“LOVE” Dessert

Making the recipe

Recipe for 4 desserts

IQF frozen fruit Willamette Raspberry

Frozen puree without added sugar Raspberry

Frozen puree without added sugar White peach

Ingrédients

Icing sugar – 92.5g
Ground almonds – 92.5g
Whole eggs – 185g
T45 Flour – 35g
Baking powder – 2g
Melted butter – 55g

In the mixing bowl, using the whisk, blanch the whole
eggs with the icing sugar and the ground almonds.
Add the sieved flour and baking powder.
Finish by adding the melted butter.
Pour equal parts into 4 x 10cm round moulds and bake
at 170°C until golden.
Set aside with the mould.
Ingrédients

Les vergers Boiron Raspberry puree – 150g
Les vergers Boiron IQF Whole raspberries – 75g
Caster sugar – 20g
NH Pectin – 3g

Heat the raspberry puree and the IQF whole raspberries.
Mix the dry ingredients together.
Sprinkle the dry ingredients into the hot mixture and
bring to the boil.
Cool rapidly
Drizzle over each sponge biscuit and freeze.
Ingrédients

Les vergers Boiron White peach puree – 300g
Caster sugar – 18g
NH Pectin – 7g

Mix the dry ingredients together.
Heat the puree.
Sprinkle in the dry ingredients and bring to the boil for 2
minutes.
Mix with a hand blender.
Drizzle evenly over each raspberry compote.
Freeze.
Ingrédients

Dammann Frères Carcadet Nuit d’été Tea – 30g
Whipping cream 35% – 300g
Whole milk – 225g
Egg yolks – 40g
Caster sugar – 85g
Gelatin mass – 45g
White chocolate – 200g
Whipping cream 35% – 240g

Infuse the tea in 300g of hot whipping cream for 20
minutes and filter.
Place 225g of infused cream in a pan and heat with the
milk.
Blanch the egg yolks with the caster sugar and make
custard.
Take off the heat, add the gelatin mass and white
chocolate.
Blend using a hand blender and chill.
Once chilled, smooth with a whisk and add the whipped
cream, a little at a time.
Ingrédients

Egg whites – 75g
Caster sugar – 75g
Icing sugar – 75g
Raspberry powder – 10g

Make a Swiss meringue with the egg whites, sugar and
icing sugar.
Spread the meringue thinly using a stencil in the shape of
a flower petal.
Sprinkle with raspberry powder.
Leave to dryfor 24 hours at 45°C.

Assembly

Remove the almond sponge, raspberry compote
and white peach confit inserts from the moulds.
Pipe the tea mousse halfway up each mould.
Position the inserts.
Smooth and freeze.
Once frozen, remove from the mould and spray the
desserts with a mix of 50/50 white chocolate and
cocoa butter, lightly coloured pink.
Make 4 “LOVE” in red coloured chocolate.
Make 4 sugar domes.
Place the “LOVE” on each dessert, then the domes.
Glue the meringue petals around each dome using
the white chocolate ganache.

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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