Roncador Pie

Roncador Pie

par Maëlig Georgelin

Au Petit Prince

Etel (France)



sugar dough

Soft blackcurrant biscuit

Blackcurrant compote

Milk chocolate passion cream

Passion-whipped ganache



  • In the baked pie crust, place 20/25g of blackcurrant confit in a pastry bag fitted with a spatula
    a socket.
  • Cut the blackcurrant biscuit into 1.5cm cubes. Place 3 cubes on the blackcurrant biscuit.
  • Using a piston funnel, pour approximately 20/22g of milk chocolate passion cream
    on the blackcurrant confit between the cubes of blackcurrant biscuit. Freeze.
  • Whip the whipped ganache with a mixer until you obtain a poachable texture.
  • Using a mini St Ho or PF20 tip, poach around 20 g onto the cream.
    between the biscuit cubes. Freeze.
  • Spray with neutral topping.
  • Decorate with a few crunchy pearls.