Home Recipes KiSS LoVE

KiSS LoVE

by Damien Pichon

Damien Pichon Mothersday Mother's day
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Ingredients

For 12 servings

Sweet hazelnut pastry

300 g Butter incorporation Debic

500 g flour T 55

5 g fine salt

190 g iced sugar

65 g hazelnut powder

110 g whole eggs

Raspberry and lime confit

165 g raspberry

45 g lime juice

75 g granulated sugar

4 g pectin NH

Vanilla biscuit

Pour un cadre 30x40

115 g hazelnut powder

90 g brown sugar (1)

30 g egg white (1)

40 g yolk

30 g iced sugar

1 g fine salt

7 g liquid vanilla

1 vanilla pod

3 g baking powder

130 g egg white

20 g brown sugar

55 g de flour T55

95 g Butter incorporation Debic

Rose mousse

175 g whole milk

65 g yolk

20 g caster sugar

40 g gelatin mass

130 g white chocolate

280 g Debic Stand and Overrun

10 g rose aroma

1 vanilla pod

Rose Glaze

100 g water

240 g caster sugar (1)

1 g pink colorant

160 g Debic Stand and Overrun

80 g glucose syrup

2 g pectin NH

10 g caster sugar (2)

40 g gelatin mass

160 g white chocolate

Debic products used

5ec30000-66dc-6a13-a8f8-08d8f34e53bd

Debic Incorporation Butter Cake 4x2.5KG

  • Constant quality, throughout the year
  • Made from fresh dairy cream
  • A pleasant butter taste in your preparations

Preparation

Sweet hazelnut pastry

Sand the flour, salt and butter with a leaf mixer. Add the powdered sugar, and the hazelnut powdered and then finish with the eggs. Set aside in the fridge in cling film.

Raspberry and lime confit

Heat the raspberry, lime puree with half of the granulated sugar. Add the sugar and the pectin NH previously mixed. Bring to a boil then pour into 70 mm diameter circles.

Vanilla biscuit

Using a mixer, mix the hazelnut powder, brown sugar(1), whites (1), yolks, powdered sugar, salt, liquid vanilla and vanilla pod , split and scraped.

Then, beat the egg whites and fold in the brown sugar(2). Gently fold with a spatula the egg whites(2) into the previous mixture.

Add the sifted flour and the melted butter.

Bake in a ventilated oven at 170°C for about 15 minutes.

Rose mousse

In a saucepan, boil the milk, pour over the yolks and caster sugar. Cook at 85°C, then pour over the white chocolate.

Add the gelatin mass. At 25°C, add the whipped cream.

Rose Glaze

Heat the cream, caster sugar(1), water and glucose syrup. At 40°C, add the pectin and caster sugar(2).

When boiling, pour over the white chocolate, pink colorant and gelatin mass. Mix and set aside.

Assembly

Roll out and detail the hazelnut dough.Cut out 60 mm diameter rounds and bake at 150°C for 15 minutes.

In 60 mm circles, pour the raspberry confit and cover with a biscuit. Poach the mousse in 80 mm circles then place the insert (raspberry and cookie).

Freeze and then frost the entremets. Place on the sweet pastry disks. Decorate with chocolate decorations.

Recipe tags Damien Pichon Mothersday Mother's day Cake Tart
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