Garden log

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. Allspice sablé breton

    Ingredients

    • Egg yolk - 120g
    • Sugar - 260g
    • Fine salt - 6g
    • Butter 82% fat - 300g
    • Strong flour, type 45 - 400g
    • Chemical yeast - 30g
    • 4 epices (ginger, cinnamon, clove and nutmeg) - 8g

    Whip the egg yolks, sugar and salt. 

    Sift the flour and baking powder.

    Add the allspice to the sifted mixture.

    Roll it between two sheets of parchment paper.

    Bake.

    Cut into 20 x 9 cm shapes.

     

    Baking time: 20 min

    Temperature: 150°C

     

    Total weight : 1124g

  2. Raspberry mousse

    Ingredients

    • Frozen fruit purée 100% : Raspberry - 776g
    • Frozen fruit purée 100% : Lemon - 24g
    • Mass gelatin - 192g
    • Glucose powder DE 40 - 40g
    • Sugar - 48g
    • UHT cream 35% fat - 800g

    Boil 1/3 of the Raspberry purée with the Lemon purée, glucose and sugar.

    Add the gelatin mass.

    Add the remaining 2/3 of the Raspberry purée. 

    Cool down to 28/30°C.

    Whip the cream and fold it in.

    Pour 350g of the mixture per mould.

     

    Total weight: 1880g

    In this step

  3. Wild strawberry crémeux

    Ingredients

    • Sugar - 40g
    • Glucose powder DE 40 - 90g
    • Pectin NH 325 - 12g
    • Cocoa butter - 85g

    Combine the sugar, glucose and pectine.

    Add the mixture to the Wild strawberry purée.

    Boil.

    Then add the cocoa butter.

    Pour 150g of the mixture per mould.

     

    Total weight: 727g

  4. Dark cherry crémeux

    Ingredients

    • Frozen fruit purée 100% : Black cherry - 500g
    • Sugar - 60g
    • Glucose powder DE 40 - 70g
    • Pectin NH 325 - 16g
    • Cocoa butter - 85g

    Combine the sugar, glucose and pectine.

    Add to the Dark cherry purée.

    Boil.

    Add the cocoa butter.

    Blend.

    Pour 150g of the mixture per mould.

     

    Total weight: 731g

    In this step

  5. Raspberry glaze

    Ingredients

    • Frozen fruit purée, sugar added : Raspberry - 80g
    • Neutral glaze - 500g

    Melt the purée with the glaze. 

    Use at 35/45°C.

     

    Total weight: 580g

    In this step

  6. Pailleté feuilletine

    Ingredients

    • Almond hazelnut praline 50% - 200g
    • Hazelnut praline paste - 200g
    • Milk chocolate cover - 100g
    • Feuilletine (caramelized dry crepe) - 200g
    • Butter 82% fat - 40g

    Melt the milk chocolate and butter to 45°C.

    Incorporate the praliné and hazelnut paste.

    Add the pailleté feuilletine.

    Roll it between two sheets of parchment paper.

    Freeze and cut.

     

    Total weight: 740g

  7. Assembly and decoration

    Ingredients

    • Frozen fruits IQF : Williamette raspberry - 20g
    • Frozen fruits IQF : Strawberry - 250g
    • Bear grass - 250g
    • Black cherries - 125g
    • Herbs - 20g

    Pipe the mousse.

    Place the insert.

    Place the sponge.

    Freeze.

    Unmould and decorate.

    In this step

    IQF_FramboisesWilliamette-RVB-150dpi-697X697
    Frozen whole fruit and pieces IQF
    IQF_Fraise-RVB-150dpi-697x697
    Frozen whole fruit and pieces IQF

    Assembly and finishing

    Assembly and decoration

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