Cassis Collection
Special issue
Summary
Blackcurrant
All the know-how and quality of Griottines and
Framboisines designed to bring out the very best
in blackcurrants. Obtained by marinating premium
quality "Noir de Bourgogne" blackcurrants in
several Crme de Cassis liqueur baths, Cassis
Peureux is a wonderfully flexible ingredient that is
sure to inspire your imagination.
Make your own delicious creations
with Cassis Peureux!
log
page 4
Raspberry
blackcurrant
chocolate criolait
created by Stphane Glacier
He was made a "Meilleur Ouvrier de France" in 2000 (France's highest professional
award) and was the coach for the French Ptisserie team who won the World Pastry
Cup in the United States in 2006. He opened his shop "Ptisseries and Gourmandises
by Stphane Glacier" in 2008 in Colombes, near Paris; and in 2011, his school of
pastry and cuisine for professional chefs from all over the world.
Recognized for his high standards in terms of both his technical skills and the
selection of ingredients used, he naturally chooses to work with Griottines and
Cointreau on a daily basis, and has been their fervent ambassador for 20 years.
Stphane Glacier and Jrme Le Teuff, his head pastry chef, have
taken great delight in experimenting with Cassis Peureux and are
pleased to present eight original creations.
Stphane Glacier
Meilleur Ouvrier de France Pastry 2000
European Sugar Art Champion 1997
Ptisseries et Gourmandises par Stphane Glacier (shop)
Ptisseries et Gourmandises lcole (school)
Colombes (92) - www.stephaneglacier.com
croustifondant
page 12
page 6
Stphane Glacier, a pastry, chocolate and confectionery consultant, has an
extremely rich professional background. He teaches French Ptisserie worldwide in
prestigious schools, organizes training courses for professional chefs and pastry
classes open to the public. He has also written many books about Ptisserie.
Blackcurrant sabl
Red fruit
and blackcurrant
cheesecake tart
page 14
Blackcurrant
cherry
dairy delight
page 8
Mini blackcurrant
choux buns
page 10
Blackcurrant
bourbon tartlet
page 16
Flavours
of Italy verrine
page 18
Blackcurrant cream
Blackcurrant log
Recipe for 2 log moulds
Size: length 50 cm, width 8.5 cm, height 7 cm
Composition: Orange almond sponge, blackcurrant cream,
blackcurrant bavarois syrup with Earl Grey tea, blackcurrant preserve, caramelized almonds, Cassis Peureux
Almond orange sponge
Recipe for one 36 cm x 56 cm x 1 cm
Flexipat tray
400 g almond paste 50%
185 g ground candied oranges
550 g whole eggs
85 g flour
4 g baking powder
4 g salt
145 g beurre noisette
blackcurrant pure
UHT single cream
whole milk
egg yolks
sugar
gelatine leaves (silver strength)
Cassis Peureux (125 g for log mould)
Boil the cream, milk and blackcurrant pure. Whisk the
egg yolks thoroughly with the sugar. Pour the hot liquid
onto the egg yolks. Cook this mixture to 85C, pass
through a fine strainer and then incorporate the
gelatine after it has been soaked and drained. Pour
350 g of blackcurrant cream into a small log mould and
sprinkle with 125 g of Cassis Peureux. Freeze.
Earl Grey tea bavarois
360 g
360 g
32 g
185 g
165 g
20 g
750 g
UHT single cream
whole milk
Earl Grey tea
sugar
egg yolks
gelatine leaves (silver strength)
whipped cream
Using a flat beater, mix the almond paste with the candied orange. Gradually add the eggs.
Remove the flat beater and attach the whisk. Whisk to an emulsion. Add the salt and sifted flour
and then the warm beurre noisette on first speed. Spread 1350 g per Flexipat and cook at 170C
for 12 to 14 minutes in a convection oven, or 200C in a deck oven.
Bring the milk, cream and Earl Grey tea to the boil,
leave to infuse for 10 minutes then pass through a fine
sieve. Whisk the sugar with the egg yolks. Pour the
liquids onto the sugar and egg yolks. Cook this mixture
to 85C and incorporate the gelatine after it has been
soaked in cold water and drained. Pass through a fine
strainer. Cool and incorporate the whipped cream.
Blackcurrant syrup
Caramelized almonds
100 g water
200 g Cassis Peureux juice
75 g 30 Baum syrup
Mix all the ingredients cold.
