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By Johanna le Pape
Ingredients
89g
350g
600g
Puff pastry dough
- Candia Professional Brittany Puff Pastry Butter 600g
- Flour T55 225g
- Flour T55 375g
- Salt 15g
- Candia Professional Extra Taste Butter 75g
- Water 190g
Vanilla Pain de Gênes
- Almond paste 165g
- Eggs 90g
- Rice flour 11g
- Corn starch 20g
- Candia Professional Extra Taste Butter 14g
- Grape-seed oil 28g
Sakura infusion
- Sakura flower 10g
- Water 200g
Apple-rose flower confit
- Green Apple juice 180g
- Lemon juice 12g
- Sugar 45g
- Rose flower 20g
- Apple brunoise 60g
- Gomme de guar 2g
Sakura ganache
- Candia Professional Whipping Cream 100g
- Sakura flower 10g
- Gelatine mass 10g
- White chocolate 50g
- Candia Professional Whipping Cream 250g
Red spray
- Cacao butter 450g
- Red food coloring 4,5g
Step1
Puff pastry dough
- Make a kneaded butter with Candia Professional Brittany Puff Pastry Butter and flour 1. Let cool in the refrigerator for 1 hour.
- Make the dough with the rest of the ingredients not kneading the dough for too long. Let rest at a cool temperature for 1 hour.
- Place the dough over one half of the kneaded butter. Fold the other half of the kneaded butter over it.
- Pinch the ends together to seal the dough inside the kneaded butter. Roll out the dough lengthwise three times longer than width, having a perfect squared angle.
- Make a double fold. Set aside in the fridge. Make a double fold again. Let set in the fridge for 1 hour. Make a simple fold. Let set in the fridge and make the last simple fold. Roll out the dough to 2 mm thick and let rest in the fridge until you need it.
- Bake at 180°C for 15 min between two baking sheets. Cut the dough and bake 10 min more. Then spread icing sugar on top and bake 2 min at 230°C.
Step2
Vanilla Pain de Gênes
- Mix the almond paste with the eggs.
- Add the rice flour, the corn flour, the melted butter, the grape-seed oil and the vanilla.
- Mix and spread into a flexipat mould of 1 cm high. Bake at 175°C for 15 min.
Step3
Sakura infusion
- In a bowl, add the water and the flower. Cover and leave 24 hours in the fridge.
Step4
Apple-rose flower confit
- Heat the green apple and the lemon juices. Mix the sugar and the guar. Bring to boil.
- Once refrigerated, mix the jelly and add the rose flower and then the apple brunoise.
- Fill the insert. Freeze.
Step5
Sakura ganache
- In a pot, heat 100g of Candia Professional Whipping Cream. Out of the heat let infuse the Sakura flower for 2 hours.
- Remove the flower, heat again. Add the gelatine mass.
- Pour over the white chocolate and create an emulsion.
- Add 250g of Candia Professional Whipping Cream.
- Mix and strain. Keep in the refrigerator for 24 hours.
- With the whip of an electric mixer, slowly beat the ganache to reach a Chantilly consistency.
Step6
Red spray
- Heat the cacao butter. Add the chocolate red powder.
- Mix and use at 40°C.
Step7
Assembly
- Bake the pain de gênes. Let it cool and soak it with the Sakura infusion.
- Whip the Sakura ganache.
- In a spheric mould, pipe 1/3 of ganache. With a spatula, spread onto the straight edge.
- Add the pain de genes, then the apple insert. Finish to fill with the ganache and freeze it. Unmould, pipe the sakura ganache on top.
- Freeze again. Spray with the red chocolate and lay on the puff pastry dough.