Les vergers Boiron
About Us
Proud to be a B Corp™

Our mission

Over history

Cultivating Fruit Excellence

Fruitology®

News
Communities
The community of chefs

The community of producers
Our commitments
Our purpose
Proud to be a B Corp™

A Mission-Driven company

News
Care for the future
CSR strategy
Join us
Welcome
Our values

Great Place to Work

Our key figures

Gender equality index
Careers
Our vacancies

Testimonials
News
Our products
Product ranges
Frozen puree with no added sugar

Ambient puree with no added sugar

Frozen puree with added sugar

IQF frozen fruit

Fruit concentrate

Coulis
The chefs
Our recipes

Kumquat Pistachio Financier

Making the recipe

For 48 financiers

Frozen puree without added sugar Kumquat

Ingrédients

Frozen puree without added sugar Kumquat – 150g
Frozen puree without added sugar Mango – 70 g
Sucrose – 100g
Water – 100g
Agar – 4g

Combine the purees and sucrose; gently warm to 35˚C. Reserve.
Combine the water and agar in a small saucepan and bring to a boil over medium heat; reduce heat and hold a simmer for 30 seconds.
Remove from heat and stir in the puree mixture.
Allow to cool and set to fi rm gel at room temperature.
Break up the gel and place into a variable-speed blender and process until smooth. Transfer to a squeeze bottle.
Ingrédients

Unsalted butter – 140g
Almond flour – 45g
All-purpose flour – 45g
Confectioner’s sugar – 115g
Salt – 1g
Egg whites – 125g
Pistachio paste – 40g

In a small saucepan, gently cook the butter until lightly browned, whisking occasionally; reserve warm.
Meanwhile, combine the almond fl our, all-purpose fl our, confectioner’s sugar, and salt.
In a large mixing bowl, manually whip egg whites just until frothy. Whisk in the almond fl our mixture.
Slowly whisk in warm brown butter, followed by the pistachio paste, ensuring complete emulsifi cation.
Transfer the batter to a pastry bag and deposit into a sprayed, silicon ‘Pomponette’ mold. Chill for ten minutes.
Bake in a convection oven at 150˚C for 10-12 minutes, or until just lightly browned. Allow to cool.

Assembly

Unmold the cooled financier and dust with confectioner’s sugar.
Deposit the fluid gel onto each, and top with a nasturtium leaf.

Michael LAISKONIS

Michael Laiskonis is a world-renowned pastry chef, widely recognized for his innovative approach to modern patisserie.
His taste for art and science have established him as one of America’s most renowned pastry chefs.