www.premiumgastronomie.com

Grandes Distilleries Peureux - 43 avenue Claude Peureux - 70220 Fougerolles - France - Tel. +33 (0)3 84 49 66 12 - Fax +33 (0)3 84 49 56 78

RHUMS

The best signature for Gastronomy Cassis Collection

Special issue

All the know-how and quality of Griottines and Framboisines designed to bring out the very best in blackcurrants. Obtained by marinating premium quality "Noir de Bourgogne" blackcurrants in several Crme de Cassis liqueur baths, Cassis Peureux is a wonderfully exible ingredient that is sure to inspire your imagination.

Make your own delicious creations with Cassis Peureux!

created by Stphane GlacierStphane Glacier, a pastry, chocolate and confectionery consultant, has an extremely rich professional background. He teaches French Ptisserie worldwide in prestigious schools, organizes training courses for professional chefs and pastry classes open to the public. He has also written many books about Ptisserie.

He was made a "Meilleur Ouvrier de France" in 2000 (France's highest professional award) and was the coach for the French Ptisserie team who won the World Pastry Cup in the United States in 2006. He opened his shop "Ptisseries and Gourmandises by Stphane Glacier" in 2008 in Colombes, near Paris; and in 2011, his school of pastry and cuisine for professional chefs from all over the world.

Recognized for his high standards in terms of both his technical skills and the selection of ingredients used, he naturally chooses to work with Griottines and Cointreau on a daily basis, and has been their fervent ambassador for 20 years. Stphane Glacier

Meilleur Ouvrier de France Pastry 2000European Sugar Art Champion 1997

Ptisseries et Gourmandises par Stphane Glacier (shop) Ptisseries et Gourmandises lcole (school)

Colombes (92) - www.stephaneglacier.com

Stphane Glacier and Jrme Le Teu, his head pastry chef, have taken great delight in experimenting with Cassis Peureux and are pleased to present eight original creations.

SummaryBlackcurrant

logpage 4

Raspberryblackcurrant

chocolate criolaitpage 6

Blackcurrant cherry

dairy delightpage 8

Mini blackcurrant choux buns

page 10

Blackcurrant sablcroustifondant

page 12

Red fruitand blackcurrantcheesecake tart

page 14

Blackcurrantbourbon tartlet

page 16

Flavoursof Italy verrine

page 18

Using a flat beater, mix the almond paste with the candied orange. Gradually add the eggs. Remove the flat beater and attach the whisk. Whisk to an emulsion. Add the salt and sifted flour and then the warm beurre noisette on first speed. Spread 1350 g per Flexipat and cook at 170C for 12 to 14 minutes in a convection oven, or 200C in a deck oven.

Almond orange sponge Recipe for one 36 cm x 56 cm x 1 cm Flexipat tray 400 g almond paste 50% 185 g ground candied oranges 550 g whole eggs 85 g flour 4 g baking powder 4 g salt 145 g beurre noisette

Recipe for 2 log mouldsSize: length 50 cm, width 8.5 cm, height 7 cm

Composition: Orange almond sponge, blackcurrant cream, blackcurrant bavarois syrup with Earl Grey tea, blackcur-rant preserve, caramelized almonds, Cassis Peureux

Blackcurrant cream 240 g blackcurrant pure 120 g UHT single cream 120 g whole milk 140 g egg yolks 90 g sugar 6 g gelatine leaves (silver strength) 250 g Cassis Peureux (125 g for log mould) Boil the cream, milk and blackcurrant pure. Whisk the egg yolks thoroughly with the sugar. Pour the hot liquid onto the egg yolks. Cook this mixture to 85C, pass through a fine strainer and then incorporate the gelatine after it has been soaked and drained. Pour 350 g of blackcurrant cream into a small log mould and sprinkle with 125 g of Cassis Peureux. Freeze.

Earl Grey tea bavarois 360 g UHT single cream 360 g whole milk 32 g Earl Grey tea 185 g sugar 165 g egg yolks 20 g gelatine leaves (silver strength) 750 g whipped cream Bring the milk, cream and Earl Grey tea to the boil, leave to infuse for 10 minutes then pass through a fine sieve. Whisk the sugar with the egg yolks. Pour the liquids onto the sugar and egg yolks. Cook this mixture to 85C and incorporate the gelatine after it has been soaked in cold water and drained. Pass through a fine strainer. Cool and incorporate the whipped cream.

