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Practical information
Category
Pastry
Equipment :
Stand mixer
Whisk
1/ Choux pastry
Ingredients
- Water : 150 g
- Milk : 150 g
- Butter : 160 g
- Sugar : 20 g
- Salt : 4 g
- Flour : 240 g
- Whole eggs : 6
Instructions
Bring the water, milk, sugar, salt, and butter to a boil in a saucepan. Remove from the heat, add the flour, then return to the heat and cook the dough briefly to dry it out. Let cool for 5 to 10 minutes, then add the eggs one by one. Pipe choux buns 4 cm in diameter and place a 6 cm diameter craquelin disc on top of each. Bake at 170 °C for 25 minutes in a preheated oven.
2/ Craquelin
Ingredients
- Butter : 75 g
- Brown sugar : 90 g
- Flour : 90 g
Instructions
Mix everything together using a mixer fitted with the paddle attachment, then roll out between two sheets of parchment paper to a thickness of 2 mm.
3/ Whipped haskap berry ganache
Ingredients
- Liquid cream 35% fat : 600 g
- Fruit'Puree Haskap : 240 g
- White chocolate : 400 g
- Gelatin sheet : 10 g
Instructions
Soak the gelatin, then heat 220 g of cream and 300 g of Fruit’Purée Haskap until boiling. Pour over the chocolate in three batches and add the gelatin. Finish by adding the remaining cold cream and the remaining Fruit’Purée Haskap. Let rest in the refrigerator for 24 hours. Whip using a mixer until the texture resembles Chantilly cream.
4/ Haskap berry cream
Ingredients
- Fruit'Puree Haskap : 500 g
- Caster sugar : 120 g
- Liquid whole eggs : 160 g
- Egg yolks : 160 g
- Gelatin : 8 g
- Butter : 200 g
Instructions
Soak the gelatin, then heat Fruit’Purée Haskap to 50 °C. Whisk together the sugar, egg yolks, and whole eggs until pale. Pour the mixture over Fruit’Purée Haskapand cook to 84 °C. Remove from the heat and add the gelatin; once the mixture reaches 40 °C, blend in the butter. Let rest for 24 hours.
5/ Haskap berry gelée
Ingredients
- Fruit'Puree Haskap : 400 g
- Agar-agar : 6 g
- Sugar : 80 g
Instructions
Bring Fruit’Purée Haskap and sugar to a boil, then remove from the heat and add the agar-agar. Bring back to a boil for 1 minute. Let rest in the refrigerator for
24 hours, then blend.
6/ Assembly
Instructions
The Chef’s story
Vincent Borne has served as Sous-Chef and Pastry Chef at Bistrot Gourmand in Épinal for the past ten years. He began his training with a three-year culinary program at the Gérardmer Hospitality School, subsequently reaching the national final (placing fifth) in the 2015 “Concours Général des Métiers” (a prestigious national vocational competition). He also completed a one-year apprenticeship specializing in pastry and catering. His professional philosophy centers on quality, local, and seasonal ingredients, while drawing inspiration from global trends.