Cherry by Quenelle

INGREDIENTS

Grams
Madeleine Yuzu
Eggs 165
Sugar 180
Flour T55 80
Tegral Satin Creme Cake Vanilla 70
Oil 30
Butter 150
Milk 48
Yuzu juice 90
Lime zest 3
Madeleine Yuzu total 816
Mango Jelly
Mango pure 200
Gelatin 6
Piment D’Espelette 1
Mango Jelly total 207
Cherry Mousse
Griotte Pure 130
Orange juice 70
Egg yolk 60
Sugar 20
Gelatin 5
Butter 60
Fresh cream 150
Chantypak 150
Cherry Mousse total 645

COMPOSITION

  1. Madeleine yuzu (Tegral Satin Crème Cake)
  2. Mango spiced jelly
  3. Cherry cream (Festipak)
  4. Red Glaze

WORKING METHOD

Madeleine Yuzu
  1. Warm butter, oil at 50c
  2. Add cold milk, yuzu then flours
  3. Mix well until smooth
  4. In mixing bowl whip eggs and sugar until white and smooth
  5. Add into mix 1
  6. Pipe into brioche mold

Cherry Mousse
  1. Warm juice and pure
  2. Mix egg yolks and sugar
  3. Cook into warm puree
  4. Add gelatin and butter
  5. Incorporate whipped cream at 40C
  6. Pipe into quenelle silicon