Floraison

Ingredients

for 4 entremets of 18 cm diameter

Almond crunch

White chocolate 97 g

Peanut puree (Be nuts) 49 g

Shortbread 246 g

Crispy feuilletine 88 g

Vanilla paste 6 g

Fleur de sel 1.8 g

Vanilla and blueberry madeleine biscuit

Whole eggs 225 g

Inverted sugar 66 g

Granulated sugar 111 g

Almond powder 66 g

Flour T55 122 g

Baking powder 7 g

Liquid cream 110 g

Unsalted butter 90 g

Semi-candied blueberries 120 g

Mixed berries compote

Gelatin mass (6/1) 42 g

Semi-candied blueberries 275 g

Semi-candied blackcurrants 275 g

Bergamot puree 19 g

Mixed berries puree 321 g

Granulated sugar 50 g

NH pectin 15 g

Milk mousse

Whole milk 305 g

Milk powder 30 g

Sweetened condensed milk 94 g

Gelatin mass (6/1) 49 g

Cream 305 g

Egg whites 63 g

Granulated sugar 55 g

Water 19 g

Red fruit confit

Red fruit puree 300 g

Granulated sugar 30 g

NH pectin 5 g

Lemon puree 7.5 g

Mixed berries

Andros Chef’s new frozen mixed berries puree 100% is a blend of blackberries, strawberries, blackcurrants, blueberries. A 100% fruit ingredient which gives a large professional used in pastry, mousses, inserts or in smoothies and milk shakes.

Discover our 100% puree product range

Preparation steps

1. Almond crunch

Mix the vanilla paste with the peanut puree. Add the melted white chocolate. Pour over the shortbread and the crispy layer. Add the mixed fleur de sel and mix. Weigh 120 g per 16 cm ring.

2. Vanilla and blueberry madeleine biscuit

Whisk the whole eggs and sugars until frothy. Sift the dry ingredients together and add them gradually to the frothy mixture. Mix the melted warm butter and cream before incorporating them. Pour 190 g per ring and add the semi-candied blueberries (30 g per ring). Bake at 170°C for 12 to 15 minutes.

3. Mixed berries compote

Heat the blueberries and blackcurrants, letting them stew with the bergamot puree. Heat the red fruit puree to 30°C, add the sugar mixed with NH pectin, and cook at 85°C for 5 minutes. Add the stewed fruits and gelatin. Mix well. Weigh 240 g per 16 cm ring and freeze.

4. Milk mousse

Heat the milk, condensed milk, and milk powder together. Add the gelatin mass. Let cool. Make an Italian meringue with the egg whites and sugar. Smooth the gelatinized milk and mix at 18°C. Gradually fold in the whipped cream. Assemble using 230 g per mold.

5. Mixed berries confit

Heat the puree to 30°C, then add the sugar and NH pectin mixture. Cook at 85°C for 5 minutes, then add the lemon puree, blend, and let cool in the refrigerator. Blend to smooth and store in cones or small bags.

6. Assembly

Glaze the desserts with softened whipped cream. Decorate with white chocolate flowers and freeze. Spray the desserts with white chocolate sauce. Decorate the center of some flowers with blended red fruit confit.

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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