Caramelized almonds 250 g slivered almonds 50 g 30 Baum syrup granulated sugar as needed Mix the almonds and the syrup. Spread out on a baking sheet covered with greaseproof paper. Sprinkle with a little sugar, caramelize in a convection oven at 160C for about 20 minutes, stirring from time to time.

Blackcurrant syrup 100 g water 200 g Cassis Peureux juice 75 g 30 Baum syrup Mix all the ingredients cold.

Blackcurrant log

Blackcurrant preserve 360 g blackcurrant pure 55 g Cassis Peureux juice 185 g sugar 8 g NH pectin

Heat the blackcurrant pure, the Cassis Peureux juice and half the sugar to 70C. Add the NH pectin mixed with the rest of the sugar, mix. Bring to the boil for 5 minutes as if making a jam. Allow to cool then refrigerate.

Assembly Line the moulds with acetate sheets. Line the sides of the mould with the Earl Grey tea bavarois cream then fill with one layer of Earl Grey tea bavarois cream.Insert the blackcurrant cream log. Add a 4 cm wide strip of orange almond sponge, soaked with blackcurrant syrup.Add another 1 cm layer of Earl Grey tea bavarois cream.Soak a 7 cm wide strip of orange almond sponge in blackcurrant syrup then cover it with 200 g of blackcurrant preserve using a piping bag with a 1 cm nozzle. Place the sponge on the bavarois cream, preserve side down, to seal the mould. Freeze.

Finishing Unmould the log by holding the mould under very hot water, remove the acetate sheets, and return the log to the freezer.Cover the entire log with neutral icing.Cut the logs to the desired size then place them on boards. Decorate with caramelized almonds on each side. Decorate with a line of Cassis Peureux along the full length of the log. Decorate with some "gold brushed" mini chocolate bars.

Cassis Peureux

Blackcurrant cream

Blackcurrantpreserve

Earl Grey teabavarois

Almond orangesponge

Caramelizedalmonds

4 5

Whisk the egg yolks with the 100 g sugar. Sift the cocoa powder with the flour. Whisk the egg whites with the 25 g sugar. Melt the butter. Incorporate of the egg whites into the whisked yolks. Incorporate the flour and the cocoa powder and then the rest of the egg whites. Separate a small quantity of the sponge mixture, add the hot butter and then mix it all back into the main mixture. Weigh out 500 g per Flexipat tray and cook at 180C in a convection oven or 200C in a deck oven for 10 to 12 minutes.

Chocolate sponge Recipe for one 30 x 40 cm Flexipat tray 40 g cocoa powder 60 g flour 40 g butter 120 g egg yolk 100 g sugar 120 g egg white 25 g sugar

Recipe for 24 small dome-shaped cakes with a diameter of 7 cm

Composition : Chocolate sponge, blackcurrant syrup, Cassis Peureux, vanilla cream, raspberry and blackcurrant chocolate mousse, crunchy praline, chocolate icing

Blackcurrant syrup 100 g water 200 g Cassis Peureux blackcurrant juice 75 g 30 Baum syrup Mix all the ingredients cold.

Raspberry blackcurrantchocolate criolait

Chocolate icing 250 g UHT single cream 200 g 30 Baum syrup 50 g glucose 100 g dark chocolate couverture (58% cocoa) 500 g brown icing paste Boil the cream, syrup and glucose and pour onto the chopped up couverture and icing paste. Blend for 30 seconds. Pass though a fine strainer and use at 40 C.

Assembly Half fill the cavities in a 7 cm diameter Flexipan dome with raspberry and blackcurrant chocolate mousse, then use a spoon to coat the sides of the cavities with the mousse. Insert a vanilla and Cassis Peureux cream dome. Add half a centimetre of raspberry and blackcurrant chocolate mousse. Insert a 6 cm disc of chocolate sponge soaked in blackcurrant syrup. Smooth the top with more chocolate mousse then finish with the crunchy praline. Freeze.

FinishingUnmould the domes and glaze them with the chocolate icing. Place a 3 cm square of white chocolate on the top of each little cake. Place 4 Cassis Peureux on top of the chocolate square then sprinkle lightly with decorative snow sugar. Decorate the side with a milk chocolate "grid".

