Products

Description:

TANGO

Number:225

Chef:Laurent Couchaux

 

1 - Mango & passion fruit jelly

Fruit'Purée Mango Alphonso frozen 230 g

Fruit'Purée Passion fruit frozen 200 g

Crystallized sugar 495 g

60 D.E. Glucose syrup 95 g

Yellow pectin 12.5 g

Powdered citric acid 3 g

Water 3 g

 

Heat the defrosted Fruit’Purée Mango Alphonso and Fruit’Purée Passion fruit to 40°C / 104°F. Add 50 g / 1 13/16 oz of the sugar mixed with the pectin, stirring continuously. Bring to the boil, then add the remainder of the sugar, as well as the glucose syrup. Cook to 107°C / 225°F. Mix the citric acid powder and water. Add to the hot mixture. Whisk until combined. Use immediately (see Assembly below).

 

2 - Milk chocolate & orange ganache

Crème liquide UHT 35% 235 g

Invert sugar or trimoline 55 g

Dry butter 84% fat 95 g

Bitter milk couverture chocolate 510 g

Organic orange oil 2.5 g

 

Bring the cream and invert sugar to the boil. Partially melt the milk chocolate couverture and then gradually pour on the hot liquid. Stir from the centre of the bowl with a rubber spatula to create a shiny elastic emulsion. (This texture should remain throughout the mixing procedures.) When the ganache temperature reaches 40°C / 104°F, stir in the chilled butter in small dice and the orange oil. Mix with a hand held mixer to finish the ganache.

Assembly

Once cooked, immediately pour the fruit jelly into a 4 mm deep confectionary frame (34 cm / 13.5 in square) placed on a silicon mat. Place a 6 mm / 0.24 in. frame on top and leave to cool and set. Pour the milk chocolate and orange ganache on top of the set fruit jelly. Leave to crystallize for 24 to 36 hours at 17°C /63°F. Remove the frames. Flip the layers over and peel off the silicon mat. Spread a thin layer of tempered milk chocolate on top of the fruit jelly and leave to set. Cut into 22.5 mm / 0.8 in squares with a guitar cutter. Coat the squares with tempered milk chocolate couverture. Decorate as desired.

 

Just a mouthfum of Foie gras

Number:60

Chef:Didier Goiffon

 

1 - Ingredients

Foie gras de canard des Landes 450 g

Bresse butter 100 g

Tio-Pépé 15 cl

Vinegar made from Macfin de Jura 15 cl

Sel fin 5 g

Poivre noir baies de maniguette QS

Fruit'Purée(cassis, figue, mangue) au choix QS

 

Cut the duck foie gras into pieces. Warm the alcohols, and mix them with the foie gras, butter and seasoning until you obtain a rich cream. Sieve the mixture into a round bottomed mixing bowl. When the mixture has the consistency of a thick cream, transfer to a piping bag and pipe various shapes onto a baking sheet covered with greaseproof paper, and place a wooden cocktail stick in the centre. Place in the freezer for 2 hours. Prepare a selection of coatings using 4 - 5 g / 0.15 oz of agar-agar per 500 ml / 169 fl.oz of fruit purée depending on the consistency of the purée and heat to 80°C / 176°F. Dip the frozen nibbles into the coating and keep in a cool place. Serve the nibbles on their sticks on a tree root or piece of bark. Add final seasonings.

 

 

Grilled John Dory filled with mango and yuzu

butter sauce

 

Number:4

Chef:Jean-Marc Kieny

 

1 - Filet

Filet de Saint-Pierre 4

Carrot 8

Milk QS

Bouillon de légumes 10cl

Fruit'Purée Yuzu frozen 4cl

Fruit'Purée Mango Alphonso frozen 6cl

Butter 80g

Salt and pepper QS

 

Prepare the carrot purée. Cook the carrots in enough milk to cover them completely for about 30 minutes. Blend into as fine a purée as possible. Add several knobs of butter and season. Grill the John Dory fillets for about 2 minutes on each side. To make the sauce, make a reduction of the vegetable stock and add the Fruit’Purée Yuzu and Fruit’Purée Mango. Leave to reduce down by half, emulsify with the butter, check the seasoning and add salt and pepper if necessary.

