Recipes

[[ recipeID=recipe-7kdfnz4g9, title=LITTLE RED FRUIT AND CORIANDER PUFF PASTRY CAKES ]]

LITTLE RED FRUIT AND CORIANDER PUFF PASTRY CAKES


Servings: 70 Small cakes

Keywords: Pastry, Puff Cakes, Redfruit, Corriander

  • Prep Time: 30 mins
  • Cook Time: 1 hours 0 mins
  • Total Time: 1 hours 30 mins

Ingredients

Gum Arabic Syrup

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

Puff Pastry with Cream

Coriander Gel

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

Custard cream

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

Meringue

  • 220 g glucose syrup
  • 140 g egg whites

Mascarpone mousse

Whipped ganache

  • 350 g Elle & Vire Professionnel® Excellence Whipping Cream (1)
  • 130 g white couverture chocolate
  • 21 g white couverture chocolate
  • 21 g hydrated gelatine (3 g gelatine + 18 g water)
  • 350 g 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. 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 36 g and 38 g).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. Bake between 2 baking sheets at 170°Cfor 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 thegum arabic syrup. Place back in the oven for 1 minute.

Coriander gel

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

Custard cream

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

Meringue

  1. 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. Then, add the mascarpone.Using a silicone spatula, gently fold in the meringue.

Whipped ganache

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

Assembly

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

Notes

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