Cassis Peureux

White chocolatesquare

Raspberry andblackcurrant

milk chocolate

Vanilla andCassis Peureux cream

Soaked Chocolate sponge

Crunchy praline

Milk chocolategrid

Chocolateicing

6 7

Vanilla and Cassis Peureux cream 100 g UHT single cream 100 g whole milk 1 vanilla pod 60 g egg yolk 38 g sugar 3 g gelatine leaves (silver strength) 240 g Cassis Peureux

Boil the cream and milk with the vanilla pod. Whisk the egg yolks thoroughly with the sugar. Pour the hot liquid onto the egg yolks. Cook this mixture to 85C, pass through a fine strainer sieve and then incorporate the gelatine after it has been soaked and drained. Fill each cavity of a 3 cm diameter dome Flexipan tray with 10 g of Cassis Peureux and then pour in 12 g of the vanilla cream. Freeze.

Raspberry and blackcurrant chocolate mousse 140 g UHT single cream 140 g glucose 180 g raspberry pure 45 g Cassis Peureux juice 490 g milk chocolate couverture (38% cocoa) 7 g gelatine leaves (silver strength) 455 g whipped cream Bring the cream and the glucose to the boil. In another saucepan, bring the raspberry pure and the Cassis Peureux juice to the boil. Pour both liquids onto the couverture chocolate to obtain a ganache, add the gelatine, previously softened in cold water, drained and melted in the microwave. Cool and then incorporate the whipped cream.

Crunchy praline 110 g 50% almond and hazelnut praline 50 g milk chocolate couverture (38% cocoa) 125 g feuilletine 5 g vegetable oil Melt the milk chocolate couverture. Using the flat beater, mix the praline with the melted milk chocolate couverture. Add the feuilletine and the vegetable oil. Mix thoroughly.

140 g

Whisk the eggs and the sugar using an electric whisk. When the mixture is light and foamy, gently add the flour, then the finely sieved beurre noisette and finally the raspberry pieces. Spread out on a Flexipat tray and cook at 180C in a convection oven or 200 C in a deck oven for 10 to 12 minutes.

Recipe for 3 cake rings in 18 cm in diameter x 4,5 cm high

Composition : Raspberry sponge, morello cherry sorbet, Cassis Peureux, yoghurt ice cream, whipped cream, Griottines, purple macaroons

Yoghurt ice cream 500 g whole milk 110 g 0% fat-free powdered milk 325 g UHT single cream zest of 2 lemons 295 g sugar 14 g ice cream stabilizer 50 g atomized glucose 50 g dextrose 1 410 g yoghurt In a saucepan, heat the milk, cream, milk powder and lemon zest. Mix the sugar with the ice cream stabilizer, atomized glucose and dextrose, add it to the saucepan at 40C. Cook to 85C. Pass through a fine strainer. Cool, add the yoghurt and leave to develop for 24 hours at 4C. Put the mixture into an ice cream maker and blend.

Whipped cream 375 g UHT single cream 45 g sugar vanilla pod Mix all the ingredients then whisk to obtain whipped cream.

Purple macaroons 300 g icing sugar 300 g ground blanched almonds 110 g egg white 1 g purple food colouring powder 300 g sugar 75 g water 110 g egg white

Mix the icing sugar and ground almonds in a food processor for a maximum of 20 seconds. Using the flat beater, mix the sugar and almonds with the egg whites and colouring to make an almond paste. Cook the sugar and water to 118C and pour onto the whipped egg whites to make an Italian meringue. Leave running at medium speed until the meringue is at 40C. Gradually, gently fold the meringue into the almond paste.

Blackcurrant cherrydairy delight

Next stage of the purple macaroon preparation Work the macaroon mixture with a spatula until it is smooth and shiny. Using a piping bag with an 8 mm nozzle, pipe 3 cm balls onto a sheet of greaseproof paper. Cook on a baking sheet for about 12 minutes at 150C in a convection oven or in a deck oven at 170C using two baking sheets (one of them preheated).

Assembly Pre-chill the 18 cm diameter and 4.5 cm high cake rings in the freezer. Line them with rhodoid. Cut out 16 cm discs of raspberry sponge. Using a spatula, line the cake ring with yoghurt ice cream, then insert a raspberry sponge disc. With a piping bag, cover with 1 cm of yoghurt ice cream. Insert the disc of morello cherry and Cassis Peureux sorbet. Insert a second disc of raspberry sponge then smooth over with yoghurt ice cream. Freeze.

