Jardin de Lune

Used Cacao Barry products
Plated Dessert

Jardin de Lune

Created by
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 3
Used Cacao Barry products
Recipe components

Short crust pastry

IngredientsPreparation
  • 310g
    cold butter
  • 195g
    icing sugar
  • 65g
    almond powder

Mix together

  • 100g
    whole egg(s)
  • 1pod(s)
    vanilla

Add

  • 520g
    flour

Then

Leave to chill.
Roll out pastry (2 mm), cut using a stencil and cook at 165°C.
Sprinkle with Mycryo™ butter after removing the pastry from the oven to protect the short crust pastry from any moisture.

Creamy Alunga™

IngredientsPreparation
  • 325g
    liquid whipping cream
  • 110g
    whole milk

Boil

  • 25g
    glucose
  • 160g
    egg yolks

Blanch

Make a light custard sauce at 85°C, sieve through a fine strainer and pour onto

Leave to set for 12h at 4°C.

Stewed raspberries & pepper

IngredientsPreparation
  • 620g
    fresh raspberries
  • 870g
    pepper puree

Chauffer à 40°C

  • 348g
    caster sugar
  • 35g
    NH pectin

Add

Cook at 100°C .
Cool at 4°C.

Fruit paste with peppers and raspberries

IngredientsPreparation
  • 250g
    raspberry puree
  • 250g
    pepper puree

Heat at 40°C

  • 12g
    yellow pectin
  • 50g
    caster sugar

Add the mixture

  • 500g
    caster sugar
  • 100g
    glucose syrup

Add in gradually, 1/3 at a time

Cook at 70°Brix.

  • 7g
    tartaric acid

Remover from heat and add

Pour into the Flexipan 5 mm thick. 
Roll in granulated sugar then cut out 0.5 cm cubes (side).

Mini meringues à la française

IngredientsPreparation
  • 150g
    egg white
  • 150g
    caster sugar

Beat

  • 150g
    caster sugar

Add and stiffen with

Arrange the meringues onto the Silpat using a fluted piping bag and cook at 90°C for 5 hours.

Sponge cake

IngredientsPreparation
  • 30g
    icing sugar
  • 360g
    raw egg whites
  • 80g
    raw egg whites
  • 35g
    almond powder
  • 25g
    flour
  • Q.S.
    raspberry-flavoured red food colouring

Set aside for 12h at 4°C.
Fill the siphon, add the gas and shake.
Remove and cook in microwave for 50 secs at 1000 Watts.

Candied peppers

IngredientsPreparation
  • Q.S.
    pepper

Cut the peppers into 0.5 cm strips.

  • 1000g
    water
  • 1200g
    caster sugar

Make a syrup with

Leave to candy for 72 hours.