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MARGOT
Made with Azélia 35%
An original recipe by L’École Valrhona Pastry Chef, Nicolas Riveau Makes 20 desserts
5 stepsRecipe Step by Step
AZÉLIA JELLY
460g whole milk
30g sugar
3g pectin x58
210g AZELIA 35%
ALMOND SHORTCRUST PASTRY
490g all-purpose flour
250g European butter
190g confectioner’s sugar
65g almond flour
5g salt
110g eggs
STRAWBERRY JELLY
700g strawberry purée
200g glucose
200g sugar
15g pectin NH
15g powdered gelatin
75g water for the gelatin
STRAWBERRY COULIS
60g strawberry purée
40g ABSOLU CRISTAL NEUTRAL GLAZE
5g Lemon juice
AZÉLIA PRESSED SHORTCRUST PASTRY
130g AZELIA 35%
130g Almond Shortcrust Pastry
90g chopped hazelnuts
AN fleur de sel
Assembly and finishing
Make the AZÉLIA JELLY and pour it into a 20 x 20cm frame. Place some thin slivers of strawberry into 4mm-tall ganache frames and pour on the Strawberry Jelly. Freeze. Make the Strawberry Coulis and place in the refrigerator. Roll the Shortcrust Pastry out to a thickness of 2mm. Cut out 12 x 3.5cm rectangles, then cut heart shapes out of half of them. Once they are out of the oven, curve the rectangles around a 12cm ring. Put the Pressed Shortcrust in a 20 x 20cm frame and place it in the refrigerator. Cut out a 9cm disk of Strawberry jelly, cut it in half, then put the two halves in the center of the plate so that they do not quite touch (See photo). Put in place a 2 x 10cm piece of Pressed Shortcrust (which you have already cut to shape). Put an unpierced rectangle of pastry on top. Place the pre-cut AZÉLIA jelly (2 x 10cm) on top of the Shortcrust Pastry. Cover the Jelly with a pierced piece of Shortcrust Pastry and pour Strawberry Coulis into some of the holes. Add a few wild strawberries and elderflowers onto the plate.