Fig & buckwheat gateau de voyage

Making the recipe

Frozen puree without added sugar Fig

Cake mixture

Ingrédients

Ground almond – 150g
Ground pistachio – 100g
Cassonade (Light brown sugar) – 190g
Egg whites – 75g
Egg yolks – 94g
Salt – 1.5g
Butter (melted 40°C) – 220g
Egg whites – 274g
Sugar – 120g
Buckwheat flour – 130g
Baking powder – 6g
Matcha – 3g

In a robot coupe, put the ground almond, brown sugar, 75g of egg whites, egg yolks, salt, and butter.
Blend until smooth.
Whip up the 274g of egg whites and add sugar gradually. Whip until stiff.
Add 1/3 of the egg whites in the almond mixture, folding gently.
Add the rest of the egg whites.
Sieve the flour with baking powder and matcha.
Fold in with almond batter.
Fig jelly

Ingrédients

Sugar – 32g
Xanthan – 0.3g
Gellan – 3.6g
Frozen puree without added sugar* Purple fig – 354g

Combine sugar, xanthan and gellan.
Pour over puree and boil.
Pour over a 12x12cm frame with silpat.
Cool down and place in fridge.
Coating for rings

Ingrédients

Butter – 100g
Roasted buckwheat bits – 100g

Coat all the rings with butter and place in buckwheat to coat the rings.
Place on tray with silpat.

Assembly

Cut the jelly with a 3cm diameter cutter.
Pipe the cake mixture halfway in the rings and add the jelly.
Top up with the rest of the mixture and dust with rock sugar.
Bake at 170°C for 14mn.

Gaël ETRILLARD

Gael Etrillard is an internationally renowned pastry chef, known for his mastery of patisserie and his ability to combine traditional techniques with modern innovations.
His outstanding career and numerous awards have made him a household name in the world of patisserie.