 

2 - Garnish

Rocket leaf QS

Granny Smith apple 1

Pignons de pin QS

Assembly

 

Press the carrots purée down to form a thin layer at the base of an individual ring mold. Top with the grilled John Dory fillet. Top with a salad of rocket leaves and matchsticks of Granny Smith apple. Add the mango and yuzu butter sauce and sprinkle with toasted pine nut kernels and peppercorns

 

FORMOSA

Number:1

Chef:Frank Haasnoot

 

1 - Pate sablé

Almond powder 55 g

Potato flour 104g

Flour 361 g

Salt 2 g

Icing sugar 181 g

Butter 191 g

egg 105g

 

Bring the butter to room temperature. Sift the icing sugar then add to the butter. Whisk the eggs and add to the mixture. Sift the ground almonds, flour, potato starch and salt and gradually add to the mixture.

2 - Frangipane

Butter 238 g

Sugar 238 g

Almond powder 238g

egg 262 g

Flour 24 g

Fruit'Zest Lemon frozen 1 g

 

Bring the butter to room temperature. Mix the butter with the sugar, ground almonds and lemon zest. Slowly add the eggs and when smooth add the sifted flour.

 

3 - Mango Yuzu cream

Fruit'Purée Mango Alphonso frozen 124 g

Fruit'Purée Passion fruit frozen 105 g

Fruit'Purée Yuzu frozen 50 g

egg 229g

Sugar 229g

Egg yolks 115 g

Gélatine en poudre 5 g

Water 20 g

Butter 164 g

Citronnelle fraîche 6 g

 

Bring half of the sugar, lemongrass, Fruit’Purée Mango Alphonso, Fruit’Purée Passion Fruit and Fruit’Purée Yuzu to the boil. Whisk together the whole eggs, egg yolks and the remaining sugar, then add it to the mixture. Heat in the microwave to 84°C/183°F. Mix the gelatin with the water and leave to stand for 10 minutes. Cool the cream to 50°C/122°F before mixing in the butter using a hand blender.

 

4 - Neutral glaze

Water 98g

Sugar 98 g

Pectine X58 7 g

NH pectin 7g

Water 295 g

Sugar 295 g

Glucose 197 g

Citric acid 3 g

 

In a bowl, combine the sugar (1) with the pectins and add water (1). Leave to stand for 20 minutes. Put the water (2),sugar (2) and glucose in a pan and heat to 70°C/158°F. Slowly add the pectin mixture and bring to the boil. Add the citric acid.

 

5 - Black pepper meringue

Water 142 g

Sugar 570 g

Egg whites 285 g

Poivre noir moulu 3 g

 

Boil the water and sugar to 120°C/248°F and add slowly to the egg whites. Whip until completely fluffy then add the ground black pepper. Dry overnight at 80°C/176°F.

Assembly

Roll the pate sable to a thickness of 2 mm/1/8 inch and use to line a 12 cm/4 ¾ inch tart ring. Pipe in the frangipane to 0.5 cm/1/10 inch under the top edge. Peel a fresh Taiwanese

mango and chop into 2 cm/3/4 inch dice. Spread on top of the frangipane and bake at 170°C/338°F for around 30 minutes.

Once out of the oven sprinkle the top edge with finely chopped pistachios. Take a 10 cm/4 inch ring, and pipe in a thin layer of mango yuzu cream. Freeze at -20°C/-4°F. Remove from the ring and glaze immediately with the neutral glaze. Use unsweetened whipped cream to attach the mango yuzu disc in the middle of the tart. Use fruit, chocolate and the black pepper meringues to decorate the tart.

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