Galuchat

Making the recipe

Recipe for 3 desserts

  • SHORTCRUST PASTRY

    Ingrédients

    Butter – 200g
    Ordinary T55 flour – 250g
    Icing sugar – 110g
    Egg yolks – 16g
    Lemon zest – 1/2
    Orange zest – 1/2
    Refined salt – 2g
    Vanilla pod – 1/2

    Mix the softened butter with the grated vanilla, zests and refined salt.
    Blend in the flour and egg yolks.
    Store in the refrigerator, spread to 3mm, cut into 18cm rounds and bake at 165°C for approx. 12 minutes.

  • CALISSON BISCUIT

    Ingrédients

    Raw almond paste – 315g
    Candied orange paste – 115g
    Eggs – 215g
    Egg yolks – 43g
    Clementine zest – 1 piece
    Corn starch – 30g

    Mix the almond paste with the orange paste and gradually blend with the eggs and egg yolks.
    Add the clementine zest and beat with the mixer.
    Fold in the sieved corn starch and spread on a 40×30.
    Silpat edged baking tray.
    Bake at 165°C for approx. 15 minutes.
    Chill, remove from the mould and cut into 16cm rounds.

  • CLEMENTINE AND ORANGE MARMALADE

    Ingrédients

    Clementines – 170g
    Oranges – 85g
    Caster sugar – 63g
    Frozen puree without added sugar PGI Corsican Clementine – 50g
    Fine salt – 1g
    Water – small quantity
    Pectin NH325 – 1g

    Cut the oranges into pieces and blanch in cold water.
    Drain without squeezing, add the chopped clementines and salt, and cover with cold water.
    Simmer for 7 minutes.
    Drain without squeezing, mix in the food processor.
    Add the Corsican clementine juice and half the sugar.
    Boil, add the rest of the sugar mixed with pectin and pour onto the baking tray.
    Chill to 4°C then spread 40g of compote on each Calisson biscuit.

  • QUINCE COMPOTE

    Ingrédients

    Frozen puree without added sugar Quince – 315g
    Frozen puree without added sugar Pear – 125g
    Water – 15ml
    Pectin – 5g
    Caster sugar – 32g
    Xanthan Gum – 1g

    Mix the sugar, glucose and pectin.
    Heat the purees and water, then add the powders.
    Bring to the boil and set aside at 4°C.
    Mix and pipe onto the biscuits covered in 130g of marmalade, then fill the 12cm semi-circles with 35g of compote.

  • QUINCE CREAM

    Ingrédients

    Frozen puree without added sugar Quince – 325g
    Frozen puree without added sugar Pear – 100g
    Caster sugar – 60g
    Gelatine powder – 11g
    Water – 77ml
    Liquid cream – 435ml

    Mix the purées.
    Take one quarter and add the sugar.
    Heat and pour onto the hydrated gelatine.
    Pour the rest onto the purees.
    At 30°C, add the whipped cream.
    Fill the 18cm moulds with 200g of cream and add the marmalade-covered biscuit and compote.
    Smooth evenly.
    Pipe the rest of the cream into 12cm diameter capsules and add the quince compote.
    Smooth evenly and freeze all the ingredients at -24°C.

  • WHITE COATING

    Ingrédients

    White couverture chocolate 33% – 150g
    Cocoa butter – 100g

    Melt the ingredients together at 40°C and pulverise the lower parts.
    Spread onto the cooked shortbread.

  • ORANGE GLAZING

    Ingrédients

    Neutral glaze – 250g
    Glucose – 25g
    Water – 25ml
    Natural yellow colouring – small quantity
    Natural orange colouring – small quantity
    Vanilla – 1/2 piece

    Heat all the ingredients together at 80°C and pulverise onto the quince cream capsules.

ASSEMBLY AND DECORATION

White chocolate laced ball with quince, neutral and orange coloured glazing.
Orange glazing
White coating
Quince cream
Quince compote
Marmalade
Calisson biscuit
Shortbread

Yann Brys Fond

Yann BRYS

Yann Brys is a celebrated French pastry chef acclaimed for his mastery and creativity in the world of high-end patisserie.
Backed by a prolific and diverse career, Yann Brys has made a name for himself with his artistic and innovative creations, establishing him as a major figure in the field.

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