Finishing Remove the cake ring. Using a palette knife, make a "zig zag" decoration on the top of the dessert with the whipped cream. Remove the rhodoid. Place the macaroons around the dessert using whipped cream. Pipe whipped cream peaks around the edge of the dessert using a piping bag with a fine fluted nozzle. Place a Cassis Peureux on top of each point. Decorate the top of the dessert with some Griottines.Sprinkle with a few pistachio shards.

Morello cherry and Cassis Peureux sorbet 140 g water 150 g sugar 45 g atomized glucose 1 g sorbet stabilizer 415 g morello cherry pure 180 g Cassis Peureux

Heat the water heat to 40C. Add the sugars. Mix with the stabilizer. Add the atomized glucose. Bring to the boil. Let cool. When cold, add the morello cherry pure, adjust to 34% using a refractometer. Put the mixture into an ice cream maker and blend. In a 16 cm Flexipan insert, sprinkle 60 g of Cassis Peureux then fill with 250 g of morello cherry sorbet. Freeze.

Swirls ofwhipped cream

Raspberry sponge

Morello cherry andCassis Peureuxsorbet

GriottinesCassisPeureux

Yoghurtice

Macaroons8 9

Raspberry sponge Recipe for 36 x 56 x 1 cm Flexipat tray 250 g whole eggs 200 g sugar 120 g flour 8 g baking powder 180 g beurre noisette 200 g raspberry pieces

Recipe

In a saucepan, bring the water and milk to the boil with the salt, sugar and butter. Sift the flour. When the liquid boils, remove from the heat and incorporate the flour, stirring continuously. Return to the heat and dry out the dough until it no longer sticks to the sides of the saucepan. Tip into a mixing bowl with a flat beater. Gradually add the eggs to reach the desired consistency. Use a smooth nozzle to make 3 cm balls of dough on baking sheets that are either greased or covered with greaseproof paper.For cooking : see crumble

Choux pastry 375 g water 125 g whole milk 5 g salt 15 g sugar 200 g butter 300 g T 55 or 65 flour 500 g eggs

Recipe for 100 choux buns

Composition : Choux pastry, crumble, blackcurrant confectioner's custard, Cassis Peureux, vanilla mousseline cream

Crumble 215 g butter 270 g brown sugar 270 g flour

Using the flat beater, mix the butter and brown sugar. Add flour and mix to obtain a homogeneous consistency. Allow to rest in the refrigerator for two hours. When the crumble has rested and is cold, roll it out to a thickness of 3 mm. Cut out discs with a plain edged 3 cm cutter and place a disc of crumble on each ball of choux pastry. Bake at 160C in a deck oven with the vents open.

Blackcurrant confectioners custard 380 g whole milk 180 g blackcurrant pure 180 g Cassis Peureux juice 180 g egg yolks 150 g sugar 55 g confectioners custard powder 55 g butter Make confectioner's custard using the milk, blackcurrant pure, Cassis Peureux juice, egg yolks, sugar, confectioners custard powder and butter. Cool quickly and refrigerate.

Vanilla mousseline cream 215 g whole milk 55 g egg yolks 60 g sugar 1 vanilla pod 15 g confectioners custard powder 15 g butter 105 g butter Make confectioner's custard using the milk, vanilla, egg yolks, sugar, confectioners custard powder and the 15 g of butter. Let cool. When cold, place in a mixing bowl with the whisk attachment and emulsify the confectioners custard powder with the 105 g of softened butter.

Mini blackcurrant choux buns

Assembly and finishing Use a small nozzle to make holes in the bottoms of the choux buns and insert three Cassis Peureux. Smooth the blackcurrant confectioner's custard with a whisk and then fill the buns. Sprinkle the choux buns with decorative snow sugar. Make a rosette with the vanilla mousseline cream on the top of each bun. Place a Cassis Peureux on each rosette.

Cassis Peureux

Vanillamousselinecream

Blackcurrantconfectioner's custard

10 11

Using the flat beater, mix the butter, sugar and salt. Add the egg yolks. Add the flour sifted with the baking powder, leave to chill for at least two hours in the refrigerator. Roll the dough out in a layer 4 mm thick using a rolling machine. Cut out discs using a 4 cm fluted cutter and bake them in a 4 cm round Flexipan mold. Bake at 160C for 12 minutes.

