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LYCHEE, RASPBERRY AND ROSE BABA

Number:4 Chef: David Ducamp

1 - Baba mix Milk 154.0 g Levure fraîche 15.0 g Flour 347.0 g Sugar 31.0 g Salt 8.0 g Whole eggs 193.0 g Melted butter 77.0 g Heat the milk to 35°C/95°F and incorporate the fresh yeast. Sprinkle half the flour over the surface of the milk. When the flour begins to bubble, add the remaining flour and mix with the sugar and salt. Add the eggs. When the mix leaves the sides of the bowl, add the melted butter and beat until the mixture becomes shiny. Leave to rise and then knock back. Shape as required and leave to rise. Bake at 170°C/338°F for 30 minutes.

2 - Lychee raspberry and rose syrup for the baba Water 84.0 g Fruit'Elite "Seasonal Flavours" Lychee and raspberry with rose" frozen puree 253.0 g Sugar 229.0 g Vanilla pod 1.0 Liqueur de Soho 34.0 g Rum 17.0 g Mix the water with the Fruit’Elite ‘Season Flavours’ purée Lychee and Raspberry with Rose, the sugar and the seeds scraped from the vanilla pod. Add the liqueur and the rum. Use to soak the babas.

3 - Raspberry cream Fruit'Purée Raspberry frozen 91.0 g Egg yolks 33.0 g Whole eggs 52.0 g Sugar 39.0 g Gelatin 3.0 g Butter 60.0 g Fruit'Purée Raspberry frozen 33.0 g Bring the Fruit’Purée Raspberry (1) to the boil. Blanch the egg yolks with the eggs and the sugar. Combine the two mixtures and cook at 82°C/338°F. Add first the well-soaked gelatine and then the Fruit’Purée Raspberry (2). Leave at room temperature to cool. Add the butter and emulsify.

4 - Raspberry jam Fruit'IQF Raspberry frozen 100.0 g Yellow pectin 2.0 g Sugar 14.0 g Sugar 60.0 g Nappage à chaud 30.0 g Bring the Fruit’IQF Raspberry to the boil. Mix the yellow pectin with the sugar (1). Add to the fruit and bring back to the boil. Add the sugar (2) and cook at 103°C/217°F. Add the hot glaze powder. Bring back to the boil. Mix well. Tip into a bowl and cover the surface with cling film. Leave to room temperature to cool. Then set aside in the refrigerator.

5 - Vanilla chantilly cream Cream 388.0 g Icing sugar 23.0 g Vanilla pod 1.0 Mix the sugar and seeds from the vanilla pod with the cream and whip.

6 - Raspberry glaze Nappage à chaud 396.0 g Fruit'Elite "Seasonal Flavours" Lychee and raspberry with rose" frozen puree 119.0 g Mix the ingredients and boil.

ITALIAN INFLUENCE

Number:2 Chef: David Ducamp

1 - Soft almond-pistachio biscuit Egg whites 107.0 g Sugar 46.0 g Almond powder 54.0 g Icing sugar 41.0 g Egg whites 54.0 g Fruit'Elite "Nuts" Raw green pistachio frozen puree 54.0 g Flour 32.0 g Pignons de pins grillés 32.0 g Whip up the first quantity of egg whites and stiffen with the sugar. Mix together the ground almonds, the second quantity of egg whites and the Fruit’Elite ‘Dried Nuts’ purée Pistachio. Delicately fold the second mixture into the first and then add the flour. Transfer to two 60 x 40 cm/15 x 23 in. tins and bake for 10 minutes at 180°C/356°F.

2 - Pistachio crème brûlée Milk 171.0 g Cream 171.0 g Egg yolks 81.0 g Sugar 39.0 g White chocolate 81.0 g Gelatin 5.0 g Fruit'Elite "Nuts" Raw green pistachio frozen puree 81.0 g Bring the milk and cream to the boil. Blanch the egg yolks with the sugar. Mix the two preparations and cook at 82°C/180°F and then pour over the white chocolate. Add the well-soaked gelatine and the Fruit’Elite ‘Dried Nuts’ purée Pistachio. Mix well until the preparation is homogenous. Pour into a circle frame and freeze.

