Coeur Origami
A creation of 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.
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
Baked oranges
392 g Organic orange segments (cut into 3)
225 g Clementine segments
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 products range High fruit compotePreparation steps
-
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. -
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.
-
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.
-
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.
-
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.
-
Chocolate sauce
Melt together and store in a warm place.
-
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.
