The recipe is designed for 8 desserts.
Pastry chef: Olga Nikitina

ORANGE CENTER

Puree AGROBAR Orange – 300 gr
​​​​​​Sugar – 75 gr
​​​​​Corn starch – 15 gr
Pectin NH – 6 gr
Orange slices – 100 gr

Combine sugar with pectin and starch. Add, stirring to the orange puree, bring to a boil, add the orange slices and boil for 1 minute. Pour into 4 cm hemisphere molds, stabilize in the fridge and then freeze. Glue each pair together to make a ball.

MOUSSE ON COTTAGE CHEESE

Yolks – 50 gr
​​​​​​Sugar – 70 gr
Water – 20 gr

Whipped egg yolks

Cottage cheese – 300 gr
Trimoline – 20 gr
Gelatin – 7 gr
Cream 33% - 350 gr

ORANGE ZEST

Combine water and sugar, boil the syrup to 115 degrees. At this time beat the yolks to a light mass, pour in the hot syrup and beat until the mass cools. Beat cream cheese, add trimoline, zest, swollen and melted gelatin and mix. Add the beaten yolks, then the cream whipped to soft peaks and mix gently. 

Compound: Pour half of the mousse onto the bottom of the Silicomart ball mold, then place the frozen filling, fill the top with mousse and freeze. Remove the blanks from the mold and make an incision in the upper part with a knife. 

GLAZE

White chocolate – 100 gr
Cocoa butter – 100 gr

Red and yellow fat-soluble dye.
Melt cocoa butter, mix with chocolate and dye, beat with a blender. Use at 45 degrees.  

DECORATION

Dip the cake into the glaze with a skewer then spray the glaze from the spray gun on the cakes, then spray a neutral gel. Decorate with a chocolate tail.

SHORTCAKE DOUGH

In the bowl of the mixer combine salt, powder and cold butter and use the nozzle “paddle” or “hook” turn the mixture into crumbs (about 1 minute). Add both types of flour and turn on the mixer again. As a result, the structure of the mass should resemble sand or fine crumbs. Add the eggs, pre-mixed with a whisk, mix the dough in a mixer until smooth. Roll out the dough between two layers of parchment and put it in the fridge for 1-2 hours before forming tarts. After forming the dough pieces, you can also put them in the fridge for 30-40 minutes. Bake at 160 degrees for 15-20 minutes until ruddy. 

MOUSSE “VANILLA ICE-CREAM”

Soak gelatin in cold water according to the instructions, let it swell. Grind the yolk until smooth, add sugar, grind again. Bring the milk to a boil, pour a thin stream into the yolk mass, stirring constantly. Put the whole mixture on the heat and, stirring constantly with a silicone spatula, bring the mass to a light thickening (about 80 degrees), remove from the heat, add the dissolved gelatin, cover with food wrap “in touch”, cool. Beat the cream with vanilla (paste or essentia) to soft peaks, combine with the custard base, spread over the cakes, put 2-3 raspberries in the mousse, put in the cold for 30 minutes. 

FIG-RASPBERRY PUREE

Soak gelatin in cold water according to the instructions, let it swell. Combine all the puree with sugar, bring to a boil over medium heat, but do not boil. Dissolve the gelatin, add to the fruit mixture and mix. Cool to 40-45 degrees, put the mass on the cooled cakes with ice-cream mousse. Put it in the fridge. 

ALMAND-FIG BLANCMANGE

Soak gelatin in cold water according to the instructions, let it swell. Combine milk, sugar, flour, puree and syrup, bring to a boil and remove from heat. Dissolve the gelatin in the microwave (10 seconds), add to the mass and cool to 45 degrees. Beat the cream to soft peaks, combine with the almond-fruit part, put in silicone molds “Pointe”, add 1-2 raspberries and freeze. 

COMPOUND: ​​Cover the frozen parts with chocolate velour (white chocolate and cocoa butter in a ratio of 1:1, temperature 30 degrees), put it on tarts. The sides of the cakes are decorated with crumbs. 

The recipe makes 20 desserts.

Pastry cheh: Olga Nikitina

CRAQUELIN 

Butter - 80 gr
Powdered sugar - 80 gr
Flour - 80 gr
Corn starch - 4 gr

Cut the cold butter into small pieces and using paddle attachment in a mixer combine all the ingredients. Lay between two mats and thinly roll out, freeze. Cut out circles of a diameter slightly larger than the choux.

