Pastry recipe
Gael Etrillard

Gael Etrillard

Pastry Chef
Area Pastry Chef at les vergers Boiron. From 2009 to 2013, was executive pastry chef at Raffles Hotel Singapore and have been working in Asia for more than 13 years. Gael is also involved in training ...
  1. Apricot Jam


    • Frozen fruits IQF : Apricot halves - 1000g
    • Frozen fruit purée 100% : Lime - 45g
    • Frozen fruit purée, sugar added : Apricot - 200g
    • Sugar - 450g
    • Glucose - 250g
    • Sugar - 50g
    • Pectin NH - 5g

    Recipe for 6 jars – 250g


    Place the apricot IQF in a big saucepan, flat face up preferably.

    Sprinkle 450g of sugar over and add lime puree.

    Cover and leave in the fridge overnight.

    Boil the apricot, stirring all the time to make sure the sugar is dissolved. Add glucose.

    Combine 50g of sugar with pectin and pour over the apricot.

    Cook the jam until the juice has reduced and add apricot puree.

    Cook on low fired for 20mn and pour in jars and cover immediately.

    Turn the jars upside down and leave it for 5mn.

    Place the jars in the oven and sterilize for 20mn at 100°C in the steam over.

    In this step

    Frozen whole fruit and pieces IQF
    Frozen fruit purées
  2. Citrus Brioche


    • Frozen concentrated preparation : Lemon - 9g
    • Frozen concentrated preparation : Mandarin orange - 9g
    • Flour T55 - 250g
    • Flour T45 - 250g
    • Salt - 6g
    • Sugar - 75g
    • Dry yeast - 8g
    • Egg - 300g
    • Melted butter - 250g
    • candied lemon (zest) - 30g
    • candied orange - 30g

    Recipe for 6 moulds 230x55x55mm


    Chop the candied fruits and add both concentrates.

    Cover and place in the fridge.

    Scale both flour, salt, sugar and dry yeast in the mixing bowl.

    Add eggs and start to beat up in slow speed with the hook attachment.

    Once the dough is formed, increase the speed and add the butter little by little.

    Cover the bowl with a wet clothe and let it rise for 1h30mn.

    Beat down the dough and add candied fruits.

    Place this douhg on the tray, cover with cling wrap and put it in the fridge until the dough is set.

    Scale balls at 30g and roll 6 balls per moulds.

    Let it rise for an hour and brush with egg wash.

    Bake at 180°C for 18mn.

    In this step

    Frozen concentrated preparation
    Frozen concentrated preparation
  3. Bircher and Green Apple Muesli


    • Muesli - 200g
    • Sugar - 40g
    • Milk - 400g
    • Cream 35% fat - 200g
    • Raisins - 20g
    • Pecan nuts - 20g
    • Sugar - 19g
    • Cornstarch - 4g
    • Gellan - 2g
    • xanthan - 0.4g
    • Dried Cranberry - 30g

    Combine 19g of sugar with cornstarch, gellan and xanthan.

    Pour over green apple puree.

    Boil and pour in a 19x5cm frame.

    Keep in the fridge for 2h and cut cubes.

    Warm 50g of milk with sugar.

    Remove from the stove and add remaining milk, dry cranberry and raisins.

    Mix well and pour over muesli.

    Add pecan nuts.

    Whip up the cream and fold in muesli mixture.

    Keep in the fridge overnight.

  4. Assembly

    Put a few spoons of muesli in the bowl and insert a few cubes of green apple jelly and top with fresh rapsberry and blueberry.

    Slice the brioche and toast the brioche until golden brown.

    Serve with apricot jam.

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