- Les vergers Boiron Peach Puree - 450 g
- Les vergers Boiron Lime Puree - 50 g
- Pectin NH - 16 g
- Gelatin - 15 g
- Sugar - 100 g
- Glucose - 100 g
Vanilla white chocolate mousse
- Milk - 500 g
- Egg yolk - 100 g
- Zéphyr white chocolate cacao barry - 500 g
- Gelatin - 12 g
- Whipped cream - 750 g
- Vanilla bean from Madagascar - 2 pcs
Add the gelatin in the hot mixture and pour it on the melted chocolate and add the whipped cream.
- Les vergers Boiron Peach Puree - 125 g
- Les vergers Boiron Raspberry Puree - 40 g
- Water - 360 g
- Sugar - 150 g
- Gelatin - 25 g
- Procecco wine or champagne - 125 g
- Butter - 120 g
- Icing sugar - 80 g
- Almond powder - 24 g
- Salt - 1 pinch
- Eggs - 45 g
- Vanilla essence - 2 g
- Cake flour - 200 g
Add at the end the flour and mix again for 2min and keep the dough in a chiller for 1h.
Bake the tart dough in an oven at 180°C.
Jean-Marc Gaucher, Executive Pastry Chef
Executive pastry chef Jean-Marc Gaucher formerly ran his own traditional French bakery in Nice. Following his apprenticeship and bakery business on the French Riviera, he honed his creative flair under internationally renowned pastry chef Didier Berlioz at ‘La Panetiere’ French fine dining restaurant in New York. For the past decade, he has established his reputation as an award-winning pastry chef at luxury hotels in Bangkok, Langkawi, Dubai and Macau.
Following a glamorous facelift, The Mira Hong Kong’s elegant café-patisserie COCO represents a new haute couture image styled after a precious jewellery box. The eye-catching interior design theme complements an exquisite collection of stunningly artistic hand-made cakes, pastries, artisan chocolate ‘gems’ and cupcakes by one of Hong Kong’s most accomplished pastry chefs, Jean-Marc Gaucher.