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Magic in pastry
With his delicious recipes, unique, avant-garde and without coloring, Mickael Ligley is more than a pastry chef, he is a true virtuoso in the kitchen. He is the pastry chef of Roseau des Lacs in Annecy and was also a finalist of LMP - Le Meilleur Pâtissier Pro (M6) in 2021. Today, he has created a unique dessert, combining fruity flavors with our Earl Gray Imperial Exuberance black tea. Treat yourself !
Peach Vanilla X Exuberance Impériale
Ingredients
Process
Almond streusel
50g butter
50g brown vergoise
50g raw almond powder
1g fleur de sel
40g flour
Mix the softened butter with the vergoise, add the rest of the ingredients, spread as finely as possible on baking paper and cook for about 20 minutes at 160 °.
Reconstituted strawberry shortbread
QS streusel
60g roasted almonds
40g strawberry chocolate
80g hazelnut praline
15g earl Gray tea
Mix the streusel, mix with the almonds and add the melted chocolate mixed with the praline. Spread on a baking sheet
40/60 and freeze
Peach coulis
200g peach puree
2g NH pectin
10g caster sugar
Heat the puree and incorporate the sugar pectin mixture, boil for 3 minutes and cool
Almond peach cookie
40g raw roasted almond powder
40g vergeoise
25g white
30g yellow
20g cream
1g fleur de sel
40g melted butter
15g earl gray tea
60g white
6g vergoise
30 g flour
1g baking powder
QS ice fishing
Mixer the first part of the ingredients, add the whites assembled with the vergeoise in 3 batches and add the last part with the third third of the whites. Place pieces of peach all over the biscuit, pour into a frame and cook for about 15 minutes at 160 °. Place the reconstituted shortbread, freeze on the cookie for 24 hours.
Vanilla whipped ganache
250g 35% cream
80g white chocolate
1 vanilla pod
1g gelatin
6g water
Heat a part of the cream with the vanilla, Chinese on the chocolate, mix and add the rehydrated gelatin, then the rest of the cream and mix. Reserve 24 hours in the fridge before poaching
Coating
100g passion-inspired chocolate
30g strawberry-inspired chocolate
60g cocoa butter
QS chopped almond