Yssi dessert

Pastry recipe

For 45 choux

 

Gluten-free craquelin

Gluten-free choux paste

Plum/raspberry confit

Whipped verbena ganache

Red fruits coulis

Verbena jelly

Download the recipe
Yssi dessert
Romain Chalumeau

Romain Chalumeau

Pastry Chef, Instructor, École Nationale Supérieure de Pâtisserie, Yssingeaux
  Having a diploma in pastry / chocolate / ice cream making / confectionery / catering in 2005, Romain worked in multiple companies, obtaining the additional mention of “Restaurant Desserts”...
  1. CRAQUELIN

    Ingredients

    • Rice flour - 100g
    • Caster sugar - 100g
    • Butter - 120g

    Using a paddle attachment, mix all the ingredients.

    Roll it out between 2 sheets of parchment paper. Set in the freezer

  2. CHOUX PASTE

    Ingredients

    • Water - 400g
    • Butter - 160g
    • Caster sugar - 8g
    • Salt - 8g
    • Semi-whole rice flour - 100g
    • Tapioca - 70g
    • Potato starch - 70g
    • Egg - 400g

    Boil the water with the  salt, sugar and butter.

    Add the sifted flour and starches, dry it out slightly.

    Transfer to a stand mixer with a paddle attachment, add eggs gradually until the desired consistency is achieved.

    Pipe immediately onto a greased tray.

    Place the craquelin.

    Bake at 180°C for 40 min in a deck oven (vent open).
     

  3. PLUM/RASPBERRY CONFIT

    Ingredients

    • Frozen fruit purée 100% : Dark-red plum - 400g
    • Frozen fruit purée 100% : Raspberry - 50g
    • Glucose - 60g
    • Invert sugar - 30g
    • Pectin NH - 8g
    • Caster sugar - 50g

    Heat the purées with the inverted sugar and glucose.

    At 40°C, add the caster sugar mixed with the pectin.

    Boil for 30 sec.

    Pour immediately into a 20 x 20 cm frame and a half-sphere mould, leave to set in the freezer.
     

    In this step

  4. WHIPPED VERBENA GANACHE

    Ingredients

    • Gelatin - 6g
    • Water - 36g
    • Cream 35% fat - 700g
    • Vanilla pod - 1 pcs
    • White couverture 33% - 230g
    • Verbena liquer - 45g

    Hydrate the gelatine in cold water.

    Bring 310g of the cream to the boil with the split and scraped vanilla pod.

    Add the gelatine.

    Remove the vanilla pod and pour over the chopped couverture.

    Blend to emulsify. Add the remaining cold cream (390 g) and the verbena liqueur, blend.

    Refrigerate for at least 3h at 4°C. Whip to the desired consistency and pipe immediately.
     

  5. RED FRUITS COULIS

    Ingredients

    • Frozen fruit purée 100% : Raspberry - 200g
    • Frozen fruit purée, sugar added : Strawberry - 50g
    • Frozen fruit purée, sugar added: Blackcurrant - 50g
    • Sugar - 20g
    • Pectin - 4g

    Heat the purées.

    At 40°C, add sugar mixed with pectin and boil for 1 min.

    Pour into the plate.

    Refrigerate at 4°C until plating time. 

    In this step

  6. VERBENA JELLY

    Ingredients

    • Water - 300g
    • Verbena - 30g
    • Sugar - 30g
    • Gelatin - 20g

    Boil 300 g of the water, the sugar and the verbena leaves. Infuse for 5 min.

    Strain, removing verbena leaves, and add the bloomed gelatine (20 g of gelatine for 100 g of water).

    Pour into a 20 x 20 cm frame.

    Refrigerate at 4°C until plating time.
     

  7. RASPBERRY FOAM

    Ingredients

    • Frozen fruit purée 100% : Raspberry - 400g
    • Milk - 400g

    Mix the cold milk and the thawed fruit purée.

    Blend to create foam.

    Add lecithin if necessary.

    In this step

  8. Assembly

    Pour the red fruits coulis onto the plate. Place glazed fresh red fruits on top. Halve the choux, pipe in the whipped verbena ganache with the plum/raspberry confit insert inside.

     

    Decorating  

    Raspberry foam. Verbena jelly cube Fresh raspberries filled with Raspberry purée 100%. Fresh verbena leaves
     

Download this recipe

Download Download