240 g
120 g
120 g
140 g
90 g
6g
250 g
Blackcurrant preserve
360 g
55 g
185 g
8g
blackcurrant pure
Cassis Peureux juice
sugar
NH pectin
Heat the blackcurrant pure, the Cassis Peureux juice
and half the sugar to 70C. Add the NH pectin mixed with
the rest of the sugar, mix. Bring to the boil for 5 minutes as
if making a jam. Allow to cool then refrigerate.
Assembly
Line the moulds with acetate sheets. Line the sides of
the mould with the Earl Grey tea bavarois cream then
fill with one layer of Earl Grey tea bavarois cream.
Insert the blackcurrant cream log. Add a 4 cm wide
strip of orange almond sponge, soaked with
blackcurrant syrup.
Add another 1 cm layer of Earl Grey tea bavarois
cream.
Soak a 7 cm wide strip of orange almond sponge in
blackcurrant syrup then cover it with 200 g of
blackcurrant preserve using a piping bag with a 1 cm
nozzle. Place the sponge on the bavarois cream,
preserve side down, to seal the mould. Freeze.
Finishing
Unmould the log by holding the mould under very hot
water, remove the acetate sheets, and return the log to
the freezer.
Cover the entire log with neutral icing.
Cut the logs to the desired size then place them on
boards. Decorate with caramelized almonds on each
side. Decorate with a line of Cassis Peureux along the
full length of the log. Decorate with some "gold
brushed" mini chocolate bars.
Earl Grey tea
bavarois
Blackcurrant cream
250 g slivered almonds
50 g 30 Baum syrup
granulated sugar as needed
Mix the almonds and the syrup. Spread out on a baking
sheet covered with greaseproof paper. Sprinkle with a
little sugar, caramelize in a convection oven at 160C
for about 20 minutes, stirring from time to time.
Cassis Peureux
Blackcurrant
preserve
Almond orange
sponge
Caramelized
almonds
Vanilla and Cassis Peureux cream
Raspberry blackcurrant
chocolate criolait
Recipe for 24 small dome-shaped cakes with a diameter of
7 cm
Composition : Chocolate sponge, blackcurrant syrup, Cassis
Peureux, vanilla cream, raspberry and blackcurrant
chocolate mousse, crunchy praline, chocolate icing
Chocolate sponge
Recipe for one 30 x 40 cm Flexipat tray
40 g cocoa powder
60 g flour
40 g butter
120 g egg yolk
100 g sugar
120 g egg white
25 g sugar
Whisk the egg yolks with the 100 g sugar. Sift the cocoa powder with the flour.
Whisk the egg whites with the 25 g sugar. Melt the butter. Incorporate of the
egg whites into the whisked yolks. Incorporate the flour and the cocoa powder
and then the rest of the egg whites. Separate a small quantity of the sponge
mixture, add the hot butter and then mix it all back into the main mixture. Weigh
out 500 g per Flexipat tray and cook at 180C in a convection oven or 200C in
a deck oven for 10 to 12 minutes.
Blackcurrant syrup
100 g water
200 g Cassis Peureux blackcurrant juice
75 g 30 Baum syrup
Mix all the ingredients cold.
100 g
100 g
1
60 g
38 g
3g
240 g
UHT single cream
whole milk
vanilla pod
egg yolk
sugar
gelatine leaves (silver strength)
Cassis Peureux
Boil the cream and milk with the vanilla pod. Whisk the
egg yolks thoroughly with the sugar. Pour the hot liquid
onto the egg yolks. Cook this mixture to 85C, pass
through a fine strainer sieve and then incorporate the
gelatine after it has been soaked and drained. Fill each
cavity of a 3 cm diameter dome Flexipan tray with 10
g of Cassis Peureux and then pour in 12 g of the
vanilla cream. Freeze.
Raspberry and blackcurrant chocolate mousse
140 g
140 g
180 g
45 g
490 g
7g
455 g
UHT single cream
glucose
raspberry pure
Cassis Peureux juice
milk chocolate couverture (38% cocoa)
gelatine leaves (silver strength)
whipped cream
Bring the cream and the glucose to the boil. In another
saucepan, bring the raspberry pure and the Cassis
Peureux juice to the boil. Pour both liquids onto the
couverture chocolate to obtain a ganache, add the
gelatine, previously softened in cold water, drained and
melted in the microwave. Cool and then incorporate the
whipped cream.
