Aix
Pastry recipe
-
Cocoon Biscuit
Ingredients
- 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. -
Fig Creamy
Ingredients
- 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 coloringIn this step
Frozen fruit purées
Frozen fruit purées -
Fig Jelly
Ingredients
- 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
Frozen fruit purées
Frozen fruit purées -
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.