Breton sabl pastry 285 g butter 260 g sugar 7 g salt 110 g egg yolks 375 g flour 12 g baking powder

Recipe for 100 shortbread biscuits

Composition : Breton sabl pastry, blackcurrant fruit paste, vanilla cream, Cassis Peureux

Blackcurrant fruit paste 200 g blackcurrant pure 80 g Cassis Peureux juice 30 g sugar 7 g yellow pectin 300 g sugar 70 g glucose 1 g tartaric acid 1 g water 125 g Cassis Peureux

Place a Cassis Peureux in each cavity of a 2 cm Flexipan dome. Bring the blackcurrant pure and the Cassis Peureux juice to the boil. Mix the pectin and sugar and add when the mixture boils. Mix, return to the boil, then add the sugar and glucose. Cook to 75C on a refractometer or 107C on a thermometer. Add the acid dissolved in water then pour into the 2 cm Flexipan dome with the Cassis Peureux. Allow to cool then unmould.

Vanilla cream 325 g whole milk 80 g egg yolk 85 g sugar 1 vanilla pod 25 g confectioner's custard powder 25 g butter 5 g gelatine 360 g whipped cream Make confectioner's custard using the milk, vanilla, egg yolks, sugar, the confectioners custard powder and butter. When the confectioners custard is cold, whisk it until it is completely smooth. Melt the previously soaked and drained gelatine in the microwave and incorporate it into the confectioners custard. Lightly fold in the whipped cream.

Blackcurrant sablcroustifondant

White mixture for chocolate gun 300 g white chocolate 200 g cocoa butter Melt at 40C.

Assembly and finishing Place a blackcurrant fruit paste disc on each Breton shortbread. Using a piping bag with an 8 mm nozzle, pipe the vanilla cream in a spiral around the fruit paste. Refrigerate for one hour. Spray the shortbread biscuits using the chocolate gun filled with the white chocolate mixture. Place a Cassis Peureux on top of the vanilla cream. Sprinkle with a few pistachio shards.

Cassis Peureux

Vanillacream Blackcurrantfruit paste

Bretonshortbread

12 13

Using the flat beater, mix the flour, salt and butter to obtain a "sandy" mixture. Add the rest of the ingredients. Work gently until all the flour has disappeared. Wrap in clingfilm.Place in the refrigerator until ready to use (at least two hours). When the rich shortcrust pastry dough has rested and is cold, roll it out to a thickness of 3 mm. Line the tart rings, allow to rest in the refrigerator for at least two hours, then bake in a convection oven for 15 minutes at 160 C.

Recipe for three 18 cm diameter tarts

Composition : Rich almond shortcrust pastry, cheese cake, blackcurrant crme diplomate, red fruit, blackcurrant preserve, Cassis Peureux

Cheesecake 350 g cream cheese 105 g sugar 115 g thick crme frache 80 g eggs 10 g egg yolk 10 g starch 50 g UHT single cream

Using the flat beater, cream the cream cheese with the sugar and starch. Add the eggs one by one then the yolk. Finally add crme frache and the UHT single cream.

Blackcurrant preserve 200 g blackcurrant pure 90 g sugar 4 g NH pectin Heat the blackcurrant pure and half the sugar to 70C.Add the NH pectin mixed with the rest of the sugar, mix.Bring to the boil for 5 minutes as if making a jam. Allow to cool then refrigerate.

Blackcurrant crme diplomate 85 g whole milk 80 g blackcurrant pure 40 g egg yolks 45 g sugar 12 g confectioner's custard powder 12 g butter 2 g gelatine 185 g whipped cream Cassis Peureux Make confectioner's custard using the milk, blackcurrant pure, egg yolks, sugar, confectioner's custard powder and butter. When the confectioner's custard is cold, whisk it until it is completely smooth. Melt the previously soaked and drained gelatine in the microwave and incorporate it into the confectioner's custard. Lightly fold in the whipped cream.