Crunchy praline
110 g
50 g
125 g
5g
50% almond and hazelnut praline
milk chocolate couverture (38% cocoa)
feuilletine
vegetable oil
Melt the milk chocolate couverture. Using the flat
beater, mix the praline with the melted milk chocolate
couverture. Add the feuilletine and the vegetable oil.
Mix thoroughly.
Chocolate icing
250 g
200 g
50 g
100 g
500 g
UHT single cream
30 Baum syrup
glucose
dark chocolate couverture (58% cocoa)
brown icing paste
Boil the cream, syrup and glucose and pour onto the
chopped up couverture and icing paste. Blend for
30 seconds. Pass though a fine strainer and use at 40 C.
Assembly
Half fill the cavities in a 7 cm diameter Flexipan dome
with raspberry and blackcurrant chocolate mousse,
then use a spoon to coat the sides of the cavities with
the mousse. Insert a vanilla and Cassis Peureux
cream dome. Add half a centimetre of raspberry and
blackcurrant chocolate mousse. Insert a 6 cm disc of
chocolate sponge soaked in blackcurrant syrup.
Smooth the top with more chocolate mousse then
finish with the crunchy praline. Freeze.
Finishing
Unmould the domes and glaze them with the chocolate
icing. Place a 3 cm square of white chocolate on the top
of each little cake. Place 4 Cassis Peureux on top of
the chocolate square then sprinkle lightly with
decorative snow sugar. Decorate the side with a milk
chocolate "grid".
Cassis Peureux
Chocolate
icing
White chocolate
square
Raspberry and
blackcurrant
milk chocolate
Milk chocolate
grid
Crunchy praline
Vanilla and
Cassis Peureux
cream
Soaked
Chocolate sponge
Yoghurt ice cream
Blackcurrant cherry
dairy delight
Recipe for 3 cake rings in 18 cm in diameter x 4,5 cm high
Composition : Raspberry sponge, morello cherry sorbet,
Cassis Peureux, yoghurt ice cream, whipped cream,
Griottines, purple macaroons
Raspberry sponge
Recipe for 36 x 56 x 1 cm Flexipat tray
250 g whole eggs
200 g sugar
120 g flour
8 g baking powder
180 g beurre noisette
200 g raspberry pieces
Whisk the eggs and the sugar using an electric whisk. When the mixture is light and foamy, gently
add the flour, then the finely sieved beurre noisette and finally the raspberry pieces. Spread out
on a Flexipat tray and cook at 180C in a convection oven or 200 C in a deck oven for 10 to
12 minutes.
Morello cherry and Cassis Peureux sorbet
140 g
150 g
45 g
1g
415 g
180 g
water
sugar
atomized glucose
sorbet stabilizer
morello cherry pure
Cassis Peureux
Heat the water heat to 40C. Add the sugars. Mix with
the stabilizer. Add the atomized glucose. Bring to the
boil. Let cool. When cold, add the morello cherry
pure, adjust to 34% using a refractometer. Put the
mixture into an ice cream maker and blend. In a 16
cm Flexipan insert, sprinkle 60 g of Cassis Peureux
then fill with 250 g of morello cherry sorbet. Freeze.
500 g whole milk
110 g 0% fat-free powdered milk
325 g UHT single cream
zest of 2 lemons
295 g sugar
14 g ice cream stabilizer
50 g atomized glucose
50 g dextrose
1 410 g yoghurt
In a saucepan, heat the milk, cream, milk powder and
lemon zest. Mix the sugar with the ice cream stabilizer,
atomized glucose and dextrose, add it to the saucepan
at 40C. Cook to 85C. Pass through a fine strainer.
Cool, add the yoghurt and leave to develop for 24
hours at 4C. Put the mixture into an ice cream maker
and blend.
Whipped cream
375 g UHT single cream
45 g sugar
vanilla pod
Mix all the ingredients then whisk to obtain whipped
cream.
Purple macaroons
300 g
300 g
110 g
1g
300 g
75 g
110 g
icing sugar
ground blanched almonds
egg white
purple food colouring powder
sugar
water
egg white
Mix the icing sugar and ground almonds in a food
processor for a maximum of 20 seconds. Using the flat
beater, mix the sugar and almonds with the egg whites
and colouring to make an almond paste. Cook the sugar
and water to 118C and pour onto the whipped egg
whites to make an Italian meringue. Leave running at
medium speed until the meringue is at 40C. Gradually,
gently fold the meringue into the almond paste.
