Apricot almond - Andros Chef

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Apricot almond

A creation of Christophe Rhedon

Meilleur Ouvrier de France in Pastry and previously of the revered Maison Lenôtre, Christophe knows his way around original, sweet creations.

Ingredients

Almond dacquoise

100 g Egg whites
20 g Caster sugar
60 g Icing sugar
60 g White almond powder
4 g Potato starch
80 g Ground almonds

Apricot compote

200 g Apricot high fruit compote
100 g Apricot puree
30 g Caster sugar
7 g Pectin NH
1/2 Vanilla pod
5 g Lemon juice

Almond Parfait

270 g Almond paste 50%
15 g Cherry brandy (option)
40 g Cream 35% fat
45 g Caster sugar
25 g Water
30 g Eggs
70 g Egg yolks
150 g Cream 35 % fat
6 g Gelatine
30 g Water

White chocolate spray

100 g White chocolate
100 g Cocoa butter

Neutral glaze

100 g Water
6 g Caster sugar
3 g Pectin NH (with sucrose)
3 g Lemon juice

Apricot high fruit compote

Andros Chef apricot high fruit compote has a bright orange colour and a texture easy to use in verrines or in gelified inserts with large fruit chunks. It has a perfect sweeten flavour with a hint of acidity typical of the Bergeron apricot variety at full maturity. Apricots are transformed in our plant in France. Packed in 1kg flexible bag.

Discover our products range High fruit compote

Preparation steps

  1. Almond dacquoise

    Whip the egg whites until foam, add sugar and whip until stiff peaks form. Add powder previously mixed together with a spatula. Spread at 1.7 cm height in a square frame of 27 x 37 cm. Sprinkle twice with icing sugar. Add grounded almonds. Bake at 170°C for 20 minutes.

  2. Apricot compote

    Mix the pectin with sugar. Heat up 1/3 of apricot high fruit compote with apricot puree to 40°C then add the pectin/sugar mix. Cook for 1 minute. Off the heat, add the remaining apricot high fruit compote, puree and lemon juice. Blend until an homogeneous mixture is obtain and pour in silicone moulds. Put 22 g in each moulds and put on a dacquoise disk of 3 cm diameter.

  3. Almond Parfait

    Do a «pâte à bombe» with eggs, yolks, sugar and water. When the pâte à bombe goes down to room temperature, add almond paste previously diluted with cream and cherry brandy (if desired). Add the soaked gelatine. Add the whipped cream. Pour 38 g in silicone moulds and put on a 5.5 cm diameter disk of dacquoise.

  4. White chocolate spray

    Melt separately the ingredients at 45°C. Mix together and use at 40°C. Spray on frozen almond cakes.

  5. Neutral glaze

    Heat up water to 45/50°C and add sugar/pectin mix. Bring to a boil. Add lemon juice and bring to a boil again. Blend then set aside and skim. Use at 70°C with a spray. Spray on the frozen apricot domes.

  6. Assembly

    Pour the almond parfait mixture in rounded silicone moulds. Put on a dacquoise disk to fill up the mould. Freeze and spray on the white chocolate spray. Do the apricot compote and pour in mini rounded silicone moulds with a dacquoise disk above. Freeze and spray on the neutral glaze. Place the apricot dome on the almond parfait and add a vanilla chocolate decoration above.

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