Coucher de soleil

Pastry recipe

 Recipe for a rectangle ring 37cm x 7 .5cm x 4 .5cm

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Coucher de soleil
Daisuke MORI

Daisuke MORI

Owner and Chef of En Vedette, Tokyo & Les vergers Boiron Brand Ambassador   Daisuke Mori, owner and Chef of En Vedette in Tokyo, is one of Japan’s most highly respected pastry chef...
  1. WHITE CHOCOLATE SPONGE

    Ingredients

    • Egg - 480g
    • crystal sugar - 280g
    • Fine salt - 3g
    • White Chocolate 29% - 300g
    • Softened butter - 390g
    • Flour - 200g

    Cream the granulated sugar with salt and butter.
    Pour in the warm egg and mix well.
    Add the melted chocolate and cake flour.
    Mix well until the flour is fully incorporated to
    the mixture.
    Pour this mixture into the stainless-steel frame
    and bake at 160°C for 18 minutes.

  2. ALMOND SPONGE

    Ingredients

    • Egg - 275g
    • Almond powder - 250g
    • Flour T45 - 250g
    • Flour - 75g
    • Egg white - 200g
    • crystal sugar - 5g

    Put the eggs, ground almond and flour into a
    mixing bowl.
    Beat with paddle attachment.
    Beat the egg whites and granulated sugar into a
    meringue.
    Fold the meringue into the almond mixture.
    Bake in ventilated oven at 175°C for 15 minutes.

  3. VANILLA MOUSSE

    Ingredients

    • Milk - 115g
    • Vanilla - 1/4 c. à c.
    • crystal sugar - 23g
    • Egg yolk - 33g
    • Gelatin - 4g
    • Water - 20g
    • Single cream 35 % - 115g

    Soak the gelatin into water. Set aside.
    Heat the milk, vanilla, egg yolk and granulated
    sugar together to form a crème anglaise.
    Add the gelatin.
    Cool down to 22°C, then fold in the whipping cream.

  4. PEACH MOUSSE

    Ingredients

    • Frozen fruit purée, sugar added : Blood peach - 130g
    • Frozen fruit purée, sugar added : White peach - 105g
    • Egg yolk - 80g
    • crystal sugar - 50g
    • white chocolate 34% - 200g
    • Gelatin - 7g
    • Water - 35g
    • Peach liqueur - 15g
    • Single cream 35 % - 200g

    Soak the gelatin into water. Set aside.
    Whip up egg yolks and sugar. Add purees.
    Cook like a pastry cream and add white chocolate.
    Cool down to 24°C, add liquor and whipped cream.

    In this step

  5. BERRY JELLY

    Ingredients

    • Frozen fruit purée, sugar added : Strawberry - 192g
    • Frozen fruit purée, sugar added : Raspberry - 96g
    • Frozen fruit purée, sugar added : Blackberry - 96g
    • Frozen fruits IQF : Strawberry - 40g
    • Frozen fruits IQF : Williamette raspberry - 40g
    • Frozen fruits IQF : Blackberry - 40g
    • crystal sugar - 74g
    • Gelatin - 11g
    • Water - 55g
    • Raspberry liquor - 15g

    Soak the gelatin into water. Set aside.
    Warm the IQF with purees and sugar.
    Add gelatin and cool down.
    Add raspberry liquor.

    In this step

    IQF_Fraise-RVB-150dpi-697x697
    Frozen whole fruit and pieces IQF
    IQF_FramboisesWilliamette-RVB-150dpi-697X697
    Frozen whole fruit and pieces IQF
    IQF_Mure-RVB-150dpi-697X697
    Frozen whole fruit and pieces IQF
  6. GLAZING

    Ingredients

    • Milk - 500g
    • Glucose - 200g
    • Gelatin - 20g
    • white chocolate 34% - 500
    • Pâte à Glacer Ivoire - 650g

    Boiled the milk and glucose, then add the gelatin.
    Add the chocolate and Pâte à Glacer Ivoire in the
    mixture to make an emulsion

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