Jasmine pearl

foto 110 (5).jpg

sometimes I surprise myself with new creations, and then I get something special 😉

just like this pastry, a beautiful taste combination of chocolate, fennel and pear with a touch of jasmine ❤


sable breton
2 egg yolks
65g sugar
65g butter
110g flour
6g baking powder
a pinch of salt

pain de genes
1 egg
50g Marzipan
15g butter
15g flour
0,5tsp baking powder
3g milk

chocolate caramel
15g sugar
8g glucose
33g whipped cream
8g milk
16g glucose
11g butter
dark chocolate

pear fennel mousse
1/2 fennel
2 pears
30g sugar
30g butter
200g milk
250g whipped cream
100g mascarpone
6 gelatin leaves
dried jasmine flowers

(Silikomart professional Truffles 120 moulds)

foto 032 (22).jpg

sable breton:
stir the egg yolks and the sugar, add the butter and then the other ingredients. Knead a fine dough and put in the fridge for 2 hours. Roll out thinly and take small circles (8 cm) with round baking rings and bake at 180C for about 20min.

pain de genes:
mix the marzipan with the eggs, add the milk, melted butter and the flour with the baking powder. Pour the dough into small half-spheres silicone molds and bake at 170C for about 15min. and leave to cool

chocolate caramel:
heat the sugar and glucose till 185C, add the warm whipped cream, milk, glucose, and heat it till you get a nice creamy caramel, cool it till 70C, add the butter and the dark chocolate. Pour into small half-spheres silicone molds and put it in the freezer

foto 175 (3).jpg

pear fennel mousse:
heat the milk and sugar, add some dried jasmine flowers, cover the pan and let infuse it for 15min. Pour the mixture through a sieve and heat again, add the (pre) soaked gelatin, the pear/fennel puree and butter, leave to cool till 30C. Add the mixed whipped cream and the mascarpone, pour the mousse into the moulds. Take the frozen half-sphere pain de genes and the chocolate caramel, 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

foto 091 (12).jpg