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Practical information
Category
Small cakes
Recipe for :
10 persons
Equipment :
Half-sphere mould
Mixer
Silpat
Blender
1/ French meringue
Ingredients
- Egg whites : 208 g
- Caster sugar : 208 g
- Icing sugar : 156 g
- Potato flour : 32 g
Instructions
Heat the egg whites and granulated sugar in a double boiler to 55 °C (131 °F), then whisk at medium speed. Gently fold in the sifted icing sugar and potato starch by hand. Pipe the mixture into small, round cloud shapes.
Bake for 3 hours 30 minutes at 75 °C (167 °F) with the fan on low. Once baked, turn off the oven and leave the door slightly open.
2/ Cherrymome® crémeux
Ingredients
- Fruit'Puree Cherrymome ® : 87 g
- Vanilla seeds : 0,5 g
- Caster sugar : 34 g
- Whole eggs : 110 g
- Cream powder : 3 g
- Gelatin mass : 5,5 g
- Butter : 43 g
Instructions
Cook Cherrymone®, the vanilla seeds, the granulated sugar, the eggs, and the custard powder like a pastry cream. Add the gelatin mixture after it comes to a boil. Add the butter. Pour into half-sphere molds. Freeze, 15 g per half-sphere.
3/ Cherrymome® confit
Ingredients
- Fruit'Puree Cherrymome ® : 320 g
- Glucose syrup : 31 g
- Caster sugar : 43 g
- NH pectin : 15 g
- Fruit'Puree Lemon : 50 g
Instructions
Heat Cherrymone®, then add the sugar-pectin mixture before the temperature reaches 40 °C (104 °F). Boil for 30 seconds. Refrigerate for 24 hours. Blend with an immersion blender or food processor until smooth. Pipe into the pavlova.
4/ Mascarpone chantilly
Ingredients
- Cream 35% : 524 g
- Caster sugar : 65 g
- Vanilla seeds : 1 g
- Mascapone cheese : 130 g
- Gelatin mass : 21 g
Instructions
Bring the cream and vanilla seeds to a boil. Once boiling, pour over the mascarpone and gelatin mixture. Blend for 1 minute. Refrigerate for 24 hours before using. Pipe 50 g per pavlova.
5/ Assembly
Instructions
Place the Cherrymome® confit inside the meringue. Top with the Cherrymome® cream. Cover with vanilla whipped cream. Decorate with raspberries cut into quarters. Add gold leaf.
The Chef’s story
From his apprenticeship in France to the prestigious kitchens of London and Auckland, Baptiste Frément has shaped his career with passion and exacting standards. At 18, he discovered the rigor and creativity of pastry making, an art he has perfected through his international experiences. From crafting macarons for Wimbledon to creating artistic chocolate pieces for luxury hotels, each step has reinforced his attention to detail and his sense of innovation. Passionate about the art of sweets, Baptiste doesn’t simply reproduce classics: he imagines, creates, and elevates desserts that tell a story. His philosophy? To combine tradition and modernity to offer delightful culinary experiences wherever he works.