Coeur Origami

Ingredients

For a 40x60cm frame

Hazelnut crunch with Fleur de Sel

Streusel

202 g Butter

202 g Brown sugar

231 g Hazelnut powder

202 g T55 flour

Reconstituted Shortbread

811 g Hazelnut streusel

279 g Gold flakes

3 g Fleur de sel

275 g White couverture

132 g Hazelnut paste

Hazelnut Joconde biscuit

387 g Whole eggs

234 g Hazelnut powder

234 g Icing sugar

306 g Egg whites

81 g Cane sugar

153 g T55 flour

81 g Unsalted butter

Yuzu and fromage blanc mousse

172 g Granulated sugar

60 g Water

115 g Egg yolks

160 g Gelatin mass (6/1)

575 g Fromage blanc (8% fat)

575 g Liquid cream

153 g Lemon yuzu compote

Baked oranges

392 g Organic orange segments (cut into 3)

225 g Clementine segments

325 g Sweet orange purée

500 g Mandarin purée

109 g Yuzu purée

81 g Brown sugar

20 g Pectin NH

8 g Potato starch

50 g Gelatin mass (6/1)

2 Madagascar vanilla pods

Orange jelly

500 g Baked oranges, finely blended

15 g Granulated sugar

5 g Agar-agar

Chocolate sauce

75 g White couverture

50 g Cocoa butter

Lemon yuzu

The lemon and yuzu high fruit compote from Andros Chef preserves both the lemon pulp and candied yuzu filaments. It is a fruit-rich preparation (over 80%) that can be used for verrines, cocktails, sorbets, etc., where its texture adds depth to creations. The yuzus come from Andros’ primary processing, where they are transformed from fresh fruits.

Discover our High fruit compote product range

Preparation steps

1. Hazelnut crunch with Fleur de Sel

Streusel Mix all the ingredients together and bake at 165°C for 15 minutes.Reconstituted shortbread Mix the warm streusel with crushed fleur de sel, gold flakes, melted couverture, and hazelnut paste. Reserve 1.5 kg in a warm environment.

2. Hazelnut Joconde biscuit

Blend the eggs, hazelnut powder, icing sugar, and butter at 40°C. Separately, whip the egg whites with ¼ of the sugar initially, then add the rest when the whites are ¾ whipped and tighten gently. Combine the two mixtures by pouring the hazelnut mixture over the whites. Add sifted flour. Pour 1.45 kg per frame and spread with an offset spatula. Bake at 200°C for 10 to 12 minutes. Do not remove from the frame, then spread the crunch when the biscuit is warm. Freeze.

3. Yuzu and fromage blanc mousse

Cook the sugar and water to 118°C and pour over the egg yolks, whip. Melt the gelatin mass and pour over the fromage blanc, mix vigorously. Incorporate the whipped cream, yuzu compote, and pâte à bombe into the fromage blanc and gelatin mixture. Mix gently and weigh 1.7 kg per frame on the biscuit. Freeze.

4. Baked oranges

Place the orange supremes in a gastro tray. Heat the purées to 45°C with the vanilla, add the powders gradually. Bring the mixture to a boil. Strain over the orange segments. Bake at 160°C for 16 minutes in a convection oven with aluminum foil. Remove the foil immediately after baking and cover with plastic wrap. Cool. The next day, remove the vanilla sticks and coarsely blend in a food processor. Weigh 1.2 kg per frame and freeze.

5. Orange jelly

Heat the blended oranges to 40°C, add the sugar and agar-agar mixture. Bring to a boil then pour onto a lightly greased Tefal sheet. Cool in the refrigerator.

6. Chocolate sauce

Melt together and store in a warm place.

7. Finishing

Cut 3.5 cm wide strips. Then cut into 3.5 cm cubes and cut diagonally. Assemble the pieces to form a heart. Make white chocolate decorations by cutting 3.5 cm strips, then 3.5 cm cubes, and cutting diagonally. Store the decorations on a tray in the freezer, then spray the chocolate sauce with a 1.2 mm nozzle. Decorate the desserts with the decorations, and on some, add the jelly.

A creation by

Florence Lesage

World pastry-confectioner vice-champion, silver medallist of the final competition Worldskills in 2015 in São Paulo. Florence Lesage was pastry chef in The Westin hotel Paris-Vendôme and won The International Confectionary Art Competition in 2022 alongside Alexis Beaufils.

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