Pearl of citrus fruits

Pastry recipe

For 12 portions

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Pearl of citrus fruits
Yann Brys

Yann Brys

Pastry Chef
YANN BRYS AN AMAZING CAREER AS A PATISSERIE CHEF Yann discovered a passion for patisserie at a very early age. Even as a young lad, this highly talented patisserie chef helped his mother to make cakes...
  1. Shortbread

    Ingredients

    • Butter - 100g
    • Flour T55 - 125g
    • Icing sugar - 55g
    • Egg yolk - 8g
    • orange peel (dices) - 1/2
    • Fine salt - 2g
    • Vanilla pods - 1/2
    • Lemon zest - 1/2

    Mix the softened butter with the scraped vanilla, peel and fine sea salt.
    Fold in the flour and egg yolks.
    Refrigerate, roll out to 3 mm, 6 cm in diameter and bake on silpain at 160°C.

  2. Soft Banana Sponge

    Ingredients

    • Frozen fruit purée : Banana - 98g
    • Egg - 90g
    • Egg yolk - 8g
    • Flour - 13g
    • muscovado sugar - 13g
    • Butter - 28g
    • Egg white - 25g
    • Caster sugar - 5g
    • Almond paste - 122g

    Mix the banana puree with the raw marzipan, flour, eggs, egg yolks and muscovado sugar.
    Beat the egg whites and firm with the caster sugar.
    Fold into the first mixture and add the cold melted butter.
    Spread on r ½ flexipan and bake at 180°C 15/20 minutes.
    Cut out 5 cm diameter disks.

    In this step

    Banane sans marquants 697x697 150dpi (002)
    Frozen fruit purées
  3. Pineapple and passion fruit compote with Passoa

    Ingredients

    • Frozen fruit purée 100% : Pineapple - 50g
    • Frozen fruit purée 100% : Passion fruit - 25g
    • Victoria pineapple - 250g
    • Water - 75g
    • Vanilla pods - 1/2
    • Caster sugar - 75g
    • Passoa - 15g
    • Pectin NH 325 - 5g

    In a saucepan, add the diced pineapple, scraped vanilla, water and 2/3 of sugar.
    Bring to the boil, add the purees and Passoa then keep boiling.
    Then add the remaining sugar mixed with pectin and pour out at 4°C onto a film.
    Mould into domed flexipans 4 cm in diameter.

    In this step

  4. Vanilla Cream

    Ingredients

    • Milk - 100g
    • Fresh liquid cream - 100g
    • Vanilla pods - 1
    • Egg yolk - 31g
    • Caster sugar - 20g
    • Gelatin (powder) - 3g
    • Water - 18g
    • white chocolate 34% - 116g

    Heat the milk and cream with the vanilla.
    Add the egg yolks beaten until pale yellow and cook at 85°C.
    Pour over the bloomed gelatine and the ivory couverture.
    Mix, cool to 35°C and pour out to 30 g per portion.

  5. Vanilla white chocolate mousse

    Ingredients

    • Single cream 35 % - 150g
    • Cocoa butter - 17g
    • White couverture 34% - 153g
    • Gelatin (powder) - 3,5g
    • Water - 22g
    • Vanilla pods - 1
    • Single cream 35 % - 153g

    Infuse the warm cream with vanilla.
    Strain and add the cocoa butter.
    Heat and pour over the couverture and bloomed gelatine.
    Cool to 23°C and add the whipped single cream.
    Fill the domes with 30 g of mousse.

  6. Exotic compote

    Ingredients

    • Frozen fruit purée 100% : Mango - 125g
    • Frozen fruit purée : Banana - 30g
    • Frozen fruit purée 100% : Passion fruit - 28g
    • Passoa - 15g
    • Caster sugar - 38g
    • Pectin NH 325 - 4g

    Heat the purees to 40°C and add the sugar and pectin mixture.
    Add the passoa and cool. Mix before use.
    Pipe out around 7 g onto the soft banana sponge disks.

    In this step

    PuréeSurgelée_Mangue-RVB-150dpi-697x697
    Frozen fruit purées
    Banane sans marquants 697x697 150dpi (002)
    Frozen fruit purées
  7. Rocher mixture

    Ingredients

    • White couverture 34% - 500g
    • Cocoa butter - 25g
    • White Cocoa Butter - 25g
    • grapeseed oil - 30g
    • Dessicated Coconut (rape) - 50g

    Melt the couverture with the cocoa butters, add the oil and roasted coconut.
    At 35°C dip the cooled cream disks.

  8. Passion fruit topping

    Ingredients

    • Frozen fruit purée, sugar added : Caribbean cocktail - 50g
    • topping neutral - 500g
    • Vanilla pods - 1/2
    • Glucose - 50g
    • Water - 50g
    • yellow coloring - As required

    Heat to 80°C.

    In this step

  9. Decoration

    Whirl in ivory couverture, 8 cm diameter disk of white chocolate, silver leaf.

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