By Pierrick Challamel
BLACKCURRANT CRÉMEUX - APPLE CONFIT VANILLA BAVARIAN CREAM SHORTBREAD CRUMB VIENNESE SPONGE CAKE APPLE GLAZE
For 4 desserts for six people, 18 cm in diameter.
CHEF'S TIP:
For a glaze with the right consistencyand a good shine, you must not blend it every time youheat it up.
It is better to heat it to 40°C, then let it cool back down to the desired temperature and texture before using.
INGREDIENTS:
195 g blackcurrant pulp
90 g whole eggs
60 g egg yolks
70 g sugar
2 g powdered gelatin 200 blooms
10 g water
75 g butter
METHOD:
Heat the pulp, eggs, egg yolks and sugar to boiling point.
Add the rehydrated gelatin and the butter. Blend well.
Fill the insert molds (16 cm in diameter) halfway. Freeze.
INGREDIENTS:
230 g apple pulp
180 g diced apples
60 g sugar
60 g atomized glucose
6 pectin NH
4 g lemon juice
METHOD:
Heat the pulp and the apple cubes to 50°C.
Add the sugar, atomized glucose and pectin NH, bring to a rolling boil then add the lemon juice.
Pour over the blackcurrant crémeux. Freeze.
INGREDIENTS:
170 g milk
170 g 35% fat liquid cream
1/2 vanilla pod
15 g concentrated apple paste
80 g sugar
80 g egg yolks
10 g powdered gelatin 200 blooms
50 g water
415 g 35% fat whipped cream
METHOD:
Using a pasteurizer on the crème anglaise program, cook the milk, cream, vanilla, concentrated apple paste, sugar and egg yolks.
Add the rehydrated gelatin then cool to 20°C.
Add the whipped cream.
INGREDIENTS:
20 g butter
20 g ground almond
20 g T55 flour
20 g brown sugar
0. 3 g salt
80 g white chocolate couverture 35%
80 g feuillantine
METHOD:
Mix the butter, ground almond, flour, brown sugar and salt.
Stop mixing before it becomes completely smooth. Bake at 160°C for 15 minutes in a convection oven.
Once the shortbread has cooled slightly, add the melted couverture and the feuillantine.
Spread directly onto the 16 cm sponge cakes.
INGREDIENTS:
120 g egg whites
120 g sugar
70 g milk
50 g butter
70 g T55 flour
80 g egg yolks
50 g whole eggs
METHOD:
Make the meringue with the egg whites and sugar.
Let it run slowly while making the choux pastry.
Make a choux pastry with the milk, butter, flour, egg yolks and egg, without drying it out in the pan.
Once lukewarm, gently fold in the meringue with a spatula.
Pipe 4 rings 16 cm in diameter and bake for 15 minutes in a convection oven at 170°C.
(the recipe makes enough to glaze 10 desserts)
INGREDIENTS:
30 g powdered gelatin 200 blooms
150 g water
300 g water
630 g sugar
300 g glucose
200 g green apple pulp
300 g 35% fat liquid cream
Green powdered food coloring as required
METHOD:
Dissolve the powdered gelatin in the 150 g of cold water.
Heat the 300 g of water, sugar and glucose to 117°C. Uncook with the pulp and cream.
Add the gelatin mass and the food coloring. Blend. Use at 28°C.
METHOD:
Assemble in reverse on a guitar sheet by putting a little vanilla Bavarian cream in the base of the ring.
Add the apple/blackcurrant insert, add another layer of Bavarian cream and finish with the sponge cake covered with shortbread crumb.
Freeze. Glaze with the apple glaze.
In 2011, Pierrick Challamel set up on the heights above Lake Geneva, in the town of Douvaine, in Haute-Savoie. Ten years later, in 2024, the chef opened a boutique-workshop in the town of Sciez, located around ten kilometers away. In his two points of sale, he offers different ranges in pastry, chocolate, and also confectionery. For several years, Pierrick Challamel was a trainer in these three disciplines at the C. at the C. F. A. in Groisy, also located in Haute-Savoie. in Groisy, also located in Haute-Savoie. Passionate about pastry since childhood, he Passionate about pastry since childhood, he began his training in a C. began his training in a C. F. A. to obtain the C. to obtain the C. A. P. pastry chef diploma. pastry chef diploma. He then obtained an additional He then obtained an additional specialization as a chocolatier-confectioner, a B. specialization as a chocolatier-confectioner, a B. T. M. and then a master’s diploma. and then a master’s diploma.