Valensole

Individual verinnes with poached apricots and lemons, topped with lavender
 

Streusel for Lemon Sponge

Ingredients Preparation
  • 150g
    unsalted butter
  • 150g
    raw sugar
  • 150g
    almond powder
  • 130g
    cake flour
  • 0.5g
    fleur de sel

1. Mix all ingredients with the paddle attachment until a crumble forms.
2. Place in freezer. Sprinkle the small crumbles on a sheet pan lined with parchment paper.
3. Reserve in freezer until ready for assembly.

Lemon Sponge

Ingredients Preparation
  • 275g
    all-purpose flour
  • 10g
    baking soda
  • 230g
    sugar
  • 72g
    inverted sugar
  • 4g
    lemon zest
  • 115g
    cream 35% fat
  • 200g
    whole eggs
  • 143g
    lemon juice
  • 78g
    vegetable oil

1. Sift together dry ingredients.
2. Mix together inverted sugar, lemon zest, cream and eggs.
3. Gently mix together cream mixture and dry ingredients. Add lemon juice and vegetable oil.
4. Spread the lemon sponge batter to 1/2 inch thickness, top with frozen streusel and bake at 200˚C (390˚F) until golden.
5. Allow to cool and reserve aside until ready for assembly.

Poached Vanilla-Apricot

Ingredients Preparation
  • 130g
    sugar
  • 170g
    water
  • 100g
    apricot puree
  • 3g
    vanilla extract
  • 500g
    frozen apricots

1. Bring sugar, water, puree and vanilla to a boil.
2. Pour over frozen and diced apricots.
3. Let poach in cooler for 48 hours.

Lavender Crème Légère

Ingredients Preparation
  • 500g
    whole milk
  • 7g
    dried lavender
  • 5g
    vanilla extract
  • 60g
    egg yolks
  • 40g
    sugar
  • 40g
    corn starch
  • 70g
    gelatin mass (5 g of gelatin powder and 30 g of water)
  • 500g
    half whipped cream 35%

1. Bring milk, lavender and vanilla to a simmer.  Remove from heat source and allow to infuse for 10 minutes. Strain.
2. In a mixing bowl, combine egg yolks, sugar and corn starch.  Mix until ingredients are smooth. Temper infused milk into eggs and recombine. Bring mixture to a boil and continue stirring for 30 seconds to 1 minute.  Remove from heat.
3. Add Van Leer Ultimate White chocolate 30% and melted gelatin to pastry cream. Mix until well combined. Cool completely.
4. In a mixing bowl with a paddle attachment, add 1/4 whipped cream and mix until combined.  Remove mixing bowl from machine, gently fold in remaining whipped cream. 
5. Place in piping bag with tip.

Assembly

1. Drain apricot and place in bottom of verrine.
2. Sprinkle diced lemon streusel sponge.
3. Pipe lavender creme legere.
4. Decorate with organic lavender.

Get in Touch