Masterclass Sydney L'Atelier

Nova: Matcha and Raspberry Heart

Francois Daubinet
PARTNER OF THE MASTERCLASS

Chef Daubinet is an international consultant and entrepreneur, known for his signature balance of structure, flavour, and emotion and one of France’s leading figures in contemporary pastry.

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DISCOVER THE BRAND

Since 1945, Elle & Vire® has produced premium cream and butter in Normandy, known for exceptional taste, consistency, and performance. Made from high-quality French milk and traditional expertise, it's trusted by chefs worldwide.

From the Land
Normandy’s mild climate and rich pastures produce outstanding milk from family-run farms, where cows graze outdoors most of the year.

For Professionals
With 35% fat and high whipping yield, Elle & Vire cream is ideal for piping, cooking, and Chantilly

Driven by Excellence
Elle & Vire supports chefs globally through training, partnerships, and events like the Bocuse d’Or and World Pastry Cup.

Recipe Breakdown

01

Sweet almond pastry

INGREDIENTSUNITSPERCENT
Butter265 g25.4%
Sifted icing sugar175 g16.8%
Ground raw almonds70 g6.7%
Fine salt3 g0.3%
T55 plain flour (≈11% protein)440 g42.2%
Whole eggs90 g8.6%
Total weight1043 g 
  1. Cream the softened butter with the sifted icing sugar. 
  2. Add the ground almonds and fine salt. 
  3. Add the flour followed by the eggs. 
  4. Combine without overworking. 
  5. Remove dough from the bowl and rest. 
  6. Roll out the dough to a thickness of 2 mm and place in the refrigerator before lining. 
  7. Bake the tart shells at 160°C.

02

Almond Joconde sponge

INGREDIENTSUNITSPERCENT
Ground blanched almonds65 g8.1%
Ground raw almonds65 g8.1%
Sifted icing sugar125 g15.5%
T55 plain flour (≈11% protein)36 g4.5%
Whole eggs190 g23.6%
Egg whites225 g27.9%
Caster sugar65 g8.1%
Butter, melted35 g4.3%
Total weight806 g 
  1. Sift the icing sugar and the flour, add the ground almonds and eggs, beat using the whisk attachment. 
  2. Beat the egg whites until stiff, gradually adding the caster sugar. 
  3. Fold 1/3 of the beaten egg whites into the 1st mixture, followed by the remaining egg whites, combine gently and add the warm melted butter. 
  4. Weigh and spread 800 g of batter onto a silicone mat. 
  5. Bake for 7-8 min at 180°C, then transfer to a cooling rack.

03

Raspberry & violet confit

INGREDIENTSUNITSPERCENT
Raspberry425 g75.9%
Caster Sugar65 g11.6%
NH Pectin10 g1.8%
Gelatine mass10 g1.8%
Natural violet aroma8 g1.4%
Lemon juice42 g7.5%
Total weight560 g 
  1. In a saucepan, heat the raspberries and the glucose syrup. 
  2. Add in the sugar and pectin previously combined. 
  3. Bring the mixture to the boil. 
  4. Remove from the heat, add the gelatine mass, the violet aroma and lemon juice and stir to combine gently and chill. 
  5. Once cooled, mix using a hand mixer and put into insert moulds.

04

Whipped matcha ganache

INGREDIENTSUNITSPERCENT
Excellence Whipping Cream 35% (1)675 g36.9%
Excellence Whipping Cream 35% (2)675 g36.9%
Vanilla2 beans—
Gelatine mass65 g3.6%
Weiss Aneo 34%340 g18.6%
Matcha tea powder35 g1.9%
Total weight1830 g 
  1. Bring the cream (1) and vanilla to a simmer. 
  2. Remove from the heat, add the gelatine mass and stir to combine. 
  3. Pour over the couverture in several additions to obtain a nice emulsion, incorporate the chilled cream (2), then the tea and mix with a hand blender. 
  4. Strain and refrigerate overnight. 
  5. Whip to soft peaks, with a whisk.

