Island flower

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An extremely elegant entremet with a perfect balance between a mousse with powerful chocolate aromas, soft pecan financiers, a tangy exotic confit and a melting gianduja-passion ganache - all arranged in a flower pattern on top of a crunchy pecan shortbread.

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Olivier Lainé
Pastry Chef
Instructor at the Ritz Escoffier School
THE TECHNIQUES THAT THE CHEF TEACHES IN THIS COURSE:
THE TECHNIQUES THAT THE CHEFS TEACH IN THIS COURSE:
THE TECHNIQUES THAT THE CHEF TEACHES YOU IN THIS COURSE:
  • Rolling out a shortcrust pastry dough
  • Pouring a preparation into a mold
  • Baking a financier
  • Baking a shortcrust pastry in the oven
  • Decorating witj a piping bag
  • Cutting a shortcrust pastry
  • Dough frassage by hand
  • Icing a dessert
  • Smoothing a glaze with a hand-held blender
  • Mixing with a hand-held blender
  • Assembling a dessert
  • Whipping cream with a mixer
  • Piping with a tip
  • Piping without using a tip
  • Filling a piping bag
  • COMPLETION TIME:

    PREPARATIon:
    1 hour 20 minutes
    COOKINGTIME:
    30 minutes
    REST PERIOD:
    24h00
    INGREDIENTS

    FOR 2 FLOWERS, SERVES 6:

    192 g sugar
    83 g brown sugar
    92 g confectioner's sugar
    157 g glucose
    9 g trimoline
    8 g chestnut honey
    2 g fine salt
    2,6 g fleur de sel
    35 g flour
    123 g T55 flour 
    2 g baking powder
    32 g eggs
    77 g egg whites
    78 g water
    66 g milk
    105 g unsweetened condensed milk 
    264 g whole liquid cream
    139 g unsalted butter
    140 g passion fruit puree
    80 g mango puree
    80 g banana flesh
    10 g yuzu juice yuzu
    25 g feuillantine
    19 g puffed rice
    26 g almond powder
    44 g toasted crushed hazelnuts
    77 g crushed pecans
    39 g pecan paste
    238 g gianduja
    158 g dark couverture chocolate 70%
    160 g milk couverture chocolate 40%
    2 g vanilla powder
    3 g NH pectin 
    2 g agar-agar
    72 g gelatin mass

    FOR 2 FLOWERS, SERVES 6:

    192 g sugar
    83 g brown sugar
    92 g confectioner's sugar
    157 g glucose
    9 g trimoline
    8 g chestnut honey
    2 g fine salt
    2,6 g fleur de sel
    35 g flour
    123 g T55 flour 
    2 g baking powder
    32 g eggs
    77 g egg whites
    78 g water
    66 g milk
    105 g unsweetened condensed milk 
    264 g whole liquid cream
    139 g unsalted butter
    140 g passion fruit puree
    80 g mango puree
    80 g banana flesh
    10 g yuzu juice yuzu
    25 g feuillantine
    19 g puffed rice
    26 g almond powder
    44 g toasted crushed hazelnuts
    77 g crushed pecans
    39 g pecan paste
    238 g gianduja
    158 g dark couverture chocolate 70%
    160 g milk couverture chocolate 40%
    2 g vanilla powder
    3 g NH pectin 
    2 g agar-agar
    72 g gelatin mass

    voila chef
    SPECIFIC UTENSILS

    Mixer fitted with the flat blade attachment
    Mixer fitted with the whisk attachment
    Immersion blender
    2 Perforated silicone baking mats
    Silicone calisson molds (10 x 4.4 x h1.5 cm)
    Piping bags
    7 cm plain tip
    Glazing grid
    Flower pattern

