Symphony

Pastry recipe

Recipe for 3 “Savarin” Silikomart moulds, 16 cm in diameter and 4 cm high.

 

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Symphony
Jean-Michel PERRUCHON

Jean-Michel PERRUCHON

Pastry Chef
Director of Bellouet Conseil Pastry School, Paris. 1978 - Started working as a pastry chef 1978 to 1989 - Perfected his skills at a number of pastry shops in France including Lenôtre and Fauchon...
  1. Hazelnuts streusel

    Ingredients

    • Brown sugar - 140 g
    • Roasted ground hazelnuts - 140 g
    • Flour T55 - 130 g
    • Dry butter - 140 g

    In the mixing bowl, using the flat beater, mix all the ingredients together to obtain an even mixture.

    Store in the refrigerator.

    Sieve through a wide mesh then weigh 125 g of streusel in 3 x 18 cm diameter circles.

    Bake in a ventilated oven at 160°C for about 15 minutes.

    Set aside for assembly.

  2. Lime sponge cake

    Ingredients

    • Ground almonds - 100 g
    • Caster sugar - 50 g
    • Egg - 125 g
    • Emulsifier - 7 g
    • Flour - 15 g
    • Lime (zest) - 3
    • Butter - 25 g

    In a mixing bowl, with a whisk, beat the ground almonds, caster sugar, whole eggs and emulsifier.

    Fold in the sifted flour, lime zest and melted butter.

    Spread onto a 40 cm x 60 cm x 1 cm «Flexipat" sheet and bake in a fan oven at 160 °C for about 12 minutes.

    Set aside for assembly.

  3. Strawberry compote

    Ingredients

    • Frozen fruit purée 100%: Strawberry - 200 g
    • Frozen fruit purée : Banana - 60 g
    • Lemon (juice) - 20 g
    • Caster sugar - 20 g
    • Mass gelatin - 35 g
    • Wild strawberries - 150 g

    Heat the puree, lemon juice and caster sugar.

    Melt the prepared gelatine.

    Pour 110 g in the savarin insert and add 50 g of wild strawberries per insert.

    Freeze.

    In this step

    Banane sans marquants 697x697 150dpi (002)
    Frozen fruit purées
  4. Cream cheese mousse

    Ingredients

    • Icing sugar - 75 g
    • Cream cheese - 240 g
    • Caster sugar - 80 g
    • Water - 25 g
    • Egg yolk - 45 g
    • Mass gelatin - 42 g
    • Whipped cream - 300 g

    In a mixer bowl, with a flat blade, beat the cream cheese with the icing sugar.

    Make a sabayon, poach at 83 °C over a water bath, egg yolks, caster sugar and water.

    Beat in the mixer, with the whisk, until completely cooled.

    Mix the melted prepared gelatine with the cream cheese and heat in the microwave at 30 °C.

    Add the whipped cream mixture and sabayon.

    Set aside for assembly.

  5. Golden yellow mirror glaze

    Ingredients

    • Water - 150 g
    • Glucose - 300 g
    • Caster sugar - 300 g
    • Sweetened condensed milk - 200 g
    • Mass gelatin - 140 g
    • White chocolate - 300 g
    • yellow coloring - 5 g
    • Golden powder

    In a saucepan, cook together the water, caster sugar and glucose at 103 °C, pour it all over the condensed milk and prepared gelatine and finally over the white chocolate, the colouring and golden powder.

    Refrigerate for one night.

    The next day, warm the glazing to 40°C and use at 30/35°C.

  6. Mousse sponge

    Ingredients

    • Egg white - 65 g
    • Caster sugar - 40 g
    • Egg yolk - 40 g
    • Pistachio paste - 40 g
    • Flour - 10 g
    • yellow coloring
    • green coloring

    Whisk the egg white, caster sugar, egg yolks.

    Add the pistachio paste followed by the flour and colourings.

    Pour into a siphon and shake well.

    Pour 30 g of the mixture into a plastic glass.

    Cook 50 seconds in the microwave at 850 W.

    Freeze.

  7. Coconut marshmallow

    Ingredients

    • Frozen fruit purée, sugar added : Coconut - 80 g
    • Caster sugar - 245 g
    • Invert sugar - 110 g
    • Mass gelatin - 126 g
    • Acid solution - 2 g
    • Dessicated coconut - Q.S.

    Cook the caster sugar, inverted sugar and water at 110 °C.

    Pour the syrup on the second portion of inverted sugar and add the melted prepared gelatine.

    Add the acid solution.

    Beat in the mixer using the whisk.

    After cooling to about 30 °C, shape into small balls and sprinkle with grated coconut.

    Set aside 1 night before use.

    In this step

  8. Preparation and finishing

    In the Silikomart savarin mould, pipe out the cream cheese mousse, insert the strawberry and wild strawberry pallet.

    Pipe out a fine layer of cream cheese mousse then close with the sponge.

    Freeze.

    The next day, turnout, frost the entremet with the yellow gold glaze and place on the cooked hazelnut streusel.

    Decorate the contour with the small marshmallow balls.

    Finish with the mousse sponge and wild strawberry.

     

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