Blood Orange and Guava Seduction

Pastry recipe

For 3 entremets

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Blood Orange and Guava Seduction
Yann Brys

Yann Brys

Pastry Chef
YANN BRYS AN AMAZING CAREER AS A PATISSERIE CHEF Yann discovered a passion for patisserie at a very early age. Even as a young lad, this highly talented patisserie chef helped his mother to make cakes...
  1. Shortbread Pastry


    • Butter - 200g
    • Flour T55 - 250g
    • Icing sugar - 110g
    • Egg yolk - 16g
    • Lemon (zest) - 1/2
    • Orange (zest) - 1/2
    • Fleur de sel - 2g
    • Vanilla pods - 1/2

    Mix the softened butter with the scraped vanilla, zests and fleur de sel.
    Add the flour and egg yolks.
    Set aside in the refrigerator.
    Roll it out to a 3-mm thickness, cut into 17-cm pieces.
    Bake on a silpain at 160°C.
    Remove from the oven and coat with mycryo.

  2. Madeleine Sponge


    • Egg - 271g
    • Caster sugar - 232g (1)
    • Flour T55 - 214g
    • Whole milk - 71g
    • Butter - 257g
    • trimoline - 18g
    • Honey - 30g
    • Egg white - 125g
    • Caster sugar - 32g (2)

    With a flat beater, mix the eggs, sugar (1), add the flour and milk. Strain the hazelnut butter, add the trimoline and honey.
    Add it to the previous mixture.
    Whisk the egg whites and stiffen with sugar (2).
    Mix everything together and bake 1,200g on a baking sheet at 180°C, turn the oven down to 170°C for 15 min.
    Cut into 14-cm discs.

  3. Crunchy Sesame and Almond Biscuit, 3 sheets


    • Liquid cream - 54g
    • Butter - 70g
    • Glucose - 76g
    • Caster sugar - 154g
    • Pectin NH 325 - 4g
    • White sesame - 50g
    • Chopped almonds - 110g
    • Fine salt - 1g

    Heat the cream, butter, glucose and salt.
    Add the sugar-pectin mixture then boil, add the almonds and sesame.
    Roll it out between 2 Silpat  mats and chill in the freezer.
    Cut into 15-cm discs and bake into 17-cm greased rings at 175°C for about 9 min.
    Remove from the oven and coat with mycryo.

  4. Blood Orange Coulis


    • Frozen fruit purée 100% : PGI Sicilian blood orange - 300g
    • Frozen fruit purée, sugar added : Guava - 100g
    • Pectin NH 325 - 3g
    • Caster sugar - 15g
    • Gelatin (powder) - 7g
    • Water - 49g

    Combine the purées, add the sugar mixed with the pectin.
    Bring to a boil and pour it over the bloomed gelatine.
    Pour into 14-cm rings / 130g per piece.

    In this step

  5. Guava Cream


    • Frozen fruit purée, sugar added : Guava - 485g
    • Frozen fruit purée 100% : PGI Sicilian blood orange - 100g
    • Frozen fruit purée 100% : Pomegranate - 50g
    • Egg yolk - 45g
    • Caster sugar - 74g
    • Gelatin (powder) - 10g
    • Water - 70g
    • Single cream - 374g

    Heat the purées and the egg yolks mixed with caster sugar.
    Cook to 83°C and add the bloomed gelatine, cool down to 30°C then fold the whipped cream in.
    Put the sponge into a 16-cm ring then the coulis and pipe 177 g of cream.
    Pipe 205g of cream following the curve then add a sponge.

    In this step

  6. White Glaze


    • Liquid cream - 375g
    • Evaporated milk - 125g
    • Caster sugar - 150g
    • Potato starch - 20g
    • Gelatin (powder) - 8g
    • Water - 56g
    • White chocolate (cover) - 75g

    Dilute the starch with a bit of cream, boil the remaining cream with condensated milk.
    Add the caster sugar, add in the starch and thicken it up. Add the bloomed gelatine and pour it over the couverture. Blend and leave to cool, use at 23°C.

  7. Pink Spraying Mixture


    • White chocolate (cover) - 150g
    • Cocoa butter - 150g
    • red cocoa butter - 6g

    Mix all ingredients together at 45°C and spray it onto the guava cream palets.

  8. Pink Decorating Sugar


    • Sugar - 250g
    • pink coloring - 2g

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