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    1. Chocolate pecan glaze 6:20
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Mixing with a hand-held blender
  • Smoothing a glaze with a hand-held blender
  • Preparing a glaze
  • Preparing a neutral syrup
  • Ingredients:
    78 g water 157 g sugar 157 g glucose 72 g gelatin mass 26 g dark chocolate 70% couverture 132 g milk chocolate 40% couverture 105 g unsweetened condensed milk 26 g pecan paste
    78 g water 157 g sugar 157 g glucose 72 g gelatin mass 26 g dark chocolate 70% couverture 132 g milk chocolate 40% couverture 105 g unsweetened condensed milk 26 g pecan paste
    voila chef
    Completion:
    Place the glucose, water and sugar in a saucepan over high heat.
    Heat, stirring with a whisk and dissolve all the ingredients. At the same time, mix the milk and dark chocolate with the condensed milk in a mixing bowl. Bring the syrup to a rolling boil for about 15 seconds. Once all has dissolved and the syrup is transparent, remove the mix from the heat, add the gelatine and stir to dissolve. Pour the syrup over the chocolate and condensed milk mixture. Mix with a maryse, like a ganache, while making small circles in the center. When the chocolate is perfectly melted, blend with a immersion blender. Add the pecan paste. Blend again with the immersion blender. Film on contact, refrigerate at +4° C and let it rest for at least 24 hours.
    Place the glucose, water and sugar in a saucepan over high heat.
    Heat, stirring with a whisk and dissolve all the ingredients. At the same time, mix the milk and dark chocolate with the condensed milk in a mixing bowl. Bring the syrup to a rolling boil for about 15 seconds. Once all has dissolved and the syrup is transparent, remove the mix from the heat, add the gelatine and stir to dissolve. Pour the syrup over the chocolate and condensed milk mixture. Mix with a maryse, like a ganache, while making small circles in the center. When the chocolate is perfectly melted, blend with a immersion blender. Add the pecan paste. Blend again with the immersion blender. Film on contact, refrigerate at +4° C and let it rest for at least 24 hours.
    voila chef
    Chef's Tips :
    Remember to stir regularly until everything has dissolved, as the glucose or sugar may stick to the bottom of the pan and form clumps of caramelized sugar. The syrup is opaque at first, but at a certain temperature it becomes transparent: this is the sign that the sugar has dissolved perfectly and the syrup is ready. Do not add gelatin while the liquid is boiling and don’t boil the liquid either if the gelatin has already been added. The gelatin mass can be replaced by 0.3 oz. (10 g) of gelatin sheets, to be rehydrated in cold water beforehand. Mixing the glaze with an immersion blender makes it shinier and smoother. Be careful not to incorporate air bubbles when blending: remember to keep the blender head below the surface of the liquid. Pecan paste also adds texture to the glaze; it can be replaced by hazelnut or pistachio paste... The glaze must be refrigerated and allowed to rest: the gelatin will set and the glaze won’t drip when used.
    Remember to stir regularly until everything has dissolved, as the glucose or sugar may stick to the bottom of the pan and form clumps of caramelized sugar. The syrup is opaque at first, but at a certain temperature it becomes transparent: this is the sign that the sugar has dissolved perfectly and the syrup is ready. Do not add gelatin while the liquid is boiling and don’t boil the liquid either if the gelatin has already been added. The gelatin mass can be replaced by 0.3 oz. (10 g) of gelatin sheets, to be rehydrated in cold water beforehand. Mixing the glaze with an immersion blender makes it shinier and smoother. Be careful not to incorporate air bubbles when blending: remember to keep the blender head below the surface of the liquid. Pecan paste also adds texture to the glaze; it can be replaced by hazelnut or pistachio paste... The glaze must be refrigerated and allowed to rest: the gelatin will set and the glaze won’t drip when used.
    voila chef
    2. Gianduja and passion fruit ganache 4:10
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Making a ganache
  • Ingredients:
    60 g whole liquid cream 40 g passion fruit puree 1.6 g fleur de sel 200 g gianduja
    60 g whole liquid cream 40 g passion fruit puree 1.6 g fleur de sel 200 g gianduja
    voila chef
    Completion:
    Melt the gianduja. In a saucepan, add the cream, the passion fruit puree and the fleur de sel. Bring to the boil. As soon as it starts to boil, pour one third of the liquid into the gianduja. Mix with a spatula and make sure to hold the utensil upright to avoid incorporating any air bubbles. Add the remaining cream, in 2 or 3 goes, depending on the quantity. Mix again. The texture should be very smooth and elastic; if you spot any grains, use an immersion blender to smooth the mixture. Film on contact. Refrigerate at +4° C for about 1 hour. The goal is to achieve a fairly firm texture that can be easily piped.
    Melt the gianduja. In a saucepan, add the cream, the passion fruit puree and the fleur de sel. Bring to the boil. As soon as it starts to boil, pour one third of the liquid into the gianduja. Mix with a spatula and make sure to hold the utensil upright to avoid incorporating any air bubbles. Add the remaining cream, in 2 or 3 goes, depending on the quantity. Mix again. The texture should be very smooth and elastic; if you spot any grains, use an immersion blender to smooth the mixture. Film on contact. Refrigerate at +4° C for about 1 hour. The goal is to achieve a fairly firm texture that can be easily piped.
    voila chef
    Chef's Tips :
    Melting the gianduja beforehand facilitates adding the ganache and it yields a better final result. The fleur de sel slightly desugars the ganache, as the gianduja (a mixture of milk chocolate, hazelnuts and sugar) is quite sweet. Pour in the liquid as soon as it begins to boil, to limit the evaporation process as much as possible (which, in the end, could destabilize the recipe).
    Melting the gianduja beforehand facilitates adding the ganache and it yields a better final result. The fleur de sel slightly desugars the ganache, as the gianduja (a mixture of milk chocolate, hazelnuts and sugar) is quite sweet. Pour in the liquid as soon as it begins to boil, to limit the evaporation process as much as possible (which, in the end, could destabilize the recipe).
    voila chef
    3. Double chocolate mousse 9:38
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Whipping cream with a mixer
  • Making a ganache
  • Preparing a mousse
  • Filling a piping bag
  • Piping without using a tip
  • Ingredients:
    66 g milk 33 g whole liquid cream (hot) 1 g vanilla powder 8 g chestnut honey 94 g dark chocolate 70% couverture 28 g milk chocolate 40% couverture 171 g whole liquid cream (cold)
    66 g milk 33 g whole liquid cream (hot) 1 g vanilla powder 8 g chestnut honey 94 g dark chocolate 70% couverture 28 g milk chocolate 40% couverture 171 g whole liquid cream (cold)
    voila chef
    Completion:
    Preparing the whipped cream and ganache: Pour the large quantity of liquid cream into the bowl of a mixer fitted with the whisk attachment. Whip the cream at low speed. Meanwhile, heat the milk and cream in a saucepan. Add the honey and vanilla powder. Combine the melted dark and milk chocolate in a round-bottom mixing bowl. When the cream starts to simmer (around 80° C), pour it over the chocolate in three goes, while stirring each time you add chocolate. Mix in the center with a spatula to obtain a fine emulsion. Add the remaining cream when the previous quantity has been properly incorporated. The ganache should be smooth and shiny: if not, mix with an immersion blender. Preparing the mousse: Collect the whipped cream. When the ganache has reached a temperature of about 50° C, fold it into the whipped cream in batches. Start with a small amount of ganache (1/3) to loosen the mousse. Add the second third and blend gently with a spatula, working from the center outwards. Repeat this step with the last third. Place the mousse in a piping bag. Pipe the mixture in the calissons molds, slightly above the rim level of the molds. Using an angled palette knife, remove the excess from the surface of the molds and smooth out the mousse, while making sure not to create any air bubbles. Chill at -18° C for 1 hour.
    Preparing the whipped cream and ganache: Pour the large quantity of liquid cream into the bowl of a mixer fitted with the whisk attachment. Whip the cream at low speed. Meanwhile, heat the milk and cream in a saucepan. Add the honey and vanilla powder. Combine the melted dark and milk chocolate in a round-bottom mixing bowl. When the cream starts to simmer (around 80° C), pour it over the chocolate in three goes, while stirring each time you add chocolate. Mix in the center with a spatula to obtain a fine emulsion. Add the remaining cream when the previous quantity has been properly incorporated. The ganache should be smooth and shiny: if not, mix with an immersion blender. Preparing the mousse: Collect the whipped cream. When the ganache has reached a temperature of about 50° C, fold it into the whipped cream in batches. Start with a small amount of ganache (1/3) to loosen the mousse. Add the second third and blend gently with a spatula, working from the center outwards. Repeat this step with the last third. Place the mousse in a piping bag. Pipe the mixture in the calissons molds, slightly above the rim level of the molds. Using an angled palette knife, remove the excess from the surface of the molds and smooth out the mousse, while making sure not to create any air bubbles. Chill at -18° C for 1 hour.
    voila chef
    Chef's Tips :
    Never whip cream at high speed: in fact, you’ll achieve a better texture at low speed. Chestnut honey can be replaced by acacia honey, which adds texture but less flavor. To facilitate the incorporation process, melt the chocolate before making the mousse or ganache, especially if small quantities are involved. This mousse should be used fairly quickly, as it is quite intense in chocolate, and is likely to set quickly as it cools. If the mousse has already begun to set when placed in the piping bag, there is a risk of breaking its structure, resulting in more heavily textured mousse. Pipe the mousse above the rim level of the molds to obtain a clean finish, then smooth the surface with an angled palette knife. This step should be carried out at the beginning of the recipe to give the mousse time to set in the refrigerator.
    Never whip cream at high speed: in fact, you’ll achieve a better texture at low speed. Chestnut honey can be replaced by acacia honey, which adds texture but less flavor. To facilitate the incorporation process, melt the chocolate before making the mousse or ganache, especially if small quantities are involved. This mousse should be used fairly quickly, as it is quite intense in chocolate, and is likely to set quickly as it cools. If the mousse has already begun to set when placed in the piping bag, there is a risk of breaking its structure, resulting in more heavily textured mousse. Pipe the mousse above the rim level of the molds to obtain a clean finish, then smooth the surface with an angled palette knife. This step should be carried out at the beginning of the recipe to give the mousse time to set in the refrigerator.
    voila chef
    4. Exotic confit 6:07
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Making a confit
  • Ingredients:
    100 g passion fruit puree 80 g mango puree 80 g banana flesh 30 g brown sugar 3 g NH pectin 2 g agar-agar 10 g yuzu juice
    100 g passion fruit puree 80 g mango puree 80 g banana flesh 30 g brown sugar 3 g NH pectin 2 g agar-agar 10 g yuzu juice
    voila chef
    Completion:
    Pour the mango, the passion fruit purees and the banana flesh into a saucepan. Mix and heat slightly. At the same time, combine the pectin, agar-agar and brown sugar. Pour this mixture into the saucepan while whisking. Once the mixture is homogeneous, heat further and bring to the boil, stirring constantly with a whisk. Once it starts to boil, leave to cook for a few seconds, then remove the pan from the heat. Pour in the yuzu juice and stir. Pour into a container and film on contact. Refrigerate at +4° C for 1 hour, until gelatinized.
    Pour the mango, the passion fruit purees and the banana flesh into a saucepan. Mix and heat slightly. At the same time, combine the pectin, agar-agar and brown sugar. Pour this mixture into the saucepan while whisking. Once the mixture is homogeneous, heat further and bring to the boil, stirring constantly with a whisk. Once it starts to boil, leave to cook for a few seconds, then remove the pan from the heat. Pour in the yuzu juice and stir. Pour into a container and film on contact. Refrigerate at +4° C for 1 hour, until gelatinized.
    voila chef
    Chef's Tips :
    This recipe is also used to make the “Passionately tart” dessert. The mixture of NH pectin and agar-agar will give the confit a certain firmness, while keeping a supple texture. The acidic yuzu juice activates the gelling agents. To mix the powders effectively, place them in a small jar, seal it (with plastic film, for example) and shake it: this will prevent lumps from forming in the confit. You can adapt this recipe to suit your tastes by changing the proportions of each fruit, but it's important to keep the final weight of the fruit purees combined identical.
    This recipe is also used to make the “Passionately tart” dessert. The mixture of NH pectin and agar-agar will give the confit a certain firmness, while keeping a supple texture. The acidic yuzu juice activates the gelling agents. To mix the powders effectively, place them in a small jar, seal it (with plastic film, for example) and shake it: this will prevent lumps from forming in the confit. You can adapt this recipe to suit your tastes by changing the proportions of each fruit, but it's important to keep the final weight of the fruit purees combined identical.
    voila chef
    5. Pecan shortbread 11:59
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Cutting a shortcrust pastry
  • Preparing a shortcrust pastry with a mixer
  • Rolling out a shortcrust pastry dough
  • Baking a shortcrust pastry in the oven
  • Dough frassage by hand
  • Ingredients:
    88 g unsalted butter 53 g brown sugar 35 g sugar 32 g eggs 9 g almond powder 123 g T55 flour 1 g baking powder 1 g fine salt 1 g vanilla powder 35 g chopped pecans
    88 g unsalted butter 53 g brown sugar 35 g sugar 32 g eggs 9 g almond powder 123 g T55 flour 1 g baking powder 1 g fine salt 1 g vanilla powder 35 g chopped pecans
    voila chef
    Completion:

    Preparing the pecan shortbread:
    In the bowl of a mixer fitted with the flat blade attachment, place the butter and add both sugars: the brown sugar and the caster sugar.
    Mix together at moderate speed, without incorporating air.
    When the butter and sugars are incorporated, scrape the bowl to collect the butter that may be stuck at the bottom.
    Stir again to blend all the ingredients perfectly.
    Scrape the bowl once more, then add the eggs all at once.
    Mix again with a mixer.
    When the eggs are incorporated, add the almond powder, the pecan powder, the vanilla powder, the flour and the baking powder.
    Mix with a mixer until smooth.
    Don't hesitate to scrape the bowl regularly to get a mixture that is just right.
    Collect the dough, mix with the dough scraper to combine, then place on the work surface.
    Crush it with the palm of your hand to smooth it out.Once done, roll out the dough between two sheets of baking paper to a thickness of 4 mm.
    Refrigerate at +4° C for 1 hour.

