Pastry recipe

“I wanted this dessert because for me it symbolises all the emotions of my career, my first love for citrus fruit that infused the Christmas markets of my childhood.  A finger dipped in praline when my apprenticeship master had his back turned and vanilla that comforted me. I called it “transmission” as it symbolises what I have been given and what I have given. I wanted to pass on the flame”.

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Cyril Gaidella

Cyril Gaidella

Cyril Gaidella, 2017 French dessert champion, Professional category
After completing an apprenticeship at age 15 in the region of Alsace, Cyril Gaïdella worked in different Alsace establishments before moving to Paris and joining Eric Kayser’s as a pastry chef. The...
  1. Shortbread


    • Butter - 50g
    • Icing sugar - 40g
    • Flour - 50g
    • Almond powder - 50g
    • Egg yolk - 20g
    • Lime (zest) - 1/2
    • Lemon (zest) - 1/2
    • Vanilla (powder)

    Mix all the ingredients together and spread between 2 sheets of paper
    Keep in the refrigerator.
    Cut into moon shapes and circles, bake on a silpain at 170°C.

  2. Wafers


    • Frozen fruit purée 100% : Yuzu - 10 g
    • Egg white - 11g
    • Icing sugar - 33g
    • Flour - 30g
    • Butter - 17g

    Melt the butter, mix it with icing sugar followed by the yuzu puree, egg whites and finish with the flour.
    Keep in the refrigerator.
    Shape and bake at 170 °C.

    In this step

    Frozen fruit purées
  3. Syrup


    • Sugar - 150g
    • Water - 110g

    Bring the water and sugar to the boil with the used vanilla pods.
    Add the juice of the used oranges.

  4. Caramelised pecans


    • Pecan nuts - 50g
    • Maple syrup - 30g

    Chop the pecan nuts.
    Mix with the syrup.
    Spread and bake at 170°C.

  5. Candied orange peel


    • Orange - 1
    • Simple syrup - 230g

    Remove the zest of an orange and cut into thin strips.
    Blanch 4 times and leave in the hot syrup.

  6. Citrus fruit and spicy yoghurt sorbet


    • Frozen fruit purée 100% : Mandarin - 100 g
    • Frozen fruit purée 100% : Yuzu - 40 g
    • Frozen speciality : Ginger - 33g
    • Frozen speciality : Lemongrass - 15g
    • Orange Juice - 50g
    • Natural yogurt - 150g
    • Sugar - 100g
    • Glucose powder - 20g
    • Sorbet stabilizer - 2g
    • Vanilla pods - 1

    Warm the juice and the purees with the vanilla and pour in the powders.
    Bring to the boil and mix the syrup with the mixed yoghurt.
    Churn and set aside in a paco bowl.

    In this step

    Frozen fruit purées
    Frozen fruit purées
    Frozen fruit purées
  7. Vanilla yoghurt mousse


    • Natural yogurt - 150g
    • Honey - 25g
    • Gelatin mass - 22g
    • Vanilla pods - 3
    • Cream 35% fat - 150g

    Mix the yoghurt, vanilla and honey with the melted gelatine mass, then stir into the whipped cream.

  8. Orange supreme


    • Orange - 2

    Cut out 20 supremes (segments) from 2 oranges.

  9. Praline insert


    • grapeseed oil - 8g
    • Pecan praline - 125g

    Mix the praline and the oil.
    Keep aside in a piping bag to assemble the cake.

  10. Pecan icing


    • Single cream 35 % - 125g
    • Milk - 125g
    • Water - 100g
    • Sugar - 25g
    • Glucose - 15g
    • Pectin NH - 3g
    • Sugar - 25g
    • Gelatin mass - 24g
    • Pecan praline - 75g

    Bring the milk, cream, sugar, pectin, glucose and praline to the boil then add the gelatine mass.
    Add water if necessary and refrigerate.
    Ice the dessert at 35 °C.

  11. Vanilla Mascarpone Cream


    • Cream 35% fat - 135g
    • Sugar - 20g
    • Egg yolk - 25g
    • Gelatin mass - 12g
    • Mascarpone - 125g
    • Vanilla pods - 1

    Make a custard with the cream, egg yolks, vanilla and sugar at 84 °C, pour over the gelatine mass and mascarpone.
    Keep in the refrigerator.
    Process in paco twice before serving.

  12. Citrus fruit jelly


    • Frozen fruit purée 100% : Mandarin - 190 g
    • Frozen fruit purée 100% : Yuzu - 20 g
    • Frozen speciality : Ginger - 10 g
    • Sugar - 6g
    • Agar agar - 1,4g
    • Shiny gold powder

    Bring the ingredients to the boil together.
    Pour into the mould and the remaining jelly in a bowl.
    Set the moulded shapes aside to cool then refrigerate.
    Mix the remaining jelly and set aside in piping bags.

    In this step

    Frozen fruit purées
    Frozen fruit purées
  13. Roasted pecans


    • Pecan nuts - 12

    Roast in the oven at 170°C for approximately 10 minutes.

  14. Decoration and presentation

    Pipe out a jelly moon shape on the plate.
    Place the iced dessert on top and coat with caramelised pecans.
    On the moon, place a shortbread and pipe out dots of vanilla mascarpone cream, jelly, orange strips, wafers, pecan, orange supremes and a quenelle of sorbet.
    Place the filled moon on top of the dessert and finish with 3 vene cress.

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