- A recipe by Thibault MARCHAND
SCONE DOUGH
Ingrédients
T45 flour – 500g
Butter – 120g
Caster sugar – 120g
Baking powder – 20g
Whole milk – 210 to 230g
In the mixing bowl, using a paddle, mix the flour with the butter, sugar and baking powder until you obtain a crumbly texture.
Add the milk and mix.
Set aside in the fridge for 30 minutes.
KALAMANSI CREAM
Ingrédients
Frozen puree without added sugar Kalamansi – 250 g
Frozen puree without added sugar Lemon – 7,5 g
Caster sugar – 95g
Pectin NH – 5.5g
Cornflour – 16,5g
Butter – 50g
Mix the dry ingredients together.
Heat the purees with the water.
Sprinkle in the powders and bring to the boil for 2 minutes.
Remove from the heat, leave to cool to 50°C and add the butter.
Blend using a hand blender and rapidly chill.
Set aside for the assembly.
HAZELNUT CRUMBLE
Ingrédients
Unsalted butter – 100g
Brown sugar – 100g
Ground hazelnuts – 90g
Chestnut flour – 40g
T45 flour – 60g
In the mixing bowl, using the paddle, mix together all the ingredients to obtain a crumble texture.
Keep in the fridge for the assembly.
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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