Paula

Composition

This application is made up using 6 recipes

  1. Speculoos Crumble
  2. Marzipan Biscuit
  3. Lavender mousse
  4. Apricot balls
  5. Lavender foam

1. Speculoos Crumble

Sugar - 125 gr
Light Cane Sugar - 125 gr
Butter - 125 gr
Aristo Primeur Cake - 125 gr
Flour - 250 gr
PatisFrance Amandes Blanchies Poudre - 250 gr
Speculoos spices - 5 gr

Method

Mix all the ingredients in a bowl with a flat beater at slow speed. When the pieces start to form lumps, spread them out on a baking tray and place them in the freezer.
Bake at +/- 160°C for 16 minutes.

2. Marzipan Biscuit

Marzipan 50/50 - 240 gr
Whole eggs - 240 gr
Flour - 45 gr
Baking Powder - 3 gr
Butter - 37,5 gr
Aristo Primeur Cake - 37,5 gr

Method

Mix the marzipan and add the eggs bit by bit. Add the flour and the baking powder. Finally add the butter and the Aristo Primeur Cake. Spread out on a baking tray and bake at 200°C for 10 min.

3. Lavender Mousse

Whole Milk - 160 gr
Lavender - 5 gr
Gelatin Leaves - 6 gr
Belcolade Origins Dominican Republic 31 - 300 gr
Fresh Cream 35% - 150 gr
Festipak - 150 gr

Method

Heat up the milk with the lavender. Let it infuse for 10 min. Pre-soak the gelatin. Sieve the milk and pour onto the Belcolade Origins Dominican Republic 31.
Mix to make it homogeneous. When the ganache reaches 35°C add the half whipped cream (fresh cream & Festipak).
Pipe in cylinders of Ø 5cm. Freeze. After freezing finish with white velvet spray.

4. Apricot Balls

PatisFrance Starfruit Abricot - 500 gr
Glucose - 80 gr
Sugar - 40 gr
Gelatin Leaves - 12 gr

Method

Boil the PatisFrance Starfruit Abricot with the glucose and the sugar. Add the pre-soaked gelatin leaves. Pipe in demi-sphere moulds Ø 3cm and freeze.

5. Lavender foam

Whole Milk - 250 gr
Sugar - 50 gr
Lavender - 1 gr
Lecithin - 2 gr

Method

Heat up the whole milk with the sugar and let the lavender infuse. Add the lecithin. Place in a bowl and cover with a cling film and put it in the fridge.

Final Assembly

Cut the marzipan biscuit 5x5cm. Place the cylinder of the lavender mousse on top. Decorate with the speculos crumble, apricot balls and lavender foam.