Exotic calisson

Pastry recipe
Jean-Thomas Schneider

Jean-Thomas Schneider

Pastry World Champion 2017 - Gelato World Champion 2018
Jean-Thomas has been dedicated to confectionery, an all-consuming passion, for 20 years and worked in many great starred restaurants: l’Arnsbourg, l’Espérance, le Relais Bernard Loiseau, l’Hôtel Georg...
  1. Mint madeleine sponge

    Ingredients

    • Sugar - 240g
    • Egg - 200g
    • Milk 3.6% fat - 50g
    • flour T45 - 250g
    • Baking powder - 4g
    • Butter 82% fat - 100g
    • Cream 35% fat - 150g
    • mint (leaves) - 10g

    Melt butter
    Sift together flour and baking powder
    Blend with sugar, egg and milk
    Add gradually butter
    Add gradually cream
    Chop and add mint
    Spread over baking sheet
    Bake

    Baking time: 10 minutes
    Temperature: 180°C

  2. Mint crémeux

    Ingredients

    • Cream 35% fat - 300g
    • mint (leaves) - 20g
    • Dextrose - 100g
    • Pectin NH 325 - 6g

    Blend cream and mint
    Strain
    Mix together dextrose and pectin
    Add in the cream
    Boil
    Pour out

  3. Mint pineapple jelly

    Ingredients

    • Frozen fruit purée 100% : Pineapple - 200g
    • Sugar - 20g
    • Vegetal gelifiant - 6g
    • xanthan - 0,4g
    • mint (leaves) - 2g

    Mix sugar, gelling agent and xanthan
    Add the purée
    Boil for a few seconds
    Chop and add the mint

    In this step

  4. Italian meringue

    Ingredients

    • Sugar - 150g
    • Water - 50g
    • Egg white - 100g

    Beat egg white until foamy
    Cook water and sugar at 121°C
    Add to egg white
    Whisk continually as it cools

  5. Coconut mousse

    Ingredients

    • Frozen fruit purée : Coconut - 300g
    • Sugar - 20g
    • Pectin NH 325 - 8g
    • Glucose powder DE 40 - 40g
    • Butter 82% fat - 40g
    • Italian meringue - 150g
    • Cream 35% fat - 150g

    Whip cream
    Mix sugar, pectin and glucose
    Add to the purée
    Boil
    Add butter
    Blend
    Let it cool
    Add meringue
    Add cream

    In this step

  6. Baba dough

    Ingredients

    • flour T55 - 200g
    • Butter 82% fat - 70g
    • Sugar - 10g
    • Fine salt - 4g
    • Yeast - 11g
    • Egg - 140g
    • Egg - 140g

    Knead flour, butter, sugar, salt and yeast
    Add 140g of eagg until smooth
    Add 140g of remaining egg
    Let it rest until it doubles in size
    Fold the dough
    Fill molds half-way
    Let it prove at 28°C
    Place on parchment-lined baking sheet
    Bake

    Baking time: 20 minutes
    Temperature: 180°C

  7. Coconut Breton sablé

    Ingredients

    • Egg yolk - 60g
    • Sugar - 130g
    • Fine salt - 3g
    • Butter 82% fat - 150g
    • flour T45 - 200g
    • Baking powder - 15g
    • Dessicated coconut

    Beat egg yolk, sugar and salt
    Add softened butter
    Sift together flour and yeast

    Add the dessicated coconut
    Roll the dough in-between two parchment sheets
    Bake
    Cut out
    Baking time: 20 minutes
    Temperature: 150°C

  8. Baba syrup

    Ingredients

    • Frozen fruit purée : Coconut - 300g
    • Frozen fruit purée : Lemongrass - 100g
    • Water - 200g
    • Sugar - 200g

    Boil water and sugar
    Add purées
    Heat syrup for use

    In this step

  9. Spicy mango mousse

    Ingredients

    • Frozen fruit purée : Spicy Mango - 300g
    • Sugar - 20g
    • Pectin NH 325 - 8g
    • Glucose powder DE 40 - 40g
    • Butter 82% fat - 40g
    • Italian meringue - 150g
    • Cream 35% fat - 150g

    Whip cream
    Mix together sugar, pectin and glucose
    Add purée
    Boil
    Add butter
    Blend
    Let it cool
    Add meringue
    Add cream

    In this step

    Assembly and finishing

    Spicy mango mousse

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