05

Natural green velvet coating

INGREDIENTSUNITSPERCENT
Cocoa butter450 g47.6%
Sunflower oil45 g4.8%
Weiss Nevea 29%450 g47.6%
Natural green liposoluble colouringQS—
Natural yellow liposoluble colouringQS—
Total weight945 g 
  1. Melt the cocoa butter then add the chocolate and heat to 40°C. 
  2. Add the oil and the colouring. 
  3. Blend and set aside in the proofer. 
  4. Use at 40°C.

06

Neutral hot glaze

INGREDIENTSUNITSPERCENT
Water300 g28.1%
Granulated sugar380 g35.6%
Water100 g9.4%
Pectin02 g0.2%
Glucose190 g17.8%
Gelatine mass90 g8.4%
Vanilla4 g0.4%
Paper coneQS—
Total weight1066 g 
  1. In a saucepan, heat the water and granulated sugar without stirring until the temperature reaches 100°C. 
  2. Remove from the heat and set aside. In another saucepan, combine water, glucose, pectin and vanilla and heat the mixture to 80°C. 
  3. Remove from the heat and add in the gelatine mass. 
  4. Mix gently using a plastic spatula. 
  5. Let it rest for 2 minutes - it should pour in a thin thread-like flow. 
  6. Pour very slowly the second mixture (80°C) into the first one (100°C). 
  7. Combine using only a plastic spatula.

07

ASSEMBLY PROCESS

  1. Prepare the sponge and let cool. 
  2. Prepare the jelly and let cool in the refrigerator. 
  3. Prepare the pastry, roll out, cut out and bake. 
  4. Store in airtight containers. 
  5. Prepare the fresh fruit mixture, add the previously blended jelly and combine to obtain a homogenous mixture. 
  6. Prepare the fruit inserts. 
  7. Prepare the ganache, fill the moulds ¾ full, unmould the frozen inserts and gently insert into the ganache, smooth the surface. Freeze.
  8. The next day, unmould, spray with the velvet coatings and place on top of the baked shortbread. 
  9. Pipe a few drops of neutral hot glaze on the surface of the leaf. 
  10. Thaw for several hours in the refrigerator before serving.

Ingredients

INGREDIENTSUNITSPERCENT
Butter265 g25.4%
Sifted icing sugar175 g16.8%
Ground raw almonds70 g6.7%
Fine salt3 g0.3%
T55 plain flour (≈11% protein)440 g42.2%
Whole eggs90 g8.6%
Total weight1043 g 

Assembly

  1. Cream the softened butter with the sifted icing sugar. 
  2. Add the ground almonds and fine salt. 
  3. Add the flour followed by the eggs. 
  4. Combine without overworking. 
  5. Remove dough from the bowl and rest. 
  6. Roll out the dough to a thickness of 2 mm and place in the refrigerator before lining. 
  7. Bake the tart shells at 160°C.

Ingredients

INGREDIENTSUNITSPERCENT
Ground blanched almonds65 g8.1%
Ground raw almonds65 g8.1%
Sifted icing sugar125 g15.5%
T55 plain flour (≈11% protein)36 g4.5%
Whole eggs190 g23.6%
Egg whites225 g27.9%
Caster sugar65 g8.1%
Butter, melted35 g4.3%
Total weight806 g 

Assembly

  1. Sift the icing sugar and the flour, add the ground almonds and eggs, beat using the whisk attachment. 
  2. Beat the egg whites until stiff, gradually adding the caster sugar. 
  3. Fold 1/3 of the beaten egg whites into the 1st mixture, followed by the remaining egg whites, combine gently and add the warm melted butter. 
  4. Weigh and spread 800 g of batter onto a silicone mat. 
  5. Bake for 7-8 min at 180°C, then transfer to a cooling rack.

Ingredients

INGREDIENTSUNITSPERCENT
Raspberry425 g75.9%
Caster Sugar65 g11.6%
NH Pectin10 g1.8%
Gelatine mass10 g1.8%
Natural violet aroma8 g1.4%
Lemon juice42 g7.5%
Total weight560 g 

Assembly

  1. In a saucepan, heat the raspberries and the glucose syrup. 
  2. Add in the sugar and pectin previously combined. 
  3. Bring the mixture to the boil. 
  4. Remove from the heat, add the gelatine mass, the violet aroma and lemon juice and stir to combine gently and chill. 
  5. Once cooled, mix using a hand mixer and put into insert moulds.