CHOUX PASTRY 

Flour - 150 gr
Milk - 125 gr
Water - 125 gr
Butter - 100 gr
Egg - 200 gr
Sugar - 10 gr
Salt - 4 gr

In a saucepan combine water, milk, diced butter, salt and sugar. On medium heat, bring to a boil and pour into the bowl with flour, stir until smooth so that the pastry does not stick to the sides of the bowl. Then return to the heat and stirring constantly bring the pastry to 80C°. Return to the bowl and with the help of a paddle mixer stir at an average speed until 50 °C, then gradually pour the eggs and mix. The pastry should hang down in a triangle from the paddle. Let the pastry rest for 2 hours, then lay it on a perforated mat, cover with craquelin and bake at 175 °C for 30 minutes.

LIME AND BASIL CREAM 

Sugar - 70 gr
Puree AGROBAR Lime - 95 gr
Butter - 125 gr
Gelatin 220 bloom - 2 gr
Basil leaves - 10 gr
Egg - 100 gr
White chocolate - 30 gr

Combine the sugar with the puree and egg, mix with a blender until smooth, pour into a saucepan and while stirring bring to 82 °C. Pour into a bowl, add bloomed gelatin, chocolate and mix. When the mixture is 50C ° add the chopped butter and basil. Mix with a blender, pass through a sieve, pour thin layer on the surface and cover with film. Allow to stabilize for at least 3 hours.

STRAWBERRY CONFIT 

Puree AGROBAR Strawberry - 200 gr
Puree AGROBAR Lime - 12 gr
Sugar - 45 gr
Pectin NH - 5 gr
Gelatin 220 bloom - 4 gr
Fresh strawberries - 100 gr

Combine sugar with pectin, sprinkle into a puree (up to 45 °C), stirring actively, bring to a boil, add bloomed gelatin, mix and cool. Cut strawberries into small cubes and add to confit.

ASSEMBLING 

Make a small hole in the bottom of the choux with the help of a nozzle for the bag. Put a little cream, then strawberry filling and cover again with the cream. If desired, garnish with fresh strawberries or chocolate décor.

The recipe makes 12 desserts.

Pastry chef: Olga Nikitina 

CHOUX PASTRY 

Flour - 150 gr
Milk - 125 gr
Water - 125 gr
Butter - 100 gr
Egg - 200 gr
Sugar - 10 gr
Salt - 4 gr

In a saucepan combine water, milk, diced butter, salt and sugar. On medium heat, bring to a boil and pour into the bowl with flour, stir until smooth so that the pastry does not stick to the sides of the bowl. Then return to the heat and stirring constantly bring the pastry to 80 °C. Return to the bowl and with the help of a paddle mixer stir at an average speed until 50 °C, then gradually pour the eggs and mix. The pastry should hang down in a triangle from the paddle. Let the pastry rest for 2 hours, then lay it on a perforated mat and bake at 175 °C for 35-45 minutes.

CUSTARD CREAM WITH PINEAPPLE 

Puree AGROBAR Pineapple - 265 gr
Yolks - 50 gr
Sugar - 50 gr
Corn starch - 14 gr
Trimoline - 17 gr
Butter - 40 gr

Combine the puree with sugar, trimoline and bring to a boil. Combine the yolks with starch. Pour the puree into the yolks, whisking. Return to the heat, bring to a boil and simmer for a minute. Allow the cream to cool to 45 °C and introduce butter. Mix with a blender and stabilize in the refrigerator for at least 3 hours.

COCONUT WHIPPED GANACHE 

Puree AGROBAR Coconut  - 60 gr
Gelatin - 1,5 gr
White chocolate - 85 gr
Cold cream - 140 gr

Heat the puree, melt the gelatin, pour on the white chocolate, mix with a blender, cool and add cold cream. Stabilize and whisk.

MATCHA WHIPPED GANACHE

Puree AGROBAR Pineapple - 50 gr
Gelatin 22 bloom - 1,5 gr
White chocolate - 85 gr
Matcha - 2 gr
Cold cream - 140 gr

Heat the puree, melt the gelatin, pour on the white chocolate, add matcha, mix with a blender, cool and add cold cream. Stabilize and whisk.

PINEAPPLE COMPOTE 

Puree AGROBAR Coconut - 40 gr
Puree AGROBAR Pineapple - 45 gr
Fresh pineapple - 100 gr
Pectin NH - 3 gr
Sugar - 30 gr
White rum - 15 gr
Citric acid - 2 gr

Combine the puree with pieces of pineapple, before 45 °C put pectin mixed with sugar, boil for 2 minutes, then pour in the rum and add citric acid. Stabilize in refrigerator for at least 3 hours.

ASSEMBLING 

Cut a strip of pastry on top of the eclair. Lay out the custard cream with a bag, then compote and close with a strip of eclair pastry. Lay coconut and matcha ganache on top, using different nozzles.