Pastry recipe
Lloyd Hamon

Lloyd Hamon

Pastry Chef
France: 2000: Pastry Second at Restaurant des Forges 2002: Pastry Chef at Relais des Diligences China: 2005: Pastry Chef at “La Seine” Guangzhou 2010: Opening own brand “Cheris Patisserie” Guangzhou 2...
  1. Cocoon Biscuit


    • Egg white - 185g
    • Sugar - 185g
    • Egg - 100g
    • Egg yolk - 150g
    • Flour - 65g
    • Almond powder - 65g
    • Butter - 35g
    • red coloring

    Mix egg, egg yolks, flour, almond powder together
    Whip egg white with sugar and red coloring, then add it on the egg mixture gently.
    Melt butter and put it in the biscuit mixture.
    Put on a tray with baking paper, make it as flat as possible.
    Cook in the oven at 170˚C for 8 minutes
    Keep in fridge 24 hours.

  2. Fig Creamy


    • Frozen fruit purée 100% : Violet Fig - 370 g
    • Frozen fruit purée 100% : Raspberry - 30 g
    • Egg yolk - 120g
    • Sugar - 140g
    • Egg - 150g
    • Gelatin - 116g
    • red coloring

    Mix egg yolk, egg and sugar together.
    Heat the purees, then add it on the eggs.
    Heat until 85˚C without stop mixing.
    Add the soaked gelatin.
    Put the red coloring

    In this step

  3. Fig Jelly


    • Frozen fruit purée 100% : Violet Fig - 260 g
    • Frozen fruit purée 100%: Strawberry - 20 g
    • Sugar - 170g
    • Pectin NH - 10g

    Warm the purees.
    Mix sugar and pectin N.H. together.
    Add it on the purees
    Boil it and then put it on half sphere silicon mold.

    In this step

  4. Assembly

    Cut cocoon biscuit to the size of the inox rings then roll in into the inside of the rings
    Add the fig jelly in the middle.
    Recover with fig creamy.
    Let it set in the fridge.
    Take off rings, decorate with a mix of red fruits as blueberries, raspberries, redcurrants.

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