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Recipe Step by Step
ALMOND INSPIRATION WHIPPED GANACHE
Hydrate the gelatin.
Heat the almond drink, glucose, and rehydrated gelatin and emulsify them with the semi-melted
chocolate and COCOA BUTTER.
Use an immersion blender to mix the almond paste and cream and add the results to your first
mixture. Mix again with the immersion blender.
ALMOND SHORTCRUST PASTRY
420g pastry flour
180g confectioner’s sugar
4g fine salt
60g almond flour
Mix the dry ingredients with the very cold, cubed butter until it resembles crumbs.
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.
BAKING: 150°C (300°F).
GENOA CAKE WITH 70% ALMOND PASTE
290g 70% ALMOND PASTE
60g all-purpose flour
4g baking powder
30g clarified butter
In a bain-marie heated to 100-120°F (45-50°C), beat the almond paste and eggs.
Finish the process using a stand mixer.
Sift together the flour and baking powder and add them to your first mixture using a spatula.
Finish off by adding the clarified liquid butter.
HIBISCUS FLOWER INFUSION
74g hibiscus flowers
740g mineral water
Bring the water to the boil, then take it off the heat.
Add the hibiscus flowers, cover the pan with plastic wrap and leave to infuse for approx. 2 hours.
HIBISCUS FLOWER JELLY
630g hibiscus flower infusion
15g gelatin powder 220 bloom
75g water for the gelatin
Make the hibiscus flower infusion, then sift out the flowers.
Add the sugar and heat the infusion so the sugar dissolves.
Rehydrate the gelatin in water, then add it to the mixture.
STRAWBERRY INSPIRATION PRESSED SHORTCRUST
300g almond shortcrust pastry
200g crispy wheat flake cereal
Mix the baked shortcrust pastry into crumbs in a blender, then incorporate the crispy wheat flake cereal and melted fruit couverture.
Tip: you can use offcuts from shortcrust you’ve already made for other creations.
Assembly and finishing
As needed fresh strawberries
Preparation: Make the almond whipped ganache and shortcrust pastry. Make the Genoa cake, then place 100g in 14cm rings. Bake at 330°F (165°C) for approx. 10-12 minutes. Freeze. Make the hibiscus flower jelly and pour it into 18 half-spheres (diameter: 2.5cm). Pour the rest of the jelly into a container with a perforated lid. Store in the refrigerator for approx. 2 hours, then freeze the half-spheres only.
Assembly: Line some 3.5cm-deep, 16cm-diameter rings with acetate. Make the STRAWBERRY INSPIRATION pressed shortcrust, then apply approx. 120g to each ring. Line the rings with pressed shortcrust so that the edges and base of the tart are quite thin. Store in the refrigerator. Make the hibiscus flower jelly and use a whisk to break it up. Place 100g of jelly onto each gingerbread. Use a palette knife to smooth the surface. Freeze. Beat the almond whipped ganache and place 75g into each pressed shortcrust base. Put in place a piece of Genoa cake so that the jelly is facing upwards. Use a palette knife to spread on 90g of almond whipped ganache. Cut the strawberries into unevenly sized pieces, then put them straight onto the dessert so it is completely covered. Add a few pieces of hibiscus flower jelly. Use a piping bag with a fluted nozzle to make differently sized dabs of almond whipped ganache on a silicone mat. Place the hibiscus flower jelly half-spheres in the center to make your decorations. Freeze. Put 3 decorations onto each dessert, then use a spray gun to apply a layer of ABSOLU CRISTAL glaze, keeping the rings in place to protect the crisp.