Original creation by
Raphaël GIOT,
2009 Pastry World Cup bronze medalist
Pâtisserie Giot, Lasne, Belgium
PROVENCE
Chef :
Brand
Quantity :
Recipe for 12 people, 2 entremets with a diameter of 18 cm
1. BASIC RECIPE OF MILK ICE
Ingredients
1 280 g whole milk
72 g milk powder 0% fat
90 g sugar
100 g atomized glucose
80 g inverted sugar
12 g cream 35% fat
8 g stabilizer
Step
Prepare a custard with the ingredients.
Add 340 g ‘Calisson de Provence’ cream and 50 g Cointreau® 60%
Mix together. Leave to mature for a minimum of 24 hours
before solidifying.
2. LEMON CONFIT DE CITRON
Ingredients
150 g Les vergers Boiron lemon puree
75 g pears
55 g sugar
200 g atomized glucose
10 g pectin NH
Step
Heat half of the fruits. Add sugars and pectin. Boil. Add the
remaining fruits and cook again for 3/4 minutes. Set aside.
3. COLD GLAZE (FOR ICE)
Ingredients
100 g water
100 g dextrose
40 g glucose DE 60
500 g mirror glaze
Step
Bring water and sugars to a boil. Pour over glaze
4. ASSEMBLY & FINISHING
Ingredients
No ingredients.
Step
Solidify the ice and mold immediately.
Incorporate the confit at the center of the assembly.
Add a sponge of your choice.
Glaze the entremets and decorate with crisp meringues.
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