Recipe of Red fruits, vanilla and tonka Charlotte

Recipe

RED FRUITS, VANILLA AND TONKA CHARLOTTE

Recipe for 20 individual entremets (ref mould 070546)

SPECULOOS SHORTBREAD

53 g - Butter
53 g - Dark soft brown sugar
0,5 g - Fine salt
0,5 g - Powdered cinnamon
0,5 g - Powdered nutmeg
19 g - Whole eggs
75 g - Flour
1,3 g - Baking powder

BLONDE CHOCOLATE AND SPECULOOS RECONSTITUTED SHORTBREAD

150 g - Speculoos shortbread
53 g - Feuillantine
0,5 g - Fleur de sel
93 g - Blonde chocolate
113 g - Cranberries
1 pc - Lemon zests

REDCURRANT PUNCH

100 g - Water
33 g - Caster sugar
83 g - PONTHIER redcurrant puree
8 g - Lemon juice
1/3 pc - Vanilla pod
5 g - Grand Marnier®
20 g - Gelatin mass with gelatin F (fish) INGREDIUM

SEMI-CONFIT MORELLO CHERRIES

270 g - PONTHIER IQF morello cherrie
100 g - Caster sugar
15 g - Amaretto
4 g - Lime juice
3 g - Liquid vanilla

SPONGE FINGER

84 g - Egg yolks
50 g - Whole eggs
65 g - Brown sugar
147 g - Egg whites
28 g - Polyfloral honey
59 g - Caster sugar
73 g - Flour
27 g -Potato starch

RED FRUITS COMPOTE

51 g - Water
110 g - Caster sugar 1
100 g - PONTHIER raspberry puree
51 g - PONTHIER redcurrant puree
40 g - PONTHIER morello cherry puree
5 g - Caster sugar 2
2,5 g - Pectine NHX INGREDIUM
3 g - Xanthan INGREDIUM
8 g - Liquid vanilla
240 g - PONTHIER IQF raspberries
110 g - Semi-confit morello cherries
20 g - Lime juice

DIPLOMAT CREAM WITH MERINGUE

Custard cream

103 g - Milk
13 g - Cream
1/4 pc - Lemon zests
1/3 pc - Vanilla pod
1/4 pc - Tonka bean
21 g - Caster sugar
12 g - WARMTEX INGREDIUM
22 g - Egg yolks
7 g - Grand Marnier®
22 g - Gelatin mass with gelatin F (fish) INGREDIUM
11 g - Butter

Whipped cream

200 g - Liquid cream
18 g - Mascarpone

Meringue

36 g - Liquid cream
36 g - Glucose
36 g - Trimoline

ASSEMBLY AND DECORATION

Q.S - White chocolate
Q.S - Cocoa butter
Q.S - Colouring foodstuff Yellow
Q.S - Milk chocolate
Q.S - Snow sugar
Q.S - Gold
Q.S - Fresh red fruits

1.
SPECULOOS SHORTBREAD
In the mixer bowl, with the paddle attachment, cream the butter with the dark soft brown sugar, salt and spices. Add the tempered eggs and finish by the flour/baking powder sifted together. Use a sieve with a wide mesh. Bake on a baking mat at 150°C for 15 min, ventilated oven.
2.
BLONDE CHOCOLATE AND SPECULOOS RECONSTITUTED SHORTBREAD
Blend gently the speculoos shortbread with the feuillantine, the fleur de sel, the chopped cranberries, lemon zests and blonde chocolate at 45°C. Press 20g per piece in a 6cm diameter circle. Quick-freeze.
3.
REDCURRANT PUNCH
Bring to the boil the water and caster sugar. Add PONTHIER redcurrant puree, lemon juice and vanilla. Give a boil and add the Grand Marnier® and the gelatin mass. Use hot. Soak the biscuit disks entirely within the punch. Deep freeze.
4.
SEMI-CONFIT MORELLO CHERRIES
Reduce to 255g. To do so, often check the scale to control the reduction weight. Strain. Possibility to keep the juice and reuse it to soak a chocolate biscuit or for glazing. Add the Amaretto, lime juice and liquid vanilla and mix with the Morello cherries.
5.
SPONGE FINGER
Beat the egg yolks, whole eggs and the brown sugar until it forms a ribbon. Finish with the whisked egg whites tightened with caster sugar and honey. Add the sifted flour and potato starch. Spread 520g on a baking tray and baking sheet in a 40x30cm frame. Put it in a ventilated oven at 200°C and lower directly to 180°C. Bake for about 12 min. Let it cool down, remove the frame and cut disks of 5 cm diameter.
6.
RED FRUITS COMPOTE
Cook the water and sugar 1 at 125°C. Slow the cooking with the PONTHIER raspberry, redcurrant and morello cherry purees and cook it again at 106°C. Sprinkle the caster sugar 2 with INGREDIUM pectin NHX and xanthan. Give a boil. Add the liquid vanilla, the IQF raspberries, the semi-confit morello cherries and the lime juice. Pipe 20g per piece in a half-sphere of 6 cm diameter. Put on top a punched biscuit disk. Deep freeze.
7.
DIPLOMAT CREAM WITH MERINGUE
1. CUSTARD CREAM
Infuse the lemon zests, the vanilla bean and the grated tonka bean in milk and cream for 15 min. Strain. Make a custard cream with the infusion, egg yolks, sugar and Warmtex. Add the Grand Marnier®, the gelatin mass with INGREDIUM Gelatin F.

2. WHIPPED CREAM
Whip the cream with the mascarpone and add in the smooth and tempered custard cream at 37°C.
3. MERINGUE
Heat up the glucose and inverted sugar and pour over the white eggs. Whip a meringue. Add the whipped cream in the custard cream and add 95g of meringue. Use instantly.
8.
ASSEMBLY AND DECORATION
Mold a thin layer of tempered and liquefied with 5% of cocoa butter white chocolate into the "Charlotte" thermoformed mould. Let it crystallize. Pour 25g of diplomate cream with meringue and insert the red fruit compote and the punched biscuit. Seal with the reconstituted shortbread and smooth. Deep freeze. Unmold and make a velvet with the yellow foodstuff and then a milk chocolate flocking to replicate texture and color of a biscuit. Slightly heat with the heat gun to make the velvet some drops. Powder with snow sugar. Pipe a peak of cream and decorate with fresh red fruits. Finish with some gold.