BERRY POMME D’AMOUR

andros pastries december berry pomme d amour

Andros created a new version of the Pomme d’amour – the apple of love – by including multiple berries in the recipe. As irresistible as the original, but much more flavory and surprising.

ANDROS INGREDIENTS

I/ INGREDIENTS

CHERRY FILLING

  • ANDROS Frozen Assorted Berries: 400g
  • ANDROS Frozen Strawberry Puree: 50ml
  • Olive oil: 10ml
  • Cointreau: 50ml
  • Glucose syrup: 40ml
  • Sugar: 20g
  • Cornstarch: 10g
  • Pectine NH: 6g
  • ANDROS Frozen Cherry Puree: 160g
  • Lime zest: 1pcs

HAZELNUT & CHOCOLATE DACQUOISE

  • Egg white: 300g
  • Sugar: 100g
  • Icing sugar: 100g
  • Hazelnut powder: 300g
  • Cacao powder: 50g
  • Whole hazelnut: 100g

BERRY WHIPPING GANACHE

  • ANDROS Frozen Assorted Berries: 120g
  • ANDROS Frozen Strawberry Puree: 60g
  • Cointreau: 10ml
  • Trimoline: 30g
  • Glucose syrup: 30g
  • White chocolate: 270g
  • Whipping cream: 520g
  • Gelatine: 6g

SABLE DOUGH

  • Butter: 180g
  • Icing sugar: 98g
  • Salt: 3g
  • Almond powder: 45g
  • Whole egg: 70g
  • Flour: 400g

RED GLAZE

  • Milk: 230g
  • Cream: 230g
  • Sugar: 170g
  • Gelatine: 24g
  • White chocolate: 600g
  • Red food colouring: 5g

WHITE CHOCOLATE COVER

  • White chocolate couverture: 700g
  • Cacao butter: 300g

II/ PREPARATION

1 – CHERRY FILLING

  • Cook olive oil in a pan, then add ANDROS Frozen Assorted Berries with glucose syrup.
  • Add ANDROS Frozen Strawberry Puree and ANDROS Frozen Cherry Puree.
  • Mix sugar with pectine NH into the mixture.
  • Conrstarch mixed with a little water and add into the mixture, cook until the completely incorporated.
  • Finally add cointreau and lime zest.

2 – WHITE CHOCOLATE COVER

  • Melt chocolate, the temperature to melt chocolate should not exceed 60°C, whisk the combination until the completely incorporated.
  • Use the mixture at a temperature of 30°C – 32°C.

3 – BERRY WHIPPING GANACHE

  • Soak gelatine in ice water.
  • Stir-fry ANDROS Frozen Assorted Berries, then add ANDROS Strawberry Puree and glucose syrup, trimoline to cook.
  • Then pureed, and add gelatine, white chocolate, cointreau, 1/2 whipping cream. Let cook down.
  • Finally add the remaining 1/2 whipping cream to stir and keep cool.

4 – HAZELNUT & CHOCOLATE DACQUOISE

  • Roast hazelnut and chop it.
  • Whisk sugar and egg white, then mix with icing sugar, hanelnut powder, cacao powder and chopped hazelnut.
  • Bake at 180°C

5 – RED GLAZE

Please kindly refer to the Spicy Passion Gateau recipe

6 – SABLE DOUGH

Please kindly refer to the “Ginger & Apricot Buche” recipe

7 – PROCESS

  • Freeze Cherry filling in a round mold with medium size to put easily into cherry mold shape.
  • Whisk berry whipping ganache and pour into the mold,then place the frozen cherry in the middle.
  • Next, pour ganache into the mold and fill in the chocolate cake base. Then freeze in 24h.
  • Take the cake out of the mold, dip the cake through the chocolate cover first, then dip through the red glaze and place the product on the sable base.

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andros pastries december ginger and apricot bucheandros pastries december spicy passion gateau