Michel Cluizel - Jardiniere

Recipe created by Philippe Conticini

la manufacture du goรปt

Fresh petits fours

jardinière

Philippe Conticini Pastry Chef “Gâteaux d’émotions”

recipe for 10 units

Roast the almonds at 140° C for 15 mn. Then mix them until you obtain a dough. Roast the grated coconut at 150° C for 10 mn. Add the ivory chocolate, the Soufflétine, the roasted coconut, and the lime zest. Using a rolling pin, spread between two sheets of greaseproof paper until the dough is 0.2 cm thick, then cut out rectangles 2 cm by 11 cm. One rectangle weighs 8 g.

Candied lemon 180 g Lemon juice 107 g Caster sugar 72 g Lemon peel Wash the lemons then, using a peeler, peel the lemons leaving the minimum amount of white, which is extremely bitter. Then immerse them in a small saucepan half full of water and bring to a boil to blanche them. Empty the pan and pass the contents through a colander. Repeat the operation two more times. In a saucepan, cook the lemon peel with the lemon juice and sugar over a medium heat (light broth) for 40 to 50 mn. When it has sufficiently reduced, there should remain only a few tablespoons of juice. Mix everything while hot in a mixer. You need 5 g of lemon preserve in the bottom of your “jardinière”.

Hazelnut and salt flower streusel 65 g Hazelnut powder 50 g Brown sugar 50 g Butter 50 g Flour T 55 2 g Salt flower Mix all the powders with the whisk, using the flat whisk. Add the butter, after taking it out 30 mn beforehand from the fridge. Mix until the butter blends with the powders, without forming a dough. You should obtain a crumble in appearance. Place several pieces of this dough on a baking sheet lined with baking paper. Cook at 150° C for about 20 mn.

Chocolate streusel 100 g Hazelnut Streusel 35 g Almond and Hazelnut Praliné 21 g Crushed and roasted Hazelnuts 0,4 g Salt flower 11 g Butter 23 g 72% Dark Kayambe® chocolate couverture Roast the hazelnuts at 155° C for 20 mn. Melt the butter, the chocolate couverture and the praliné in a double saucepan. In the bowl of the mixer, crumble the Hazelnut Streusel and add the crushed hazelnuts and the salt flower.

Add the butter, chocolate and praliné mixture.

Place several pieces of this dough on a baking sheet lined with baking paper. Cook at 150° C for 8 to 10 mn.

Atsina® Cress

Streusels mixture

Ganache

Cube of mangoe

Streusels mixture 40 g Cocoa nibs bio 40 g Roasted coconut 40 g Chocolat streusel 40 g Hazelnut streusel When cold, mix equal amounts of hazelnut streusel, chocolate streusel, roasted coconut, and cocoa nibs. You need 10 g of the mixture per “jardinière”.

Lime and coconut milk ganache 305 g 36% Ivory Kayambe® chocolate 0.5 g Lime zest 75 g Coconut milk 50 g Liquid cream 25 g Inverted sugar 25 g Roasted grated coconut 68 g Butter In a saucepan, heat the liquid cream, coconut milk and invert sugar. Add the lemon zest and let it infuse for 8 mn. Warm the cream then, at 80° C, pour on the ivory chocolate. Add the butter and add the grated coconut with a spatula. Allow to cool to room temperature.

You need 23 g per “jardinière”.

Assembly and decoration Poach some candied lemon (5 g) in the bottom of each Façonnable® dessert shell (8 g) and arrange a rectangle of crisp. Smooth the ganache up to the height of the mold (23 g).

Sprinkle with streusels mixture (10 g). Cut small cubes of fresh mangoes 1 cm by 1 cm.

Arrange 5 small cubes per “jardinière”. Zest 1/4 of the lime on the top and arrange two or three Atsina® Cress.

36% Ivory Kayambe® chocolate ref. 20607 72% Dark Kayambe® chocolate couverture ref. 20067 Soufflétine réf. 21820 Almond and Hazelnut Praliné réf. 21065 Cocoa nibs bio réf. 21800 Slim Ivory Ingot réf. 23233

Candied lemon Soufflétine

MANUFACTURE CLUIZEL Avenue de Conches • Damville • 27240 Mesnils sur Iton • France • tél. +33 (0)2 32 35 60 00 • fax +33 (0)2 32 34 83 63 • www.cluizel.com SAS au capital de 1 000 000 € • SIRET 603 650 094 00023 RCS Évreux • NAF 1082 Z • TVA intra-communautaire : FR 64603650094

Manufacture Cluizel - january 2019

Soufflétine 37 g 36% Ivory Kayambe® chocolate 1 g Lime zest 17 g Grated coconut 20 g Soufflétine 75 g Blanched whole almonds