SOFT SOUVENIR, ALMOND AND APRICOT
1 - APRICOT VANILLA MARMALADE
- Les vergers Boiron Apricot puree - 1kg
- Les vergers Boiron Kalamansi puree - 50 g
- Fresh shopped apricot - 300 g
- Vanilla pods - 3 g
- Sugar - 100 g
- Soften gelatine - 15 g
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
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
4 - POACHED & PANNED APRICOT
5 - APRICOT TUILE
- Les vergers Boiron Apricot puree - 220 g
- Icing sugar - 620 g
- Plain flour - 150 g
- Melted butter - 220 g
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.
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.