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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

Short crust pastry

Ingredients	Preparation
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™

Ingredients	Preparation
325g liquid whipping cream 110g whole milk	Boil
25g glucose 160g egg yolks	Blanch
350g Alunga™ 41%	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

Ingredients	Preparation
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

Ingredients	Preparation
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

Ingredients	Preparation
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

Ingredients	Preparation
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

Ingredients	Preparation
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.

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