THE HEART PETIT GÂTEAU

Pastry recipe
Jean-Thomas Schneider

Jean-Thomas Schneider

Meilleur Ouvrier de France 2019 / Ice-cream World Champion 2018 / Pastry World Champion 2017 /
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. Choux paste sponge

    Ingredients

    • Milk 3.6% fat - 140g
    • Butter 82% fat - 100g
    • Strong flour, type 45 - 140g
    • Egg yolk - 170g
    • Egg - 100g
    • Egg white - 250g
    • Sugar - 120g

    Boil the milk and butter.
    Remove from the heat and add the flour, yolks and eggs.
    Blend.
    Whip the egg white with the sugar.
    Combine both mixtures.
    Spread onto a 60x40 baking sheet.
    Bake at 170°C for 10 minutes.
    Remove from the oven and cover with cling film until cold.

  2. Strawberry crémeux

    Ingredients

    • Frozen fruit purée 100%: Strawberry - 125g
    • Sugar - 20g
    • Glucose powder DE 40 - 30g
    • Pectin 325 NH 95 - 3g
    • Butter 82% fat - 21g

    Mix the sugar with the glucose and pectin.
    Add the strawberry purée.
    Bring to the boil.
    Add the butter.
    Blend then pipe 20g into moulds.

    In this step

  3. Yuzu crémeux

    Ingredients

    • Frozen fruit purée 100% : Yuzu - 90
    • Frozen fruit purée, sugar added : Pear - 60g
    • Sugar - 36g
    • Glucose powder DE 40 - 18g
    • Pectin 325 NH 95 - 4,8g
    • Butter 82% fat - 30g

    Mix the sugar with the glucose and pectin.
    Add the yuzu purée and pear purée.
    Combine both mixtures.
    Add the butter.
    Blend then pipe 20g into moulds.

    In this step

  4. Strawberry mousse

    Ingredients

    • Frozen fruit purée 100%: Strawberry - 90g
    • THE HEART PETIT GÂTEAU > Etape (previous revision) > produits
    • Maltodextrine DE16 - 10g
    • Sugar - 15g
    • Gelatin mass - 24g
    • Cream 35% fat - 100g

    Boil some of the strawberry purée with the sugar and maltodextrine.
    Add the gelatin mass.
    Blend.
    Cool down to 28/30°C.
    Whip and fold in the cream.

    In this step

  5. Red spraying mixture

    Ingredients

    • White chocolate (cover) - 210g
    • Cocoa butter - 75g
    • Oil - 15g
    • Red color (fat soluble) - 10g

    Melt the chocolate with cocoa butter and oil at 40/45°C.
    Add the colouring.
    Strain.

  6. Finishing

    Ingredients

    • White chocolate (cover) - 500g
    • Golden leaf - 10g

    Assembly and finishing

    Finishing

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