A little , a lot, with passion

by Damien Pichon

Damien Pichon Morthersday Mother's day


For 2 servings

Sweet hazelnut pastry

500 g flour T 55

300 g Beurre incorporation Debic

5 g fine salt

190 g iced sugar

65 g hazelnut powder

110 g whole egg

Raspberry and lime confit

165 g raspberry

45 g lime juice

75 g caster sugar

4 g pectin NH

Pear and mango confit

100 g mango purée

100 g pear cube

80 g glucose syrup

85 g caster sugar

8 g pectin NH

Vanilla and Timut pepper ganache

35 g gelatin mass

300 g Debic Stand and Overrun(1)

125 g white chocolate

300 g Debic Stand and Overrun (2)

2,5 g Timut pepper


Sweet hazelnut pastry

Sand the flour, salt and butter with a mixer. Add powdered sugar and hazelnut powder and finish with eggs.

Set aside in the fridge in cling film.

Raspberry and lime confit

Heat the raspberries, lime puree and half the caster sugar. Add the sugar and the NH pectin previously mixed.

Bring to a boil and set aside.

Pear and mango confit

Heat the mango puree with the glucose syrup. Add the sugar and the NH pectin previously mixed, then the pear cubes.

Bring to a boil.

Vanilla and Timut pepper ganache

In a saucepan, boil the cream (1) with the Timut pepper. Pour over the white chocolate, mix and then pour the liquid cream (2).

Mix and set aside in the refrigerator for 11 hours.


Roll out the hazelnut dough and cut it into small pieces. Bake it on a Silpain.

Slowly whip the ganache to a nice smooth texture. Using a 12 mm plain tip, poach beautiful cream wedges.

Garnish the tips with the raspberry confit. In the center, poach the pear and mango confit.

Close with a sweet pastry then repeat the operation with the ganache and the confit. Finish with the chocolate decorations.