For Valentine’s Day, Gérald Canet, master pastry chef and chocolatier, has concocted a beautiful gourmet recipe for six that will delight lovers of deliciously exotic flavors.
Ingredients for 6 people
Cookie madeleine
– 60 g flour
– 30 g powdered sugar
– 1 pinch salt
– 3 g baking powder
– 60 g eggs
– 30 g caster sugar
– 10 g milk
– 50 g melted butter
Directed by :
- Sift together flour, powdered sugar, salt and baking powder.
- Lightly whisk the eggs with the sugar.
- Gradually stir this mixture into the sifted powders to avoid lumps, then add the milk and melted butter.
- Pour the mixture into a 20 cm diameter circle. Bake for 12 to 15 minutes at 180°C, then check with the tip of a knife. Leave to cool.
Exotic confit
– 100 g fresh pineapple, finely diced
– 50 g ripe mango, finely diced
– 50 g passion fruit pulp (seedless)
– 50 g sugar
– 0.5 g agar-agar powder (about ½ sachet, depending on brand)
Directed by :
- Combine all ingredients cold in a saucepan. Bring to the boil and stir for 10 seconds. Allow to cool completely, then place in the fridge to thicken.
- Spread the confit in an 18 cm diameter circle, then place in the freezer until completely set to make the insert.
Diplomatic vanilla cream
– 100 g milk
– ½ vanilla pod
– 18 g sugar
– 1 egg yolk
– 0.5 g agar-agar powder
– 7 g cornstarch
– 10 g butter
– 60 g white chocolate
– 450 g whipping cream
Realization
- Bring the milk to the boil with the split vanilla pod. Cover and leave to infuse for at least 3 hours. Remove the pod.
- To make a crème pâtissière: whisk the egg yolk with the sugar, add the agar-agar and cornstarch, then pour the hot milk over the mixture. Return to the heat and bring to the boil, stirring constantly, taking care to scrape the bottom of the pan.
- Immediately pour the hot cream over the white chocolate and butter. Mix until smooth.
- Filter on contact and chill in the fridge.
- Whip the cream until stiff, then gently fold it into the cooled crème pâtissière to obtain a light, smooth diplomate cream.
Assembling the entremets
- Place the madeleine in the bottom of a 20 cm-diameter, 4.5 cm-high dessert ring.
- Garnish with half of the diplomat vanilla cream. Place the exotic insert in the center, pressing lightly so that the cream rises to the sides. Top with the remaining diplomat cream, then smooth the surface.
- Place in the freezer for at least 3 hours before opening, then refrigerate the day before tasting.
- To decorate, cut an 18 cm circle from marzipan or pink chocolate. Add a small red marzipan heart for the finishing touch.
