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La mandarine-spéculoos, petit gâteau

A creation by Julien Perrinet

La mandarine-spéculoos, petit gâteau

For 16 portions.

Composition

Mandarin orange jam
Mandarin jasmine mousse

Speculos base

Mandarin orange glaze

Mandarin orange jam

Warm up the purees with the zest.
Strain the mix, boil the purees and add the mix of sugar and pectin NH.
Boil again. Mix and keep chill.


Mandarin jasmine mousse

Warm up the purees and infuse the tea for 8 minutes.
Strain the mix and warm up again, then add gelatin soaked in cold water.
Once the mix is at 28°C, add the whipped cream mixed with icing sugar and mascarpone.
Use right away for assembly.

Speculos base

  • Lotus Speculos cookies - 500 g
  • Feuillantine - 100 g
  • Cocoa butter Mycryo Cacao Barry - 100 g

Crash the cookies using a Robot-Coupe.
Add the feuillantine and mix with warm melted cocoa butter.
Pour the mix in a small ring and allow to cool down in freezer.
Use this for the base of the cake.


Mandarin orange glaze


Finishing

Glaze the frozen mousse using the orange glaze at 28-30°C.
Place the glazed cake on top of the speculos sable.
Prepare dark chocolate for the orange "tail'' and green plastic chocolate for the leaf.
Add gold leaves along with a chocolate Chinese inscription decoration.


Creator
Julien Perrinet

Julien Perrinet

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.

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