Original creation by
Jean-Michel PERRUCHON,
Meilleur Ouvrier de France Pâtissier
Ecole Bellouet Conseil,
Paris, France
CHARENTAIS MIRROR
Recipe for 10 individual “on the go cakes” (10 cm in diameter)
1. SOFT BISCUIT
165 g butter
200 g caster sugar
2 g salt
135 g almond powder
4 whole eggs (200 g)
55 g flour
60 g Rémy Martin® VSOP 40% vol.
Total weight: 817 g
In a beater with a whisk, cream the butter then add the caster
sugar, salt and almond powder. Add the eggs little by little
then beat the mixture for around 10 minutes on medium, until
creamy. Pour the mix into a stainless steel bowl and mix the
sieved flour and the Rémy Martin® VSOP with a spatula. Put
into circular aluminium or silicone molds (10 cm in diameter
and 2 cm high) and cook in a ventilated oven at 170°C (190°C
in a convection oven) for around 15/20 minutes. Right out of
the oven, brush the Mirror with Rémy Martin® syrup. Remove
from the molds when well cooled and set aside ready for the
finishing touches.
2. RÉMY MARTIN® SOAKING SYRUP
100 g water
90 g caster sugar
80 g Rémy Martin® VSOP 40% vol.
Total weight: 270 g
In a saucepan, boil water and caster sugar. Leave to cool and
add Rémy Martin® VSOP. Set aside for the soaking of the soft
biscuit.
3. ICING
15 g Rémy Martin® VSOP 40% vol.
10 g water
80 g icing sugar
Total weight: 105 g
With a Maryse, mix together the ingredients and heat gently to
approximately 30°C. Store at room temperature to make glaze
on the Charentais Mirrors.
4. FINISHING
No ingredients.
Heat a touch of apricot jam in a small quantity of water in a
saucepan and apply with brush on the biscuits. Leave to cool,
then brush a layer of icing over the cold Mirrors. Decorate with
dried fruits mix.