    Cutting and baking the dough:
    Collect the dough: it should be cold and firm.
    Place the flower-shaped cardboard on the dough and cut around it with a knife.
    Remove the rest of the dough, leaving only the flower.
    On a baking sheet lined with a sheet of perforated silicone baking paper, carefully turn it over so the pastry flower ends up on top.
    Remove the baking paper.
    Place a second sheet of perforated silicone baking paper on top.
    Bake in a ventilated oven at 320°F (160° C) for about 15 minutes.
    Remove the baking sheet from the top, check for doneness and allow to cool to room temperature.

    Preparing the pecan shortbread:
    In the bowl of a mixer fitted with the flat blade attachment, place the butter and add both sugars: the brown sugar and the caster sugar.
    Mix together at moderate speed, without incorporating air.
    When the butter and sugars are incorporated, scrape the bowl to collect the butter that may be stuck at the bottom.
    Stir again to blend all the ingredients perfectly.
    Scrape the bowl once more, then add the eggs all at once.
    Mix again with a mixer.
    When the eggs are incorporated, add the almond powder, the pecan powder, the vanilla powder, the flour and the baking powder.
    Mix with a mixer until smooth.
    Don't hesitate to scrape the bowl regularly to get a mixture that is just right.
    Collect the dough, mix with the dough scraper to combine, then place on the work surface.
    Crush it with the palm of your hand to smooth it out.Once done, roll out the dough between two sheets of baking paper to a thickness of 4 mm.
    Refrigerate at +4° C for 1 hour.

    Cutting and baking the dough:
    Collect the dough: it should be cold and firm.
    Place the flower-shaped cardboard on the dough and cut around it with a knife.
    Remove the rest of the dough, leaving only the flower.
    On a baking sheet lined with a sheet of perforated silicone baking paper, carefully turn it over so the pastry flower ends up on top.
    Remove the baking paper.
    Place a second sheet of perforated silicone baking paper on top.
    Bake in a ventilated oven at 320°F (160° C) for about 15 minutes.
    Remove the baking sheet from the top, check for doneness and allow to cool to room temperature.

