Chinese new year Cake – ‘The lucky dog’

Pastry recipe
Julien Perrinet

Julien Perrinet

Pastry Chef
Executive Pastry and Baking Chef, Grand Hyatt in Taipei & Les vergers Boiron Brand Ambassador   Born in the Brittany region of France in 1982, Julien Perrinet began as
a young apprentic...
  1. Financier coconut


    • Frozen fruits IQF : Williamette raspberry - 30g
    • Icing sugar - 220g
    • Almond powder - 100g
    • Flour - 115g
    • Salt - 2,5g
    • Yeast - 3g
    • Egg white - 290g
    • trimoline - 54g
    • Noisette butter - 160g
    • Coconut (powder) - 65g

    Cook the butter until hazelnut butter, strained it and keep aside.
    In a mixing bowl, put icing sugar, almond powder, flour, salt and baking powder, add the egg white (liquid) and the trimoline.
    Add the butter (warm) at the end.
    Pour in moulds, place the iqf raspberry frozen on top.
    Bake at 170°C for 14-16 mins.

    In this step

    Frozen whole fruit and pieces IQF
  2. Raspberry jam


    • Frozen fruit purée, sugar added : Raspberry - 1000g
    • Pectin NH - 24g
    • Sugar - 90g
    • Vanilla pod - 1

    In a sauce pan, boil the puree.
    When boil add the pectin NH and the sugar, and mix well for 1 minute until boil again.
    Pour the mix in a cake ring (with cling wrap) on a flat trays and keep in freezer.

    In this step

  3. Oolong tea whipped ganache


    • Cream - 250g
    • Vanilla pod - 1
    • Lavender sprigs
    • oolong - 23g
    • White chocolate - 90g
    • Gelatin mass - 21g

    Boil the cream; infused the lavender for 8 minutes,
    Strained, warm up and pour on chocolate add the liquid mass gelatin.
    Blend well, pour in moulds and freeze.

  4. Raspberry cremeux


    • Frozen fruit purée, sugar added : Raspberry - 380g
    • Frozen fruit purée, sugar added : Strawberry - 120g
    • Vanilla pod - 1
    • Icing sugar - 70g
    • Corn flour - 10g
    • Pectin NH - 6g
    • Butter - 100g
    • Gelatin mass - 63g

    Warm up purées.
    All Powder together, cook with purées.
    Add melted gelatin and then butter.
    Blend well, pour in insert mould.
    Keep frozen.

    In this step

  5. Raspberry glaze


    • Frozen fruit purée, sugar added : Raspberry - 550g
    • Sugar - 1000g
    • Water - 250g
    • Cream - 800g
    • Glucose - 400g
    • Gelatine (sheet) - 65g
    • Vanilla pod - 3
    • Condensed milk - 250g
    • Neutral glaze - 175g
    • red coloring - 0,1g

    Cook sugar and water at 121°C.
    Boil the cream and the purees with the glucose.
    Add the cooked sugar and blend well.
    Add the gelatin, then the condensed milk and the neutral glaze.
    Last the powder coloring.
    Keep in chiller.

    In this step

  6. Coconut dacquoise


    • Icing sugar - 900g
    • Almond powder - 450g
    • Dessicated Coconut (rape) - 450g
    • Flour - 80g
    • Egg white - 1200g
    • Sugar - 300g

    In a mixing bowl, put icing sugar, almond powder, coconut and flour.
    Make a meringue with the egg white and sugar.
    Bake at 170°C for 12mins.

    Assembly and finishing

    Coconut dacquoise

Download this recipe

Download Download