Raspberry Lychee puff

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. Raspberry Whipped Cream


    • Frozen fruit purée 100% : Raspberry - 200g
    • Cream 35% fat - 706g
    • Mass gelatin - 24g
    • Invert sugar - 56g
    • White chocolate - 186g
    • Raspberry powder - 18g

    Heat up 200g of cream with gelatin and invert sugar.

    Pour over chocolate and blend with hand blender.

    Add raspberry powder and blend again.

    Add remaining cream and blend again.

    Add raspberry puree and blend again.

    In this step

  2. Lychee Confit


    • Frozen fruit purée, sugar added : Lychee - 200g
    • Frozen fruit purée 100% : Raspberry - 50g
    • Frozen fruit purée, sugar added : Lychee - 30g
    • Frozen fruit purée 100% : Lime - 12g
    • Sugar - 45g
    • Pectin NH - 7g
    • Mass gelatin - 24g

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

    Stir well and add lychee puree.

    Let rehydrate for 5mn.

    Boil and remove from the stove.

    Add the gelatin and rest of the purees.

    Keep in the fridge until set.

    Blend before use.

    In this step

    Frozen fruit purées

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