    voila chef
    Chef's Tips :
    Brown sugar adds a caramelized flavor to the dough. Brown sugar can be replaced by conventional caster sugar. The butter must be fairly cold, otherwise it will store air and expand. Mixing can be done by hand on the work surface, especially if you’re preparing small quantities. The pecan powder is deliberately coarse, it is intended to give the pastry a crunchy texture. Baking powder adds lightness to the shortbread. Better to under-mix the dough and finish by hand on the marble work surface. This dough is very soft and may not be suitable to line a pastry ring with. This recipe is based on a Basque cake recipe. Rolling out a dough between two sheets of baking paper avoids using too much flour, thus destabilizing the recipe. This dough is very crumbly, so it can be rolled out to a greater thickness than a regular dough. When cutting the flower shape, if the knife sticks to the dough, then it’s not cold enough. Laying a perforated silicone baking mat on top of the dough during the baking step keeps it flat. All ovens are different: don't hesitate to check the dough to adjust the cooking time. The dough scraps can be stored in the freezer at -18° C or recycled to make shortbread.
    Brown sugar adds a caramelized flavor to the dough. Brown sugar can be replaced by conventional caster sugar. The butter must be fairly cold, otherwise it will store air and expand. Mixing can be done by hand on the work surface, especially if you’re preparing small quantities. The pecan powder is deliberately coarse, it is intended to give the pastry a crunchy texture. Baking powder adds lightness to the shortbread. Better to under-mix the dough and finish by hand on the marble work surface. This dough is very soft and may not be suitable to line a pastry ring with. This recipe is based on a Basque cake recipe. Rolling out a dough between two sheets of baking paper avoids using too much flour, thus destabilizing the recipe. This dough is very crumbly, so it can be rolled out to a greater thickness than a regular dough. When cutting the flower shape, if the knife sticks to the dough, then it’s not cold enough. Laying a perforated silicone baking mat on top of the dough during the baking step keeps it flat. All ovens are different: don't hesitate to check the dough to adjust the cooking time. The dough scraps can be stored in the freezer at -18° C or recycled to make shortbread.
    voila chef
    6. Pecan Financier 12:28
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Making a brown butter
  • Filling a piping bag
  • Pouring a preparation into a mold
  • Making a financier
  • Baking a financier
  • Ingredients:
    17 g chopped pecans 92 g confectioner's sugar 17 g almond powder 35 g flour 1 g baking powder 1 g fine salt 51 g unsalted butter 9 g trimoline 77 g egg whites
    17 g chopped pecans 92 g confectioner's sugar 17 g almond powder 35 g flour 1 g baking powder 1 g fine salt 51 g unsalted butter 9 g trimoline 77 g egg whites
    voila chef
    Completion:
    Preparing the financier: Heat the butter in a saucepan over low heat until it melts. Once the butter has melted, increase the heat to achieve a “beurre noisette” (brown butter) as quickly as possible. Stir the butter continuously and vigorously while it heats up. As soon as the butter takes on color, stop the cooking process. Pour the hazelnut butter directly onto the trimoline and leave to cool. Combine all the dry ingredients in a mixing bowl: the powdered sugar, the flour, the almond powder, the pecans and the baking powder. Whisk to combine. Add either the egg whites or the butter; if the butter is still too hot, add the egg whites. Blend until smooth. Finally, add the butter in several goes to avoid thermal shock. Mix again. When the mixture is homogeneous, place in a piping bag. Baking the financiers: Pipe the mixture in calisson moulds (the same as for the chocolate mousse). Pipe the financier into the molds, ideally 20 g per mold.
    Bake in a ventilated oven at 160° C for about 15 minutes. Remove the financiers from the oven and allow to cool to room temperature. Unmold the financiers. Using two 1 cm thick rulers, cut off the top of the financiers with a saw knife. Return the financiers to the molds.
    Preparing the financier: Heat the butter in a saucepan over low heat until it melts. Once the butter has melted, increase the heat to achieve a “beurre noisette” (brown butter) as quickly as possible. Stir the butter continuously and vigorously while it heats up. As soon as the butter takes on color, stop the cooking process. Pour the hazelnut butter directly onto the trimoline and leave to cool. Combine all the dry ingredients in a mixing bowl: the powdered sugar, the flour, the almond powder, the pecans and the baking powder. Whisk to combine. Add either the egg whites or the butter; if the butter is still too hot, add the egg whites. Blend until smooth. Finally, add the butter in several goes to avoid thermal shock. Mix again. When the mixture is homogeneous, place in a piping bag. Baking the financiers: Pipe the mixture in calisson moulds (the same as for the chocolate mousse). Pipe the financier into the molds, ideally 20 g per mold.
    Bake in a ventilated oven at 160° C for about 15 minutes. Remove the financiers from the oven and allow to cool to room temperature. Unmold the financiers. Using two 1 cm thick rulers, cut off the top of the financiers with a saw knife. Return the financiers to the molds.
    voila chef
    Chef's Tips :
    Trimoline can be replaced by honey. The brown butter needs to be prepared as quickly as possible to limit the amount of evaporation and to retain the moisture that will make ensure the cake stays soft. The butter is stirred during cooking to ensure even cooking and prevent it from burning. The butter should not be too hot when it comes into contact with the baking powder, as it may activate it. The brown butter adds extra flavor to the cake. This recipe can be used to make classic cakes that will be baked using regular molds. You can trim the cakes without using a ruler: estimate roughly what needs to be cut by laying them flat. Scrapes of dough can be dried in the oven at 150° C for 10-15 minutes, then blended into a powder that can be used in other recipes (like replacing some of the almond powder, for example).
    Trimoline can be replaced by honey. The brown butter needs to be prepared as quickly as possible to limit the amount of evaporation and to retain the moisture that will make ensure the cake stays soft. The butter is stirred during cooking to ensure even cooking and prevent it from burning. The butter should not be too hot when it comes into contact with the baking powder, as it may activate it. The brown butter adds extra flavor to the cake. This recipe can be used to make classic cakes that will be baked using regular molds. You can trim the cakes without using a ruler: estimate roughly what needs to be cut by laying them flat. Scrapes of dough can be dried in the oven at 150° C for 10-15 minutes, then blended into a powder that can be used in other recipes (like replacing some of the almond powder, for example).
    voila chef
    7. Chocolate pecan crisp 8:57
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Preparing a crisp
  • Ingredients:
    38 g Carupano 70% couverture chocolate 38 g gianduja 19 g puffed rice 1 g fleur de sel 25 g feuillantine 44 g toasted and crushed hazelnuts 25 g crushed pecans 13 g pecan paste
    38 g Carupano 70% couverture chocolate 38 g gianduja 19 g puffed rice 1 g fleur de sel 25 g feuillantine 44 g toasted and crushed hazelnuts 25 g crushed pecans 13 g pecan paste
    voila chef
    Completion:
    Preparing the crisp: Place the melted dark chocolate and gianduja in a mixing bowl. Blend until smooth. Add the puffed rice and mix to coat with chocolate. Add the feuillantine and mix again. Lightly crush the puffed rice to make the pieces finer and easier to use. Add the crushed hazelnuts, then the pecans, and mix. The chocolate should coat all the ingredients. Season with fleur de sel. Finally, add the pecan paste. Assembling the crisps on the financiers: Once the mixture is smooth, collect the financiers. Apply a thin layer of chocolate crisp to the top of each financier. Press lightly with a spoon so that it adheres to the cake and lies flat. The crisp should not spill over the sides of the mold, but it is allowed to protrude very slightly from the top.
    Refrigerate at +4° C and let the crisp to crystallize.
    Preparing the crisp: Place the melted dark chocolate and gianduja in a mixing bowl. Blend until smooth. Add the puffed rice and mix to coat with chocolate. Add the feuillantine and mix again. Lightly crush the puffed rice to make the pieces finer and easier to use. Add the crushed hazelnuts, then the pecans, and mix. The chocolate should coat all the ingredients. Season with fleur de sel. Finally, add the pecan paste. Assembling the crisps on the financiers: Once the mixture is smooth, collect the financiers. Apply a thin layer of chocolate crisp to the top of each financier. Press lightly with a spoon so that it adheres to the cake and lies flat. The crisp should not spill over the sides of the mold, but it is allowed to protrude very slightly from the top.
    Refrigerate at +4° C and let the crisp to crystallize.
    voila chef
    Chef's Tips :
    Milk chocolate can be used instead of gianduja. The melted chocolate must be hot enough; if it cools down too quickly, it will set. The order in which the ingredients are added is very important: chocolate acts as an insulator, so we add the most moisture-sensitive ingredients first. The fleur de sel is added at the end to prevent it from melting: when tasted, it will add some peps to the recipe. The croustillant will form the basis of the mousse cake, so it must be flat. If the crisp starts to set, it will therefore be difficult to use: simply place it in the microwave or in a bain-marie for a few seconds to melt the chocolate again. You can replace the dried fruit and cereals with other ingredients, or use only dark chocolate.
    Milk chocolate can be used instead of gianduja. The melted chocolate must be hot enough; if it cools down too quickly, it will set. The order in which the ingredients are added is very important: chocolate acts as an insulator, so we add the most moisture-sensitive ingredients first. The fleur de sel is added at the end to prevent it from melting: when tasted, it will add some peps to the recipe. The croustillant will form the basis of the mousse cake, so it must be flat. If the crisp starts to set, it will therefore be difficult to use: simply place it in the microwave or in a bain-marie for a few seconds to melt the chocolate again. You can replace the dried fruit and cereals with other ingredients, or use only dark chocolate.
    voila chef
    8. Petal assembly 3:28
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • ...
  • Ingredients:
    voila chef
    Completion:
    Collect the cakes that have been topped with the chocolate crisp. Unmold them and place them on a baking sheet: six cakes are needed per flower. Collect the gianduja ganache that had been set aside in a piping bag fitted with a #7 plain tip. Pipe ganache balls all around the chocolate croustillants, but do not fill the center as the goal is to create a small cavity. Collect the exotic confit that had been set aside in a piping bag and pipe some directly into the cavity created by the outline of the gianduja ganache dots. The confit should be higher than the gianduja ganache dots. Keep refrigerated at +4° C.
    Collect the cakes that have been topped with the chocolate crisp. Unmold them and place them on a baking sheet: six cakes are needed per flower. Collect the gianduja ganache that had been set aside in a piping bag fitted with a #7 plain tip. Pipe ganache balls all around the chocolate croustillants, but do not fill the center as the goal is to create a small cavity. Collect the exotic confit that had been set aside in a piping bag and pipe some directly into the cavity created by the outline of the gianduja ganache dots. The confit should be higher than the gianduja ganache dots. Keep refrigerated at +4° C.
    voila chef
    Chef's Tips :
    The ganache should be used while it is very cold: it will hold together and it can be neatly piped. For aesthetic reasons, always pipe in the same direction.
    The ganache should be used while it is very cold: it will hold together and it can be neatly piped. For aesthetic reasons, always pipe in the same direction.
    voila chef
    9. Glazing the petals with chocolate mousse 7:03
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Icing a dessert
  • Mixing with a hand-held blender
  • Smoothing a glaze with a hand-held blender
  • Assembling a dessert
  • Ingredients:
    voila chef
    Completion:
    Glazing the petals: Collect the chocolate glaze. Pour it into a pitcher. Melt in the microwave for 30 seconds or in a bain-marie: about half the glaze should be melted. Blend with an immersion blender, without incorporating air, until the glaze is smooth and fluid. Check the temperature: this product should be used at around 30-31° C. Prepare a grid and place it over a container to collect the glaze. Take out the chocolate mousses (at the last moment) and the cakes. Flip the chocolate mousses onto the wire rack. Glaze the mousse cakes one by one: drizzle the glaze over each one, then gently tap the top with a palette knife to remove the excess glaze. Assembly: Once the mousses have been glazed, collect the first cake and slide a spatula under it.
    Using the grid, move it slightly to the sides to remove any excess icing from the base. Place it on the cake, right on top of the gianduja ganache and the exotic confit. Try to position it so the spatula can be removed from the side, where the ganache dots have been piped. Keep refrigerated at +4° C.
    Glazing the petals: Collect the chocolate glaze. Pour it into a pitcher. Melt in the microwave for 30 seconds or in a bain-marie: about half the glaze should be melted. Blend with an immersion blender, without incorporating air, until the glaze is smooth and fluid. Check the temperature: this product should be used at around 30-31° C. Prepare a grid and place it over a container to collect the glaze. Take out the chocolate mousses (at the last moment) and the cakes. Flip the chocolate mousses onto the wire rack. Glaze the mousse cakes one by one: drizzle the glaze over each one, then gently tap the top with a palette knife to remove the excess glaze. Assembly: Once the mousses have been glazed, collect the first cake and slide a spatula under it.
    Using the grid, move it slightly to the sides to remove any excess icing from the base. Place it on the cake, right on top of the gianduja ganache and the exotic confit. Try to position it so the spatula can be removed from the side, where the ganache dots have been piped. Keep refrigerated at +4° C.
    voila chef
    Chef's Tips :
    Be careful not to incorporate air bubbles when blending: remember to keep the blender head below the surface of the liquid. If the mousse cakes are not yet very cold, use the glaze at 29° C. Make sure to take the chocolate mousses out at the last minute: if you take them out too early, a layer of frost will form on their surface, and the glaze will not adhere. The glaze should be thin, which is why it's a good idea to remove the excess: it will then be shinier, and the tasting experience will be even better. That said, the cakes must be completely glazed: don't hesitate to use a lot of glaze to cover them, even if you have to remove the excess afterwards. If the mousse starts to soften during the operation, you can use a knife to hold the mousse cake in place while you remove the spatula.
    Be careful not to incorporate air bubbles when blending: remember to keep the blender head below the surface of the liquid. If the mousse cakes are not yet very cold, use the glaze at 29° C. Make sure to take the chocolate mousses out at the last minute: if you take them out too early, a layer of frost will form on their surface, and the glaze will not adhere. The glaze should be thin, which is why it's a good idea to remove the excess: it will then be shinier, and the tasting experience will be even better. That said, the cakes must be completely glazed: don't hesitate to use a lot of glaze to cover them, even if you have to remove the excess afterwards. If the mousse starts to soften during the operation, you can use a knife to hold the mousse cake in place while you remove the spatula.