Red fruitand blackcurrantcheesecake tart

Next stage of the blackcurrant crme diplomate preparationMake quenelles by putting the blackcurrant crme diplomate in a quenelle-shaped Flexipan mould. Make little hollows with a spoon and add a small quantity of blackcurrant preserve and two or three Cassis Peureux. Freeze.

White mixture for chocolate gun 300 g white chocolate 200 g cocoa butter Melt at 40C.

Assembly and cooking Use a piping bag to pipe 80 g of blackcurrant preserve in the bottom of a precooked rich almond shortcrust pastry base, place 60 g of Cassis Peureux on top the conserve, then pour in 240 g cheesecake mixture, cook at 100C for 15 minutes. Chill in the refrigerator.

Finishing Spray each blackcurrant crme diplomate quenelle with the white chocolate mixture using a chocolate gun.Place the quenelles around the edge of the tart. Place a few Cassis Peureux and pistachio shards between each quenelle. Place the red fruit evenly (strawberries, raspberries and redcurrants) in the centre of the tart.

Cassis Peureux

Cheesecakemixture

Strawberries, raspberries,redcurrants

Rich almondshortcrust pastry base

Blackcurrantcrme diplomatequenelle

Blackcurrantpreserve

14 15

Rich almond shortcrust pastry 500 g T 55 flour 300 g butter 5 g salt 190 g icing sugar 65 g whole ground almonds 110 g whole eggs

500 g

Using the flat beater, mix the flour, salt and butter to obtain a "sandy" mixture. Add the rest of the ingredients. Work gently until all the flour has disappeared, wrap in clingfilm. Place in the refrigerator until ready to use (at least two hours). When the rich shortcrust pastry dough has rested and is cold, roll it out to a thickness of 3mm. Use a 10 cm fluted cutter to make rich shortcrust pastry discs and line the tartlet moulds.

Recipe for 24 tartlets 8 cm in diameter

Composition : Rich almond shortcrust pastry, almond cream, strawberry, raspberry and blackcurrant preserve, vanilla crme diplomate, Cassis Peureux, raspberries, redcurrants

Almond cream 155 g softened butter 155 g icing sugar 155 g ground almonds 185 g eggs 15 g Saint James rum 54 vol. 30 g confectioner's custard powder 145 g cream 144 g Cassis Peureux Cream the butter and icing sugar with the flat beater, add the ground almonds, eggs, confectioner's custard powder, Saint James rum and finally the cream. Take care not to overwork the mixture.

Vanilla crme diplomate 325 g whole milk 80 g egg yolks 85 g sugar 1 vanilla pod 25 g confectioner's custard powder 25 g butter 6 g sheet gelatine (silver strenght) 360 g whipped cream Make confectioner's custard using the milk, vanilla, egg yolks, sugar, confectioner's custard powder and butter. When the confectioner's custard is cold, whisk it until it is completely smooth. Melt the previously soaked and drained gelatine in the microwave and incorporate it into the confectioner's custard. Lightly fold in the whipped cream. Place 35 g of vanilla crme diplomate in 7 cm Flexipan domes then insert the strawberry and raspberry domes in the centres. Freeze.

White mixture for chocolate gun 300 g white chocolate 200 g cocoa butter Melt at 40C.

Blackcurrantbourbon tartlet

Assembly and cooking Place 35 g of almond cream in the bottom of each tartlet, put 6 Cassis Peureux on the almond cream then cook at 160C for 35 minutes. Chill after cooking.

Finishing Spray each vanilla crme diplomate dome with the white chocolate mixture using a chocolate gun. Place a vanilla crme diplomate dome in the centre of each tartlet. Place Cassis Peureux and redcurrants evenly around the dome, alternating 3 blackcurrants with one redcurrant. Finish with a raspberry on the top, sprinkle lightly with icing sugar.

Strawberry, raspberry and Cassis Peureux preserve 75 g strawberry pure 40 g Cassis Peureux juice 75 g raspberry pieces 3 g NH pectin 20 g glucose 15 g sugar 2 g sheet gelatine (silver strenght) 40 g Cassis Peureux

In a saucepan, heat the strawberry pure, Cassis Peureux juice, raspberry pieces, glucose and half of the sugar. Mix the NH pectin with the rest of the sugar and add to the saucepan. Whisk. Boil for three minutes then incorporate the soaked and drained gelatine. Pour 6 g into a 3 cm Flexipan dome and then place two Cassis Peureux in each cavity. Freeze.