Ingredients

INGREDIENTSUNITSPERCENT
Excellence Whipping Cream 35% (1)675 g36.9%
Excellence Whipping Cream 35% (2)675 g36.9%
Vanilla2 beans—
Gelatine mass65 g3.6%
Weiss Aneo 34%340 g18.6%
Matcha tea powder35 g1.9%
Total weight1830 g 

Assembly

  1. Bring the cream (1) and vanilla to a simmer. 
  2. Remove from the heat, add the gelatine mass and stir to combine. 
  3. Pour over the couverture in several additions to obtain a nice emulsion, incorporate the chilled cream (2), then the tea and mix with a hand blender. 
  4. Strain and refrigerate overnight. 
  5. Whip to soft peaks, with a whisk.

Ingredients

INGREDIENTSUNITSPERCENT
Cocoa butter450 g47.6%
Sunflower oil45 g4.8%
Weiss Nevea 29%450 g47.6%
Natural green liposoluble colouringQS—
Natural yellow liposoluble colouringQS—
Total weight945 g 

Assembly

  1. Melt the cocoa butter then add the chocolate and heat to 40°C. 
  2. Add the oil and the colouring. 
  3. Blend and set aside in the proofer. 
  4. Use at 40°C.

Ingredients

INGREDIENTSUNITSPERCENT
Water300 g28.1%
Granulated sugar380 g35.6%
Water100 g9.4%
Pectin02 g0.2%
Glucose190 g17.8%
Gelatine mass90 g8.4%
Vanilla4 g0.4%
Paper coneQS—
Total weight1066 g 

Assembly

  1. In a saucepan, heat the water and granulated sugar without stirring until the temperature reaches 100°C. 
  2. Remove from the heat and set aside. In another saucepan, combine water, glucose, pectin and vanilla and heat the mixture to 80°C. 
  3. Remove from the heat and add in the gelatine mass. 
  4. Mix gently using a plastic spatula. 
  5. Let it rest for 2 minutes - it should pour in a thin thread-like flow. 
  6. Pour very slowly the second mixture (80°C) into the first one (100°C). 
  7. Combine using only a plastic spatula.

Assembly

  1. Prepare the sponge and let cool. 
  2. Prepare the jelly and let cool in the refrigerator. 
  3. Prepare the pastry, roll out, cut out and bake. 
  4. Store in airtight containers. 
  5. Prepare the fresh fruit mixture, add the previously blended jelly and combine to obtain a homogenous mixture. 
  6. Prepare the fruit inserts. 
  7. Prepare the ganache, fill the moulds ¾ full, unmould the frozen inserts and gently insert into the ganache, smooth the surface. Freeze.
  8. The next day, unmould, spray with the velvet coatings and place on top of the baked shortbread. 
  9. Pipe a few drops of neutral hot glaze on the surface of the leaf. 
  10. Thaw for several hours in the refrigerator before serving.
USED IN THIS RECIPE

Products

Eggs

Pasteurised Free Range Frozen Dessert Egg Whites 900ml

Pasteurised Free Range Frozen Dessert Egg Whites 900ml
Molecular & sugars

Pectin NHX 1kg

Pectin NHX 1kg
Dairy & eggs, Cream

Excellence Whipping Cream 35% Fat – 1L

Excellence Whipping Cream 35% Fat – 1L
French couverture

White Choc Aneo 34% 5kg

White Choc Aneo 34% 5kg
French couverture

White Choc Nevea 29% 5kg

White Choc Nevea 29% 5kg
Decorations

Water soluble Powder Green Apple 50g

Water soluble Powder Green Apple 50g
Molecular & sugars

Gelatine Gold 1kg

Gelatine Gold 1kg
Molecular & sugars

Glucose Powder 1kg Glucose P

Glucose Powder 1kg Glucose P
Decorations

Fat-soluble Yellow 25 g

Fat-soluble Yellow 25 g
Other cocoa-based products

Cocoa Butter Pearls 3kg

Cocoa Butter Pearls 3kg
Butter

Président Butter Tourage 82% 5 x 2kg

Président Butter Tourage 82% 5 x 2kg