Soft souvenir, almond and apricot
Pastry recipe
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APRICOT VANILLA MARMALADE
Ingredients
- Frozen fruit purée, sugar added : Apricot - 1kg
- Frozen fruit purée 100% : Kalamansi - 50 g
- Apricot - 300 g
- Vanilla pods - 3 g
- Sugar - 100 g
- Gelatin mass - 15 g
Cook and reduce all the ingredients, then add the soften gelatine at last.
Label and reserve in a container. Flatten into a triangle template (8x8x8cm).
In this step
Frozen fruit purées
Frozen fruit purées -
ALMOND SOFT SPONGE
Ingredients
- Sugar - 125 g
- Flour - 280 g
- Sugar - 200 g
- Melted butter - 200 g
- Egg yolk - 450g
- Almond powder - 350g
- Egg white - 500g
Emulsify egg yolk and sugar. Sift the flour and almond. Add the sifted powder then melted butter. Add gently the meringue in 4 steps. Bake on a Silpat at 190°C with the rectangle ring (2.1 kl per tray).
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SWEET ALMOND ICE CREAM
Ingredients
- Broken pieces of nougat - 400 g
- Melted butter - 120 g
- skim milk (powder) - 120 g
- Sugar - 100 g
- Glucose - 50 g
- Cremodan - 10 g
Warm up to 80°C all the ingredients. When cooled down add the Nougat Chips, then pour into the ice cream machine. Cut into triangle 7x7x7 cm. Spray with half & half cocoa butter and white chocolate to have a velvet look.
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POACHED & PANNED APRICOT
Ingredients
- Frozen fruits IQF : Apricot halves
Cut in thin slices the Les vergers Boiron apricots, then poach them in a buttered pan.
In this step
Frozen whole fruit and pieces IQF -
APRICOT TUILE
Ingredients
- Frozen fruit purée, sugar added : Apricot - 220 g
- Icing sugar - 620 g
- Flour - 150 g
- Melted butter - 220 g
Sift the icing sugar and plain flour while the butter is melting. Add to the butter, the Apricot puree. Mix with a spatula all the ingredients. Spread on a silicon paper fold cut in two. Allow a thin layer on the paper to have a thin and crispy tuile. Bake at 180°C. Pre cut at half cooking time, then finish the baking when cut.
In this step
Frozen fruit purées -
DECORATION : SOFTEN MILK ALMOND IN SUGAR
Pour some whole bleached almond into boiling milk. Let soak over night. Then pour stock syrup then dry in a warm over for one hour. Finish with a dry vanilla stick and gold leaf.
