SOFT SOUVENIR, ALMOND AND APRICOT

A creation by Pierrick Boyer

SOFT SOUVENIR, ALMOND AND APRICOT

1 - APRICOT VANILLA MARMALADE

Cook and reduce all the ingredients, then add the soften gelatine at last.
Label and reserve in a container. Flatten into a triangle template (8x8x8cm).

2 - ALMOND SOFT SPONGE

  • Egg yolk - 450 g
  • Sugar - 125 g
  • Plain flour - 280 g
  • Almond meal - 350 g
  • Egg white - 500 g
  • Sugar - 200 g
  • Melted butter - 200 g
Emulsify egg yolk and sugar. Sift the flour and almond. Add the sifted powder then melted butter. Add gently the meringue in 4 steps. Bake on a Silpat at 190°C with the rectangle ring (2.1 kl per tray).

3 - SWEET ALMOND ICE CREAM

  • Almond milk - 1,3kg
  • Les vergers Boiron Nougat Chips - 400 g
  • Melted butter - 120 g
  • ESDL - 120 g
  • Sugar - 100 g
  • Dry glucose - 50 g
  • Cremodant - 10 g
Warm up to 80°C all the ingredients. When cooled down add the Nougat Chips, then pour into the ice cream machine. Cut into triangle 7x7x7 cm. Spray with half & half cocoa butter and white chocolate to have a velvet look.

4 - POACHED & PANNED APRICOT

Cut in thin slices the Les vergers Boiron apricots, then poach them in a buttered pan.

5 - APRICOT TUILE

Sift the icing sugar and plain flour while the butter is melting. Add to the butter, the Apricot puree. Mix with a spatula all the ingredients. Spread on a silicon paper fold cut in two. Allow a thin layer on the paper to have a thin and crispy tuile. Bake at 180°C. Pre cut at half cooking time, then finish the baking when cut.

DECORATION : SOFTEN MILK ALMOND IN SUGAR

Pour some whole bleached almond into boiling milk. Let soak over night. Then pour stock syrup then dry in a warm over for one hour. Finish with a dry vanilla stick and gold leaf.
Creator
Pierrick Boyer

Pierrick Boyer

Pierrick has received many awards for his outstanding creations. In 1996, Pierrick won the honorary award for the most creative sugar work in the well-renowned South Western Regional Pastry Chef competition, and in 2002 was awarded by the Palm Springs Les Dames Escofier for the most original dessert.
Pierrick has made international appearances in: Singapore, Hong Kong, Malaysia, Indonesia & Japan, in special events, charity & cooking segments on TV shows. With a wealth of international experience working alongside acclaimed Chefs such as: Alain Ducasse, Christophe Michalak, Pierre Marcolini and Stephane Leroux (MOF).
In 2010-2011, the peanut chocolate-raspberry gateau was voted ‘Best Gateau’ in Foodies Guide to Melbourne and ‘Best Chocolate Cakes’ by ‘The Herald Sun.’ In 2012, Le Petit Gateau was voted ‘Top Restaurant’ by Zomato (formerly Urbanspoon). In 2013, Pierrick was involved with the RACV Achievement Awards and also was involved with ‘Taste of Tennis’ during the Australian Open & in 2014 & in 2015 he was a part of the Alzheimers Gala Charity dinner in Melbourne & Rotary Club in Penang, Malaysia.
Perrick has featured in numerous publications in Australia, Europe & South East Asia. Pierrick has appeared on SBS ‘Taste le Tour’ with Gabriel Gate (2007-2011), ‘French Food Safari ‘with Maeve O’Meara, twice on Coxy’s Big Break, ‘3 Postcard’ segments, Justine Schofield in ‘Everyday Gourmet,’ chefmasterclasses.com & ‘Paris2 Provence festival’ from its inception.