200 g Almond milk
4 Fig tree leaves
30 g Honey
0.5 g Alginate
Sweetened purple fig puree
Thanks to our fruit sourcing expertise and our proximity to key growing regions, we select purple figs from the Mediterranean basin, renowned for their aromatic richness and flavour quality. Part of the fruit is processed fresh at our primary processing facility in Spain, helping to preserve its full character. Its texture and flavour profile make it ideal for mousses, Bavarian creams and tartlets, as well as pairings with chocolate, raspberry and vanilla.
Heat the water 1 and pour over the flax seeds. Leave to absorb for 1 minute. Add the sugar and the flour , then mix. In a saucepan, bring to the boil the margarine, fleur de sel and water 2. Pour over the first mixture, then drip down 160 g onto a 30×40 silpat® baking
tray. Bake at 170°C for 18 minutes. Remove from the mould and roll around a rolling pin and let cool.
2. Fig/cherry confit
Mix the sugar and the alginate, add the fruit purees and blend with an immersion blender for 1 minute. Add the cherry high fruit compote and refrigerate the whole.
3. Hazelnut cream
Mix all the ingredients except the cocoa butter. Warm over, then bring to the boil. Pour into a mixing bowl and blend by adding in the melted cocoa butter. Refrigerate. Smooth out before use.
4. Sautéed figs
Warm up all the ingredients in a saucepan with the pieces of fresh figs, then glaze them by spraying them with the cooking juice. Keep warm.
5. Fig tree leaves sauce
Mix the whole in a blender for 1 minute and strain.
A creation by
Johanna Le Pape
She is a pastry chef and world champion of “les arts sucrés” with past experience at the likes of Laduree and Alain Ducasse. Johanna believes in top-of-the-line pastry that is healthy, balanced, and light.
