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Entremets & Cheesecakes
Marcona
Made with PASSION FRUIT INSPIRATION
An original recipe by David Briand; Makes 6 desserts
6 stepsRecipe Step by Step
01
ALMOND SHORTCRUST PASTRY
60g all-purpose flour
30% European butter
25g confectioner's sugar
10g Almond flour
0.5g Salt
15g whole eggs
Mix the powdered ingredients with the cold, cubed butter. As soon as the mixture is completely smooth, add the cold eggs. As soon as you obtain an even dough, stop mixing. Store in the refrigerator or spread out immediately. Bake at 150°C (300°F).
02
YUZU INSPIRATION PRESSED SHORTCRUST PASTRY
120g Almond Shortcrust Pastry
120g crushed crispy wafer
120g YUZU INSPIRATION
Mix the baked shortcrust pastry into crumbs in a blender, then incorporate the crushed crispy wafer and melted Yuzu Inspiration. Tip: Use offcuts from the shortcrust you’ve made as part of your daily work on other products.
03
ALMOND GENOA CAKE
320g ALMOND PASTE
310g whole eggs
60g all-purpose flour
4g baking powder
35g clarified liquid butter
Warm the almond paste and mix it with half the eggs to give it a more liquid consistency. Beat the mixture and add the remaining egg once the process is nearly over. As soon as a ribbon forms in the egg mix, remove a small portion, as you will need to add this to the liquid butter. Mix all the ingredients together, carefully incorporating the flour and baking powder (which you have sifted in advance). Bake in a frame at 170-180°C (340-355°F) for approx. 15-20 minutes.
04
Lemon confit
30g caster sugar
6.5g pectin NH
160g mixed whole lemon
130g lemon juice
60g sugar
1 vanilla pod
Mix the smaller portion of sugar with the pectin. Heat up the mixed lemon pulp, the lemon juice, the larger portion of sugar and the vanilla. At 40°C (105°F), add the sugar and pectin, then bring the mixture to the boil. Set aside.
05
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%
Heat up the smaller portion of cream, the inverted sugar and the glucose. Slowly pour this hot mixture over the melted chocolate and cocoa butter. Immediately mix using an electric mixer to make a perfect emulsion. Add the finely diced almond paste and mix again in a mixer. Slowly add the larger portion of cold cream, mixing all the while. Leave to stiffen in the refrigerator, preferably for 12 hours. Whisk until the texture is consistent enough to use in a piping bag or with a spatula.
06
Aboslu spray mix
730g ABSOLU CRISTAL NEUTRAL GLAZE
73g water
Bring the neutral Absolu Cristal glazing to the boil in water. Immediately apply using a spray gun at about 80°C (175°F) .
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