400 g sugar
420 g pasteurised eggs
355 g Ranson Industries almond powder 100%
178 g Corman Dairy butter (82% fat)
134 g pasteurised egg white
81 g flour
81 g pasteurised egg yolk
28 g cherries
1,8 g vanilla powder
Step
Mix sugar with eggs, almond powder, egg yolks and vanilla to form
a homogeneous dough. Add egg whites, then sifted flour.
Pour the mixture onto a 40 x 60 cm sheet (1 500 g per sheet) and
spread the cherries. Bake to 160°C for 20 minutes. Let cool.
The vanilla powder is obtained by drying the remaining vanilla
pods in a saucepan with a little sugar. The humidity is withdrawn
from boiled vanilla pods by the sugar, that recovers residual flavour.
Once everything is dry, gring to a sweet vanilla powder to flavor
doughs and batters.
2. PISTACHIO FEUILLANTINE
Ingredients
262 g Callebaut pistachio paste 100%
139 g Callebaut Pailleté Feuillantine
42 g Callebaut milk chocolate 823
Step
Melt the chocolate with the pistachio paste, then mix with
Feuillantine. Spread on the cold sponge.
3. MASCARPONE CREAM
Ingredients
220 g Elle & Vire Professional Excellence cream (35% fat)
1 Madagascan vanilla pod
1 Tahitian vanilla pod
57 g sugar
46 g pasteurised egg yolk
15 g Cointreau® 60%
5 g gelatin powder 200 blooms
12 g water
250 g mascarpone
Step
Boil cream with half the sugar and vanilla pods. Beat egg yolks with
the other half of the sugar. Mix together and heat to 82°C (custard),
add gelatin mass and mix carefully. Leave to rest in the fridge. Add
mascarpone and Cointreau®, and beat until light cream.
4. CHOCOLATE DECORATION
Ingredients
600 g Callebaut white chocolate W2 28%
100 g Callebaut cocoa butter
4 g green food colouring
Step
Combine the melted cocoa butter with the colouring. Spread onto
‘Guitare’ sheets with a brush. Leave crystallized, then spread a thin
layer of tempered white chocolate on top. Leave crystallized before
cutting into 4x13cm rectangles
