customized Logo Decoration by Valrhona and a few toasted blanched almonds. * Essentials