Fruity Petal

- A recipe by Yann BRYS

Making the recipe

6 persons

Frozen puree without added sugar Blackberry

Frozen puree without added sugar Blackcurrant

Frozen puree without added sugar Raspberry

Frozen puree without added sugar Redcurrant

Ingrédients

Soft Butter – 300g
Flour T55 – 375g
Icing sugar – 165g
Egg yolks – 24g
Lemon zest – 1/2
Orange zest – 1/2
Sea salt – 2g
Vanilla – 1/2 pods

Mix the softened butter with scraped vanilla pods, zests, and the sea salt.
Add the flour and yolks.
Keep in the fridge.
Roll out to 3mm and cut out squares of 17x17cm.
Bake at 160°C for about 14 minutes.
Ingrédients

TPT – 575g
Cornflour – 35g
Egg whites(1) – 190g
Egg yolks – 25g
Melted butter – 219g
Caster sugar – 107g
Egg whites(2) – 190g

Mix the TPT with the cornflour, the first batch of egg whites(1) and yolks.
Whip the second batch of egg whites(2) with the caster sugar and incorporate into the first mix.
Add the melted butter and spread on a baking tray with silicone mat then cook at 165°C
for approximately 12 minutes.
Ingrédients

1/2 frame
Raspberry puree without added sugar – 560g
Redcurrant puree without added sugar – 200g
Caster sugar – 125g
Pectin NH 325 – 22g

Mix the sugar with the pectin.
Heat up both purees with water and the powder mix.
Bring to boil and cool to 30°C.
Pour 625g on half of the sponge, store the rest in the fridge at 4°C.
Ingrédients

1/2 frame
Water – 50g
Blackberry puree without added sugar- 100g
Blackcurrant puree without added sugar – 430g
Caster sugar – 96g
Pectin NH325 – 17g

Mix the sugar with the pectin.
Heat the purees and add the powder mix.
Bring to boil and cool to 30°C.
Pour 625g on the rest of the sponge.
Ingrédients

Whipping cream – 400g
Whole milk – 240g
Tahitian vanilla – 2 pods
Egg yolks – 80g
Gelatin powder 200 bloom – 6g
Water – 42g
White chocolate – 290g
Orange blossom – 14g

Heat the cream and the milk with the scraped vanilla and infuse for 5 minutes.
Heat again and add the yolks.
Cook at 82°C and add the soaked gelatin.
Pour over the white chocolate, mix and add the orange blossom.
Cool to 30°C and pour over the biscuit covered with raspberry compote.
Leave to harden at 4°C and place the biscuit covered with blackcurrant compote on top.
Freeze at -20°C and cut 13x13cm inserts.
Ingrédients

Whole milk – 150g
Whipping cream(1) – 235g
Tahitian vanilla – 2 pods
Egg yolks – 100g
Caster sugar – 83g
Fish gelatin powder – 14g
Water – 98g
Whipping cream(2) – 970g

Infuse the cream(1) and the milk with the scraped vanilla for 5 minutes.
Mix the yolk with the sugar. Heat and cook with the yolk mix up to 83°C.
Sieve over the soaked gelatin and mix.
Cool to 28°C and incorporate the whipped cream(2).

Presentation

1. UPPER PART
70g of cream and pipe of the raspberry compote – 45g
2. LOWER PART
Line with 115g of cream, add the insert.
Smooth it over with 85g of cream.
3. SPRAYING MIXTURE FOR THE UPPER PART
White chocolate 33% – 250g
Cocoa butter – 250g
Pink natural food colour E12O fat soluble.0.16g
Heat the ingredients together and pipe onto the upper section.
Then place on the shortbread.
4. SPRAYING GLAZE
FOR THE LOWER PART
Neutral nappage – 1000g
Water – 100g
Glucose – 100g
Papouasie vanilla – 1/2 pod
Pink natural food colour E12O fat soluble..0.12g
Melted the topping with the water, glucose and scraped vanilla pod.
Spray at 40°C on the lower part.
Decorate with neutral topping petals
then add 3 half raspberries.

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.