The Heart

Pastry recipe
Jean-Thomas Schneider

Jean-Thomas Schneider

Meilleur Ouvrier de France 2019 / Ice-cream World Champion 2018 / Pastry World Champion 2017 /
Jean-Thomas has been dedicated to confectionery, an all-consuming passion, for 20 years and worked in many great starred restaurants: l’Arnsbourg, l’Espérance, le Relais Bernard Loiseau, l’Hôtel Georg...
  1. Yuzu Cremeux

    Ingredients

    • Frozen fruit purée 100% : Yuzu - 90
    • Frozen fruit purée, sugar added : Pear - 60g
    • Sugar - 36g
    • Glucose powder DE 40 - 18g
    • Pectin 325 NH 95 - 4,8g
    • Butter 82% fat - 30g

    Mix the sugar with the glucose and pectin.

    Mix the yuzu puree and the pear puree.

    Mix the two preparations.

    Stir in the butter.

    Mix and poach 20g in moulds.

    In this step

  2. Strawberry Mousse

    Ingredients

    • Frozen fruit purée 100%: Strawberry - 90g
    • The Heart > Etape (previous revision) > produits
    • Maltodextrine DE16 - 10g
    • Sugar - 15g
    • Gelatin mass - 24g
    • Cream 35% fat - 100g

    Boil a small portion of the strawberry puree with the sugar and maltodextrin.

    Add the gelatine mass.

    Blend.

    Cool to 28°C - 30°C.

    Whip and stir in the cream.

    In this step

  3. Strawberry Cremeux

    Ingredients

    • Frozen fruit purée 100%: Strawberry - 125,5g
    • Sugar - 20g
    • Glucose powder DE 40 - 30g
    • Pectin 325 NH 95 - 3g
    • Butter 82% fat - 21g

    Mix the sugar with the glucose and pectin.

    Stir in the strawberry puree.

    Bring to a boil.

    Stir in butter.

    Blend then poach 20g in moulds.

     

    In this step

  4. Choux paste sponge

    Ingredients

    • Milk 3.6% fat - 140g
    • Butter 82% fat - 100g
    • Strong flour, type 45 - 140g
    • Egg yolk - 170g
    • Egg - 100g
    • Egg white - 250g
    • Sugar - 120g

    Boil the milk and butter

    Remove from the heat and stir in the flour, then the egg yolks and finally the eggs.

    Mix everything together.

    Whip the egg whites with the sugar.

    Stir into the previous preparation.

    Spread in a 60 x 40 cm baking sheet.

    Cook at 170 °C for 10 minutes.

    Remove from the oven and film until cool.

  5. Red Spray

    Ingredients

    • White chocolate (cover) - 210g
    • Cocoa butter - 75g
    • Oil - 15g
    • Red color (fat soluble) - 10g

    Melt the white chocolate with the cocoa butter and oil.

    Add the red color..

    Strain.

  6. Finishing

    Ingredients

    • White chocolate (cover) - 500g
    • Golden leaf - 10g
  7. Assembly

    Assembly and finishing

    Assembly

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