Jardin de Lune

Jardin de Lune

Level:
Difficult

Short crust pastry

Used products: Short crust pastry

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

Preparation: Short crust pastry

Mix together

Used products: Short crust pastry

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

Preparation: Short crust pastry

Add

Used products: Short crust pastry

  • 520 g
    flour

Preparation: Short crust pastry

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™

Used products: Creamy Alunga™

  • 325 g
    liquid whipping cream
  • 110 g
    whole milk

Preparation: Creamy Alunga™

Boil

Used products: Creamy Alunga™

  • 25 g
    glucose
  • 160 g
    egg yolks

Preparation: Creamy Alunga™

Blanch

Preparation: Creamy Alunga™

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

Used products: Stewed raspberries & pepper

  • 620 g
    fresh raspberries
  • 870 g
    pepper puree

Preparation: Stewed raspberries & pepper

Chauffer à 40°C

Used products: Stewed raspberries & pepper

  • 348 g
    caster sugar
  • 35 g
    NH pectin

Preparation: Stewed raspberries & pepper

Add

Cook at 100°C .
Cool at 4°C.

Fruit paste with peppers and raspberries

Used products: Fruit paste with peppers and raspberries

  • 250 g
    raspberry puree
  • 250 g
    pepper puree

Preparation: Fruit paste with peppers and raspberries

Heat at 40°C

Used products: Fruit paste with peppers and raspberries

  • 12 g
    yellow pectin
  • 50 g
    caster sugar

Preparation: Fruit paste with peppers and raspberries

Add the mixture

Used products: Fruit paste with peppers and raspberries

  • 500 g
    caster sugar
  • 100 g
    glucose syrup

Preparation: Fruit paste with peppers and raspberries

Add in gradually, 1/3 at a time

Cook at 70°Brix.

Used products: Fruit paste with peppers and raspberries

  • 7,5 g
    tartaric acid

Preparation: Fruit paste with peppers and raspberries

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

Used products: Mini meringues à la française

  • 150 g
    egg white
  • 150 g
    caster sugar

Preparation: Mini meringues à la française

Beat

Used products: Mini meringues à la française

  • 150 g
    caster sugar

Preparation: Mini meringues à la française

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

Used products: Sponge cake

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

Preparation: Sponge cake

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

Used products: Candied peppers

  • Q.S.
    Pepper

Preparation: Candied peppers

Cut the peppers into 0.5 cm strips.

Used products: Candied peppers

  • 1000 g
    water
  • 1200 g
    caster sugar

Preparation: Candied peppers

Make a syrup with

Leave to candy for 72 hours.