RECIPE FOR 3 ENTREMETS, EACH SERVING 6 PEOPLE
10g
Yeast
102g
Eggs
170g
Flour
4g
Salt
21g
Sugar
85g
Butter
5g
Cream
397g
Total weight
Mix the yeast with the cold eggs. Add the salt, sugar and then the flour. Using a mixer fitted with a dough hook, knead for 1 minute on speed 1 and then 4 minutes on speed 3. Add the cream. Continue to knead for 4 minutes on speed 3. Add half the butter and knead for 3 to 4 minutes on speed 3. Then add the remaining butter. Knead until you have a smooth dough (maximum 25°C after kneading). Weigh 150g of the dough and shape into a circle 16cm in diameter and 4.5cm high. Leave to rise at 27°C maximum for 1½ hours. Steam bake at 150°C for 45 minutes.
345g
Water
175g
Granulated sugar
2g
INGREDIUM xanthan gum
2g
PONTHIER lime zests
90g
PONTHIER red rhubarb purée
5g
Basil leaves
8g
Mint leaves
3g
Tarragon leaves
630g
Total weight
Heat the water and sugar to 60°C. Add the xanthan gum, PONTHIER red rhubarb purée, PONTHIER lime zest and the herbs. Blend the mixture and infuse for 30 minutes, covered. Use the infused syrup at 40°C to soak the baba brioche sponges.
91g
Softened butter 1
71g
Brown sugar
0,65g
Salt
Plain flour 48g
Crushed nuts (23g each of pumpkin seeds, raw almonds and pistachios)
48g
Plain flour
48g
Plain flour
70g
Almond flour and icing sugar mixed in equal quantities
39g
Feuilletine
74g
Softened butter 2
10g
Cocoa butter
10g
PURE EMOTION strawberry powder
482,6g
Total weight
Mix softened butter 1 with the brown sugar and salt. Once smooth, add the flour, almond flouricing sugar mix and PURE EMOTION strawberry powder. Then add the nuts and feuilletine. Sprinkle onto a baking sheet. Bake at 150°C for 15 to 20 minutes. Once cold, add softened butter 2 and the melted cocoa butter. Shape 150g of the mixture into a 15cm-diameter, 4mm-thick stencil. Place in the freezer to set.
70g
Whole milk
50g
Cream 1
1,3g
INGREDIUM gelatine B (beef)
8g
Cold water
1g
INGREDIUM xanthan gum
67g
White chocolate couverture buttons
6g
Cocoa butter, chopped
2,5g
Basil leaves
2g
Mint leaves
1,3g
Tarragon leaves
2g
PONTHIER lime zests
180g
Cream 2
36g
PONTHIER lime purée 100%
427,1g
Total weight
Mix the PONTHIER lime zest with cream 2. Heat the milk and cream 1 together. Add the INGREDIUM xanthan gum. Bring to the boil. Remove from the stove and add the herbs. Blend and leave to infuse for 20 minutes. Strain through a cloth strainer. Reheat the mixture to 80°C and pour over the remaining ingredients. Blend lightly and store at 4°C. Whip the ganache using an electric whisk.
280g
PONTHIER red rhubarb purée
21,5g
Trimoline invert sugar
32g
Sugar
212g
Frozen wild strawberries
10,4g
Pectin NH
1,6g
INGREDUIM agar-agar
557,5g
Total weight
Heat the PONTHIER red rhubarb purée and the Trimoline invert sugar to 40°C. Mix together the sugar, INGREDIUM agar-agar and pectin NHX. Sprinkle into the purée + Trimoline mixture and bring to the boil. Add the wild strawberries. Place in the freezer to set.
75g
75% dark chocolate couverture
15g
Grape seed oil
90g
Total weight
Melt the couverture and add the oil.
346g
PONTHIER red rhubarb purée
13,8g
INGREDIUM dextrose
2,85g
Pectin NH
1,65g
INGREDUIM agar-agar
9g
PONTHIER lime purée 100%
373,3g
Total weight
Heat the PONTHIER red rhubarb purée to 40°C. Mix together the INGREDIUM dextrose, pectin NHX and INGREDIUM agar-agar. Add the mixture to the PONTHIER red rhubarb purée and bring to the boil. Add the PONTHIER lime purée 100%
413g
Cream
4g
Vanilla beans
83g
Egg yolks
40g
Sugar
30g
INGREDIUM atomised glucose P
7g
INGREDIUM gelatine P (fish)
33g
Water
413g
Mascarpone
1023g
Total weight
Heat the cream with the scraped vanilla beans. Beat the egg yolks with the sugars until the mixture turns pale. Make a custard cooked to 83°C. Add the gelatine pre-soaked in water. Cool and add the smoothed mascarpone. Leave to stand for 3 hours and then whip using an electric whisk.
Neutral glaze – SQ
PURE EMOTION fruit powder – SQ
Once the nut crumble has set, pipe 100g of lemon and herb ganache into a 3mm-thick stencil, then place the soaked baba sponge on top (same diameter as the 15cm stencil). Pipe another 100g of lemon and herb ganache on top of the baba sponge. Mould 130g of frozen strawberry-rhubarb compote and spray with the dark chocolate. Place 100g of rhubarb confit on top and place the filling in the blast freezer to set. Mould 250g of vanilla bonbon mousse in the silicone mould and insert the filling. Place in the blast freezer to set before removing from the mould. Finishing tip: brush some neutral glaze onto the silicone mould and sprinkle with fruit powder. Remove the excess and leave to dry before adding the mousse.
