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Pastry recipe

Recipe for 24 individual domes (Flexipan® 7 cm Ø)

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Stéphane Glacier

Stéphane Glacier

Pastry Chef
He obtained the title of Meilleur Ouvrier de France Pastry Chef in 2000. International consultant, he opened his own store “Pâtisseries et Gourmandises” in Colombes (France) in 2008 and is the author ...
  1. Composition

    Joconde sponge with lime zest and raspberry crumble

    Yuzu cream

    Vanilla and yuzu bavarian cream

  2. Joconde sponge with lime zest and raspberry crumble

    Ingredients

    • Frozen fruits IQF : Williamette raspberry - 80g
    • Icing sugar - 425g
    • Almond powder - 425g
    • Lime - 4
    • Flour - 115g
    • Egg - 570g
    • Egg white - 380g
    • Sugar - 60g
    • Butter - 85g

    For 2 Flexipats®.

    Remove the zest from the limes. Beat together the icing sugar, almond powder, flour, eggs and lemon zest. Beat the egg whites and sugar, add to the first mixture, then add the warm melted butter. Spread 1000g in each flexipat®, sprinkle with the broken raspberries, bake at 180°C in a ventilated or deck oven at 210°C for 10 to 12 minutes.

    In this step

    IQF_FramboisesWilliamette-RVB-150dpi-697X697
    Frozen whole fruit and pieces IQF
  3. Yuzu cream

    Ingredients

    • Frozen fruit purée 100% : Yuzu - 145g
    • Egg - 245g
    • Sugar - 175g
    • Butter - 290g
    • Gelatin - 3g

    Bring the yuzu puree to the boil. Beat together eggs and sugar, pour 1/3 of the yuzu puree over the egg / sugar mixture, pour into a saucepan and cook until it begins to boil. Strain, add the previously soaked and drained gelatine. Cool to 40°C, add the softened butter, emulsify in the blender, then pour the yuzu cream into the dome shaped Flexipans® for petits-fours. Deep freeze.

    In this step

    PuréeSurgelée_Yuzu-RVB-150dpi-697x697
    Frozen fruit purées
  4. Vanilla and yuzu bavarian cream

    Ingredients

    • Frozen fruit purée 100% : Yuzu - 75g
    • Whole milk - 210g
    • cream 35% - 210g
    • Vanilla pods - 1
    • Sugar - 125g
    • Gelatin - 12g
    • Whipped cream - 375g
    • Egg yolk - 80g

    Bring the milk, cream and vanilla pod to the boil. Beat the egg yolks and sugar. Pour the liquids over the egg yolks and sugar mixture. Cook to 85°C and stir in the gelatine previously softened in cold water and drained. Sieve. Cool, add the yuzu puree, mix with the whipped cream.

    In this step

    PuréeSurgelée_Yuzu-RVB-150dpi-697x697
    Frozen fruit purées
  5. Assembly

    Line the flexipan baking pans® with vanilla and bavarian cream. Put the yuzu cream inside. Place a 4 cm diameter sponge disk on top. Pipe a dot of Bavarian cream and then add a second sponge. Deep freeze.

    Assembly and finishing

    Assembly

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