247g
Water
247g
Milk
214g
Butter
6g
Sugar
7g
Salt
285g
Flour
500g
Eggs
1 506g
Total weight
Bring the water, milk, salt, sugar and butter to the boil. Pour the mixture into a mixing bowl and add the flour. Mix at half-speed with a whisk until the dough is drier. Add the eggs one by one. Bake in the oven at 250°C. Option 1: reheat the fan oven to 250°C then turn it off for baking. Option 2: bake in a regular oven at 180°C for 20 to 25 minutes.
100g
PONTHIER apricot purée
200g
Cream
4.5g
Gelatine
125g
White chocolate
429,5g
Total weight
Bring the cream to the boil. Pour over the white chocolate and the soaked gelatine. When cold, add PONTHIER apricot purée
1000g
PONTHIER apricot purée
14g
Gelatine
1014g
Total weight
Heat the PONTHIER apricot purée and pour over the softened gelatine.
600g
Pouring crème fraîche
300g
Mascarpone
90g
Orgeat syrup
990g
Total weight
Combine the 3 ingredients the day before and leave to rest. Blend the next day.
1200g
Flour
52g
Baking powder
800g
Sugar
12g
Salt
1000g
Butter
360g
Egg yolks
3424g
Total weight
Soften the butter and add the egg yolks. Add flour, baking powder, sugar and salt. Mix then roll out and cut into circles.
Fill the choux pastries with apricot cream and apricot jelly. Glaze with caramel. Place on the Breton shortbread and top with barley chantilly cream. Garnish with toasted almond slivers.
Products used
