A dessert inspired by Buren's Columns in Paris. So, a sablé breton, a layer of frangipane, a light touch of candied orange puree, a mascarpone mousse flavored with amêndoa amarga liqueur and some white and black meringue fairy fingers.
Makes 4 servings,
The Sablé Breton :
- 65 gr flour
- 90 gr butter
- 45 gr sugar
- 1 egg yolk
- pinch salt
Softened the butter, mix it with the sugar then with the yolk. Then add the flour.
When homogeneous spread it 1,5 cm thick over an over tray (or better in 6 cm diameter molds). Place in preheated oven (170°C / 338°F) for about 10 minutes. When still hot, cut circles out of it (a bit smaller than the molds we will use ie 7 cm)
Leave to cool down. (They have to be crunchy when cold)
The Candied Orange Puree (Philippe Conticini recipe) :
- 25 gr orange peel (without the whitish part)
- 75 ml orange juice
- 35 gr sugar
In a small sauce pan blanch in boiling water the orange peel for 1 minute, strain, then repeat this step 2 more times. Strain all the water and pour in the orange juice and the sugar...
Cook over gentle heat for 30 to 45 minutes. The juice has to reduce until it left only the amount of 2 or 3 tablespoons. Then mix in a food processor. Reserve.
The Frangipane Cream :
The frangipane cream is the mixture of an almond cream and a pastry cream.
For the Almond Cream :
- 30 gr butter
- 30 gr sugar
- 30 gr ground almond
- 1 egg yolk
For the Pastry Cream :
- 65 ml milk
- 1 egg yolk
- 10 gr sugar
- 10 gr flour
Prepare the almond cream : softened the butter, mix it with the sugar and ground almond. Then whip this mixture with the yolk. Reserve.
Prepare the pastry cream : bring the milk to boil, meanwhile beat the sugar with the flour and the yolk. Pour the hot milk over the previous mixture. Whip until homogeneous...
Bring this mixture back in the sauce pan and cook until it thickens (about 2 minutes). Leave to cool down for a while then take 50 gr of it and mix it with the almond cream. Beat energetically...
Spread it 1 cm thick over an over tray covered with baking paper, bake for 15 minutes in a preheated oven (170°c / 338°F). Leave to cool down completely. When at room temperature, cut circles out of it (6 cm diameter). Reserve.
The Meringue Fairy Fingers :
- 3 egg-whites (about 100 gr)
- 200 gr sugar
- 2 tbsp cocoa powder
Beat the egg-whites until stiff, then add the sugar in 2 times. Keep beating until smooth. Divide this meringue in 2...
Flavor and color one of the meringues with the cocoa powder folding it delicately. With the help of a pastry bag (a 5 mm nozzle) pipe the meringue over an oven tray covered with baking paper... Bake for 2 hours at very low heat (like 100°C / 212°F). They has to be completely dry.
Here's the result. (I cut them the same size of the height of the molds (here about 5,5 cm)
The Almond Mascarpone Mousse :
- 150 gr cream
- 150 gr mascarpone
- 45 gr sugar
- 50 ml amêndoa amarga (this is a Portuguese almond liqueur. If not available you can use amaretto)
- 2 gelatin sheets
Hydrate the gelatin in cold water for 5 minutes. Heat up the liqueur in a sauce pan, when it start to simmer, add the gelatin out of the heat. Stir until the gelatin is completely dissolved. Leave to cool down for about 15 minutes, then add it to the mascarpone, beat well. Beat the cream (cold) until it forms peaks, then fold it delicately into the mascarpone mixture... Now it's time to assembly...
The Assembly :
Line the molds with parchment paper. Put the sablé bretons in the bottom of the molds (5,5 cm high, 7 cm diameter)...
Spread a thin layer of mascarpone mousse, then place a circle of frangipane and half of a teaspoon of candied orange puree. Fill up with the mousse to the top. Level. Place in the fridge for at least 2 hours.
When set, remove delicately the molds. Then stick on it the white and black meringue fairy fingers (you can use some whipped cream to stick them if the mousse isn't sticky enough). Serve right away.
Inside
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