Papillon by Alexandre Bourdeaux
The mould Papillon is part of BlackSil, a line of black silicone moulds with which you can make unique, timeless creations. With BlackSil imagination will never end. Today, Alexandre Bourdeaux, Pastry Chef & Maître Chocolatier , is going to present his interpretation of Papillon.
Food grade silicone is the perfect ally for pastry chefs to bake and freeze cakes, parfaits, single portions and much more, withstanding temperatures from -60°C to +230°C. Martellato offers dozens of food grade silicone moulds for monoportions and cakes, in many different shapes.
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"PAPILLON" - Recipe by Alexandre Bourdeaux
SABLÈ DOUGH LEMON
Ingredients:
Pastry Flour 250 g
Almond powder 78 g
Salt 1.9 g
Icing sugar 83 g
Coconut fat 119 g
Water 63 g
Lemon zest 6.3 g
Procedure:
Combine all the powders in a bowl with paddle attachment.
Add the melted coconut and finish with cold water until homogeneous dough.
Leave it to rest for 2 hours.
Use like a classic sablé.
Note: the dough is rolled at 2,5 mm and after cooling, cut with cutter of 8 cm diameter.
COCONUT DAQUOISE LEMON
Ingredients:
Almond powder 79 g
Coconut shredded 160 g
Icing sugar 239 g
Egg white 300 g
Regular sugar 94 g
Lemon peel Cesarin 40 g
Procedure:
Whip the egg whites and sugar firmly.
Sift the icing sugar, the Cesarin lemon peel, and the powders together.
Gently mix the 2 masses and frame on a 40 x 60 plate.
Bake for 18 minutes at 170°C.
Note: this daquoise used lemon peel from Cesarin.
PINEAPPLE COMPOTE
Ingredients:
Pineapple fresh in dices 400 g
Regular sugar 120 g
Lime zest 2.4 g
Fresh ginger juice 9.6 g
Lime leaves 4 g
Passion fruit puree 80 g
Purée 100% mango 40 g
Pectin nh nappage 2.4 g
Cointreau 60 % 16 g
Procedure:
Cook all the ingredients together in a saucepan.
Leave to cool and reserve in the fridge.
Note: this compote is used as an insert for modern cake.
VANILLA BAVARIN
Ingredients:
Pasteurized whole milk 175 g
35 % fat cream 175 g
Vanilla beans 3.5 g
Egg yolk 60 g
Regular sugar 79 g
Gelatin massa 49 g
35% fat cream 315 g
Procedimento:
Add the milk, cream and vanilla seeds to a saucepan and bring to the boil.
Stir in the egg yolk and sugar. Add the previous mixture. Return to the saucepan and bring to the boil again.
Strain the contents through a strainer and cool quickly in a bowl placed over ice.
A S S E M B L A G G I O
Once ready the sablé dough lemon in the oval shape, the coconut daquoise lemon in the shape of little circles, the pineapple compote and vanilla bavarin, it's time to assembly all the preparations in the silicone moulds Papillon. Vanilla bavarin is placed inside the mould up to halfway, then with a spatula some is spread on the edges of the mould. Then a spoonful of pineapple compote and a circle of coconut daquoise lemon should be placed inside. Finally, everything must be covered with the vanilla bavarin, until the mould is full.
The biscuit should be placed at the base and then the single-portion cake should be placed on top, decorated in this case with a chocolate butterfly, a piece of pineapple and a dusting of lime peel.
Want to know more about BlackSil moulds? Click below to discover all models.
ABOUT Alexandre Bourdeaux:
Following my inspiring passion, I started my training as a pastry chef at an early age. After graduating from the pastry and chocolate school in Brussels, I started to gain experience, which gave me a broader vision of the pastry world.
When I was 20, I moved to Italy and, after a few years, I had the opportunity to join Sergio Mei's team at the Four Seasons Hotel in Milan. I then started travelling around the world and continued to gain new experience, working as a pastry chef in luxury hotels in Cairo, Japan, the United States and the United Kingdom. Over the years, thanks to my collaboration with Barry Callebaut, I studied and deepened the technology and chemistry of chocolate.
I started teaching all over the world and realised that this would be my future. In 2016 my company ‘Pastry & chocadvice’ was born. As the name suggests, my mission is to offer advice and solutions in the world of pastry and chocolate, sharing my knowledge and techniques. In a nutshell: I do what I love.
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