Blood Orange and Guava

- A recipe by Yann BRYS

Making the recipe

For 3 desserts

Frozen puree without added sugar Guava

Ingredients

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

Mix the softened butter with the grated vanilla, zests and refined salt.
Blend in the flour and egg yolks.
Keep in the refrigerator.
Spread to 3 mm, cut to 17 cm.
Bake on a silicone baking mat at 160 °C.
Insulate in Mycryo after taking out of the oven.
Ingredients

Eggs – 271 g
Caster sugar (1) – 232 g
T55 Flour – 214 g
Full fat milk – 71ml
Butter – 257 g
Trimoline – 18 g
Wildflower honey – 30 g
Egg whites – 125 g
Caster sugar (2) – 32 g

Mix the eggs and sugar (1) with the flat beater, add the flour and milk.
Filter the hazelnut butter, blend in the trimoline and honey.
Add to the previous mixture.
Beat the egg whites and stiffen with the sugar (2).
Mix everything together and bake on a 1200 g tray at 180°C, lower to 170°C for 15 minutes.
Cut into 14 cm discs.
Ingredients

Liquid cream – 54 ml
Butter – 70 g
Glucose – 76 g
Caster sugar -154 g
Pectin NH 325 – 4 g
White sesame – 50 g
Chopped almonds 1/3 – 110 g
Fine salt – 1 g

Heat the cream, butter, glucose and salt.
Add the sugar and pectin mix then bring to the boil, add the almonds and sesame.
Spread between 2 silicone baking trays and place in the freezer.
Cut into 15 cm discs and bake in 17 cm greased rounds, at 175°C for around 9 minutes.
Insulate in Mycryo after taking out of the oven.
Ingredients

Frozen puree without added sugar PGI Blood Orange from Sicily – 300 g
Frozen puree without added sugar Guava – 100 g
Pectin NH 325 – 3 g
Caster sugar – 15 g
Gelatine powder – 7 g
Water – 49 ml

Mix the purees, add the sugar mixed with pectin.
Bring to the boil and pour over the hydrated gelatine.
Pour into 14 cm rounds at 130 g per piece.
Ingredients

Frozen puree without added sugar Guava – 480 g
Frozen puree without added sugar PGI Blood Orange from Sicily – 100 g
Frozen puree without added sugar Pomegranate – 50 g
Egg yolks – 45 g
Caster sugar – 74 g
Gelatine powder – 10 g
Water – 70 ml
Whipped cream – 374 ml

Heat the purees and add the blanched egg yolks with the caster sugar.
Cook at 83°C and add the hydrated gelatine, cool to 30°C and blend in the whipped cream.
Place the biscuit and coulis in the base of a 16 cm round, then pipe in 177 ml of cream.
Pipe 205 ml of cream into the rounded section, then add a biscuit.
Ingredients

Liquid cream – 375 ml
Concentrated milk (whole, unsweetened) – 125 ml
Caster sugar – 150 g
Potato starch – 20 g
Gelatine powder – 8 g
Water – 56 ml
White couverture chocolate – 75 g

Relax the starch with a little cream, boil the rest of the cream with the concentrated milk.
Add the caster sugar, blend in the starch and bind.
Add the hydrated gelatine and pour over the couverture chocolate.
Mix and cool, use at 23 °C.

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.