Entremet berries of the forest
Red berries glaze
Raspberry almond sponge
- Les vergers Boiron Frozen Raspberry IQF - +/- 60 g
- Icing sugar - 125 g
- Almond powder - 60 g
- Cake flour - 58 g
- Salt - 1.25 g
- Baking powder - 1.5 g
- Egg white pasteurized - 145 g
- Trimoline - 20 g
- Brown hazelnut butter - 75 g
This recipe is for one tray 40cm x 60cm
This recipe gives 35pcs for cake base (7cm).
Cook the butter until obtaining brown hazelnut butter,
strain it and keep aside.
In a mixing bowl, put icing sugar, almond powder, flour, salt, BP, the egg white (liquid) and the trimoline.
Add the butter (35°C) at the end.
Sparkle the crumbled frozen raspberry on top before baking.
Bake at 170°C for 14-16min.
Then cut small circles of sponge for the insert.
- Les vergers Boiron Strawberry Puree - 80 g
- Les vergers Boiron Blackcurrant Puree - 140 g
- Milk - 220 g
- Egg yolk pasteurized - 150 g
- White chocolate Zéphyr - 220 g
- Gelatin leaves - 5.5 g
- Vanilla pod - ½ pc
Boil milk with all the purees, add egg yolk and cook like an English cream.
Add the gelatin out of fire, strain and pour on white chocolate, add vanilla and blend well.
Pour in insert ring, 1cm high, and keep in freezer.
- Les vergers Boiron Strawberry Puree - 1,000 g
- Pectin NH - 13.5 g
- Sugar - 45 g
Warm up the puree.
Add the mix of sugar and pectin NH.
Boil again, mix well, pour in insert ring, and keep chill.
- Les vergers Boiron Raspberry Puree - 1,000 g
- Gelatin - 36 g
- Icing sugar - 50 g
- Whipped cream - 1,060 g
- Mascarpone cheese (Galbani) - 250 g
In a saucepan, warm the puree then add the gelatin.
Whip the cream with icing sugar and before the cream is well whipped, add the mascarpone cheese.
Mix well together. Add the cream to the fruit puree and proceed to the assembly.
Red berries glaze
- Les vergers Boiron Blackcurrant Puree - 300 g
- Les vergers Boiron Raspberry Puree - 200 g
- Sugar - 1,000 g
- Water - 250 g
- Cream - 800 g
- Glucose - 400 g
- Gelatin sheets - 55 g
- Full cream evaporated milk - 250 g
- Neutral glaze - 175 g
- Red coloring powder Deco Relief - 1 g
Cook sugar and water at 121°C.
Boil the cream and the purees with the glucose. Add the cooked sugar and blend well.
Add the gelatin, then the condensed milk and the neutral glaze. Last, the coloring.
Keep in chiller.
Glaze the frozen cake with the glaze at 29-30°C.
Once set, add the round pink chocolate decoration and fresh berries (strawberry/raspberry/blueberry/blackberry), and a small flower on the side.
Born in 1982, Chef Julien Perrinet began his career in gastronomy at the age of 14 as a young apprentice, and graduated from the Pastry & Bakery High School St. Joseph in Concarneau, France in 2002.
His first position was as a pastry cook working under the renowned French baker – Chef Bernard Ganachaud (MOF 1979) during 3 years, to explore Parisian pastries as well as the world famous Traditional Baguette.
From there chef Julien continued to hone his expertise overseas in Montreal (Canada), after what he was transferred to Doha (Qatar) to support the opening of the ‘La Cigale Hotel’ where he was working under Chef A.Salguiero's commands with an 8 French chef’s team and 60 cooks.
Then, Chef Julien continued his world discovery working with several companies such as W hotel in the Maldives and Shangri-La Hotel in Beijing with Philippe Daue, before joining the opening team of the internationally renowned Michelin-starred restaurant Joel Robuchon in Singapore.
After 5 years in Singapore, and after working with Chef Kenny Kong, Janice Wong (2am:dessertbar) and TWG tea company, Chef Julien Perrinet followed his love and passion for Taiwan and settled in at Grand Hyatt Taipei in May 2015.
Chef Perrinet believes that the essence and spirit of a good dessert lies in maintaining tradition while also incorporating creative flavor associations and presentation.
“I look forward to fulfilling the needs and expectations of the guests by creating exciting desserts while at the same time keeping my traditional French techniques”, said Chef Perrinet.