Flight towards exoticism

Pastry recipe
Damien Gendron

Damien Gendron

Professional prize-winner at the 2016 French Dessert Championships
  1. Pistachio and pecan nut sponge


    • Pecan nuts - 60 g
    • Caster sugar - 65 g
    • Egg - 100 g
    • Almond powder - 80 g
    • Lemon (zest) - 2
    • Pistachio paste - 50 g
    • Caster sugar - 80 g
    • Melted butter - 48 g
    • Egg white - 100g

    Grind the pecan nuts. Whisk together the caster sugar, ground almonds, pistachio paste, lemon peel then add the whole eggs and set aside. Make a French meringue then delicately add to the initial mixture, adding the melted butter. Pour into a 25x25x3 frame then sprinkle with pecan nuts and bake in a ventilated oven for 10 minutes at 170°C.

  2. Confit pineapple with vanilla


    • Vanilla pods - 1
    • Pineapple (carpaccio) - 1

    Slice the pineapple very finely and cook with the vanilla pod. Once cooled, spread over the sponge.

  3. Exotic cream mousse


    • Frozen fruit purée 100% : Pineapple - 125g
    • Frozen fruit purée 100% : Passion fruit - 50g
    • Frozen fruit purée 100% : Mango - 75g
    • Caster sugar - 25g
    • Flan powder - 8g
    • Cocoa butter (melted) - 65g
    • Fresh liquid cream - 200g

    In a mixing bowl, add the sugar with flan powder and 40g of the fruit puree mixture, heat the rest and cook like confectioner's custard. Pour into another bowl and add the melted cocoa butter and cool to 25°C. Make an Italian meringue and add 75g of confectioner's custard and finish with the beaten cream mousse. Pour into the 25x25x3 frame on top of the sponge and set in the freezer.

    In this step

  4. Italian meringue for the mousse


    • Water - 35g
    • Sugar - 100g
    • Sugar - 40g
    • Egg white - 70g
  5. Mango glaze


    • Pectin NH - 5g
    • Caster sugar - 10g

    Bring the mango puree, sugar and pectin to the boil, cool and pour over the exotic mousse and keep in the refrigerator.

  6. Lime sauce


    • Neutral glaze - 200g
    • Water - 30g
    • Lime (zest) - 2
    • Lemon (juice) - 20g
    • green coloring - 2g

    Heat together to 80°C then cool.

  7. Crisp biscuit


    • Caster sugar - 100g
    • Brown sugar - 100g
    • Flour - 85g
    • Orange Juice - 100g
    • Melted butter - 100g

    Melt the butter and add the caster sugar, brown sugar, orange juice and flour. Spread over a Silpat® and bake in a ventilated oven at 170°C. Cut into 17x3 pieces, mould into round cutters and set aside.

  8. Pineapple/ginger/wasabi sorbet


    • Frozen fruit purée 100% : Pineapple - 1 000g
    • Caster sugar - 180g
    • Glucose powder - 120g
    • Water - 234g
    • Fresh grated ginger - 4g
    • Wasabi - 3g
    • Stabilizer - 4g
    • Passion fruit - 4 pcs

    Mix the sugar, atomised glucose, water and stabiliser. Cool and pour over the pineapple puree with the ginger and fresh grated wasabi and passion fruit. Put into an ice-cream turbine, leave in a negative cold chamber.

    In this step

  9. Pulled sugar


    • Isomalt - 150g
    • Blue colouring - 3 gouttes
    • green coloring - 6 gouttes
    • Golden powder - 2g

    Cook the Isomalt to 170°C and add the colouring, pour over Silpat® to cool. Glaze and maintain the temperature under the sugar lamp. Pull the sugar strands.

  10. Décor and presentation


    • Golden leaf - 1
    • Watercress - 1

    Cut the exotic dessert into 9x3cm rectangles. Arrange a rectangle of lime sauce 19x13cm on the bottom of the plate. Place the exotic dessert onto the lime sauce. On top of the dessert, arrange the crisp biscuit, adding a medium and small ball of sorbet. On the left of the plate, place the large ball of sorbet. Finish off by inserting the pulled sugar strands into the sorbet balls, adding the gold leaf and atsina.

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