THE RED CANVAS

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. Raspberry mousse

    Ingredients

    • Frozen fruit purée 100% : Raspberry - 750g
    • Gelatine 200 bloom (sheet) - 30g
    • Whipped cream - 800g
    • Italian meringue - 250g
    • Vanilla pod - 1

    In a saucepan, warm the puree; add the gelatin

    Prepare Italian Meringue.

    Whip the cream

    Add the cold meringue, then add cream to the fruit puree and proceed to the montage.

    In this step

  2. Marco Polo namelaka cream

    Ingredients

    • Cream - 250g
    • Vanilla - 1/4 pc
    • White couverture 34% - 90g
    • Gelatin - 20g
    • Black tea (fruity and flowery) - 10g

    Boil cream, add vanilla and tea and infused for 8 minutes

    Strain, warm up again slowly , add mass gelatin and poor on white chocolate

    Pour in insert

  3. Raspberry peach jam

    Ingredients

    • Frozen fruit purée, 100% : White peach - 500g
    • Frozen fruit purée 100% : Raspberry - 500g
    • Pectin NH - 16,5g
    • Sugar - 120g
    • Vanilla pod - 1

    Warm up purees until 90c, add the mix of pectin and sugar and mix weel, add vanilla

    Boil slowly and poor in moulds

    In this step

  4. Hazelnut Dacquoise

    Ingredients

    • Egg white - 120g
    • Brown sugar - 60g
    • Icing sugar - 90g
    • Hazelnut (powder) - 100g
    • Flour T45 - 30g
    • Hazelnuts (grilled minced) - 50g

    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

  5. Red Fruit glaze

    Ingredients

    • Frozen fruit purée 100% : Raspberry - 550g
    • Sugar - 1000g
    • Water - 250g
    • Cream - 800g
    • Glucose - 400g
    • Gelatine (sheet) - 68g
    • Evaporated milk - 250g
    • Neutral glaze - 175g
    • Red food coloring (powder) - 0,1g

    Cook sugar and water at 121c. 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 coloring. Keep in chiller.

    In this step

  6. Assembly

    Assembly and finishing

    Assembly

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