Long summer

Pastry recipe
Franck Michel

Franck Michel

Pastry Chef
Franck Michel has received many international awards, including the title of “Meilleur Ouvrier de France” in the patisserie category in 2004 and world champion for pâtisserie in 2006. Mr Michel’s care...
  1. Recipe for a 28 x 38 cm frame

  2. Green dacquoise

    Ingredients

    • Egg white - 380g
    • Caster sugar - 150g
    • Icing sugar - 230g
    • Almond powder - 290g
    • Flour - 70g
    • Pistachio paste - 40g
    • Lime (zest) - 2

    Classic dacquoise method, bake at 160°C in a ventilated oven, 25 min.

  3. Morello cherry coulis

    Ingredients

    • Frozen fruit purée, sugar added : Morello cherry - 250 g
    • Frozen fruit purée 100%: Strawberry - 50 g
    • trimoline - 20g
    • Caster sugar - 30g
    • Pectin NH - 8g

    Heat the purees and trimoline to 40 °C.
    Add the sugar and the pectin and bring to the boil.
    Pour into a frame immediately.
    Keep in the refrigerator.

    In this step

  4. Cherry Marnier Mousseline

    Ingredients

    • Milk - 400g
    • Caster sugar - 100g
    • Egg yolk - 80g
    • Flour - 10g
    • Cream powder - 30g
    • Butter - 100g
    • Cherry liquor - 40g

    Make a confectioner’s custard, add the Cherry Marnier, cool.
    Add the softened cream to the cream and whisk.
    Serve immediately.

  5. Presentation

    Ingredients

    • Ivory chocolate - 300g

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