Swan lake

foto 238 (2)

the romantic fairy tale Swan Lake, was my inspiration for this pastry!

this dessertcake was a Birthday surprise for my sweet ballet teacher, who has taught me the beautiful and magical world of ballet ❤


70g butter
70g sugar
70g flour
70g almond flour
(bio) lemon zest
a pinch of salt

pain de genes
2 eggs
100g marzipan
30g butter
30g flour
1tsp baking powder
6g milk

champagne mousse
200g champagne
50g sugar
320g whipped cream
3 egg yolks
(bio) lemon juice and zest
5 gelatin leaves

strawberry/hibiscus compote
6g cornstarch
200g strawberries
16g sugar
2 gelatin leaves
6g dried hibiscus flowers
60g water

2 gelatin leaves
150g white chocolate
60g milk
15g water
25g glucose
pearl color

rose chantilly
250g whipped cream
70g white chocolate
rose aroma

crumble all the ingredients together and rub gently between your hands. Stop rubbing when crumbs arise (so do not knead!) divide a layer in a baking ring (20cm) and bake at 160C for about 15 min., leave to cool

pain de genes:
mix the marzipan with the eggs, add the milk, melted butter and the flour with the baking powder. Divide it over a (17cm) baking ring, push some little pieces strawberries in the biscuit, and bake at 170C for about 20 min., leave to cool

strawberry compote:
heat the water, add the dried hibiscus flowers, cover the pan and let infuse it for 1 hour. Pour this through a sieve, add the strawberry puree, sugar and cornstarch with a little bit of water. Heat it till 76C and add the (pre soaked) gelatine. Divide the compote in a (17cm) baking ring and put it in the freezer

champagne mousse:
heat the champagne with the lemon juice & zest. Stir the egg yolks with the sugar, add it to the champagne and heat it till 82C. Add the (pre) soaked gelatin, cool it till 30C, and add the mixed whipped cream. Divide the mousse in a 20cm baking ring, place the frozen strawberry compote and the biscuit on top, push down a little, and put it in the freezer

foto 237 (4)

heat the milk, water and glucose, add the (pre) soaked gelatin, pour over the chocolate and stir well. Add some pearl colour, when the glacage has a temp. of around 34C, pour it over the frozen entremet and divide the pastry over the crumble

rose chantilly:
heat the whipped cream, pour it over the white chocolate and add a little bit of rose aroma. Put it for 5 hours in the fridge and mix the whipped cream till you get a nice cream. Divide the cream with a St. Honore piping tip over the crumble and decorate with fresh raspberries!

foto 176.jpg