Next stage of the purple macaroon preparation
Work the macaroon mixture with a spatula until it is
smooth and shiny. Using a piping bag with an 8 mm
nozzle, pipe 3 cm balls onto a sheet of greaseproof
paper. Cook on a baking sheet for about 12 minutes at
150C in a convection oven or in a deck oven at 170C
using two baking sheets (one of them preheated).
Assembly
Pre-chill the 18 cm diameter and 4.5 cm high cake
rings in the freezer. Line them with rhodoid. Cut out
16 cm discs of raspberry sponge. Using a spatula, line
the cake ring with yoghurt ice cream, then insert a
raspberry sponge disc. With a piping bag, cover with
1 cm of yoghurt ice cream. Insert the disc of morello
cherry and Cassis Peureux sorbet. Insert a second
disc of raspberry sponge then smooth over with
yoghurt ice cream. Freeze.
Finishing
Remove the cake ring. Using a palette knife, make a
"zig zag" decoration on the top of the dessert with the
whipped cream. Remove the rhodoid. Place the
macaroons around the dessert using whipped cream.
Pipe whipped cream peaks around the edge of the
dessert using a piping bag with a fine fluted nozzle.
Place a Cassis Peureux on top of each point.
Decorate the top of the dessert with some Griottines.
Sprinkle with a few pistachio shards.
Cassis
Peureux
Yoghurt
ice
Macaroons
Griottines
Swirls of
whipped cream
Raspberry
sponge
Morello cherry and
Cassis Peureux
sorbet
Crumble
215 g butter
270 g brown sugar
270 g flour
Mini blackcurrant
choux buns
Recipe for 100 choux buns
Composition : Choux pastry, crumble, blackcurrant
confectioner's custard, Cassis Peureux, vanilla
mousseline cream
Choux pastry
375 g
125 g
5g
15 g
200 g
300 g
500 g
water
whole milk
salt
sugar
butter
T 55 or 65 flour
eggs
In a saucepan, bring the water and milk to the boil with the salt,
sugar and butter. Sift the flour. When the liquid boils, remove from
the heat and incorporate the flour, stirring continuously. Return to the
heat and dry out the dough until it no longer sticks to the sides of the
saucepan. Tip into a mixing bowl with a flat beater. Gradually add the
eggs to reach the desired consistency. Use a smooth nozzle to
make 3 cm balls of dough on baking sheets that are either greased
or covered with greaseproof paper.
For cooking : see crumble
10
Using the flat beater, mix the butter and brown sugar.
Add flour and mix to obtain a homogeneous
consistency. Allow to rest in the refrigerator for two
hours. When the crumble has rested and is cold, roll it
out to a thickness of 3 mm. Cut out discs with a plain
edged 3 cm cutter and place a disc of crumble on each
ball of choux pastry. Bake at 160C in a deck oven with
the vents open.
Assembly and finishing
Use a small nozzle to make holes in the bottoms of the
choux buns and insert three Cassis Peureux. Smooth
the blackcurrant confectioner's custard with a whisk
and then fill the buns. Sprinkle the choux buns with
decorative snow sugar. Make a rosette with the vanilla
mousseline cream on the top of each bun. Place a
Cassis Peureux on each rosette.
Blackcurrant confectioners custard
380 g
180 g
180 g
180 g
150 g
55 g
55 g
whole milk
blackcurrant pure
Cassis Peureux juice
egg yolks
sugar
confectioners custard powder
butter
Make confectioner's custard using the milk,
blackcurrant pure, Cassis Peureux juice, egg yolks,
sugar, confectioners custard powder and butter. Cool
quickly and refrigerate.
Vanilla mousseline cream
215 g
55 g
60 g
1
15 g
15 g
105 g
whole milk
egg yolks
sugar
vanilla pod
confectioners custard powder
butter
butter
Make confectioner's custard using the milk, vanilla, egg
yolks, sugar, confectioners custard powder and the 15
g of butter. Let cool. When cold, place in a mixing bowl
with the whisk attachment and emulsify the
confectioners custard powder with the 105 g of
softened butter.
