Shades of citrus
Pastry recipeMy favorite flavor is citrus and Bergamot is a very under used and hidden flavor in the citrus family, which can add a new twist to you flavor profiles, recipes and menus.
In this dish I tried to capture an old favorite recipe of mine “Chibouste”, rarely used in pastry menus or desserts these days but time to re-discover. The Base recipe is simply a “pastry cream” which is used by all pastry chefs everywhere, with the addition of meringue to lighten and Gelatine to set into a mousse and here we simply replace some of milk with puree to give an interesting twist and really nice texture surrounded with many flavors and textures of citrus but test out with other purees to create your own personnel favorite.
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Boiron Bergamot Chibouste
Ingredients
- Frozen fruit purée 100% : Bergamot - 325 g
- Whole milk - 100 g
- Caster sugar - 115 g
- Egg yolk - 120 g
- Corn flour - 40 g
- Gelatin (powder) - 8 g
- Water - 48 g
- Egg white - 185 g
- Egg white (powder) - 10 g
- Caster sugar - 75 g
Bring milk and puree to a boil
Mix egg yolks, sugar* and corn flour until smooth with hand whisk
Pour boiling milk over egg mixture while whisking and pour back into pot and return to stove
Using whisk return mixture to a boil and cook out starch until thickens
Add Gelatine soaked in cold water and mix well
Place on mixer with paddle on slow speed and mix until slightly warm
Whisk eggs whites and egg white powder until very stiff
Add sugar on medium speed until smooth and glossy
whisk 1/3 of the meringue into the warm pastry cream and then fold in remainder
Pipe into silicone lollipop molds and level off with stick inside and freeze
In this step
Frozen fruit purées -
Boiron Citrus Crumble
Ingredients
- Frozen concentrated preparation : Lemon
- Dry butter - 245 g
- Lemon (zest) - 2
- Icing sugar - 250 g
- Almond flour - 250 g
- Flour T45 - 250 g
Place all ingredients into a machine bowl and using a paddle mix on slow speed until forms a crumble
Spread out over silicone mat and chill until firm
Bake at 170 C until light golden brown
In this step
Frozen concentrated preparation -
Boiron Lime Dacquoise
Ingredients
- Frozen fruit purée 100% : Lime - 5 g
- Egg white (pasteurized) - 315 g
- Lime (zest) - 2
- Egg white (powder) - 15 g
- Caster sugar - 95 g
- Almond flour - 285 g
- Icing sugar - 285 g
Whisk up egg whites, lime puree, lime zest and egg white powder until very stiff
Add sugar slowly and mix until smooth and shiny
Fold in sifted together almond flour and icing sugar by hand
Pipe or spread as desired
Bake at 180-190C in Convection Oven
In this step
Frozen fruit purées -
Boiron Kalamansi Bubbles
Ingredients
- Frozen fruit purée 100% : Kalamansi - 295 g
- Caster sugar - 100 g
- Hot Water - 595 g
- Soy lecithin - 10 g
Blend all ingredients together for 30 seconds
Using a Sosa Foam Kit make bubbles
In this step
Frozen fruit purées -
Blood Orange Fluid Gel
Ingredients
- Frozen fruit purée 100% : Blood orange - 333 g
- Water - 330 g
- Caster sugar - 330 g
- Agar agar - 7 g
Mix all ingredients together in small pot
Bring to boil
For fluid gel leave to set in chiller and blend in food processor on high speed until smooth
In this step
Frozen fruit purées -
Boiron Grapefruit Jelly
Ingredients
- Frozen fruit purée 100% : Pink grapefruit - 680 g
- Caster sugar - 170 g
- Water - 60 g
- Gelatin - 20 g
- Cold water - 80 g
Bring sugar and water to a boil
Add Gelatine soaked in the cold water and mix until all dissolved
Add melted puree and mix until all combined
Use as desired
In this step
Frozen fruit purées -
Yuzu Mint Syrup
Ingredients
- Frozen fruit purée 100% : Yuzu - 100 g
- Mint (leaves) - 100 g
- Caster sugar - 200 g
- Water - 200 g
Blanch mint in boiling water and then place in ice water
Bring sugar, yuzu and water to a boil and add blanched mint
Blend together in food processor
Strain and cool in chiller
In this step
Frozen fruit purées -
Assembly
Assembly and finishing
