Crumble, mandarin crémeux and linden blossom jelly

Pastry recipe
Peter Coucquyt

Peter Coucquyt

Culinary Director at Foodpairing ®, partner of Sense for taste
  1. Mandarin crémeux


    • Frozen fruit purée 100% : Mandarin - 110 g
    • Fresh cream - 15g
    • Egg yolk - 25g
    • Ginger syrup - 10g
    • Maizena® - 10g

    Mix all ingredients and bring, while stirring to a boil. Allow to cool.

    In this step

  2. Chestnut ice cream


    • Frozen fruit purée, sugar added : Chestnut & vanilla - 60 g
    • Milk - 525g
    • Sugar - 100g
    • Milk powder 0% - 40g

    Bring the milk with the sugar and milk powder to a boil. Add the chestnut puree. Turn in ice machine.

    In this step

  3. Tuile


    • Frozen fruit purée 100% : Mandarin - 150 g
    • Icing sugar - 20g
    • Isomalt - 25g
    • Glucose - 5g

    Heat the mandarin with the icing sugar, isomalt and glucose for 5 minutes at 80°C. Allow to cool and add the xanthan. Smear in the desired shape. Dry at 70°C.

    In this step

  4. Crumble


    • Flour - 35g
    • Butter - 55g
    • Sugar - 22g

    Mix all ingredients until crumble structure. Bake until golden brown in a preheated oven at 180°C. Allow to cool.

  5. Linden blossom jelly


    • Water - 375g
    • Lime (flowers) - 8g
    • Sugar - 60g

    Bring the water to a boil. Add the linden blossom and infuse for 5 minutes.
    Sieve and add the sugar and gelatine. Pour on a plate and let jelly.    

  6. Chocolate mousse


    • Milk - 105g
    • Chocolate - 155g
    • Whipped cream - 250g

    Bring the milk to a boil. Dissolve the gelatine in it. Pour the chocolate and mix until homogenous. Allow to cool to 37 ° C. Stir in the cream. Pour into the desired shape and allow to set.

  7. Assembly

    Place the chocolate mousse on a plate. Garnish with the crémeux, some wedge of tangerine, crumble, tuiles and the jelly. Finish with the ice.

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