Recette
Citrus Pavlova, by Jérôme de Olivera
The day before, make large zests of lime with a peeler.
Add them to the full weight of cold cream so that they infuse in the cold for 24 hours.
The day before, strain the zests and weigh the 2 weights of cream. Heat the 142 g of cream with the inverted sugar and the glucose in a saucepan; pour little by little over the white chocolate while mixing, then add the 215 g of cold cream. Mix well and refrigerate overnight.
The same day, beat with a mixer until you obtain a smooth and supple texture.
The day before, bring the water to a boil, add the fresh mint leaves, leave to infuse for 5 minutes.
Strain and add the lime juice, then the pectin and brown sugar while whisking. Boil the whole thing. Reserve 24 hours in the cold.
The next day, mix with the xanthan gum until you obtain a very supple, smooth and shiny texture.
The day before, wash your lemons, zest them, then squeeze the necessary juice.
Bring the lemon juice, zest, sugar, eggs, egg yolks, cream powder to the boil in a saucepan, while whisking constantly. Put to cool in the refrigerator.
Add the butter at 35°C, mixing until completely emulsified. Reserve in the cold until the next day.
Mix the egg whites and the caster sugar in a container in a bain-marie, while stirring with a whisk, up to 50°C. Then beat with the mixer using the whisk, at maximum speed until you obtain a firm, smooth and shiny texture. Gently add the lime zest to the Maryse. Pipe with a 14 mm plain nozzle on a sheet of parchment paper to form a circle 24 cm in diameter.
Bake for 2 hours at 75°C.
Heat the yuzu juice to 30°C, add the sugar, pectin, starch, zest mixture; bring to the boil, then sieve over the inverted sugar, mix and keep cold.
Wash your oranges and make supremes.
When the meringue is cooked and cooled, pipe the lemon cream over it. On the lemon cream, pipe the yuzu confit in a spiral. Sprinkle the orange supremes in whole quarters.
Using a smooth 14 mm diameter nozzle, pipe the lime whipped cream, not too whipped, so that it is smooth and supple. Add a stroke of the spatula (or with the back of a spoon) to form the petals. Gently place the rest of the orange supremes in the center using a round cookie cutter, then pipe the yuzu confit and the mint confit to complete the decoration.
Finally, place very fine candied lemon sticks and zest a fresh lime just before tasting.
There are cakes that are truly part of the French gourmet heritage! Pastries of incredible delicacy, refined and so tasty that we taste slowly after admiring them with our eyes! Hélène Luzin, founder of the "Marques et chefs" agency in 2013, went to meet all these exceptional pastry chefs in order to highlight the creations that make pastry chefs feel great emotions. 50 pastry chefs welcomed her to share some creative secrets. Each of them reveals themselves – a little – thanks to an emblematic cake. These exceptional craftsmen tell their relationship to the heritage of French pastry, the encounters that have enriched them as well as their favorite products. Certainly, it takes a little time and patience to start making these delicacies, but by carefully following the different steps, what a delight when it comes to tasting! And what does it matter if visually it's not as perfect as the original!
From Cédric Grolet's Hazelnut to Pierre Hermé's Ispahan, via Philippe Conticini's Paris-Brest, and Maison Stohrer's Baba, behind each cake hides an exciting portrait as well as a recipe to treat yourself. .
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50 cakes by great pastry chefs that you must have tasted once in your life
A book by Hélène Luzin, photographs Guillaume Czerw, editions of La Martinière, 392 pages, €39
