- A recipe by Corentin MAGNIN
DAMSON INSERT
Ingrédients
Les vergers Boiron Damson puree – 250g
Sugar – 15g
NH Pectin – 1.5g
Heat the fruit puree in a pan.
Mix the dry ingredients.
Add the dry ingredients to the heated fruit puree and bring to
the boil for 2 minutes.
Place immediately in Silikomart Truffles 20 moulds.
Keep refrigerated.
RASPBERRY INSERT
Ingrédients
Les vergers Boiron Raspberry puree – 250g
Sugar – 25g
NH Pectin – 2.5g
Heat the fruit puree in a pan.
Mix the dry ingredients.
Add the dry ingredients to the heated fruit puree and bring to
the boil for 2 minutes.
Place immediately in Silikomart Truffles 20 moulds.
Keep refrigerated.
MANGO INSERT
Ingrédients
Les vergers Boiron Mango puree – 250g
Sugar – 20g
NH Pectin – 2.5g
Heat the fruit puree in a pan.
Mix the dry ingredients.
Add the dry ingredients to the heated fruit puree and bring to
the boil for 2 minutes.
Place immediately in Silikomart Truffles 20 moulds.
Keep refrigerated.
WHITE PEACH INSERT
Ingrédients
Les vergers Boiron White peach puree – 250g
Sugar – 15g
NH Pectin – 2g
Heat the fruit puree in a pan.
Mix the dry ingredients.
Add the dry ingredients to the heated fruit puree and bring to
the boil for 2 minutes.
Place immediately in Silikomart Truffles 20 moulds.
Keep refrigerated.
ALMOND SPONGE MIX
Ingrédients
Raw ground almonds – 210g
Blanched ground almonds – 210g
Sugar – 210g
Baking powder – 12g
Whole eggs – 450g
Weigh out all the dry ingredients in the mixing bowl.
Using the beater, mix the dry ingredients and gently fold in the eggs.
Once the mixture is even, pour into a piping bag and use
immediately.
FRUITY CHANTILLY
Ingrédients
Les vergers Boiron Fruit puree – 100g
Gelatin mass – 14g
Whipped cream – 100g
(to be made 4 times, one chantilly per puree)
Melt the gelatin mass and stir into the puree.
Chill the mixture until it has a “yoghurt” texture.
Then fold in the whipped cream.
Place in a piping bag, using the nozzle of your choice.
Use immediately.
In Silikomart Sq001 Briochette moulds , pipe 15g of
sponge and bake immediately at 180°C for 6 minutes.
Cool the sponge bases.
Pipe 55g of sponge on top of each mould.
Remove the inserts from the moulds and place
them in the middle of the cake tin, pressing down to
position them in the centre of the tin.
Bake at 180°C for 16 minutes.
Leave to cool to room temperature.
Remove carefully from the moulds and present the
sponges upside down.
Decorate with Chantilly cream.
With a passion for pastry making from an early age, Corentin Magnin launched his career at the age of 20 and soon became Head Pastry Chef at Maison Rostang.
After working as a trainer at UTEC Emerainville, he joined Les vergers Boiron in 2024 as French Head Chef.
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