Little Red Fruits & Coriander Puff Cakes

Servings: 70 Small cakes

 

Keywords: Pastry, Puff Cakes, Redfruit, Corriander

• Prep Time: 30 mins
• Cook Time: 1 hours
• Total Time: 1 hours 30 mins

 

Ingredients

Gum Arabic Syrup

• 350g water
• 100g muscovado sugar
• 150g brown sugar
• 100g glucose
• 70g gum arabic
• 5g lemon zest

 

Puff Pastry with Cream

• 500g plain flour
• 1000g strong flour
• 20g salt
• 100g water
• 1000g Elle & Vire Professionnel® Excellence Whipping Cream
• 1000g Elle & Vire Professionnel® Extra-Dry Butter

 

Coriander Gel

• 40g coriander leaves
• 250g clear glaze
• 45g orange juice
• 10g yuzu
• QS yellow food colouring
• QS green food colouring
• 21g hydrated gelatine (3g gelatine + 18g water)

 

Custard Cream

• 230g milk
• 230g Elle & Vire Professionnel® Excellence Whipping Cream
• 30g sugar
• 50g egg yolks

 

Meringue

• 220g glucose syrup
• 140g egg whites

 

Mascarpone Mousse

• 535g custard
• 1430g Elle & Vire Professionnel® Mascarpone
• 125g hydrated gelatine (18g gelatine + 107g water)
• 360g meringue made with glucose
• QS vanilla
• 35g kirsch (optional)

 

Whipped Ganache

• 350g Elle & Vire Professionnel® Excellence Whipping Cream (1)
• 130g white couverture chocolate
• 21g white couverture chocolate
• 21g hydrated gelatine (3g gelatine + 18g water)
• 350g Elle & Vire Professionnel® Excellence Whipping Cream (2)

 

Assembly

• QS raspberries
• QS blueberries
• QS strawberries
• QS coriander gel
• White chocolate circles

 

Instructions

Gum Arabic Syrup

1. Bring the water, brown sugar and muscovado sugar, glucose, gum arabic and the lemon zest to the boil.
2. Pass through a sieve and leave to cool.

 

Puff Pastry with Cream

1. Mix together the flours, salt, water and cream. Roll into a ball and place in the refrigerator. Roll out the pastry and insert the butter sheet. Complete six single turns, observing resting times. Roll out the puff pastry to 2 mm thick. Cut out strips which are 18 cm by 4.5 cm (between 36g and 38g). Roll the strip into a circle measuring 4.5 cm in diameter. Place in a ring that is 6 cm in diameter and 4.5 cm high.
2. Bake between 2 baking sheets at 170°C for 30 minutes. Turn it over halfway through cooking to ensure it cooks evenly. Once cooked and whilst still hot, remove from the mould and spray with the gum arabic syrup. Place back in the oven for 1 minute.

 

Coriander Gel

Mix all the ingredients together, then add the melted hydrated gelatine.

 

Custard Cream

Make a custard cream, heated to 82°C using a traditional method.

 

Meringue

Heat all the ingredients to 40°C in a bain marie, then whip with a hand mixer.

 

Mascarpone Mousse

1. Mix the custard, vanilla, kirsch with the melted hydrated gelatine.
2. Then, add the mascarpone. Using a silicone spatula, gently fold in the meringue.

 

Whipped Ganache

1. Heat the cream (1), add the hydrated gelatine.
2. Pour onto the chocolate and make the emulsion.
3. Add the cream (2) and mix together. Set aside in the refrigerator at 4°C.
4. Make this cream the day before. Whip just before serving.

 

Assembly

1. Pipe 20g of mousse in the centre of the puff pastry circle.
2. Add half a strawberry, 2 raspberries, 2 blueberries and 4g of coriander gel.
3. Pipe 15g of mousse. Add a 5cm in diameter white chocolate circle.