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Rose Sakura

Johanna le Pape

By Johanna le Pape


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

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.

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.

Sakura infusion

  • In a bowl, add the water and the flower. Cover and leave 24 hours in the fridge.

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.

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.

Red spray

  • Heat the cacao butter. Add the chocolate red powder.
  • Mix and use at 40°C.


  • 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.

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