Cassis Peureux
Vanilla
mousseline
cream
Blackcurrant
confectioner's custard
11
Blackcurrant fruit paste
Blackcurrant sabl
croustifondant
Recipe for 100 shortbread biscuits
Composition : Breton sabl pastry, blackcurrant fruit
paste, vanilla cream, Cassis Peureux
200 g
80 g
30 g
7g
300 g
70 g
1g
1g
125 g
blackcurrant pure
Cassis Peureux juice
sugar
yellow pectin
sugar
glucose
tartaric acid
water
Cassis Peureux
Place a Cassis Peureux in each cavity of a 2 cm
Flexipan dome. Bring the blackcurrant pure and the
Cassis Peureux juice to the boil. Mix the pectin and
sugar and add when the mixture boils. Mix, return to
the boil, then add the sugar and glucose. Cook to 75C
on a refractometer or 107C on a thermometer. Add the
acid dissolved in water then pour into the 2 cm
Flexipan dome with the Cassis Peureux. Allow to
cool then unmould.
White mixture for chocolate gun
300 g white chocolate
200 g cocoa butter
Melt at 40C.
Assembly and finishing
Place a blackcurrant fruit paste disc on each Breton
shortbread. Using a piping bag with an 8 mm nozzle,
pipe the vanilla cream in a spiral around the fruit paste.
Refrigerate for one hour. Spray the shortbread biscuits
using the chocolate gun filled with the white chocolate
mixture. Place a Cassis Peureux on top of the vanilla
cream. Sprinkle with a few pistachio shards.
Vanilla cream
Breton sabl pastry
285 g
260 g
7g
110 g
375 g
12 g
butter
sugar
salt
egg yolks
flour
baking powder
Using the flat beater, mix the butter, sugar and salt. Add
the egg yolks. Add the flour sifted with the baking powder,
leave to chill for at least two hours in the refrigerator. Roll
the dough out in a layer 4 mm thick using a rolling
machine. Cut out discs using a 4 cm fluted cutter and bake
them in a 4 cm round Flexipan mold. Bake at 160C for
12 minutes.
12
325 g
80 g
85 g
1
25 g
25 g
5g
360 g
whole milk
egg yolk
sugar
vanilla pod
confectioner's custard powder
butter
gelatine
whipped cream
Make confectioner's custard using the milk, vanilla, egg
yolks, sugar, the confectioners custard powder and
butter. When the confectioners custard is cold, whisk it
until it is completely smooth. Melt the previously
soaked and drained gelatine in the microwave and
incorporate it into the confectioners custard. Lightly
fold in the whipped cream.
Cassis Peureux
Vanilla
cream
Blackcurrant
fruit paste
Breton
shortbread
13
Cheesecake
Red fruit
and blackcurrant
cheesecake tart
Recipe for three 18 cm diameter tarts
Composition : Rich almond shortcrust pastry, cheese cake,
blackcurrant crme diplomate, red fruit, blackcurrant
preserve, Cassis Peureux
Rich almond shortcrust pastry
500 g
300 g
5g
190 g
65 g
110 g
T 55 flour
butter
salt
icing sugar
whole ground almonds
whole eggs
Using the flat beater, mix the flour, salt and
butter to obtain a "sandy" mixture. Add the
rest of the ingredients. Work gently until all
the flour has disappeared. Wrap in
clingfilm.
Place in the refrigerator until ready to use
(at least two hours). When the rich
shortcrust pastry dough has rested and is
cold, roll it out to a thickness of 3 mm. Line
the tart rings, allow to rest in the refrigerator
for at least two hours, then bake in a
convection oven for 15 minutes at 160 C.
14
350 g
105 g
115 g
80 g
10 g
10 g
50 g
cream cheese
sugar
thick crme frache
eggs
egg yolk
starch
UHT single cream
Using the flat beater, cream the cream cheese with the
sugar and starch. Add the eggs one by one then the yolk.
Finally add crme frache and the UHT single cream.
Blackcurrant preserve
200 g blackcurrant pure
90 g sugar
4 g NH pectin
Heat the blackcurrant pure and half the sugar to 70C.
Add the NH pectin mixed with the rest of the sugar, mix.
Bring to the boil for 5 minutes as if making a jam. Allow
to cool then refrigerate.