Cassis Peureux

Vanilla crmediplomate

Raspberry

Rich almondshortcrust pastry base

Strawberry, raspberryand Cassis Peureuxpreserve

Almondcream

Red fruit

14 15

Rich almond shortcrust pastry 500 g T 55 flour 300 g butter 5 g salt 190 g icing sugar 65 g whole ground almonds 110 g whole eggs

500 g

Using a flat beater, mix the almond paste with coloured pistachio paste. Gradually add the eggs. Remove the flat beater and attach the whisk. Whisk to an emulsion. Add the salt and sifted flour and then the warm beurre noisette on first speed. Spread 600 g per 30 x 40 cm Flexipat tray and cook at 170C for 10 to 12 minutes in a convection oven, or 200C in a deck oven.

Pistachio genoise sponge Recipe for 30 x 40 cm Flexipat tray 200 g 50% almond paste 20 g coloured pistachio paste 275 g whole eggs 40 g flour 2 g baking powder 2 g salt 70 g beurre noisette

Recipe for twenty four 180-ml verrines

Composition : Pistachio genoise sponge, orange marmalade, vanilla pannacotta, pistachio crme diplomate, Cointreau whipped cream, Cassis Peureux

Vanilla Pannacotta 1 460 g UHT single cream 9 g gelatine leaves (silver strength) 2 vanilla pods 155 g sugar Bring the cream to the boil with the sugar and the vanilla pods. Leave to infuse for 10 minutes. Remove the vanilla pods, then incorporate the gelatine after it has been soaked in cold water and drained. Cool to 20C.

Pistachio crme diplomate 165 g whole milk 40 g egg yolk 45 g sugar 20 g pistachio paste 12 g confectioner's custard powder 12 g butter 2 g gelatine 185 g whipped cream Make confectioners custard using the milk, pistachio paste, egg yolks, sugar, confectioner's custard powder and butter. When the confectioners custard is cold, whisk it until it is completely smooth. Melt the previously soaked and drained gelatine in the microwave and incorporate it into the confectioners custard. Lightly fold in the whipped cream.

Cointreau whipped cream 250 g UHT single cream 30 g sugar 10 g Cointreau 60 vol. Whip all ingredients into the cream mixture.

Flavoursof Italy verrine

Assembly Put 25 g of orange marmalade in the bottom of each verrine, then gently pour in 65 g of pannacotta. Add 6 Cassis Peureux, refrigerate for three hours. When the pannacotta has set, insert a 6 cm disc of pistachio sponge, put in 4 Cassis Peureux, then fill to the top with pistachio crme diplomate. Refrigerate.

Finishing Make a rosette of Cointreau whipped cream on the top of the verrine. Place a few Cassis Peureux around the edge of the verrine. Sprinkle with pistachio shards. Garnish with a white chocolate decoration brushed with orange.

Orange marmalade 290 g oranges 1 l water 4 g salt 260 g orange and bitter orange prue 4 g NH pectin 130 g sugar

Bring the water to the boil with the salt. Add the oranges cut into very fine rounds without pips. Return to the boil and blanch for three minutes then drain and rinse in cold water. Mix the sugar with the pectin. In a saucepan, warm the orange pure and add the sugar and pectin mixture. Mix thoroughly. Add the oranges. Cook on a low heat until it has a marmalade texture. Cool and then finely chop the marmalade.

18 19

Cointreau whipped cream

Pistachio crmediplomate

Pistachiogenoise sponge

Pannacotta

Orangemarmalade

CassisPeureux

White chocolate decorationbrushed with orange

www.premiumgastronomie.com

Grandes Distilleries Peureux - 43 avenue Claude Peureux - 70220 Fougerolles - France - Tel. +33 (0)3 84 49 66 12 - Fax +33 (0)3 84 49 56 78

RHUMS

The best signature for Gastronomy Cassis Collection

Special issue

1_Couverture_Anglais2_Presentation_Sommaire_Anglais3_Buche_Cassis_Anglais4_Criolait_Anglais5_Douceurt_lactee_Anglais6_PetitsChouxCassis_Anglais7_Sable_Cassis_Croustifondant_Anglais8_Tarte_cheesecake_Anglais9_Tartelette_bourbon_Anglais10_Verrine_parfum_dItalie_Anglais.pdf