Lemon & black cherry

Making the recipe

Frozen puree without added sugar Les vergers Boiron Coconut

Frozen puree without added sugar Les vergers Boiron Morello cherry

Frozen puree without added sugar Les vergers Boiron Black cherry

Frozen puree without added sugar Les vergers Boiron Lemon

Ingredients

Frozen puree without added sugar Blackcurrant – 670g
Frozen puree without added sugar Morello cherry – 100g
Water – 23g
Sugar – 107g
Sorbet stabilizer – 4g
Glucose powder – 20g
Dextrose – 40g
Invert sugar – 12g

Combine sugar with stabilizer and pour over water previously heated at 30°C.
Start to heat up this syrup and add 100g morello cherry puree.
Add glucose powder, dextrose and invert sugar.
Boil and remove from the stove.
Cool down to 4/5°C and add black cherry puree.
Blend with hand blender. Keep in the fridge for 5h minimum.
Blend again before churning.
Ingredients

Milk – 145g
Cream (35% fat) – 233g
Sugar – 54g
Sorbet stabilizer – 4g
Dextrose – 21g
Glucose powder – 70g
Milk powder – 68g
Invert sugar – 56g
Frozen puree without added sugar Coconut – 279g
Frozen puree without added sugar Lemon – 132g
Fruit concentrate Lemon – 8g

Combine sugar with stabilizer.
Heat up milk with cream to 40°C and pour the sugar/stabilizer over.
Add dextrose, glucose powder, milk powder and invert sugar.
Boil and remove from the stove.
Cool down to 5°C and add purees followed by concentrate.
Blend with hand blender and keep in the fridge for 5h.
Blend before use.
Ingredients

Cream (35% fat) – 529g
Gelatin leave – 1 and 1/2 pcs
(or 18g of gelatin mixture)
Invert sugar – 42g
White chocolate – 139g
Frozen puree without added sugar Lemon – 120g
Frozen puree without added sugar Coconut – 30g

In a saucepan, place the cream, gelatin and invert sugar.
Warm until the gelatin and invert sugar is melted, pour over white chocolate.
Blend with and blender and pour this mixture over both purees.
Blend again and keep in the fridge overnight before use.
Whip up like a soft whipped cream.
Ingredients

Egg whites – 60g
Citric acid – 1g
Brown sugar – 50g
Icing sugar – 50g
Poppy seed – 6g
Chopped hazelnut – 31g

Whip up the egg whites with citric acid in medium speed until foamy.
Increase the speed the speed and add brown sugar gradually.
Fold in the icing sugar previously sieved and spread on silpat.
Sprinkle with poppy seeds and chopped hazelnut.
Bake at 90°C for 2h.

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.

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