Flora – Plant-based and gluten-free petits gâteaux

- A recipe by Thibault MARCHAND

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Making the recipe

For 15 petits gâteaux and 1 sharing entremets for 8 people
Silikomart molds: Hana 87, Globe 26, Hana 1000

Frozen puree without added sugar Red prickly pear

Frozen puree without added sugar Blackcurrant 100% fruit

Frozen puree without added sugar Lemon 100% fruit

Ingrédients

Nascita cane sugar – 50g
Oat milk – 75g
Muscovado sugar – 50g
Olive oil – 125g
Buckwheat flour – 300g
Fine salt – 1,5g

Mix the sugars with the oat milk, salt, and olive oil.
Add the fl our and mix until a homogeneous dough forms.
Roll out between two sheets of baking paper to 2.5 mm thickness and store in the freezer.
Cut out discs and bake in a fan-assisted oven between two Silpain mats until golden.
Allow to cool.
Ingrédients

Buckwheat flour – 100g
Whole rice flour – 50g
Almond powder – 60g
Nascita cane sugar – 120g
Almond milk – 180g
Grapeseed oil – 60g
Baking powder – 6g
Fine salt – 3g

Mix all the dry ingredients together.
Add the liquids and whisk to combine.
Pour into a 40 × 40 cm frame.
Spread evenly with an off set spatula and bake in a fan-assisted oven for 12 to 14 minutes.
Once out of the oven, fl atten to make the sponge fl atter and denser.
Allow to cool and freeze.
Ingrédients

Pear puree – 500g
Nascita cane sugar – 30g
NH pectin Louis François – 10g
Uganda vanilla pods – 2
Tonka bean – 1/4

Mix the dry ingredients together.
Heat the pear puree with the vanilla pods and the tonka bean gratted.
Sprinkle in the dry ingredients while stirring constantly.
Bring to a boil for 2 minutes, then remove from heat.
Pour halfway up the cavities of the Globe 26 mold and into a 12 cm diameter ring

Freeze.
Ingrédients

Blackcurrant puree – 500g
Lemon puree – 15g
Water – 150g
Nascita cane sugar – 180g
NH pectin Louis François – 16g
Cornstarch – 32g
Inulin Louis François – 20g
Cocoa butter – 90g

Mix all the dry ingredients together.
Heat the purées with the water.
Sprinkle in the dry ingredients into the hot liquid.
Boil for 2 minutes.
Remove from heat, add the cocoa butter, and blend with an immersion blender.
Top up the cavities over each pear–vanilla confit and freeze.
Ingrédients

Pumpkin seeds – 200g
Sugar – 200g
Water – 40g
Pinch fleur de sel – 1

Réaliser un caramel avec l’eau et le sucre.

Torréfier les graines de courge.

Verser le caramel sur les graines de courge et refroidir.

Une fois refroidi, mixer le tout dans un robot coupe jusqu’à la texture souhaitée.
Ingrédients

Blackcurrant puree – 370g
Water – 400g
Glucose – 140g
Sugar – 140g
NH pectin Louis François – 7g
Neutral glaze – 100g

Heat the purée with the water and glucose.
Mix the sugar and NH pectin.
Boil for 2 minutes.
Cool rapidly.
Heat the neutral glaze and add the first mixture.
Blend and reserve for glazing.

ASSEMBLY

Spread the praliné over the sponge and freeze.
Fill the Hana 87 and Hana 1000 mold cavities halfway with blackcurrant mousse.
Insert a pear–vanilla and blackcurrant insert in the center and press lightly.
Add more mousse if needed, then place a disc of sponge with praliné (praliné facing inward).
Smooth if necessary and freeze.
Unmold and glaze each piece.
Place on a buckwheat shortcrust disc.

Thibault MARCHAND

Thibault Marchand, a renowned pastry chef with a passion for challenges, has made his mark on the world of patisserie with his exceptional skills and competitive spirit.
With no less than 15 competitions under his belt at just 30 years old, Thibault Marchand loves a challenge, and is known for his determination and perfectionism.

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