Strawberry, Pepper & Lemon Petits Gâteaux

Making the recipe

For 10 pieces

Frozen puree without added sugar Strawberry 100% fruit

Ingrédients

Egg whites – 95g
Granulated sugar – 115g
Flour – 38g
Almond powder -38g
Butter – 75g
Lemon – 1
Poppy seeds – 10g

Melt the butter.
Mix the egg whites with the sugar.
Add the sifted flour and almond powder.
Fold in the melted butter.
Add the lemon zest and poppy seeds.
Refrigerate for two hours.
Bake in a convection oven at 170 °C until lightly golden.
Ingrédients

Strawberry puree – 250g
Italian meringue – 50g
Gelatin – 5g
Heavy cream 35% – 150g

Soak the gelatin in cold water.
Heat part of the puree and add the soaked gelatin.
Prepare the Italian meringue.
Fold the meringue into the purée, then add the whipped cream.
Set aside for assembly.
Ingrédients

Strawberry puree – 70g
Fresh strawberries (1) – 100g
Sugar (1) – 2,5g
Lemon juice – 2,5g
Ascorbic acid – 2,5g
Water – 20g
Sugar (2) – 6g
NH pectin – 3,5g
Gelatin – 4g
Fresh strawberries (2) – 100g

Cut the strawberries into pieces (1).
Heat them with sugar (1), lemon juice, ascorbic acid, the puree,
and the water.
Mix the second portion of sugar (2) with the NH pectin.
Soak the gelatin in cold water.
Sprinkle the sugar/pectin mixture over the hot mixture and bring to a boil.
Remove from the heat and add the soaked gelatin, then the second batch of strawberry pieces (2).
Pour over the financiers and freeze.
Ingrédients

Strawberry puree – 150g
Sugar – 10g
NH pectin – 1g
Lemon zest – QS
Grated long pepper -QS

Mix the dry ingredients.
Heat the purée with the grated pepper and let infuse for 10 minutes.
Strain, reheat, and check the weight of the purée.
Sprinkle in the dry ingredients, mix, and bring to a boil.
Blend with an immersion blender.
Add the lemon zest and set aside for assembly.
Ingrédients

Water – 100g
Sugar – 150g
Glucose – 150g
Sweetened condensed milk – 100g
Water – 60g
Powdered gelatin – 10g
White chocolate – 150g
Natural red powdered coloring – QS

Cook the water, sugar, and glucose to 103 °C.
Mix the water with the powdered gelatin.
Pour the hot mixture over the sweetened condensed milk, then add the chocolate, the gelatin mass, and the coloring.
Blend with an immersion blender and set aside for assembly.
Ingrédients

Egg whites – 100g
Granulated sugar – 100g
Powdered sugar – 100g
Grated long pepper – QS

Heat the egg whites and sugar in a bain-marie to prepare a Swiss
meringue.
Once whipped and cooled, gently fold in the grated pepper and sifted powdered sugar.
Using a piping bag fitted with a 10 mm tip, pipe spheres into a silicone half-sphere mold.
Let the meringues dry in the oven for 24 hours.

ASSEMBLY

Prepare the lemon and poppy seed financier, then let it cool.
Cut into circles.
Pour the strawberry compote into appropriately sized round silicone molds and place a financier disc on top, then add the cookies and freeze.
Prepare the strawberry mousse and fill the molds halfway.
Place the insert with the biscuit on top, pressing lightly to remove any excess mousse.
Smooth the surface and freeze.
Heat the glaze and blend with an immersion blender.
Glaze the entremets, avoiding the central area.
Once the desserts are frozen, pipe the peppered strawberry jelly in the center.
Decorate the desserts with a fresh sprig, dried blueberries, and a peppered meringue.

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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