    voila chef
    10. Final flower assembly and decoration 3:39
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Assembling a dessert
  • Creating a chocolate decoration
  • Piping with a tip
  • Decorating witj a piping bag
  • Ingredients:
    voila chef
    Completion:
    Collect the flower-shaped pecan shortbread, the exotic confit and the chocolate decorations (optional). Collect the cake - crisp - mousse assemblies. Place them on the shortbread, and position them so that the piping marks left after the ganache was piped face the inside of the flower (hence, these markings will be hidden). Each assembly is positioned on a petal of the shortbread flower. Reposition them so that they meet in the center. Pipe a dot of exotic confit on the top of each chocolate mousse cake, right in the middle of the "petal". Finally, add the chocolate decorations to the chocolate mousse cake. And VOILA CHEF, enjoy!
    Collect the flower-shaped pecan shortbread, the exotic confit and the chocolate decorations (optional). Collect the cake - crisp - mousse assemblies. Place them on the shortbread, and position them so that the piping marks left after the ganache was piped face the inside of the flower (hence, these markings will be hidden). Each assembly is positioned on a petal of the shortbread flower. Reposition them so that they meet in the center. Pipe a dot of exotic confit on the top of each chocolate mousse cake, right in the middle of the "petal". Finally, add the chocolate decorations to the chocolate mousse cake. And VOILA CHEF, enjoy!
    voila chef
    Chef's Tips :
    Here, the exotic confit adds color to the final assembly and echoes the exotic confit that has been placed in the center of each "petal". Chocolate decorations can be made by spreading chocolate between two rhodoid sheets. When it begins to crystallize, use two cookie cutters of similar shape but different sizes, to create an openwork shape. These are then placed on a rolling pin to create a curved shape.
    Here, the exotic confit adds color to the final assembly and echoes the exotic confit that has been placed in the center of each "petal". Chocolate decorations can be made by spreading chocolate between two rhodoid sheets. When it begins to crystallize, use two cookie cutters of similar shape but different sizes, to create an openwork shape. These are then placed on a rolling pin to create a curved shape.
    voila chef
    And VOILA CHEF, it's your turn now!
    1. Chocolate pecan glaze 6:20
    TECHNIQUES TAUGHT:
    Ingredients:
    78 g water 157 g sugar 157 g glucose 72 g gelatin mass 26 g dark chocolate 70% couverture 132 g milk chocolate 40% couverture 105 g unsweetened condensed milk 26 g pecan paste
    78 g water 157 g sugar 157 g glucose 72 g gelatin mass 26 g dark chocolate 70% couverture 132 g milk chocolate 40% couverture 105 g unsweetened condensed milk 26 g pecan paste
    voila chef
    Preparation:
    Place the glucose, water and sugar in a saucepan over high heat.
    Heat, stirring with a whisk and dissolve all the ingredients. At the same time, mix the milk and dark chocolate with the condensed milk in a mixing bowl. Bring the syrup to a rolling boil for about 15 seconds. Once all has dissolved and the syrup is transparent, remove the mix from the heat, add the gelatine and stir to dissolve. Pour the syrup over the chocolate and condensed milk mixture. Mix with a maryse, like a ganache, while making small circles in the center. When the chocolate is perfectly melted, blend with a immersion blender. Add the pecan paste. Blend again with the immersion blender. Film on contact, refrigerate at +4° C and let it rest for at least 24 hours.
    Place the glucose, water and sugar in a saucepan over high heat.
    Heat, stirring with a whisk and dissolve all the ingredients. At the same time, mix the milk and dark chocolate with the condensed milk in a mixing bowl. Bring the syrup to a rolling boil for about 15 seconds. Once all has dissolved and the syrup is transparent, remove the mix from the heat, add the gelatine and stir to dissolve. Pour the syrup over the chocolate and condensed milk mixture. Mix with a maryse, like a ganache, while making small circles in the center. When the chocolate is perfectly melted, blend with a immersion blender. Add the pecan paste. Blend again with the immersion blender. Film on contact, refrigerate at +4° C and let it rest for at least 24 hours.
    voila chef
    Tips from the Chef:
    Remember to stir regularly until everything has dissolved, as the glucose or sugar may stick to the bottom of the pan and form clumps of caramelized sugar. The syrup is opaque at first, but at a certain temperature it becomes transparent: this is the sign that the sugar has dissolved perfectly and the syrup is ready. Do not add gelatin while the liquid is boiling and don’t boil the liquid either if the gelatin has already been added. The gelatin mass can be replaced by 0.3 oz. (10 g) of gelatin sheets, to be rehydrated in cold water beforehand. Mixing the glaze with an immersion blender makes it shinier and smoother. Be careful not to incorporate air bubbles when blending: remember to keep the blender head below the surface of the liquid. Pecan paste also adds texture to the glaze; it can be replaced by hazelnut or pistachio paste... The glaze must be refrigerated and allowed to rest: the gelatin will set and the glaze won’t drip when used.
    Remember to stir regularly until everything has dissolved, as the glucose or sugar may stick to the bottom of the pan and form clumps of caramelized sugar. The syrup is opaque at first, but at a certain temperature it becomes transparent: this is the sign that the sugar has dissolved perfectly and the syrup is ready. Do not add gelatin while the liquid is boiling and don’t boil the liquid either if the gelatin has already been added. The gelatin mass can be replaced by 0.3 oz. (10 g) of gelatin sheets, to be rehydrated in cold water beforehand. Mixing the glaze with an immersion blender makes it shinier and smoother. Be careful not to incorporate air bubbles when blending: remember to keep the blender head below the surface of the liquid. Pecan paste also adds texture to the glaze; it can be replaced by hazelnut or pistachio paste... The glaze must be refrigerated and allowed to rest: the gelatin will set and the glaze won’t drip when used.
    voila chef
    2. Gianduja and passion fruit ganache 4:10
    TECHNIQUES TAUGHT:
    Ingredients:
    60 g whole liquid cream 40 g passion fruit puree 1.6 g fleur de sel 200 g gianduja
    60 g whole liquid cream 40 g passion fruit puree 1.6 g fleur de sel 200 g gianduja
    voila chef
    Preparation:
    Melt the gianduja. In a saucepan, add the cream, the passion fruit puree and the fleur de sel. Bring to the boil. As soon as it starts to boil, pour one third of the liquid into the gianduja. Mix with a spatula and make sure to hold the utensil upright to avoid incorporating any air bubbles. Add the remaining cream, in 2 or 3 goes, depending on the quantity. Mix again. The texture should be very smooth and elastic; if you spot any grains, use an immersion blender to smooth the mixture. Film on contact. Refrigerate at +4° C for about 1 hour. The goal is to achieve a fairly firm texture that can be easily piped.
    Melt the gianduja. In a saucepan, add the cream, the passion fruit puree and the fleur de sel. Bring to the boil. As soon as it starts to boil, pour one third of the liquid into the gianduja. Mix with a spatula and make sure to hold the utensil upright to avoid incorporating any air bubbles. Add the remaining cream, in 2 or 3 goes, depending on the quantity. Mix again. The texture should be very smooth and elastic; if you spot any grains, use an immersion blender to smooth the mixture. Film on contact. Refrigerate at +4° C for about 1 hour. The goal is to achieve a fairly firm texture that can be easily piped.
    voila chef
    Tips from the Chef:
    Melting the gianduja beforehand facilitates adding the ganache and it yields a better final result. The fleur de sel slightly desugars the ganache, as the gianduja (a mixture of milk chocolate, hazelnuts and sugar) is quite sweet. Pour in the liquid as soon as it begins to boil, to limit the evaporation process as much as possible (which, in the end, could destabilize the recipe).
    Melting the gianduja beforehand facilitates adding the ganache and it yields a better final result. The fleur de sel slightly desugars the ganache, as the gianduja (a mixture of milk chocolate, hazelnuts and sugar) is quite sweet. Pour in the liquid as soon as it begins to boil, to limit the evaporation process as much as possible (which, in the end, could destabilize the recipe).
    voila chef
    3. Double chocolate mousse 9:38
    TECHNIQUES TAUGHT:
    Ingredients:
    66 g milk 33 g whole liquid cream (hot) 1 g vanilla powder 8 g chestnut honey 94 g dark chocolate 70% couverture 28 g milk chocolate 40% couverture 171 g whole liquid cream (cold)
    66 g milk 33 g whole liquid cream (hot) 1 g vanilla powder 8 g chestnut honey 94 g dark chocolate 70% couverture 28 g milk chocolate 40% couverture 171 g whole liquid cream (cold)
    voila chef
    Preparation:
    Preparing the whipped cream and ganache: Pour the large quantity of liquid cream into the bowl of a mixer fitted with the whisk attachment. Whip the cream at low speed. Meanwhile, heat the milk and cream in a saucepan. Add the honey and vanilla powder. Combine the melted dark and milk chocolate in a round-bottom mixing bowl. When the cream starts to simmer (around 80° C), pour it over the chocolate in three goes, while stirring each time you add chocolate. Mix in the center with a spatula to obtain a fine emulsion. Add the remaining cream when the previous quantity has been properly incorporated. The ganache should be smooth and shiny: if not, mix with an immersion blender. Preparing the mousse: Collect the whipped cream. When the ganache has reached a temperature of about 50° C, fold it into the whipped cream in batches. Start with a small amount of ganache (1/3) to loosen the mousse. Add the second third and blend gently with a spatula, working from the center outwards. Repeat this step with the last third. Place the mousse in a piping bag. Pipe the mixture in the calissons molds, slightly above the rim level of the molds. Using an angled palette knife, remove the excess from the surface of the molds and smooth out the mousse, while making sure not to create any air bubbles. Chill at -18° C for 1 hour.
    Preparing the whipped cream and ganache: Pour the large quantity of liquid cream into the bowl of a mixer fitted with the whisk attachment. Whip the cream at low speed. Meanwhile, heat the milk and cream in a saucepan. Add the honey and vanilla powder. Combine the melted dark and milk chocolate in a round-bottom mixing bowl. When the cream starts to simmer (around 80° C), pour it over the chocolate in three goes, while stirring each time you add chocolate. Mix in the center with a spatula to obtain a fine emulsion. Add the remaining cream when the previous quantity has been properly incorporated. The ganache should be smooth and shiny: if not, mix with an immersion blender. Preparing the mousse: Collect the whipped cream. When the ganache has reached a temperature of about 50° C, fold it into the whipped cream in batches. Start with a small amount of ganache (1/3) to loosen the mousse. Add the second third and blend gently with a spatula, working from the center outwards. Repeat this step with the last third. Place the mousse in a piping bag. Pipe the mixture in the calissons molds, slightly above the rim level of the molds. Using an angled palette knife, remove the excess from the surface of the molds and smooth out the mousse, while making sure not to create any air bubbles. Chill at -18° C for 1 hour.
    voila chef
    Tips from the Chef:
    Never whip cream at high speed: in fact, you’ll achieve a better texture at low speed. Chestnut honey can be replaced by acacia honey, which adds texture but less flavor. To facilitate the incorporation process, melt the chocolate before making the mousse or ganache, especially if small quantities are involved. This mousse should be used fairly quickly, as it is quite intense in chocolate, and is likely to set quickly as it cools. If the mousse has already begun to set when placed in the piping bag, there is a risk of breaking its structure, resulting in more heavily textured mousse. Pipe the mousse above the rim level of the molds to obtain a clean finish, then smooth the surface with an angled palette knife. This step should be carried out at the beginning of the recipe to give the mousse time to set in the refrigerator.
    Never whip cream at high speed: in fact, you’ll achieve a better texture at low speed. Chestnut honey can be replaced by acacia honey, which adds texture but less flavor. To facilitate the incorporation process, melt the chocolate before making the mousse or ganache, especially if small quantities are involved. This mousse should be used fairly quickly, as it is quite intense in chocolate, and is likely to set quickly as it cools. If the mousse has already begun to set when placed in the piping bag, there is a risk of breaking its structure, resulting in more heavily textured mousse. Pipe the mousse above the rim level of the molds to obtain a clean finish, then smooth the surface with an angled palette knife. This step should be carried out at the beginning of the recipe to give the mousse time to set in the refrigerator.
    voila chef
    4. Exotic confit 6:07
    TECHNIQUES TAUGHT:
    Ingredients:
    100 g passion fruit puree 80 g mango puree 80 g banana flesh 30 g brown sugar 3 g NH pectin 2 g agar-agar 10 g yuzu juice
    100 g passion fruit puree 80 g mango puree 80 g banana flesh 30 g brown sugar 3 g NH pectin 2 g agar-agar 10 g yuzu juice
    voila chef
    Preparation:
    Pour the mango, the passion fruit purees and the banana flesh into a saucepan. Mix and heat slightly. At the same time, combine the pectin, agar-agar and brown sugar. Pour this mixture into the saucepan while whisking. Once the mixture is homogeneous, heat further and bring to the boil, stirring constantly with a whisk. Once it starts to boil, leave to cook for a few seconds, then remove the pan from the heat. Pour in the yuzu juice and stir. Pour into a container and film on contact. Refrigerate at +4° C for 1 hour, until gelatinized.
    Pour the mango, the passion fruit purees and the banana flesh into a saucepan. Mix and heat slightly. At the same time, combine the pectin, agar-agar and brown sugar. Pour this mixture into the saucepan while whisking. Once the mixture is homogeneous, heat further and bring to the boil, stirring constantly with a whisk. Once it starts to boil, leave to cook for a few seconds, then remove the pan from the heat. Pour in the yuzu juice and stir. Pour into a container and film on contact. Refrigerate at +4° C for 1 hour, until gelatinized.
    voila chef
    Tips from the Chef:
    This recipe is also used to make the “Passionately tart” dessert. The mixture of NH pectin and agar-agar will give the confit a certain firmness, while keeping a supple texture. The acidic yuzu juice activates the gelling agents. To mix the powders effectively, place them in a small jar, seal it (with plastic film, for example) and shake it: this will prevent lumps from forming in the confit. You can adapt this recipe to suit your tastes by changing the proportions of each fruit, but it's important to keep the final weight of the fruit purees combined identical.
    This recipe is also used to make the “Passionately tart” dessert. The mixture of NH pectin and agar-agar will give the confit a certain firmness, while keeping a supple texture. The acidic yuzu juice activates the gelling agents. To mix the powders effectively, place them in a small jar, seal it (with plastic film, for example) and shake it: this will prevent lumps from forming in the confit. You can adapt this recipe to suit your tastes by changing the proportions of each fruit, but it's important to keep the final weight of the fruit purees combined identical.
    voila chef
    5. Pecan shortbread 11:59
    TECHNIQUES TAUGHT:
    Ingredients:
    88 g unsalted butter 53 g brown sugar 35 g sugar 32 g eggs 9 g almond powder 123 g T55 flour 1 g baking powder 1 g fine salt 1 g vanilla powder 35 g chopped pecans
    88 g unsalted butter 53 g brown sugar 35 g sugar 32 g eggs 9 g almond powder 123 g T55 flour 1 g baking powder 1 g fine salt 1 g vanilla powder 35 g chopped pecans
    voila chef
    Preparation:

