The Little Rose Cake

Les Vergers Boiron

Les Vergers Boiron

Premium Supplier 28th July 2020

The Little Rose Cake

60 min

Pastry recipe / by Jean-Thomas Schneider using Les Vergers Boiron Fruit Purée

Ingredients

1. Cocoa shortcrust pastry

  • 215g Butter 82% Fat
  • 135g Icing Sugar
  • 2g Salt
  • 45g Almond Powder
  • 70g Egg
  • 310g Strong Flour
  • 50g Cacao powder 20% mg

2. Gluten-free chocolate biscuit

  • 265g Egg White
  • 65g Sugar
  • 100g Egg Yolk
  • 250g Couverture Chocolate 70%
  • 120g Butter 82% Fat

3. Morello Cherry Crémeux

  • 150g Frozen fruit purée, sugar added: Morello cherry
  • 21g Glucose powder DE 40
  • 3.6g Pectin 325 NH 95
  • 25.5g Butter 82% fat

4. Pear - Vanilla Jelly

  • 200g Frozen fruit purée, sugar added : Pear
  • 0.25g Vanilla (split and scraped)
  • 6g Vegetable Gelling Agent
  • 10g Sugar
  • 50g Glucose powder DE 40

5. Vanilla glaze

  • 500g Topping Neutral
  • 50g Water
  • 2,5g Vanilla pods

6. Vanilla - Pear Mousse

  • 194g Frozen fruit purée, sugar added : Pear
  • 6g Frozen fruit purée 100% : Lime
  • 26g Sugar
  • 1g Vanilla
  • 48g Gelatin Mass
  • 200g Cream 35% fat

7. Cranberry - Morello Cherry Crémeux

  • 135g Frozen fruit purée, sugar added : Cranberry-Morello cherry
  • 6g Sugar
  • 30g Glucose Powder DE 40
  • 3.6 g Pectin 325 NH 95
  • 25.5g Butter 82% fat
  • 15g Water

8. Red flocking

  • 210g White Chocolate 35%
  • 75g Cocoa Butter
  • 15g Oil
  • 10g Red colour (fat soluble)

Method

1. Cocoa shortcrust pastry

Combine butter, icing sugar, salt and almond powder. Stir in eggs, then flour and cocoa.
Bake at 150 ° C for 30 minutes

2. Gluten-free chocolate biscuit

Melt the chocolate and butter at 45 ° C.
Whisk the egg whites and the sugar, then add the egg yolks.
Stir in the Chocolate + Butter preparation.
Spread in a 60 x 40 cm plate.
Bake at 180 ° C for 8 min.

3. Morello Cherry Crémeux

Mix glucose and pectin.
Incorporate this mixture into the fruit puree. Bring to boil.
Stir in the butter then mix everything. Poach 20g in moulds.

4. Pear - Vanilla Jelly

Mix the fruit puree with the vanilla.

Mix the vegetable gelling agent with the sugar and the glucose. Incorporate the second preparation into the first.
Bring to boil. Pour into moulds.

5. Vanilla glaze

Melt all ingredients. Use at 35 ° C - 45 ° C

6. Vanilla - Pear Mousse

Whip the cream.
Mix the fruit puree with the lime puree, sugar and vanilla.
Melt the gelatin mass then add to the second preparation. Incorporate the whipped cream into the preparation.
Poach 25g per mould.

7. Cranberry - Morello Cherry Crémeux

Mix the sugar with the glucose and the pectin. Stir in fruit puree mixed with water.
Bring to boil.
Stir in the butter then mix.
Poach 20g in a mould.

8. Red flocking

Melt the chocolate with the cocoa butter and the oil at 40 ° C - 45 ° C. Add the color.
Filter.

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