Mirabelle plums in Trompe l'Oeil
Ingredients
100 g eggs
100 g sugar
100 g flour
100 g butter, melted
0.5 tsp baking powder
450 g plums, mirabelle
30 g butter
30 g sugar
1 vanilla pod
0.5 gelatine leaves
150 g white chocolate
150 g whipping cream
300 g whipping cream
1 gelatine leaves
1 vanilla pod
75 g water
150 g sugar
150 g glucose syrup
100 g evaporated milk
60 g water
10 g gelatine powder
150 g white chocolate
yellow food coloring, as needed
Instructions
STEP 1/5
In the 5L bowl, put the whole eggs and the sugar, then set the speed to 4, and let beat for 3 minutes
Add the flour and the baking powder, then continue mixing until combined
Finish with the melted butter, still on speed 4, until you have a nice smooth batter
Pour the preparation into a circle and bake for 10-12 min in an oven at 210ºC
STEP 2/5
In a skillet, melt the butter with the sugar
Once the mixture is hot, add the Mirabelle plums and roast for a few minutes
Add the vanilla pod
Simmer over low heat for ten minutes
Add the previously soaked gelatine
Arrange your compote in half-sphere moulds 3cm in diameter, and cover with a disk of madeleine before putting everything in the freezer overnight
STEP 3/5
Heat 150g of cream with the vanilla pod
When boiling, add the previously soaked gelatine sheet, then pour the cream over the white chocolate in one go
Wait a few minutes for the chocolate to melt, then combine the ganache with a spatula
Once the mixture is very smooth, add the 300g of very cold cream. Combine
Cover in cling film and leave the ganache to rest overnight in the refrigerator
The next day, whip the ganache using the 7L bowl, program on speed 3, then gradually increase to speed 5
Avoid whipping the ganache at too high a speed, otherwise it may split.
STEP 4/5
In a saucepan, heat the water, sugar and glucose to a boil
Once boiling, add the unsweetened condensed milk
Add the previously soaked gelatine powder to the 60g of water
Pour everything over the white chocolate
After a few minutes, blend using a hand blender and add the colourant so that the colour is uniform
Place cling film in contact and place in the refrigerator until the next day
STEP 5/5
In imprinted moulds, start using a piping bag to fill the moulds with the whipped ganache to 3/4
Add inserts
Complete with ganache
And finish with a last disc of madeleine
Place everything in the freezer overnight
The next day, reheat the glaze to 26-27ºC
Unmould the entremets, then dip them in the glaze using skewers before letting them drain on a wire rack
In order to accentuate the mirabelle plum side, put a few touches of red velvet spray and a small tail in black sugar paste
To be enjoyed 2-3 hours later so that everything is completely thawed
Serve
Mirabelle plums in Trompe l'Oeil
Ingredients
100 g eggs
100 g sugar
100 g flour
100 g butter, melted
0.5 tsp baking powder
450 g plums, mirabelle
30 g butter
30 g sugar
1 vanilla pod
0.5 gelatine leaves
150 g white chocolate
150 g whipping cream
300 g whipping cream
1 gelatine leaves
1 vanilla pod
75 g water
150 g sugar
150 g glucose syrup
100 g evaporated milk
60 g water
10 g gelatine powder
150 g white chocolate
yellow food coloring, as needed
Instructions
STEP 1/5
In the 5L bowl, put the whole eggs and the sugar, then set the speed to 4, and let beat for 3 minutes
Add the flour and the baking powder, then continue mixing until combined
Finish with the melted butter, still on speed 4, until you have a nice smooth batter
Pour the preparation into a circle and bake for 10-12 min in an oven at 210ºC
STEP 2/5
In a skillet, melt the butter with the sugar
Once the mixture is hot, add the Mirabelle plums and roast for a few minutes
Add the vanilla pod
Simmer over low heat for ten minutes
Add the previously soaked gelatine
Arrange your compote in half-sphere moulds 3cm in diameter, and cover with a disk of madeleine before putting everything in the freezer overnight
STEP 3/5
Heat 150g of cream with the vanilla pod
When boiling, add the previously soaked gelatine sheet, then pour the cream over the white chocolate in one go
Wait a few minutes for the chocolate to melt, then combine the ganache with a spatula
Once the mixture is very smooth, add the 300g of very cold cream. Combine
Cover in cling film and leave the ganache to rest overnight in the refrigerator
The next day, whip the ganache using the 7L bowl, program on speed 3, then gradually increase to speed 5
Avoid whipping the ganache at too high a speed, otherwise it may split.
STEP 4/5
In a saucepan, heat the water, sugar and glucose to a boil
Once boiling, add the unsweetened condensed milk
Add the previously soaked gelatine powder to the 60g of water
Pour everything over the white chocolate
After a few minutes, blend using a hand blender and add the colourant so that the colour is uniform
Place cling film in contact and place in the refrigerator until the next day
STEP 5/5
In imprinted moulds, start using a piping bag to fill the moulds with the whipped ganache to 3/4
Add inserts
Complete with ganache
And finish with a last disc of madeleine
Place everything in the freezer overnight
The next day, reheat the glaze to 26-27ºC
Unmould the entremets, then dip them in the glaze using skewers before letting them drain on a wire rack
In order to accentuate the mirabelle plum side, put a few touches of red velvet spray and a small tail in black sugar paste
To be enjoyed 2-3 hours later so that everything is completely thawed
Serve