Theresa

Pastry recipe

Gluten free 

For 25 servings

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Theresa
Jean-Christophe Duc

Jean-Christophe Duc

Pastry Chef, Technical adviser Les vergers Boiron
Jean-Christophe Duc is a Compagnon du Tour de France and has a European Master’s degree in pastry making. He is a native of the French region of the Bresse in Burgundy and lived his youth between t...
  1. Cranberry cremeux

    Ingredients

    • Locust bean gum - 1,5 g
    • Pectin NH - 3,5 g
    • Sugar - 30 g
    • Egg yolk - 30 g
    • Butter - 50 g

    Heat the purée to 40°C, mix powders with egg yolks, dilute with the purée.
    Cook until thick.
    Remove from heat and at 35°C, add butter and blend well.
    Fill the molds and freeze.
     

  2. Pistachio dacquois

    Ingredients

    • Icing sugar - 165 g
    • Almond powder - 115 g
    • Chopped pistachios - 45 g
    • Egg white - 210 g
    • Sugar - 60 g

    Mix the egg whites with sugar.
    Mix all powders together.
    Mix gently and pipe over a baking paper of the desired size.
    Sprinkle with icing sugar and bake at 180°C for 25 min. (vent open).
     

  3. 100% lemon mousse

    Ingredients

    • Gelatine 200 bloom (powder) - 5 g
    • White chocolate - 150 g
    • Cream 30% fat - 500 g

    Heat the cream with the purée.
    Rehydrate the gelatin with 5 times its weight in cold water;
    Mix with chocolate and blend.
    Set aside in the fridge, overnight preferently.
    Mix with a mix like a chantilly and assemble your entremets- individual cakes.
     

  4. Glaze

    Ingredients

    • Cream 30% fat - 125 g
    • Sugar - 10 g
    • Starch - 15 g
    • Gelatin 200 bloom - 6 g
    • Evaporated milk - 85 g
    • White chocolate - 50 g
    • Cristal glaze - 150 g

    Mix one third of the cream with starch and sugar.
    Heat purée, the remaining cream and the glaze.
    Dissolve with the starch-cream mixture and cook until it thickens.
    Add the gelatin mass and white chocolate, blend while adding the evaporated milk.
    Set aside in the fridge and use at 25-30°C.
     

  5. Basil cream cheese lemon ice cream

    Ingredients

    • White cheese (40% fat) - 415 g
    • Whole milk - 135 g
    • Milk powder 0% - 39 g
    • Sugar - 110 g
    • Dextrose - 25 g
    • Invert sugar - 25 g
    • Stabilizer - 1 g
    • Basil - 6 leaves

    Mix milk powder with milk, heat.
    At 40°C, add the mixed powders and invert sugar.
    Cook to 82°C
    Cool down and at 4°C, add the cream cheese, basil leaves and the purée.
    Blend well before churning, freeze and set aside at the right temperature before serving.
     

  6. Cranberry insert

    Ingredients

    • Pectin NH - 9 g
    • Sugar - 35 g
    • Mass gelatin - 54 g

    Heat the purée.
    At 40°C, add the pectin and mix with sugar.
    Simmer and take it off the heat before adding the gelatin mass.
    Pour into the chosen shapes.
    Store in the freezer at -12/-13°C.
     

  7. Fruit palets

    Ingredients

    • Agar agar - 6 g
    • Sugar - 35 g

    Heat the purée.
    Add the agar-agar and boil for 30 sec.
    Pour into a flat and stainless steel baking sheet or into a frame in order to cut thicker shapes.
     

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