    Preparing the pecan shortbread:
    In the bowl of a mixer fitted with the flat blade attachment, place the butter and add both sugars: the brown sugar and the caster sugar.
    Mix together at moderate speed, without incorporating air.
    When the butter and sugars are incorporated, scrape the bowl to collect the butter that may be stuck at the bottom.
    Stir again to blend all the ingredients perfectly.
    Scrape the bowl once more, then add the eggs all at once.
    Mix again with a mixer.
    When the eggs are incorporated, add the almond powder, the pecan powder, the vanilla powder, the flour and the baking powder.
    Mix with a mixer until smooth.
    Don't hesitate to scrape the bowl regularly to get a mixture that is just right.
    Collect the dough, mix with the dough scraper to combine, then place on the work surface.
    Crush it with the palm of your hand to smooth it out.Once done, roll out the dough between two sheets of baking paper to a thickness of 4 mm.
    Refrigerate at +4° C for 1 hour.

    Cutting and baking the dough:
    Collect the dough: it should be cold and firm.
    Place the flower-shaped cardboard on the dough and cut around it with a knife.
    Remove the rest of the dough, leaving only the flower.
    On a baking sheet lined with a sheet of perforated silicone baking paper, carefully turn it over so the pastry flower ends up on top.
    Remove the baking paper.
    Place a second sheet of perforated silicone baking paper on top.
    Bake in a ventilated oven at 320°F (160° C) for about 15 minutes.
    Remove the baking sheet from the top, check for doneness and allow to cool to room temperature.