Blackcurrant crme diplomate
85 g
80 g
40 g
45 g
12 g
12 g
2g
185 g
whole milk
blackcurrant pure
egg yolks
sugar
confectioner's custard powder
butter
gelatine
whipped cream
Cassis Peureux
Make confectioner's custard using the milk,
blackcurrant pure, egg yolks, sugar, confectioner's
custard powder and butter. When the confectioner's
custard is cold, whisk it until it is completely smooth.
Melt the previously soaked and drained gelatine in the
microwave and incorporate it into the confectioner's
custard. Lightly fold in the whipped cream.
Next stage of the blackcurrant crme diplomate
preparation
Make quenelles by putting the blackcurrant crme
diplomate in a quenelle-shaped Flexipan mould. Make
little hollows with a spoon and add a small quantity of
blackcurrant preserve and two or three Cassis
Peureux. Freeze.
White mixture for chocolate gun
300 g white chocolate
200 g cocoa butter
Melt at 40C.
Assembly and cooking
Use a piping bag to pipe 80 g of blackcurrant preserve
in the bottom of a precooked rich almond shortcrust
pastry base, place 60 g of Cassis Peureux on top the
conserve, then pour in 240 g cheesecake mixture, cook
at 100C for 15 minutes. Chill in the refrigerator.
Finishing
Spray each blackcurrant crme diplomate quenelle
with the white chocolate mixture using a chocolate gun.
Place the quenelles around the edge of the tart. Place
a few Cassis Peureux and pistachio shards between
each quenelle. Place the red fruit evenly (strawberries,
raspberries and redcurrants) in the centre of the tart.
Strawberries, raspberries,
redcurrants
Blackcurrant
crme diplomate
quenelle
Blackcurrant
preserve
Cheesecake
mixture
Cassis Peureux
Rich almond
shortcrust pastry base
15
Almond cream
Blackcurrant
bourbon tartlet
Recipe for 24 tartlets 8 cm in diameter
Composition : Rich almond shortcrust pastry, almond
cream, strawberry, raspberry and blackcurrant preserve,
vanilla crme diplomate, Cassis Peureux, raspberries,
redcurrants
Rich almond shortcrust pastry
500 g
300 g
5g
190 g
65 g
110 g
14
T 55 flour
butter
salt
icing sugar
whole ground almonds
whole eggs
155 g
155 g
155 g
185 g
15 g
30 g
145 g
144 g
softened butter
icing sugar
ground almonds
eggs
Saint James rum 54 vol.
confectioner's custard powder
cream
Cassis Peureux
Cream the butter and icing sugar with the flat beater,
add the ground almonds, eggs, confectioner's custard
powder, Saint James rum and finally the cream. Take
care not to overwork the mixture.
Vanilla crme diplomate
325 g
80 g
85 g
1
25 g
25 g
6g
360 g
Using the flat beater, mix the flour, salt and butter to obtain a "sandy" mixture. Add the rest of the
ingredients. Work gently until all the flour has disappeared, wrap in clingfilm. Place in the refrigerator
until ready to use (at least two hours). When the rich shortcrust pastry dough has rested and is cold,
roll it out to a thickness of 3mm. Use a 10 cm fluted cutter to make rich shortcrust pastry discs and
line the tartlet moulds.
Strawberry, raspberry and Cassis Peureux preserve
White mixture for chocolate gun
strawberry pure
Cassis Peureux juice
raspberry pieces
NH pectin
glucose
sugar
sheet gelatine (silver strenght)
Cassis Peureux
In a saucepan, heat the strawberry pure, Cassis
Peureux juice, raspberry pieces, glucose and half of
the sugar. Mix the NH pectin with the rest of the sugar
and add to the saucepan. Whisk. Boil for three
minutes then incorporate the soaked and drained
gelatine. Pour 6 g into a 3 cm Flexipan dome and
then place two Cassis Peureux in each cavity.
Freeze.
Place 35 g of almond cream in the bottom of each
tartlet, put 6 Cassis Peureux on the almond cream
then cook at 160C for 35 minutes. Chill after cooking.
