Products

Description:

LE CORBUSIER

Number:3

Chef:Ralf Edeler

1 - Sablé Breton Biscuit

Icing sugar 75 g

Butter 90g

Salt QS

Flour T 45 120g

Baking powder 12 g

Egg yolks 35g

Beat the butter in a mixer to soften it. Add the icing sugar, mix and then add the salt, flour and baking powder. When it resembles fine bread crumbs, add the egg yolks but be careful not to overwork the dough. Spread on a baking sheet to a thickness of 5 mm/ 0.2 in. and cut into 8 cm / 3 in. squares. Bake in a fan-assisted oven at 180°C / 356°F.

2 - Exotic fruit compote

Caster sugar 30 g

Fruit'Purée Exotic fruit frozen 500g

Fruit'Purée Passion fruit frozen 80g

Gelatin sheet 2

Make a light caramel with the sugar. Add the Fruit’IQF exotic fruit mix and cook for a few minutes. Add the gelatine and place in 3 cm / 1.2 in. moulds. Leave to crystallize in the freezer.

3 - Light coconut passion cream

Fruit'Elite "Vintage" Coconut frozen puree 40g

Fruit'Purée Passion fruit frozen 40g

Caster sugar 45 g

Egg yolks 35g

Ivory chocolate 150g

Whipped cream 300 g

Gelatin sheet 1

Beat the sugar and egg yolks until white. Heat the passion fruit and coconut Fruit’Purées. Add the gelatine and tip the hot mixture onto the ivory chocolate. Next incorporate the sugar/egg yolk mixture. Finally fold in the whipped cream.

Assembly

Put the Light Coconut Passion Cream into 6 cm / 2,5 in. diameter circular frames. In the middle place the still frozen Exotic Fruit Compote. Return to the freezer. Remove from the mould, cut and cover the top with clear glaze. Place the entremets on a base of the Sablé Breton Biscuit and

decorate as desired.

Creamy tropical tart

Chef:David Ducamp

1 - Sweet crust pastry

Butter 978 g

Flour 1834 g

Almond powder 245 g

Salt 2g

Icing sugar 734 g

Whole eggs 408 g

Rub the butter into the flour. Add the ground almonds, the salt, sugar and finally, the eggs. Roll out and use to line your tartlet tins. Bake at 170°C/338°F for 15 minutes.

2 - Chocolate cream

Milk 396 g

Cream 396 g

Sugar 59 g

Egg yolks 139 g

Bitter milk couverture chocolate 1109g

Perles croquantes QS Faire bouillir le lait et la crème. Blanchir le sucre et les jaunes d’oeufs. Mélanger les deux appareils et cuire à 82°C. Verser sur la couverture lactée. Couler dans les fonds de tartes. Parsemer de perles croquantes.

3 - Tropical fruit cream

Fruit'Purée Exotic fruit frozen 813g

Egg yolks 292g

Whole eggs 466 g

Sugar 496g

Gelatin 12 g

Fruit'Purée Exotic fruit frozen 178g

Butter 892g

Bring the Fruit’Purée Exotic Fruits (1) to the boil. Blanch the egg yolks with the sugar. Combine the two mixtures and cook at 82°C /180°F. Add the well-soaked gelatine and the Fruit’Purée Exotic Fruits (2). Add the butter and emulsify. Set aside in the refrigerator for 12 hours. Pipe as required.

4 - Tropical fruit sauce

Nappage à chaud 1050g

Fruit'Purée Exotic fruit frozen 1050g

Mix the ingredients and bring to the boil.

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