    Preparing the pecan shortbread:
    In the bowl of a mixer fitted with the flat blade attachment, place the butter and add both sugars: the brown sugar and the caster sugar.
    Mix together at moderate speed, without incorporating air.
    When the butter and sugars are incorporated, scrape the bowl to collect the butter that may be stuck at the bottom.
    Stir again to blend all the ingredients perfectly.
    Scrape the bowl once more, then add the eggs all at once.
    Mix again with a mixer.
    When the eggs are incorporated, add the almond powder, the pecan powder, the vanilla powder, the flour and the baking powder.
    Mix with a mixer until smooth.
    Don't hesitate to scrape the bowl regularly to get a mixture that is just right.
    Collect the dough, mix with the dough scraper to combine, then place on the work surface.
    Crush it with the palm of your hand to smooth it out.Once done, roll out the dough between two sheets of baking paper to a thickness of 4 mm.
    Refrigerate at +4° C for 1 hour.

    Cutting and baking the dough:
    Collect the dough: it should be cold and firm.
    Place the flower-shaped cardboard on the dough and cut around it with a knife.
    Remove the rest of the dough, leaving only the flower.
    On a baking sheet lined with a sheet of perforated silicone baking paper, carefully turn it over so the pastry flower ends up on top.
    Remove the baking paper.
    Place a second sheet of perforated silicone baking paper on top.
    Bake in a ventilated oven at 320°F (160° C) for about 15 minutes.
    Remove the baking sheet from the top, check for doneness and allow to cool to room temperature.

