Recipe made by Yvonnick Le Maux
World vice-champion Chocolate maker 2007.
Pontivy and Loudéac.

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Ingredients

Breton Shortbread :

  • Egg yolks 45g
  • Caster sugar 90g
  • Flour type 55 125g
  • Baking Powder 4g
  • Salt 1g
  • Softened butter 90g

Tayberry Coulis :

  • Tayberry fruit puree 170g
  • Lime fruit puree 26g
  • Pectin NH 3g
  • Caster sugar 26g
  • Glucose 26g
  • Invert sugar 13g

 

Tayberry Glaze :

  • Tayberry fruit puree 180g
  • Water 60g
  • Glucose 20g
  • Pectin NH 70g
  • Sugar 200g

 

Vanilla Crème Brûlée :

  • Cream 35% fat 135g
  • Sugar 27g
  • Egg yolks 30g
  • Vanilla pod 1/2
  • Water 10g
  • Gelatine 2g

 

 

Tayberry Mousse :

  • Tayberry fruit puree 335g
  • Gelatine 4g
  • Water 20g
  • Italian meringue 70g
  • Cream 35% fat 200g

 

Italian Meringue :

  • Egg whites 40g
  • Sugar 60g
  • Water 20g

 

Directions

Breton Shortbread :

  • Cream with a whisk the yolks and sugar.
  • Sift the flour with the baking powder and the salt.
  • When the egg yolks are light and fluffy, add the softened butter, and then the flour.
  • Cooking: roll out the shortbread to 1 cm thick. Cut in circle of 7 cm diameter and cook at 150-160°C.

 

Tayberry Coulis :

  • Mix the sugar and pectin.
  • Bring to the boil for 1 min the Tayberry puree, lime puree, sugar-pectin and sugars.
  • Pour halfway up of your square frame mould.
  • Freeze.

 

Tayberry Glaze :

  • Heat to 40°C the Tayberry puree, water and glucose.
  • Add pectin-sugar mixture.
  • Boil up.
  • Blend with an electric mixer and glaze at 25°C.

 

Vanilla Crème Brûlée :

  • Make a crème anglaise to 84°C.
  • Add the soaked gelatine with the cold water and blend with an electric mixer.
  • Refrigerate, wait until the mixture is at 40°C.
  • Pour the crème brulée onto the Tayberry coulis in the square frame mould.

 

Tayberry Mousse :

  • Cook the sugar with water at 123°C and pour over the egg whites that are slightly stiff.
  • Allow to cool at medium speed.
  • Sprinkle gelatine over cold water and let stand.
  • Melt the gelatine with a part of Tayberry puree.
  • Add to the Italian meringue.
  • Finish with the whipped cream.

 

Assembly and finishing :

  • Fill in half-sphere moulds of 7 cm diameter with Tayberry mousse.
  • Put in the center the vanilla crème brulée/Tayberry coulis filling.
  • Freeze.
  • Glaze with the Tayberry glaze. 
  • Put onto the Breton shortbread.

 

Decoration :

  • Put small meringues around the half-sphere.

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