Logo Coupe du monde de la patisserie Lyon 2015 SIRHA SPIRIT

AROUND THE CONTEST  
| Posted September 20, 2017
RECIPE - FROZEN FRUIT DESSERT - "CRYSTAL STAR" - BELGIUM TEAM 2016
Around the contest







Hazelnut steamed biscuit

  • Hazelnut powder 100%             120 gr
  • Dry extraction of hazelnut          15 gr
  • Almond powder 100%               80 gr
  • icing sugar                                 135 gr
  • egg whites                                   68 gr
  • eggs                                           162 gr
  • hazelnut oil                               108 gr
  • pastry flour                                  43 gr
  • egg whites                                  90 gr
  • sugar                                           50 gr



Wisk the six first ingredients together. Add the hazelnut oil and flour.
Whip the egg whites and sugar together, then add to the first mixture.
Spread on tray 5mm thick and bake in a steam oven with high pressure during 7 minutes.


Dulcey crunchy

  • Chocolat Dulcey Valrhona          97 gr
  • Hazelnut praline                          45 gr
  • Fleur de sel                                    0.65 gr
  • Lemon peels                                 1.75 gr
  • Crispy raspberry SOSA              20 gr
  • Sparkling sugar                          10 gr
  • Raspberry powder SOSA            5 gr
  • Mini Rice poppers                      50 gr
  • Rice poppers                              50 gr
  • Puff pastry cake                          90 gr


Melt the Dulcey chocolate at 40 °C, add the tempered praline, the salt, lemon peels, crispy raspberry, sparkling sugar and raspberry powder.
Add the puffed rice and the puff pastry cake.
Mold 70 gr per base.


Grapefruit soft iced-cream (creamy texture)

  • Sugar                         125 gr
  • Grapefruit juice           75 gr
  • Egg whites                   60 gr
  • Grapefruit juice           60 gr
  • Grapefruit paste            6.5 gr
  • Citric Acid                       1 gr
  • Cinnamon powder        0.35 gr
  • Cocoa butter                25 gr


Cook the grapefruit juice with the sugar at 121°C.
Pour on top of the semi whipped egg whites and whip to obtain a firm meringue.
 Warm the second part of the grapefruit juice with the grapefruit paste, citric acid, cinnamon powder and cocoa butter. Mix both preparation together.


Red fruits sorbet

  • Strawberry puree            300 gr
  • Raspberry puree            300 gr
  • Red fruits puree             192 gr
  • Cranberry puree             172 gr
  • Bitter Orange juice         304 gr
  • Spray dry glucose          122 gr
  • Stabilizer                              4 gr
  • Granulated sugar         364 gr
  • Water                              244 gr


Cook a syrup with the water, the granulated sugar, the spray dry glucose.
At 45°C, add the stabilizer mixed with a part of sugar.
Once the syrup is realized, pour on top of the fruit purees.
Mature at 4°C during 12 hours


Bergamot sorbet

  • Water                          654 gr
  • Milk powder 0%          40 gr
  • Granulated sugar     162 gr
  • Inverted sugar           152 gr
  • Spray dry glucose       95 gr
  • Bergamot juice         300 gr
  • Bergamot paste          33 gr
  • Stabilizer                         6 gr
  • Granulated sugar        30 gr


Warm the water and the milk powder.
 At 40°C, add the sugar mixed with the stabilizer, the inverted sugar and the dry glucose.
Warm at 85°C and poor on the bergamot juice, the bergamot paste.
Mix and mature at 4°C during 12 hours.
After 2 hours, remove peels (resulting from the bergamot paste).


Cranberry jelly

  • Raspberry puree Boiron          200 gr
  • Cranberry juice                          200 gr
  • Granulated sugar                      200 gr
  • Pectine NH                                      5 gr


Mix together 1/3 of the sugar with the pectin NH. Warm together raspberry and cranberry puree and the rest of sugar.
At 40°c add the mixture sugar/ pectin.
Bring to boil during one minute.
Spread a regular layer on to the biscuit.


Hazelnut / kafir lime ice cream

  • Full fat milk                1675 gr
  • Milk powder 0%          140 gr
  • Granulated sugar       240 gr
  • Dextrose                         60 gr
  • Fresh cream 35%      537 gr
  • Citric acid                         1,2 gr
  • Praline hazelnut         270 gr
  • Pure hazelnut paste    90 gr
  • Dried kafir lime               4,5 gr
  • Stabilizer                           7 gr


Pasteurize at 85°C, the milk, the milk powder, the dextrose and the fresh cream 35 %. At 40°C, add the stabilizer mixed with sugar.
Pour on top of the hazelnut praline, pure hazelnut paste and the combava.
Mix and Let rest at 4°C during 12 hours.



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