Redcurrant jam

Making the recipe

IQF frozen fruit Redcurrant

Frozen puree without added sugar Redcurrant

Ingrédients

Frozen puree without added sugar Redcurrant – 1000 g
Sugar (1) – 100 g
Pectin medium rapid set – 8 g
Sugar (2) – 600 g
Fruit pieces – 20% IQF frozen fruit Redcurrant

Defrost the puree (and the IQF fruits if necessary).
Combine the initial quantity of sugar with the pectin.
Bring the puree and the sugar/pectin mix to the boil over a low heat.
Add the remaining sugar.
Cook at 103/104°C or at 73° Brix on a refractometer.
Remove from the heat and leave to cool.

Assembly

Use the Silikomart SF015 Tartelette & 900 Seville mould.
Pour the mixture into the moulds. Approximately 20/ 25g for individual financiers and 250g for the financier to share. Then add 1/4 of the apricot halves for individual financiers and 5 for the financier to share.
Bake the financiers in an oven at 170°C until slightly golden.
Leave to cool.
Pipe the apricot confit over the financiers then dip them into the chopped pistachios making sure they stick.
Heat the apricot glaze with 10% of water then, using a brush, glaze the edge of the financier to share so that the chopped pistachios stick to the edge.
Smooth the apricot cream then, using a piping bag, fitted with a plain nozzle, pipe out the apricot cream.
Make a dry caramel with the extra caster sugar, add a few apricot halves. Leave them to caramelise then cool. Glaze the caramelised apricot halves then arrange them on the apricot cream.

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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