Winter Freshness

Pastry recipe
Romain Gourseau

Romain Gourseau

Young culinary influencer
Romain Gourseau has just turned 16 and is currently in his second year studying Baking and Pastry Arts at the Lycée Hôtelier de Saint Chamond (inthe French department of Loire).   He has done ...
  1. Sablé dough


    • Flour - 100g
    • Salt - 1g
    • Butter - 60g
    • Icing sugar - 40g
    • Ground almonds - 8g
    • Egg - 20g

    Mix all ingredients except the egg. Once the mixture has a crumbly texture, add 20 g of egg then bring the dough into a ball. Set aside in the fridge for 30 min. Spread the dough and place dough pieces into moulds, bake at 170°C for about 170°C.  


  2. Soft sponge


    • Egg - 2
    • Sugar - 60g
    • Flour - 60g

    Beat the eggs with sugar until white, add the flour. Bake at 170°C for 10 min.

    Cut into discs and put them into the tartlet shells. 

  3. Blood Orange and Clementine pastry cream


    • Frozen fruit purée 100% : PGI Sicilian blood orange - 250g
    • Frozen fruit purée 100% : PGI Corsican Clementine - 250g
    • Butter - 20g
    • Vanilla pod - 1

    Whisk the eggs with sugar, add the cornflour, the fruit purées and vanilla pod. Cook until thick. Add butter and blend. Pour the cream into the tartlet shells. 

    Keep in the fridge.

    In this step

  4. Vanilla Bavarian cream


    • Whole milk - 125ml
    • cream 35% - 125ml
    • Egg yolk - 90g
    • Sugar - 80g
    • Vanilla pod - 1
    • Gelatine (sheet) - 3,5

    Whisk the egg yolks and sugar, add the milk and cream (125ml), infuse the vanilla and cook to 82°C. Add the bloomed gelatine. Combine then keep in the fridge. Whip the cold cream and add it gently to the previous mixture. 

    Put into donut moulds and let it set in the freezer. 


  5. Assembly

    Put some citrus caviar and meringue sticks on the sides.

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