Finishing
Spray each vanilla crme diplomate dome with the
white chocolate mixture using a chocolate gun. Place a
vanilla crme diplomate dome in the centre of each
tartlet. Place Cassis Peureux and redcurrants evenly
around the dome, alternating 3 blackcurrants with one
redcurrant. Finish with a raspberry on the top, sprinkle
lightly with icing sugar.
whole milk
egg yolks
sugar
vanilla pod
confectioner's custard powder
butter
sheet gelatine (silver strenght)
whipped cream
Make confectioner's custard using the milk, vanilla, egg
yolks, sugar, confectioner's custard powder and butter.
When the confectioner's custard is cold, whisk it until it
is completely smooth. Melt the previously soaked and
drained gelatine in the microwave and incorporate it
into the confectioner's custard. Lightly fold in the
whipped cream. Place 35 g of vanilla crme diplomate
in 7 cm Flexipan domes then insert the strawberry and
raspberry domes in the centres. Freeze.
75 g
40 g
75 g
3g
20 g
15 g
2g
40 g
Assembly and cooking
300 g white chocolate
200 g cocoa butter
Raspberry
Strawberry, raspberry
and Cassis Peureux
preserve
Vanilla crme
diplomate
Red fruit
Almond
cream
Rich almond
shortcrust pastry base
Cassis Peureux
Melt at 40C.
15
Vanilla Pannacotta
Flavours
of Italy verrine
Recipe for twenty four 180-ml verrines
Composition : Pistachio genoise sponge, orange
marmalade, vanilla pannacotta, pistachio crme
diplomate, Cointreau whipped cream, Cassis Peureux
Pistachio genoise sponge
Recipe for 30 x 40 cm Flexipat tray
200 g 50% almond paste
20 g coloured pistachio paste
275 g whole eggs
40 g flour
2 g baking powder
2 g salt
70 g beurre noisette
Using a flat beater, mix the almond paste with coloured pistachio paste. Gradually add the eggs.
Remove the flat beater and attach the whisk. Whisk to an emulsion. Add the salt and sifted flour and
then the warm beurre noisette on first speed. Spread 600 g per 30 x 40 cm Flexipat tray and cook
at 170C for 10 to 12 minutes in a convection oven, or 200C in a deck oven.
Orange marmalade
290 g
1l
4g
260 g
oranges
water
salt
orange and
bitter orange prue
4 g NH pectin
130 g sugar
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Bring the water to the boil with the salt. Add the oranges cut into
very fine rounds without pips. Return to the boil and blanch for
three minutes then drain and rinse in cold water. Mix the sugar with
the pectin. In a saucepan, warm the orange pure and add the
sugar and pectin mixture. Mix thoroughly. Add the oranges. Cook
on a low heat until it has a marmalade texture. Cool and then finely
chop the marmalade.
1 460 g
9g
2
155 g
UHT single cream
gelatine leaves (silver strength)
vanilla pods
sugar
Bring the cream to the boil with the sugar and the
vanilla pods. Leave to infuse for 10 minutes. Remove
the vanilla pods, then incorporate the gelatine after it
has been soaked in cold water and drained. Cool to
20C.
Pistachio crme diplomate
165 g
40 g
45 g
20 g
12 g
12 g
2g
185 g
whole milk
egg yolk
sugar
pistachio paste
confectioner's custard powder
butter
gelatine
whipped cream
Make confectioners custard using the milk, pistachio
paste, egg yolks, sugar, confectioner's custard powder
and butter. When the confectioners custard is cold,
whisk it until it is completely smooth. Melt the
previously soaked and drained gelatine in the
microwave and incorporate it into the confectioners
custard. Lightly fold in the whipped cream.
Cointreau whipped cream
Assembly
Put 25 g of orange marmalade in the bottom of each
verrine, then gently pour in 65 g of pannacotta. Add
6 Cassis Peureux, refrigerate for three hours. When
the pannacotta has set, insert a 6 cm disc of pistachio
sponge, put in 4 Cassis Peureux, then fill to the top
with pistachio crme diplomate. Refrigerate.
Finishing
Make a rosette of Cointreau whipped cream on the top
of the verrine. Place a few Cassis Peureux around the
edge of the verrine. Sprinkle with pistachio shards.
Garnish with a white chocolate decoration brushed
with orange.
White chocolate decoration
brushed with orange
Cointreau whipped cream
Cassis
Peureux
Pistachio crme
diplomate
250 g UHT single cream
30 g sugar
10 g Cointreau 60 vol.
Pistachio
genoise sponge
Whip all ingredients into the cream mixture.
Pannacotta
Orange
marmalade
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