3 - Chocolate & Raspberry Mousse Cream 377.0 g 60 D.E. Glucose syrup 152.0 g Bitter milk couverture chocolate 701.0 g Gelatin 16.0 g Fruit'Purée Raspberry frozen 152.0 g Whipping cream 701.0 g Mix together the cream and glucose syrup. Bring to the boil. Pour onto the milk chocolate couverture. Add the well-soaked gelatine and then the Fruit’Purée Raspberry. Leave to cool. Add the whipped cream.

4 - Hazelnut Praline Glaze Cream 81.0 g Gelatin 4.0 g Water 27.0 g Nappage à chaud 242.0 g Praliné amande-noisette 161.0 g Bring the cream to the boil. Add the previously soaked gelatine. Heat the water and the hot glaze. Tip in the almond-hazelnut pralines. Mix well together.

BERRIOLETTE MILLEFEUILLE

1 - Nut crunch Couverture mi-amère 114.0 g Fruit'Elite "Nuts" Almond raw frozen puree 114.0 g Fruit'Elite "Nuts" Roasted hazelnut frozen puree 36.0 g Feuilletine 149.0 g Melt the couverture chocolate. Add the Fruit’Elite ‘Dried Nuts’ purée Almond and the Fruit’Elite ‘Dried Nuts’ purée Hazelnut together with the feuilletine.

2 - Berriolette-milk chocolate bavaroise Cream 92.0 g 60 D.E. Glucose syrup 39.0 g Gelatin 5.0 g Bitter milk couverture chocolate 208.0 g Whipping cream 208.0 g Fruit'Elite "Seasonal Flavours" Berriolette frozen puree 65.0 g Bring the cream and the glucose syrup to boil and use this to dissolve the well-soaked gelatine. Pour the mixture over the melted milk couverture. Add the Fruit’Elite ‘Seasonal flavour’s purée Berriolette. Mix well and then delicately fold in the whipped cream. Set aside in the refrigerator for at least 12 hours.

3 - Violet isomalt Isomalt 185.0 g Sucre a la violette QS Melt the isomalt in a saucepan. Leave to cool. Put in a silicone cone and pipe a delicate grill. Sprinkle with the violet sugar.

4 - Berriolette cream Fruit'Elite "Seasonal Flavours" Berriolette frozen puree 84.0 g Egg yolks 30.0 g Whole eggs 48.0 g Sugar 36.0 g Gelatin 1.0 g Fruit'Elite "Seasonal Flavours" Berriolette frozen puree 18.0 g Butter 92.0 g Bring the Fruit’Elite ‘Seasonal flavour’s purée Berriolette (1) to the boil. Blanch the egg yolks, the eggs and the sugar. Combine the two preparations and cook at 82°C/180°C. Add first the well-soaked gelatine and then the Fruit’Elite ‘Seasonal flavour’s purée Berriolette (2). Add the butter and emulsify.

5 - Raspberry sorbet Fruit'Purée Raspberry frozen 375.0 g Invert sugar or trimoline 37.0 g Mix together the Fruit’Purée Raspberry and the invert sugar. Pour into the bowl of a Pacojet. Churn.

6 - Raspberry coulis Fruit'Coulis Raspberry frozen 515.0 g

7 - Puff pastry

Farine de gruau 700 g

Farine ordinaire 300 g

Sel de Guérande 25 g

Melted butter 150 g

Water 450g

Beurre de tourage 800g

Prepare the detrempe with the oatmeal flour, the all purpose flour, the Guerande sea salt, the melted butter and the water. Leave to rest for 24 hours. Roll out the detrempe. Place the lamination butter in the centre. Enclose the butter, then roll out. Fold into 3, give a quarter turn, roll out = 1 turn. Repeat the procedure. Leave to chill for 2 hours then repeat with 2 more turns. Leave to chill for an hour and then perform another turn. Roll out to the desired thickness. Prick the surface of the pastry and leave to rest. Cook between two sheets of greaseproof paper weighted down with a grid. When cooked, flip over the pastry sheet. Sprinkle with icing sugar and caramelize in a hot oven.

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