Red fruit, vanilla and tonka charlotte

In the mixer bowl, with the paddle attachment, cream the butter with the dark soft brown sugar, salt and spices. Add the tempered eggs and finish by the flour/baking powder sifted together. Use a sieve with a wide mesh. Bake on a baking mat at 150°C for 15 min, ventilated oven.

Blend gently the speculoos shortbread with the feuillantine, the crushed fleur de sel, the chopped cranberries, lemon zests and blonde chocolate at 45°C. Press 20g par piece in a 6cm diameter circle. Quick-freeze.

Bring to the boil the water and caster sugar. Add PONTHIER redcurrant purée, PONTHIER lemon 100% purée and vanilla. Give a boil and add the Grand Marnier® and the gelatin mass. Use hot. Soak the biscuit
disks entirely within the punch. Deep freeze.

Reduce to 255g. To do so, often check the scale to control the reduction weight. Strain. Possibility to keep the juice and reuse it to soak a chocolate biscuit or for glazing.

Add the amaretto, lime puree and liquid vanilla and blend with the morello cherries.

Beat the egg yolks, whole eggs and the cassonade until it forms a ribbon. Finish with the whisked egg whites tightened with sugar and honey. Add the sifted flour and potato starch. Spread 520g on a baking tray and baking sheet in a 40x30cm frame. Put it in a ventilated oven at 200°C and lower directly to 180°C. Bake for about 12 min. Let it cool down, remove the frame and cut disks of 5 cm diameter.

Cook the water and sugar 1 at 125°C. Slow the cooking with the PONTHIER raspberry, redcurrant and morello cherry purées and cook it again at 106°C. Sprinkle the caster sugar 2 with INGREDIUM pectin NHX and xanthan. Give a boil. Add the liquid vanilla, the IQF raspberries, the semi-confit morello cherries and the PONTHIER lime 100% purée. Pipe 20g per piece in a half-sphere of 6 cm diameter. Put on top a punched biscuit disk. Deep freeze.

Infuse the lemon zests, the vanilla bean and the grated tonka bean in milk and cream for 15 min. Strain. Make a custard cream with the infusion, egg yolks, sugar and cornstarch. Add the Grand Marnier®, the gelatin mass with INGREDIUM gelatin F.

Whip the cream with the mascarpone and add in the smooth and tempered custard cream at 37°C.

Heat up the glucose and inverted sugar and pour over the white eggs. Whip a meringue. Add the whipped cream in the custard cream and add 95g of meringue. Use instantly

Mold a thin layer of tempered and liquefied with 5% of cocoa butter white chocolate into the “Charlotte” thermoformed mold. Let it crystallize. Pour 25g of diplomate cream with meringue and insert the red fruit
compote and the punched biscuit. Seal with the reconstituted shortbread and smooth. Deep freeze. Unmold and make a velvet with the PCB CREATION yellow foodstuff and then a milk chocolate flocking to replicate texture and color of a biscuit. Slightly heat with the heat gun to make the velvet some drops. Powder with snow sugar. Pipe a peak of cream and decorate with fresh red fruits. Finish with some gold.