Kumquat & Granola petits gâteaux

Making the recipe

For 12 cakes
Molds: Essential 90ml, Oblio 30, Globe 26 & Kit tarte ring klassik 70 mm from Silikomart

Frozen puree without added sugar Kumquat

Frozen puree without added sugar Mandarin

GRANOLA

Ingrédients

Soft butter – 70g
Brown sugar – 65g
Oat flakes – 85g
Peanuts – 30g
Flaked almonds – 35g
Seeds (sunflower, linseed, sesame) – 30g
Candied orange cubes – 100g
Sea salt – 2g
Four spices – 4g
Zaatar – 4g
Milk chocolate – 60g

Melt the butter with the brown sugar.
Mix with the oat fl akes, peanuts, almonds and seeds.
Caramelize in the oven.
Leave to cool, then add the candied oranges and spices.
Melt the milk chocolate and add to the mix.
Fill 12 Klassik 70mm kit molds and leave to set in the fridge.
MATCHA TEA SPONGE

Ingrédients

Egg yolks – 50g
Caster sugar (1) – 10g
Egg whites – 80g
Caster sugar (2) – 35g
T45 flour – 21g
Matcha tea – 4g
Melted butter – 20g

Whip the yolks with the fi rst quantity of sugar (1).
Make a meringue with the egg whites and the second quantity of sugar (2).
Sift the fl our with the matcha tea.
Add the dry ingredients to the yolk-sugar mix.
Add the meringue, then the melted butter.
Spread onto a baking sheet lined with baking paper.
Bake in a fan oven at 170°C for approx. 12 mins.
Set aside for the assembly.
KUMQUAT CREMEUX

Ingrédients

Frozen puree without added sugar Kumquat – 90g
Whipping cream 35% – 35g
Soft butter – 100g
Glucose – 60g
Caster sugar – 60g
Whole eggs – 100g
Cornflour – 10g
Cocoa butter – 50g

Heat the kumquat puree with the cream, butter and glucose in a pan.
In a mixing bowl, mix the sugar with the cornfl our and whole eggs.
Once hot, pour some of the puree over the sugar/cornfl our/eggs to relax the mix.
Put everything back in the pan and boil for 2 minutes.
Remove from the heat and add the butter.
Mix with a hand blender.
Fill 12 GLOBE 26 molds halfway up, then freeze.
Set the rest aside in the fridge for the assembly.
KUMQUAT CONFIT

Ingrédients

Frozen puree without added sugar Kumquat – 375g
Caster sugar – 37,5g
NH Pectin – 7g

Heat the kumquat puree in a pan.
Mix the sugar and NH pectin together.
Pour over the heated puree and boil.
Fill 12 Oblio 30 molds and freeze.
Also fi ll 12 molds to make tuiles and freeze.
KAFFIR LIME RICE PUDDING

Ingrédients

Round rice – 80g
Whole milk – 600g
Koppertcress kaffir lime leaves – 6 leaves
Caster sugar – 45g
Whipping cream 35% – 100g
Mascarpone – 75g

Rinse the rice twice with water.
Cook the rice in the whole milk with the Kaffir lime leaves.
Remove the Kaffir lime leaves and cool quickly.
Whip the cream with the mascarpone and sugar.
Once the rice has cooled, stir in the whipped cream.
Set aside for the assembly.
KUMQUAT & MANDARIN GLAZE

Ingrédients

Frozen puree without added sugar Kumquat – 150g
Frozen puree without added sugar Mandarin – 150g
Louis François rapid set pectin – 10g
Caster sugar – 100g
Inverted sugar – 20g
Glucose – 25g
Gelatin mass – 100g
Louis François citric acid – 5g
Water – 5g

Heat the kumquat and mandarin purees.
Add the glucose and inverted sugar.
Mix the sugar and pectin together and fold them into the hot mix.
Boil the mix.
Next, add the gelatin mass and the water/acid solution.
Mix using a hand blender and set aside in the fridge.
MANDARIN VANILLA GLAZE

Ingrédients

Frozen puree without added sugar Mandarin – 300g
Louis François rapid set pectin – 10g
Caster sugar – 100g
Inverted sugar – 20g
Glucose – 25g
Gelatin mass – 100g
Louis François citric acid – 5g
Water – 5g
Vanilla pod – 1

Heat the mandarin puree.
Add the glucose, inverted sugar and grated vanilla.
Mix the sugar and pectin together and fold them into the hot mix.
Boil the mix.
Next, add the gelatin mass and the water/acid solution.
Mix using a hand blender and set aside in the fridge.

Assembly

Half fill the Essential molds with the Kaffir lime rice pudding.
Place the Kumquat cremeux in the center.
Smooth with the rice pudding and add a disc of matcha tea sponge.
Freeze and remove from the molds.
Glaze each cake with the kumquat & mandarin glaze.
Place each cake on a granola base.
Place a confit tuile on top.
Remove the Oblio 30 molds, glaze with the mandarin vanilla glaze and place one on each cupcake.
Smooth out the remaining cremeux and pipe onto the center of each confit to fill them and give volume.
Decorate with a few mini basil leaves.

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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