    voila chef
    Tips from the Chef:
    Brown sugar adds a caramelized flavor to the dough. Brown sugar can be replaced by conventional caster sugar. The butter must be fairly cold, otherwise it will store air and expand. Mixing can be done by hand on the work surface, especially if you’re preparing small quantities. The pecan powder is deliberately coarse, it is intended to give the pastry a crunchy texture. Baking powder adds lightness to the shortbread. Better to under-mix the dough and finish by hand on the marble work surface. This dough is very soft and may not be suitable to line a pastry ring with. This recipe is based on a Basque cake recipe. Rolling out a dough between two sheets of baking paper avoids using too much flour, thus destabilizing the recipe. This dough is very crumbly, so it can be rolled out to a greater thickness than a regular dough. When cutting the flower shape, if the knife sticks to the dough, then it’s not cold enough. Laying a perforated silicone baking mat on top of the dough during the baking step keeps it flat. All ovens are different: don't hesitate to check the dough to adjust the cooking time. The dough scraps can be stored in the freezer at -18° C or recycled to make shortbread.
    Brown sugar adds a caramelized flavor to the dough. Brown sugar can be replaced by conventional caster sugar. The butter must be fairly cold, otherwise it will store air and expand. Mixing can be done by hand on the work surface, especially if you’re preparing small quantities. The pecan powder is deliberately coarse, it is intended to give the pastry a crunchy texture. Baking powder adds lightness to the shortbread. Better to under-mix the dough and finish by hand on the marble work surface. This dough is very soft and may not be suitable to line a pastry ring with. This recipe is based on a Basque cake recipe. Rolling out a dough between two sheets of baking paper avoids using too much flour, thus destabilizing the recipe. This dough is very crumbly, so it can be rolled out to a greater thickness than a regular dough. When cutting the flower shape, if the knife sticks to the dough, then it’s not cold enough. Laying a perforated silicone baking mat on top of the dough during the baking step keeps it flat. All ovens are different: don't hesitate to check the dough to adjust the cooking time. The dough scraps can be stored in the freezer at -18° C or recycled to make shortbread.
    voila chef
    6. Pecan Financier 12:28
    TECHNIQUES TAUGHT:
    Ingredients:
    17 g chopped pecans 92 g confectioner's sugar 17 g almond powder 35 g flour 1 g baking powder 1 g fine salt 51 g unsalted butter 9 g trimoline 77 g egg whites
    17 g chopped pecans 92 g confectioner's sugar 17 g almond powder 35 g flour 1 g baking powder 1 g fine salt 51 g unsalted butter 9 g trimoline 77 g egg whites
    voila chef
    Preparation:
    Preparing the financier: Heat the butter in a saucepan over low heat until it melts. Once the butter has melted, increase the heat to achieve a “beurre noisette” (brown butter) as quickly as possible. Stir the butter continuously and vigorously while it heats up. As soon as the butter takes on color, stop the cooking process. Pour the hazelnut butter directly onto the trimoline and leave to cool. Combine all the dry ingredients in a mixing bowl: the powdered sugar, the flour, the almond powder, the pecans and the baking powder. Whisk to combine. Add either the egg whites or the butter; if the butter is still too hot, add the egg whites. Blend until smooth. Finally, add the butter in several goes to avoid thermal shock. Mix again. When the mixture is homogeneous, place in a piping bag. Baking the financiers: Pipe the mixture in calisson moulds (the same as for the chocolate mousse). Pipe the financier into the molds, ideally 20 g per mold.
    Bake in a ventilated oven at 160° C for about 15 minutes. Remove the financiers from the oven and allow to cool to room temperature. Unmold the financiers. Using two 1 cm thick rulers, cut off the top of the financiers with a saw knife. Return the financiers to the molds.
    Preparing the financier: Heat the butter in a saucepan over low heat until it melts. Once the butter has melted, increase the heat to achieve a “beurre noisette” (brown butter) as quickly as possible. Stir the butter continuously and vigorously while it heats up. As soon as the butter takes on color, stop the cooking process. Pour the hazelnut butter directly onto the trimoline and leave to cool. Combine all the dry ingredients in a mixing bowl: the powdered sugar, the flour, the almond powder, the pecans and the baking powder. Whisk to combine. Add either the egg whites or the butter; if the butter is still too hot, add the egg whites. Blend until smooth. Finally, add the butter in several goes to avoid thermal shock. Mix again. When the mixture is homogeneous, place in a piping bag. Baking the financiers: Pipe the mixture in calisson moulds (the same as for the chocolate mousse). Pipe the financier into the molds, ideally 20 g per mold.
    Bake in a ventilated oven at 160° C for about 15 minutes. Remove the financiers from the oven and allow to cool to room temperature. Unmold the financiers. Using two 1 cm thick rulers, cut off the top of the financiers with a saw knife. Return the financiers to the molds.
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    Tips from the Chef:
    Trimoline can be replaced by honey. The brown butter needs to be prepared as quickly as possible to limit the amount of evaporation and to retain the moisture that will make ensure the cake stays soft. The butter is stirred during cooking to ensure even cooking and prevent it from burning. The butter should not be too hot when it comes into contact with the baking powder, as it may activate it. The brown butter adds extra flavor to the cake. This recipe can be used to make classic cakes that will be baked using regular molds. You can trim the cakes without using a ruler: estimate roughly what needs to be cut by laying them flat. Scrapes of dough can be dried in the oven at 150° C for 10-15 minutes, then blended into a powder that can be used in other recipes (like replacing some of the almond powder, for example).
    Trimoline can be replaced by honey. The brown butter needs to be prepared as quickly as possible to limit the amount of evaporation and to retain the moisture that will make ensure the cake stays soft. The butter is stirred during cooking to ensure even cooking and prevent it from burning. The butter should not be too hot when it comes into contact with the baking powder, as it may activate it. The brown butter adds extra flavor to the cake. This recipe can be used to make classic cakes that will be baked using regular molds. You can trim the cakes without using a ruler: estimate roughly what needs to be cut by laying them flat. Scrapes of dough can be dried in the oven at 150° C for 10-15 minutes, then blended into a powder that can be used in other recipes (like replacing some of the almond powder, for example).
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    7. Chocolate pecan crisp 8:57
    TECHNIQUES TAUGHT:
    Ingredients:
    38 g Carupano 70% couverture chocolate 38 g gianduja 19 g puffed rice 1 g fleur de sel 25 g feuillantine 44 g toasted and crushed hazelnuts 25 g crushed pecans 13 g pecan paste
    38 g Carupano 70% couverture chocolate 38 g gianduja 19 g puffed rice 1 g fleur de sel 25 g feuillantine 44 g toasted and crushed hazelnuts 25 g crushed pecans 13 g pecan paste
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    Preparation:
    Preparing the crisp: Place the melted dark chocolate and gianduja in a mixing bowl. Blend until smooth. Add the puffed rice and mix to coat with chocolate. Add the feuillantine and mix again. Lightly crush the puffed rice to make the pieces finer and easier to use. Add the crushed hazelnuts, then the pecans, and mix. The chocolate should coat all the ingredients. Season with fleur de sel. Finally, add the pecan paste. Assembling the crisps on the financiers: Once the mixture is smooth, collect the financiers. Apply a thin layer of chocolate crisp to the top of each financier. Press lightly with a spoon so that it adheres to the cake and lies flat. The crisp should not spill over the sides of the mold, but it is allowed to protrude very slightly from the top.
    Refrigerate at +4° C and let the crisp to crystallize.
    Preparing the crisp: Place the melted dark chocolate and gianduja in a mixing bowl. Blend until smooth. Add the puffed rice and mix to coat with chocolate. Add the feuillantine and mix again. Lightly crush the puffed rice to make the pieces finer and easier to use. Add the crushed hazelnuts, then the pecans, and mix. The chocolate should coat all the ingredients. Season with fleur de sel. Finally, add the pecan paste. Assembling the crisps on the financiers: Once the mixture is smooth, collect the financiers. Apply a thin layer of chocolate crisp to the top of each financier. Press lightly with a spoon so that it adheres to the cake and lies flat. The crisp should not spill over the sides of the mold, but it is allowed to protrude very slightly from the top.
    Refrigerate at +4° C and let the crisp to crystallize.
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    Tips from the Chef:
    Milk chocolate can be used instead of gianduja. The melted chocolate must be hot enough; if it cools down too quickly, it will set. The order in which the ingredients are added is very important: chocolate acts as an insulator, so we add the most moisture-sensitive ingredients first. The fleur de sel is added at the end to prevent it from melting: when tasted, it will add some peps to the recipe. The croustillant will form the basis of the mousse cake, so it must be flat. If the crisp starts to set, it will therefore be difficult to use: simply place it in the microwave or in a bain-marie for a few seconds to melt the chocolate again. You can replace the dried fruit and cereals with other ingredients, or use only dark chocolate.
    Milk chocolate can be used instead of gianduja. The melted chocolate must be hot enough; if it cools down too quickly, it will set. The order in which the ingredients are added is very important: chocolate acts as an insulator, so we add the most moisture-sensitive ingredients first. The fleur de sel is added at the end to prevent it from melting: when tasted, it will add some peps to the recipe. The croustillant will form the basis of the mousse cake, so it must be flat. If the crisp starts to set, it will therefore be difficult to use: simply place it in the microwave or in a bain-marie for a few seconds to melt the chocolate again. You can replace the dried fruit and cereals with other ingredients, or use only dark chocolate.
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    8. Petal assembly 3:28
    TECHNIQUES TAUGHT:
    Ingredients:
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    Preparation:
    Collect the cakes that have been topped with the chocolate crisp. Unmold them and place them on a baking sheet: six cakes are needed per flower. Collect the gianduja ganache that had been set aside in a piping bag fitted with a #7 plain tip. Pipe ganache balls all around the chocolate croustillants, but do not fill the center as the goal is to create a small cavity. Collect the exotic confit that had been set aside in a piping bag and pipe some directly into the cavity created by the outline of the gianduja ganache dots. The confit should be higher than the gianduja ganache dots. Keep refrigerated at +4° C.
    Collect the cakes that have been topped with the chocolate crisp. Unmold them and place them on a baking sheet: six cakes are needed per flower. Collect the gianduja ganache that had been set aside in a piping bag fitted with a #7 plain tip. Pipe ganache balls all around the chocolate croustillants, but do not fill the center as the goal is to create a small cavity. Collect the exotic confit that had been set aside in a piping bag and pipe some directly into the cavity created by the outline of the gianduja ganache dots. The confit should be higher than the gianduja ganache dots. Keep refrigerated at +4° C.
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    Tips from the Chef:
    The ganache should be used while it is very cold: it will hold together and it can be neatly piped. For aesthetic reasons, always pipe in the same direction.
    The ganache should be used while it is very cold: it will hold together and it can be neatly piped. For aesthetic reasons, always pipe in the same direction.
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    9. Glazing the petals with chocolate mousse 7:03
    TECHNIQUES TAUGHT:
    Ingredients:
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    Preparation:
    Glazing the petals: Collect the chocolate glaze. Pour it into a pitcher. Melt in the microwave for 30 seconds or in a bain-marie: about half the glaze should be melted. Blend with an immersion blender, without incorporating air, until the glaze is smooth and fluid. Check the temperature: this product should be used at around 30-31° C. Prepare a grid and place it over a container to collect the glaze. Take out the chocolate mousses (at the last moment) and the cakes. Flip the chocolate mousses onto the wire rack. Glaze the mousse cakes one by one: drizzle the glaze over each one, then gently tap the top with a palette knife to remove the excess glaze. Assembly: Once the mousses have been glazed, collect the first cake and slide a spatula under it.
    Using the grid, move it slightly to the sides to remove any excess icing from the base. Place it on the cake, right on top of the gianduja ganache and the exotic confit. Try to position it so the spatula can be removed from the side, where the ganache dots have been piped. Keep refrigerated at +4° C.
    Glazing the petals: Collect the chocolate glaze. Pour it into a pitcher. Melt in the microwave for 30 seconds or in a bain-marie: about half the glaze should be melted. Blend with an immersion blender, without incorporating air, until the glaze is smooth and fluid. Check the temperature: this product should be used at around 30-31° C. Prepare a grid and place it over a container to collect the glaze. Take out the chocolate mousses (at the last moment) and the cakes. Flip the chocolate mousses onto the wire rack. Glaze the mousse cakes one by one: drizzle the glaze over each one, then gently tap the top with a palette knife to remove the excess glaze. Assembly: Once the mousses have been glazed, collect the first cake and slide a spatula under it.
    Using the grid, move it slightly to the sides to remove any excess icing from the base. Place it on the cake, right on top of the gianduja ganache and the exotic confit. Try to position it so the spatula can be removed from the side, where the ganache dots have been piped. Keep refrigerated at +4° C.
    voila chef
    Tips from the Chef:
    Be careful not to incorporate air bubbles when blending: remember to keep the blender head below the surface of the liquid. If the mousse cakes are not yet very cold, use the glaze at 29° C. Make sure to take the chocolate mousses out at the last minute: if you take them out too early, a layer of frost will form on their surface, and the glaze will not adhere. The glaze should be thin, which is why it's a good idea to remove the excess: it will then be shinier, and the tasting experience will be even better. That said, the cakes must be completely glazed: don't hesitate to use a lot of glaze to cover them, even if you have to remove the excess afterwards. If the mousse starts to soften during the operation, you can use a knife to hold the mousse cake in place while you remove the spatula.
    Be careful not to incorporate air bubbles when blending: remember to keep the blender head below the surface of the liquid. If the mousse cakes are not yet very cold, use the glaze at 29° C. Make sure to take the chocolate mousses out at the last minute: if you take them out too early, a layer of frost will form on their surface, and the glaze will not adhere. The glaze should be thin, which is why it's a good idea to remove the excess: it will then be shinier, and the tasting experience will be even better. That said, the cakes must be completely glazed: don't hesitate to use a lot of glaze to cover them, even if you have to remove the excess afterwards. If the mousse starts to soften during the operation, you can use a knife to hold the mousse cake in place while you remove the spatula.
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    10. Final flower assembly and decoration 3:39
    TECHNIQUES TAUGHT:
    Ingredients:
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    Preparation:
    Collect the flower-shaped pecan shortbread, the exotic confit and the chocolate decorations (optional). Collect the cake - crisp - mousse assemblies. Place them on the shortbread, and position them so that the piping marks left after the ganache was piped face the inside of the flower (hence, these markings will be hidden). Each assembly is positioned on a petal of the shortbread flower. Reposition them so that they meet in the center. Pipe a dot of exotic confit on the top of each chocolate mousse cake, right in the middle of the "petal". Finally, add the chocolate decorations to the chocolate mousse cake. And VOILA CHEF, enjoy!
    Collect the flower-shaped pecan shortbread, the exotic confit and the chocolate decorations (optional). Collect the cake - crisp - mousse assemblies. Place them on the shortbread, and position them so that the piping marks left after the ganache was piped face the inside of the flower (hence, these markings will be hidden). Each assembly is positioned on a petal of the shortbread flower. Reposition them so that they meet in the center. Pipe a dot of exotic confit on the top of each chocolate mousse cake, right in the middle of the "petal". Finally, add the chocolate decorations to the chocolate mousse cake. And VOILA CHEF, enjoy!
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    Tips from the Chef:
    Here, the exotic confit adds color to the final assembly and echoes the exotic confit that has been placed in the center of each "petal". Chocolate decorations can be made by spreading chocolate between two rhodoid sheets. When it begins to crystallize, use two cookie cutters of similar shape but different sizes, to create an openwork shape. These are then placed on a rolling pin to create a curved shape.
    Here, the exotic confit adds color to the final assembly and echoes the exotic confit that has been placed in the center of each "petal". Chocolate decorations can be made by spreading chocolate between two rhodoid sheets. When it begins to crystallize, use two cookie cutters of similar shape but different sizes, to create an openwork shape. These are then placed on a rolling pin to create a curved shape.
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