Soft souvenir, almond and apricot

Pastry recipe
Pierrick Boyer

Pierrick Boyer

Pastry Chef
Pierrick has received many awards for his outstanding creations. In 1996, Pierrick won the honorary award for the most creative sugar work in the well-renowned South Western Regional Pastry Chef compe...
  1. 1 - APRICOT VANILLA MARMALADE

    Ingredients

    • Frozen fruit purée, sugar added : Apricot - 1kg
    • Frozen fruit purée 100% : Kalamansi - 50 g
    • Apricot - 300 g
    • Vanilla pods - 3 g
    • Sugar - 100 g
    • Bloomed sheet gelatine - 15 g

    Cook and reduce all the ingredients, then add the soften gelatine at last.

    Label and reserve in a container. Flatten into a triangle template (8x8x8cm).

    In this step

    PuréeSurgelée_Abricot-RVB-150dpi-697x697
    Frozen fruit purées
  2. 2 - ALMOND SOFT SPONGE

    Ingredients

    • Sugar - 125 g
    • Flour - 280 g
    • Sugar - 200 g
    • Melted butter - 200 g

    Emulsify egg yolk and sugar. Sift the flour and almond. Add the sifted powder then melted butter. Add gently the meringue in 4 steps. Bake on a Silpat at 190°C with the rectangle ring (2.1 kl per tray).

  3. 3 - SWEET ALMOND ICE CREAM

    Ingredients

    • Broken pieces of nougat - 400 g
    • Melted butter - 120 g
    • skim milk (powder) - 120 g
    • Sugar - 100 g
    • Glucose - 50 g
    • Cremodan - 10 g

    Warm up to 80°C all the ingredients. When cooled down add the Nougat Chips, then pour into the ice cream machine. Cut into triangle 7x7x7 cm. Spray with half & half cocoa butter and white chocolate to have a velvet look.

  4. 4 - POACHED & PANNED APRICOT

    Ingredients

    • Frozen fruits IQF : Apricot halves

    Cut in thin slices the Les vergers Boiron apricots, then poach them in a buttered pan.

    In this step

    IQF_Abricot77_RVB-150dpi-697x697
    Frozen whole fruit and pieces IQF
  5. 5 - APRICOT TUILE

    Ingredients

    • Frozen fruit purée, sugar added : Apricot - 220 g
    • Icing sugar - 620 g
    • Flour - 150 g
    • Melted butter - 220 g

    Sift the icing sugar and plain flour while the butter is melting. Add to the butter, the Apricot puree. Mix with a spatula all the ingredients. Spread on a silicon paper fold cut in two. Allow a thin layer on the paper to have a thin and crispy tuile. Bake at 180°C. Pre cut at half cooking time, then finish the baking when cut.

    In this step

    PuréeSurgelée_Abricot-RVB-150dpi-697x697
    Frozen fruit purées
  6. DECORATION : SOFTEN MILK ALMOND IN SUGAR

    Pour some whole bleached almond into boiling milk. Let soak over night. Then pour stock syrup then dry in a warm over for one hour. Finish with a dry vanilla stick and gold leaf.

Download this recipe

Download