- A recipe by Gaël ETRILLARD
Sponge Cake
Ingrédients
Egg yolks – 136g
Egg whites – 245g
Sugar – 150g
Potato starch – 85g
Flour (T55) – 85g
Icing sugar – 40g
Whip up the egg whites in medium speed.
In the meantime, beat egg yolks until fluffy.
Sieve the potato starch with flour.
When the egg whites are getting foamy, increase the speed and add sugar gradually.
Combine both eggs mixture gently and add the dry ingredients.
Mix gently and spread on tray 60x40cm.
Sprinkle with icing sugar.
Bake at 180°C for 8mn.
Tropical Fruits Confit
Ingrédients
Frozen puree without added sugar 4 Tropical fruits – 120g
Frozen puree without added sugar Mango – 32g
Sugar – 20g
Pectin NH – 4g
Gelatin mixture – 9g
Frozen puree without added sugar Mango – 20g
Frozen puree without added sugar Bergamot – 10g
Combine sugar with pectin. Pour over tropical fruits puree and 32g of mango puree.
Boil and remove from the stove.
Add gelatin and remaining purees.
Put in the fridge overnight.
Blend before use.
Banana Cream
Ingrédients
Frozen puree without added sugar Banana – 145g
Frozen puree without added sugar 4 Tropical fruits – 14g
White chocolate – 60g
Cocoa butter – 10g
Cream (35% fat) – 75g
Fresh nutmeg – 0.2g
Gelatin mixture – 8g
Combine both purees. Set aside.
Warm the cream with nutmeg, gelatin and cocoa butter.
Pour over white chocolate and blend with hand blender.
Add the purees and blend again.
Passion Fruit Whipped Cream
Ingrédients
Cream (35% fat) – 353g
Gelatin mixture – 12g
Invert sugar – 28g
White chocolate – 93g
Frozen puree without added sugar Passion fruit – 90g
Frozen puree without added sugar 4 Tropical fruits – 10g
Heat up 100g of cream with gelatin and invert sugar. Pour over chocolate and blend with hand blender.
Add the rest of the cream and blend again while adding the purees.
Put in the fridge overnight.
White Chocolate Mousse
Ingrédients
Milk – 180g
Cream – 90g
Sugar – 18g
Egg yolks – 55g
Gelatin mixture – 60g
White Chocolate – 307g
Cream (35% fat) – 500g
Make a creme anglaise with milk, 90g of cream, egg yolks and sugar.
Add gelatin and mix with hand blender.
Pour over white chocolate.
Temper at 33°C and add whipped cream.
Spraying Glaze
Ingrédients
Frozen puree without added sugar Bergamot – 60g
Frozen puree without added sugar 4 Tropical fruits – 160g
Neutral glaze – 440g
Heat up all ingredients until 65°C.
Use immediately.
Cut the sponge with a 7cm diameter cutter and pipe randomly the tropical fruit confit on it.
Scoop the banana cream in between and pipe the passion fruit whipped cream over. Freeze this insert.
Place the insert in the rings and pour the white chocolate mousse to level. Freeze.
Take the ring off and pipe the remaining passion fruit whipped cream on top to have uneven stripes.
Freeze and spray with spraying glaze.
Gael Etrillard is an internationally renowned pastry chef, known for his mastery of patisserie and his ability to combine traditional techniques with modern innovations.
His outstanding career and numerous awards have made him a household name in the world of patisserie.
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