- A recipe by Thibault MARCHAND
Ingrédients
Frozen puree without added sugar Kiwi – 1680g
Sugar – 259g
Dextrose – 72g
Glucose – 96g
Stabiliser – 14,4g
Water – 266,5g
Defrost the puree.
Mix the stabiliser with 10 times its weight in sugar.
Heat the water.
At 25°C, add the remaining sugar, glucose and dextrose.
At 40°C, add the stabiliser mixed with sugar.
Pasteurise at a temperature of 83-85°C for 2 minutes.
Cool the mix as quickly as possible.
Once cooled, add the puree.
Cover the mix with cling film and leave to mature in the fridge for 4 to 24 hours.
Mix again before churning.
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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