Jardin d'été

Recipe

Created by
  • Manuel Bouillet - Chocolate Academy™ Centre Chicago, USA

Japanese biscuit

Ingredients Preparation
  • 37g
    milk
  • 43g
    butter
  • 64g
    flour
  • 48g
    whole egg(s)
  • 74g
    egg yolks
  • 87g
    milk
  • 5g
    red colour solution
  • 109g
    egg white
  • 52g
    sugar

Make a pâte à choux with milk, butter, flour, eggs, yolks.
Add the milk in 3 times over the pâte à choux plus the color. 
Finish by the meringue. 
Spread in a frame.
Bake at 170°C/ 338°F for 12 minutes.

Raspberry / Strawberry confit

Ingredients Preparation
  • 370g
    strawberry puree
  • 74g
    raspberry puree
  • 59g
    sugar
  • 10g
    NH pectin
  • 7g
    lime juice

Warm up the purée at 40°C/ 104°F with 2/3 of the sugar, then add the 1/3 of the sugar with the pectin (NH325).
Bring it to 85°C/ 185°F and add the lime juice.
Cast it right away on top of the biscuit.

Verbena ganache montée

Ingredients Preparation
  • 175g
    hot heavy cream
  • 15g
    fresh chopped lemon verbena
  • 18g
    gelatin mass
  • 80g
    Zéphyr™
  • 188g
    cold heavy cream

Infuse the chopped Lemon Verbena leaves in the hot heavy cream for 30 minutes. Strain it and recalculate the initial weight. 
Heat the infusion and make a ganache with the Zéphyr white chocolate. Burr mix.
Add the cold heavy cream and burr mix again. 
Let it cool overnight in the fridge and wipe it lightly.
Spread it on the confit and roll.

Coconut streusel

Ingredients Preparation
  • 128g
    softened butter
  • 128g
    light brown sugar
  • 1g
    sea salt
  • 64g
    almond flour
  • 115g
    flour
  • 64g
    desiccated coconut

Combine softened butter, sea salt, brown sugar, then add the almond flour and coconut then finish with the flour.
Spread at 3mm between 2 sheets of parchment paper.
Cut at 3.5 x 5cm for the base.
Bake at 163°C/ 325°F for 10-11 minutes. High Fan.

Assembly

Start to make the verbena whipped ganache the day before and let it cool overnight.
The following day, make the Japanese sponge cake and pour the confit over.
Let it set and cut the frame in half : 30 x 40cm
Whip the verbena ganache lightly and spread 225g on the half sponge cake with the confit.
Roll it and let it set in the freezer.
Keep a bit of verbena ganache to make “Quenelle” with a hot spoon. Freeze them and spray with a white chocolate and cocoa butter mix.
Cut slices of 3.5cm and deposit on top of the coconut streusel.
Put the frozen quenelle on top with a slice of glazed strawberry.
Finish with the green ring and with an edible flower.

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