70 g milk
70 g blackcurrant purée
100 g butter
140 g flour
170 g egg yolks
100 g eggs
250 g egg whites
20 g caster sugar
80 g staboline
S.Q. red coloring
Total weight: 1000 g
Step
Make a choux pastry: boil the milk and blackcurrant purée with
the butter. Remove from the heat, add the flour, then gradually
add the egg yolks and eggs. Gently fold in the egg whites,
beaten with the caster sugar, staboline and red food coloring.
Spread into a 35 x 56 cm Flexipat tray, 1 cm high. Bake in a
convection oven at 180°C for about 10 to 12 minutes. Remove
from the oven, allow to cool slightly, then turn the sponge
sheet over onto a sheet of paper. Place in the refrigerator for at
least 3 hours, then remove the Flexipat. Normally, the Flexipat
side will be smooth without the sponge skin. Cut 3 strips 57 cm
long and 4.5 cm wide to line the rings, then 3 rings ø 16 cm for
the base of the desserts.
2. RED FRUITS CONFIT
Ingredients
180 g strawberry purée
180 g raspberry purée
90 g blackcurrant purée
75 g inverted sugar
35 g caster sugar
12 g NH pectin
63 g gelatin mass (9 g gelatin powder 200 blooms and 54 g
water)
Total weight: 635 g
Step
Heat the purées with the inverted sugar, add the caster sugar
and pectin mixture and bring to a boil, then add the gelatin
mass. Pour 200 g of confit into 16 cm diameter Flexipan molds.
Place in the freezer. Set aside for assembly.
3. COINTREAU® ORANGE BAVAROISE
Ingredients
280 g milk
1 orange, zested, to infuse in the milk
80 g caster sugar
90 g egg yolks
63 g gelatin mass (9 g gelatin powder 200 blooms and 54 g
water)
280 g whipped cream
20 g Cointreau® 60%
Total weight: 813 g
Step
Pour the boiling milk and orange zest over the egg yolks and
caster sugar, which have been beaten together until pale, and
cook at 85°C for a few minutes. Stir in the gelatin mixture.
Leave to cool completely, then gently fold in the Cointreau®
and whipped cream.
4. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Place a strip of Rhodoid in 18 cm diameter rings, then line with
a strip of choux pastry sponge. Place a 16 cm diameter disc
of choux pastry sponge on top. Pour in 150 g of Cointreau®
orange bavaroise. Arrange a insert of red fruits confit on top.
Pour in 100 g of Cointreau® orange bavaroise. Place a choux
pastry sponge disc on top, then pour the rest of the Cointreau®
orange bavaroise into the 3 rings. Place in the freezer. Unmold.
Glaze with neutral coating. Decorate the top with a few red
fruits (strawberries, raspberries, blackberries, redcurrants,
blueberries, etc.), a coconut marshmallow belt and a dark
chocolate belt buckle.
