Shades of citrus

Pastry recipe

My favorite flavor is citrus and Bergamot is a very under used and hidden flavor in the citrus family, which can add a new twist to you flavor profiles, recipes and menus.

In this dish I tried to capture an old favorite recipe of mine “Chibouste”, rarely used in pastry menus or desserts these days but time to re-discover. The Base recipe is simply a “pastry cream” which is used by all pastry chefs everywhere, with the addition of meringue to lighten and Gelatine to set into a mousse and here we simply replace some of milk with puree to give an interesting twist and really nice texture surrounded with many flavors and textures of citrus but test out with other purees to create your own personnel favorite.

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Shades of citrus


Pastry Chef
Chef Paul Hayward is a world renown, award winning Pastry Chef with 30 years of experience and originally from England. Paul trained under Master French, German and Swiss Pastry chefs and achiev...
  1. Boiron Bergamot Chibouste


    • Frozen fruit purée 100% : Bergamot - 325 g
    • Whole milk - 100 g
    • Caster sugar - 115 g
    • Egg yolk - 120 g
    • Corn flour - 40 g
    • Gelatin (powder) - 8 g
    • Water - 48 g
    • Egg white - 185 g
    • Egg white (powder) - 10 g
    • Caster sugar - 75 g

    Bring milk and puree to a boil

    Mix egg yolks, sugar* and corn flour until smooth with hand whisk

    Pour boiling milk over egg mixture while whisking and pour back into pot and return to stove

    Using whisk return mixture to a boil and cook out starch until thickens

    Add Gelatine soaked in cold water and mix well

    Place on mixer with paddle on slow speed and mix until slightly warm

    Whisk eggs whites and egg white powder until very stiff

    Add sugar on medium speed until smooth and glossy

    whisk 1/3 of the meringue into the warm pastry cream and then fold in remainder

    Pipe into silicone lollipop molds and level off with stick inside and freeze

    In this step

  2. Boiron Citrus Crumble


    • Frozen concentrated preparation : Lemon
    • Dry butter - 245 g
    • Lemon (zest) - 2
    • Icing sugar - 250 g
    • Almond flour - 250 g
    • Flour T45 - 250 g

    Place all ingredients into a machine bowl and using a paddle mix on slow speed until forms a crumble

    Spread out over silicone mat and chill until firm

    Bake at 170 C until light golden brown

    In this step

    Frozen concentrated preparation
  3. Boiron Lime Dacquoise


    • Frozen fruit purée 100% : Lime - 5 g
    • Egg white (pasteurized) - 315 g
    • Lime (zest) - 2
    • Egg white (powder) - 15 g
    • Caster sugar - 95 g
    • Almond flour - 285 g
    • Icing sugar - 285 g

    Whisk up egg whites, lime puree, lime zest and egg white powder until very stiff

    Add sugar slowly and mix until smooth and shiny

    Fold in sifted together almond flour and icing sugar by hand

    Pipe or spread as desired

    Bake at 180-190C in Convection Oven

    In this step

    Frozen fruit purées
  4. Boiron Kalamansi Bubbles


    • Frozen fruit purée 100% : Kalamansi - 295 g
    • Caster sugar - 100 g
    • Hot Water - 595 g
    • Soy lecithin - 10 g

    Blend all ingredients together for 30 seconds

    Using a Sosa Foam Kit make bubbles

    In this step

  5. Blood Orange Fluid Gel


    • Frozen fruit purée 100% : Blood orange - 333 g
    • Water - 330 g
    • Caster sugar - 330 g
    • Agar agar - 7 g

    Mix all ingredients together in small pot

    Bring to boil

    For fluid gel leave to set in chiller and blend in food processor on high speed until smooth

    In this step

  6. Boiron Grapefruit Jelly


    • Frozen fruit purée 100% : Pink grapefruit - 680 g
    • Caster sugar - 170 g
    • Water - 60 g
    • Gelatin - 20 g
    • Cold water - 80 g

    Bring sugar and water to a boil

    Add Gelatine soaked in the cold water and mix until all dissolved

    Add melted puree and mix until all combined

    Use as desired

    In this step

  7. Yuzu Mint Syrup


    • Frozen fruit purée 100% : Yuzu - 100 g
    • Mint (leaves) - 100 g
    • Caster sugar - 200 g
    • Water - 200 g

    Blanch mint in boiling water and then place in ice water

    Bring sugar, yuzu and water to a boil and add blanched mint

    Blend together in food processor

    Strain and cool in chiller

    In this step

    Frozen fruit purées
  8. Assembly

    Assembly and finishing


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