Mirabel plum pleasure

Pastry recipe

12 desserts

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Mirabel plum pleasure
Michel WILLAUME

Michel WILLAUME

Pastry Chef, Pastry World Champion 2001, Think Pastry
Michel Willaume, 52 years old and a native of Nantes, is an explorer of both the world and the spirit. Today, he has settled in Barcelona, where he manages his consulting firm, Think Pastry, offeri...
  1. BABA

    Ingredients

    • oatmeal flour - 180g
    • Egg - 120g
    • Whole milk - 20g
    • Yeast - 30g
    • Fine salt - 3g
    • Caster sugar - 45g
    • Butter - 110g

    In mixer with hook attachment, mix together the flour, eggs, milk, yeast and salt.  

    Knead and once the dough starts to come together, add the sugar and the softened butter.

    Stop kneading when the dough is smooth.

    Leave to rest for 10 min and pipe into greased molds.

    Leave to prove until doubled in size, then bake at 175°C for about 18 min. 

    Unmold.

  2. Pineapple vanilla baba syrup

    Ingredients

    • Frozen fruit purée 100% : Pineapple - 150g
    • Water - 280g
    • Caster sugar - 85g
    • Vanilla pod - 2
    • Gelatine 200 bloom (powder) - 6g

    Hydrate the gelatin in water (30)

    Bring to a boil the water (250 g), sugar, vanilla pods, split.

    Add the melted gelatin and pineapple purée. 

    Soak the babas and set aside in the fridge.

    In this step

  3. Almond yuzu crumble, reinterprated

    Ingredients

    • Softened butter - 75g
    • Brown sugar - 50g
    • Roasted almond (powder) - 75g
    • flour T45 - 75g
    • Fine salt - 2g
    • Chopped almonds - 50g
    • Yuzu chocolate pieces - 90g
    • Almond praline 50% - 100g

    With a mixer with a paddle attachment, mix the butter, sugar, flour, salt and chopped almonds.

    Once the dough is combined, pass through a large-mesh sieve then bake in a ventilated oven at 155°C for about 20 min.

    Once out of the oven, pour directly the hot crumble over the chocolate (not melted) and the praline.

    Sprinkle directly over the center of the baba.

    Set aside for assembling.

  4. Mirabel plum confit

    Ingredients

    • Frozen fruit purée 100% : Mirabelle plum - 500g
    • Glucose - 25g
    • Caster sugar - 100g
    • pectin NH - 3,5g

    Mix the purée with the glucose, then heat to 50°C.

    Add the sugar/pectin mixture while whisking, then bring to a boil for about 2 min. 

    Pour the mixture over a silicone mat for it to cool quickly. 

    Blend before use.

    In this step

  5. Yuzu mousse

    Ingredients

    • Frozen fruit purée 100% : Yuzu - 50g
    • cream 35% - 100g
    • Gelatine 200 bloom (powder) - 4g
    • Water - 24g
    • White chocolate - 150g
    • Whipped cream - 325g

    Hydrate the gelatin in water. Bring the liquid cream to a boil, add the melted gelatin and the yuzu purée, then pour gradually over the melted chocolate.

    Emulsify with a mixer.

    Cool it down to 30°C and add the fluffy whipped cream.

    Allow to thicken slightly then spread a layer of mousse over the confit.

    Let it set in the freezer and roll the biscuit  to make an evenly formed roll.

    Freeze.

    In this step

    PuréeSurgelée_Yuzu-RVB-150dpi-697x697
    Frozen fruit purées
  6. Mirabel plum glaze

    Ingredients

    • Frozen fruit purée 100% : Mirabelle plum - 400g
    • Water - 200g
    • Glucose - 225g
    • Sugar - 100g
    • pectin NH - 10g
    • Citric acid solution - 1,5g
    • Bloomed sheet gelatine - 28g

    Heat the water with glucose to 50°C, add quickly the sugar/pectin mixture while whisking, then bring to a boil.

    Add the citric acid.

    Adjust the total weight by adding water, then add the melted gelatin and the purée.  

    Set aside in the fridge.

    Heat the glaze to 35/38°C and glaze all over its surface.

    In this step

  7. Vanilla Namelaka

    Ingredients

    • Whole milk - 200g
    • Glucose - 10g
    • Vanilla pods - 4
    • Gelatine 200 bloom (powder) - 4g
    • Water - 24g
    • White chocolate - 340g
    • cream 35% - 400g

    Leave to infuse the milk with vanilla pods, split and scraped, the day before.

    Hydrate the gelatin in water, leave to bloom and melt the gelatin mass in the microwave.

    Melt partially the chocolate and put the glucose on the top without stirring.

    Bring to a boil the milk with the vanilla pods, add the melted gelatin, strain and pour gradually over the chocolate to make a perfect emulsion with a hand blender. 

    Add the cold liquid cream, blend and pour over a silicon mat for it to cool and set quickly.

    Set aside in the fridge.

  8. Atsina cress emulsion

    Ingredients

    • Atsina cress - 50g
    • Water - 100g
    • topping neutral - 200g

    Make an emulsion while cold with cress and water, then dilute the neutral glaze with the juice.

    Set aside.

  9. Yuzu gel

    Ingredients

    • Frozen fruit purée 100% : Yuzu - 50g
    • topping neutral - 200g

    Blend together and set aside.

    In this step

    PuréeSurgelée_Yuzu-RVB-150dpi-697x697
    Frozen fruit purées
  10. Mirabel plum sorbet

    Ingredients

    • Frozen fruit purée 100% : Mirabelle plum - 1000g
    • Mineral water - 615g
    • crystal sugar - 285g
    • Inverted sugar - 25g
    • Atomised glucose - 90g
    • Stabilizer - 9g

    Pour the water into a saucepan.

    Heat up at 25°C, add the sugar (235 g), inverted sugar and atomized glucose. 

    At 45°C, add the stabilizer previously mixed with the sugar (50 g). 

    Pasteurize at 85°C for 2 min and cool down rapidly at 4°C.

    Let maturate 3h, add the purée, blend and cover.

    Let maturate again between 4 to 24h. 

    Blend and pass through the ice cream machine. 

    Serve at -11°C.

    In this step

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