Christmas Fruity Snowflakes

- A recipe by Thibault MARCHAND

Making the recipe

Makes 12 individual desserts
GLUTEN-FREE

IQF frozen fruit Blackcurrant

Frozen puree without added sugar Blackcurrant

Frozen puree without added sugar Green apple

Frozen puree without added sugar Lemon

Ingredients

NASCITA whole cane sugar – 95g
NASCITA blue agave syrup – 75g
Egg whites – 75g
Four-spice mix – 6 pinches
Almonds – 90g
Hazelnuts – 90g
Pecans – 90g
Rolled oats – 190g
Mixed seeds – 180g
Cereals – 180g

Blend the egg whites with the agave syrup and cane sugar.
Roughly chop the nuts.
Combine all ingredients together and spread the mixture between two sheets of parchment paper.
Freeze.
Cut out circles to match the size of the individual cakes.
Bake in a convection oven at 160°C for 15 minutes on a silicone mat.
Let cool before assembly.
Ingredients

Hazelnut powder – 100g
Icing sugar – 100g
Cornstarch – 40g
Egg whites – 120g
NASCITA whole cane sugar – 40g
1 pinch of salt
As needed, Les vergers Boiron IQF blackcurrants

Preheat the oven to 180°C (fan-assisted).
Sift together the hazelnut powder, icing sugar, and cornstarch.
Whip the egg whites with a pinch of salt.
When they start to foam, gradually add the cane sugar to tighten the meringue.
Gently fold the dry mixture into the meringue with a spatula, being careful not to deflate it.
Spread evenly on a parchment-lined baking tray.
Sprinkle with IQF blackcurrants.
Bake for 15 to 18 minutes until lightly golden.
Let cool completely.
Ingredients

Granny Smith apple brunoise – 300g
Les vergers Boiron green apple puree – 150g
NASCITA date sugar – 30g
NH325 pectin – 5g

Heat half of the green apple puree with the apple brunoise.
Mix the date sugar and pectin together, then sprinkle over the warm mixture while whisking.
Remove from the heat, add the remaining half of the green apple puree, and stir well.
Pour into molds and freeze.
Ingredients

Les vergers Boiron blackcurrant puree – 300g
Water – 90g
Les vergers Boiron lemon puree – 9g
NASCITA cane sugar – 110g
NH pectin – 6.6g
Cornstarch – 20g
Butter – 55g

Mix all the dry ingredients together.
Heat the purees with the water, then add the dry mixture while whisking.
Bring to a boil and cook for 2 minutes.
Remove from the heat, cool to 50°C, and add the butter.
Blend with an immersion blender until smooth, then cool quickly.
Set aside for assembly.
Ingredients

Blackcurrant cream – 600g
Gelatin mass – 16g
Whipped cream – 275g

Melt the gelatin mass with a portion of the blackcurrant cream.
Smooth the remaining cream, then combine with the melted gelatin mixture.
Whisk gently to combine.
Fold in the whipped cream carefully with a spatula.
Set aside for assembly.

Montage

Pipe blackcurrant mousse into the Neve 110 mold cavities, filling them three-quarters full.
Insert the frozen green apple insert in the center.
Smooth the surface.
Cut out and place the hazelnut & blackcurrant biscuit discs on top.
Smooth again and freeze completely.
Keep the remaining mousse to pipe onto the crunchy granola bases.
Unmold the frozen cakes.
Pipe a small amount of blackcurrant mousse onto each granola disc, then place the frozen cakes on top, pressing gently so the mousse slightly overflows.
Spray each dessert with a thin layer of neutral glaze diluted with 10% water.

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.

Our recipes

Thibault MARCHAND's recipes

Discover inspirations and innovations from chefs who share their recipes and tips with you.