Lychee delight

Pastry recipe


Executive Pastry Chef, Mira Hotel in Hong Kong & Les vergers Boiron Brand Ambassador
Jean-Marc Gaucher began his career in his native France, opening his own bakery and pastry shop in Nice.  He has been the Executive Pastry Chef of Hong Kong’s luxury Mira Hotel, since 2010, which...
  1. Lychee ganache


    • Frozen fruit purée, sugar added : Lychee - 220 g
    • Gelatin - 7g
    • Lychee liquor - 10g
    • Natural yogurt - 100g
    • Lime (juice and zest) - 1
    • white chocolate 34% - 250g

    Warm the puree and add the gelatin, pour it on the melted white chocolate.
    Add the yogurt and the liquor.

    In this step

  2. Pain de Gênes


    • Almond paste - 300g
    • Egg - 4
    • Flour - 25g
    • Cornstarch - 25g
    • Melted butter - 90g
    • Lime (zest) - 2

    Use a robot coupe to mix almond paste and eggs then add the flour, zest and butter.

  3. Finishing

    Fresh raspberry, white chocolate decoration, fresh lychee.
    Bake the bread at 180°C, garnish with ganache and fruits.

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