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cycling along flower shops with beautiful spring violets outside, I came up with the idea to make a nice pastry with a violets taste! I love all kind of flowers, and in pastries it give the pastry a special luxury taste ❤

this beautiful pastry made with a white chocolate mousse with a violets taste, a heart of blackcurrant confit with a soft lemon sponge, on a crunchy white chocolate layer with puffed millet & little pieces liquorice ❤


crunchy chocolate layer
white chocolate
cocoa butter
puffed millet
liquorice (candy)

white chocolate/violet mousse
2 gelatin leaves
20g egg yolks
33g eggs
16g sugar
4g water
33g milk
80g white chocolate
200g whipped cream
violet extract
purple colour

cassis confiture
lemon juice

lemon biscuit
37g eggs
15g egg yolks
30g almond flour
30g sugar
3g cornstarch
(bio) lemon zest

1 gelatin leaf
75g white chocolate
30g milk
8g water
12g glucose
blue/purple colour

(Silikomart professional Truffles 120 moulds)

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crispy chocolate layer:
melt the chocolate with some cocoa butter, pour it over the puffed millet and the little pieces liquorice, stir well. Divide over small baking rings and let it cool

lemon biscuit:
mix the eggs with the sugar, add the almond flour, cornstarch and some lemon zest. Pour the dough into small half-spheres silicone molds and bake at 180C for about 8min. and leave to cool

cassis confiture:
bring the blackcurrants, some sugar and lemon juice to the boil, boil until it’s thickened. Pour it into small half-spheres silicone molds and put it in the freezer

white chocolate/violet mousse:
boil the sugar and water till 121C, mix the eggs and pour the sugar syrup slowly over de eggs and continue to mix until the mixture is cooled. Add a little bit of purple colour and some violet extract.
Heat the milk, add the (pre) soaked gelatin, cool it till 30C. Add carefully the ‘pate a bombe’ and the mixed whipped cream.
Pour this mousse into the moulds, take the half-spheres lemon biscuit and cassis confiture and press against each other (so you get a little ball) and push the ball a little down in the mousse, and put it in the freezer

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heat the milk, water and glucose, add the (pre) soaked gelatin, pour over the chocolate and stir well. Add some blue/purple colour, take a blender, mix through the glacage to remove the air bubbles and to make the glacage smooth and shiny. When the glacage has a temp. of around 34C, pour it over the frozen pastry and divide it over the chocolate layer. Decorate the pastry with edible violets ❤