- A recipe by Thibault MARCHAND
Ingrédients
Frozen puree without added sugar Red prickly pear- 940g
Sugar – 87g
Glucose – 94g
Dextrose – 70,5g
Stabiliser – 18,8g
Butter – 229,5g
Milk – 685g
Milk powder 0% – 166,5g
Defrost the puree.
Cold mix the milk and milk powder.
Mix the stabiliser with 10 times its weight in sugar.
At 25°C, add the remaining sugar, glucose, inverted sugar and dextrose.
At 35°C, add the butter.
At 45°C, add the stabiliser mixed with 10 times its weight in sugar.
Pasteurise at a temperature of 83-85°C for 2 minutes.
Mix together.
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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