Le pêché mignon

Pastry recipe
Julien Perrinet

Julien Perrinet

Pastry Chef
Executive Pastry and Baking Chef, Grand Hyatt in Taipei & Les vergers Boiron Brand Ambassador   Born in the Brittany region of France in 1982, Julien Perrinet began as
a young apprentic...
  1. Description

    mousse peach raspberry (1)
    peach jam (2)
    lavender whipped ganache (3)
    financier pistachio raspberry (4)
    pink glaze (5)

  2. Financiers pistachio raspberry

    Ingredients

    • Icing sugar - 250g
    • Almond powder - 120g
    • Flour T55 - 115g
    • Salt - 2,5g
    • Egg white - 290g
    • trimoline - 54g
    • Baking powder - 3g
    • Noisette butter - 160g
    • Pistachio paste - 45g

    Cook the butter until hazelnut butter, strained it and keep aside
    In a mixing bowls. Put icing sugar + almond powder + flour + salt + BP, add the egg white (liquid) and the trimoline and pistachio paste.
    Add the butter (warm) at the end and the raspberries.

    Bake at 170c for 14-16 mins

    This recipe is for 4 ring 5”
    High must be 1,5 cm

  3. Peach jam

    Ingredients

    • Frozen fruit purée, sugar added : White peach - 1000 g
    • Pectin NH - 24g
    • Sugar - 90g
    • Vanilla pods - 1

    In a sauce pan, boil the puree. When boil add the pectin NH and the sugar, and mix well for one minute until boil again.
    Poor the mix in a cake ring (with cling wrap) on a flat trays and keep in freezer.
    SIZE: 5” , 1CM HIGH
    This recipe gives 6 rings
    1= 220 gr

    In this step

  4. Peach raspberry mousse

    Ingredients

    • Frozen fruit purée, sugar added : White peach - 500 g
    • Frozen fruit purée 100% : Raspberry - 250 g
    • Gelatin - 30g
    • Whipped cream - 800g
    • Italian meringue - 250g
    • Vanilla pods - 1

    In a saucepan, warm the puree; add the gelatin
    Prepare Italian Meringue.
    Whip the cream
    Add the cold meringue, then add cream to the fruit puree and proceed to the montage.

    In this step

  5. Lavender whipped ganache

    Ingredients

    • Fresh cream - 250g
    • Vanilla pods - 1
    • Lavender sprigs - 6,5g
    • White chocolate - 90g
    • Mass gelatin - 21g

    Boil the cream; Infused the lavender for 8 minutes,
    Strained, warm up and poor on chocolate add the liquid mass gelatin. Blend well,
    Poor in moulds and freeze. 

  6. Pink glaze

    Ingredients

    • Milk - 1200g
    • Glucose - 288g
    • White chocolate - 1560g
    • Gelatine (sheet) - (200 blooms)- 40g
    • neutral glaze - 240g
    • Red food coloring (powder) - 0,8g

    Boil milk, glucose; add gelatin and poor on white chocolate add neutral glaze, and then coloring. Blend well, use at 28c

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