Pastry recipe
Antony Fernandez

Antony Fernandez

Pastry Chef
Executive Pastry Chef at The Ritz-Carlton Hotel, Manama, Bahrein
  1. Almond sablé


    • Flour T45 - 300g
    • Butter - 180g
    • Salt - 3g
    • Icing sugar - 112g
    • Almond powder - 38g
    • Egg - 66g
    • Vanilla pods - 1/2

    Mix the ground almonds, salt and butter with the paddle attachment. Then add the rest of the ingredients. Mix well. Set aside in a refrigerator until ready to use. (Minimum 2 hours).       

  2. Italian meringue


    • Egg white - 200g
    • Caster sugar - 400g
    • Water - 100g

    Heat the water and sugar at 118°C. When the mixture reaches 110°C, begin to beat the egg whites. Very slowly, pour the water and sugar mixture onto the beaten egg whites.

  3. Spiced mango mousse


    • Frozen fruit purée, sugar added : Spicy Mango - 900 g
    • Gelatin - 24g
    • Italian meringue - 360g
    • Whipped cream - 750g

    Soften and melt the gelatine. Incorporate the gelatine into the warmed puree.
    Mix the whipped  cream with the meringue then add the puree/gelatine.

    In this step

  4. Orange Joconde sponge


    • Almond powder - 65g
    • Sugar - 60g
    • Egg - 200g
    • Flour - 40g
    • Egg white - 125g
    • Sugar - 80g
    • Butter - 60g

    Mix together the ground almonds, sugar, eggs, flour and the semi-candied.
    Beat the egg whites with the sugar.
    Combine the two mixtures. Add the cooled melted butter.
    Bake at 220 °C for 7-8 min

  5. Red berries crème brûlée


    • Frozen fruits IQF : Red fruits - 38 g
    • Egg yolk - 120g
    • Sugar - 130g
    • Milk - 250g
    • Single cream 35 % - 250g

    Blanch the egg yolks with the sugar. Boil the milk, add the cream. Pour on the blanched eggs. Mould in flexipan 16cm diameter x 1 cm deep. Bake for 40 minutes at 100 °C. Freeze and unmold.

    In this step

    Frozen whole fruit and pieces IQF
  6. Berry syrup


    • Frozen fruits IQF : Red fruits - 200 g
    • Simple syrup - 200girop de s

    In this step

    Frozen whole fruit and pieces IQF
  7. Mango glaze


    • Glucose - 60g
    • Sugar - 360g
    • Crème fraîche - 200g
    • Gelatine (sheet) - 14g

    Cook the glucose and the sugar to a caramel.
    Deglaze with the cream and the mango puree. Heat to 105°C, add the gelatine and sieve through a chinois. Leave to rest. Glaze at about 30°C.   

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