THE PAINTER’S PALETTE CAKE

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. Hazelnut Dacquoise

    Ingredients

    • Egg white - 240g
    • Brown sugar - 120g
    • Icing sugar - 180g
    • Hazelnut (powder) - 200g
    • Flour - 60g
    • Crushed grilled hazelnuts - 80g

    Whipped Egg white and Cassonade, Add the Powder and spread the Hazelnuts chopped.

    Bake at 175c, 12-15 minutes

    Chopped toasted hazelnuts: 165c – 15 minutes

  2. Coffee mousse

    Ingredients

    • UHT cream 35% fat - 1050g
    • Icing sugar - 150g
    • Coffee bean - 180g
    • Coffee (extract) - 36g
    • Gelatin - 225g
    • Vanilla pods - 3.5 pcs
    • Whipped cream - 850g
    • Mascarpone - 300g

    Toast the coffee in oven for 12 minutes at 160c then crashed the coffee beans with a rolling pin.

    Infused the warm coffee in warm cream for 12 mins. Strained it, Add coffee extract, icing sugar, melted gelatin mass and vanilla. Add light whipped cream and proceed montage.

  3. Mandarin-Orange Cremeux

    Ingredients

    • Frozen fruit purée 100% : Mandarin - 700g
    • Frozen fruit purée 100% : Mango - 300g
    • Vanilla pods - 2 pcs
    • Icing sugar - 140g
    • Corn starch - 20g
    • Pectin NH - 12g
    • Butter - 200g
    • Gelatin - 126g

    Warm up purées. Add All the Powder together, and cook it with purees. Add gelatin mass and then add butter in 3 times by blending at 45c. Poor in insert and allow to set in freezer.

    In this step

  4. Madanaba Jam

    Ingredients

    • Frozen fruit purée 100% : Mandarin - 700g
    • Frozen fruit purée 100% : Mango - 200g
    • Frozen fruit purée : Banana - 100g
    • Pectin NH - 27g
    • Sugar - 62g
    • Vanilla pods - 1 pce

    Boil the puree, mix well pectin and sugar, cook together, and add vanilla at the end.

    Poor in insert and allow to set in freezer

    In this step

    Banane sans marquants 697x697 150dpi (002)
    Frozen fruit purées
  5. Coffee glaze

    Ingredients

    • White chocolate - 800g
    • UHT cream 35% fat - 360g
    • Glucose - 20g
    • Sugar cane syrup - 30g
    • Topping dark chocolate 39% - 720g
    • Coffee (extract) - 17g
    • Gelatine (sheet) - 25g

    Boil cream, glucose together, add gelatin leaves previously soaked in cold water,

    Poor on white chocolate and blend well, and then add sugar syrup, absolu glaze and coffee extract. Allow to rest overnight. Use at 28-30c.

  6. Finition

    Decoration: dulcey chocolate disk (palette shape) and colored chocolate applied with brush.

    Brush made by chocolate (using robot coupe), keep some coffee mousse to poor in the tube.

    Assembly and finishing

    Finition

Download this recipe

Download Download