Easter flower

Making the recipe

For 4/6 people

Frozen puree without added sugar Mango

Frozen puree without added sugar Kiwi

Frozen puree without added sugar Bergamot

Ingrédients

Egg white – 120 g
Sugar – 40 g
Almond powder – 70 g
Icing sugar – 70 g
Flour – 22.5 g

In the mixing bowl, using the whisk, make a meringue with the egg whites and the sugar.
Sieve the dry ingredients together.
Gently blend in the dry ingredients with the meringue.
Bake at 170°C for 10-12 mins.
Ingrédients

Milk – 95 g
Whipping cream 35% – 47.5 g
Dragees – 75 g
Vanilla pod – 1/4
Cornflour – 10 g
Egg yolk – 30 g
White chocolate – 20 g
Gelatin mass – 15 g
Whipping cream 35% – 95 g
Mascarpone – 50 g

Roughly crush the dragees, then leave to infuse in the hot milk and cream for 20 minutes.
Filter and reweigh the cream.
Add the grated vanilla.
Mix the cornflour with the egg yolks and make a custard.
Pour over the white chocolate and add the gelatin mass.
Mix with a hand blender.
Keep in the fridge to chill the mix overnight.
Mix the mascarpone with the cream, then blend in the custard.
Ingrédients

Frozen puree without added sugar Bergamot – 110 g
Frozen puree without added sugar Mango – 55 g
Caster sugar – 30 g
Pectin NH – 4 g

Mix the dry ingredients together.
Heat the purees.
Sprinkle in the dry ingredients, keep stirring and bring to the boil.
Mix with a hand blender.
Pour the compote into your mould to make the insert.
Keep in the freezer for the assembly.
Ingrédients

Frozen puree without added sugar Kiwi – 92.5 g
Water – 22.5 g
Lemon juice – 2.5 g
Caster sugar – 35 g
Pectin NH – 2.25 g
Cornflour – 6.25 g
Butter – 18 g

Mix the dry ingredients together.
Heat the puree with the water and lemon juice.
Sprinkle in the dry ingredients, keep stirring and bring to the boil for 2 minutes.
Remove from the heat.
When the mix has cooled to 45°C, add the butter and mix with the hand blender.
Pour over the mango/bergamot compote and add a disc of almond dacquoise.
Keep in the freezer for the assembly.
Ingrédients

Water – 50 g
Sugar – 75 g
Glucose – 75 g
Sweetened concentrated milk – 50 g
Water – 30 g
Gelatin powder – 5 g
White chocolate – 75 g
Powdered natural green colouring – S.Q.

Cook the water, sugar and glucose at 103°C.
Soak the gelatin powder in the cold water.
Pour the hot mix over the concentrated, sweetened milk, add the chocolate, gelatin mass and colouring.
Mix with a hand blender and set aside for the assembly.

ASSEMBLY

Pour the compote into the mould to make the first part of the insert, then freeze.
Next pour the kiwi cream over the mango/bergamot compote and add a disc of almond dacquoise, then freeze.
Remove from the mould once the insert is completely frozen.
Make the dragees mousse.
Fill the mould halfway and place the insert on top.
Press down lightly to smooth.
Freeze.

Decorate the dessert with a chocolate egg covered in plastic chocolate leaves and flowers.
Melt the glaze and mix with a hand blender.
Glaze the dessert.

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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