ROULE FORET NOIRE

Karim Bourgi

PARTNER OF THE MASTERCLASS

The mastermind behind KAYU, CALLA, and OPPA is bringing his incredible talent to our kitchen! Known for his bold flavour fusions, he seamlessly blends French classics with Eastern influences, creating pastries that are nothing short of extraordinary

View Profile View Masterclasses

/sites/default/files/2024-11/Boiron2.png

DISCOVER THE BRAND

"76 years ago, my grandfather founded the company Boiron Frères SA. As the inventors of frozen fruit puree, we have continued to innovate by developing our range to support pastry chefs, cooks and bartenders from all over the world on a daily basis with excellent fruit solutions"

Alain Boiron ~ Managing Director

Number 1 World leader in professional frozen fruit purees, les Vergers Boiron purees are made from a strict selection of perfectly ripe and GMO-free fruits from the best locations worldwide. The flavour experts assemble these fruits using techniques inherited from the champagne industry, and their know-how guarantees consistent taste, colour and texture.

The purees have no added sugar, providing you nothing but fruit. No colouring, preservative, filler or thickener is added to the puree in order to have a product as pure as possible. No more washing, peeling, deseeding, blending and waste. Save labour, time and control your costs.

Recipe Breakdown

COCOA VIENNESE SPONGE

INGREDIENTS	UNIT(g)
Eggzi Egg yolks	145g
Whole eggs	380g
Sugar	300g
Eggzi Egg whites RT	240g
Plain flour	240g
Veliche Gourmet Cocoa powder	95g
Weis Cocoa nibs for dusting

Whisk together the egg yolks, whole eggs and a larger amount of sugar in a mixer.
Beat the egg whites with a smaller portion of sugar.
Mix the stiffened whites with the other mixture and finally add the sifted flour and cocoa powder.
Spread out on a baking sheet.
Prepare the Viennese cocoa sponge.
Get three 40 × 60cm baking sheets and spread 450g into each one and bake at 445°F (230°C) for 6 minutes.
Turn the sponges out to stop them cooking.

CHERRY PUNCH

INGREDIENTS	UNIT(g)
Les vergers Boiron Morello cherry puree 100%	165g
Les vergers Boiron Lemon puree 100%	20g
Water	415g
Sugar	85g

Bring the water, sugar and cherry puree to a boil.
Place in the refrigerator.

CHERRY CONFIT

INGREDIENTS	UNIT(g)
Les vergers Boiron Morello cherry puree 100%	760g
Sugar	110g
Ingredium Glucose powder DE33	110g
Ingredium Pectin NH	15g
Lemon juice	10g

Heat half the cherry purée.
At 105°F (40°C), add the sugar, glucose powder and pectin mixed together.
Bring to a boil.
Combine it with the remaining cherry puree and lemon juice at 40°F (5°C).
Important: Using a food processor will soften the confit’s texture.

INTENSE CREMEUX

INGREDIENTS	UNIT(g)
Milk	760g
Pure cream 35%	110g
Sugar	110g
Crème anglaise	15g
Weiss Lichu 64%	10g

Mix the eggs and sugar without beating too much.
Bring the cream and milk to a boil and combine the two mixtures.
Heat to 185°F (84°C).
Use immediately or cool quickly in the refrigerator.
Weigh out the amount of hot custard required for the recipe.
Slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula.
Immediately mix using an immersion blender to create a perfect emulsion.
Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C).

INTENSE VANILLA WHIPPED GANACHE

INGREDIENTS	UNIT(g)
Milk	1080g
Potato starch	32g
Sugar-free base	1000g
Pure cream 35%	600g
Weiss Aneo 35%	700g
Gelita Gelatine mass	65g

Mix together a small portion of the cold milk with the potato starch.
Set aside.
Heat the rest of the milk to between 185°F (85°C) and 195°F (90°C).
Pour part of the hot milk over the milk-starch mixture.
Put everything back in the pan and bring to a boil.
Weigh out the amount of hot sugar-free starch base required for the recipe and add the rehydrated gelatine.
Slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula.
Immediately mix to make a perfect emulsion.
Add the cold cream. Mix again.
Ideally, leave to set in the refrigerator for 12 hours a (4°C).

NEUTRAL MIRROR GLAZE

INGREDIENTS	UNIT(g)
Mirror glaze	180g
Water	32g

Boil and use at 80ºC.

Ingredients

INGREDIENTS	UNIT(g)
Eggzi Egg yolks	145g
Whole eggs	380g
Sugar	300g
Eggzi Egg whites RT	240g
Plain flour	240g
Veliche Gourmet Cocoa powder	95g
Weis Cocoa nibs for dusting

Assembly

Whisk together the egg yolks, whole eggs and a larger amount of sugar in a mixer.
Beat the egg whites with a smaller portion of sugar.
Mix the stiffened whites with the other mixture and finally add the sifted flour and cocoa powder.
Spread out on a baking sheet.
Prepare the Viennese cocoa sponge.
Get three 40 × 60cm baking sheets and spread 450g into each one and bake at 445°F (230°C) for 6 minutes.
Turn the sponges out to stop them cooking.

Ingredients

INGREDIENTS	UNIT(g)
Les vergers Boiron Morello cherry puree 100%	165g
Les vergers Boiron Lemon puree 100%	20g
Water	415g
Sugar	85g

Assembly

Bring the water, sugar and cherry puree to a boil.
Place in the refrigerator.

Ingredients

INGREDIENTS	UNIT(g)
Les vergers Boiron Morello cherry puree 100%	760g
Sugar	110g
Ingredium Glucose powder DE33	110g
Ingredium Pectin NH	15g
Lemon juice	10g

Assembly

Heat half the cherry purée.
At 105°F (40°C), add the sugar, glucose powder and pectin mixed together.
Bring to a boil.
Combine it with the remaining cherry puree and lemon juice at 40°F (5°C).
Important: Using a food processor will soften the confit’s texture.

Ingredients

INGREDIENTS	UNIT(g)
Milk	760g
Pure cream 35%	110g
Sugar	110g
Crème anglaise	15g
Weiss Lichu 64%	10g

Assembly

Mix the eggs and sugar without beating too much.
Bring the cream and milk to a boil and combine the two mixtures.
Heat to 185°F (84°C).
Use immediately or cool quickly in the refrigerator.
Weigh out the amount of hot custard required for the recipe.
Slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula.
Immediately mix using an immersion blender to create a perfect emulsion.
Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C).

Ingredients

INGREDIENTS	UNIT(g)
Milk	1080g
Potato starch	32g
Sugar-free base	1000g
Pure cream 35%	600g
Weiss Aneo 35%	700g
Gelita Gelatine mass	65g

Assembly

Mix together a small portion of the cold milk with the potato starch.
Set aside.
Heat the rest of the milk to between 185°F (85°C) and 195°F (90°C).
Pour part of the hot milk over the milk-starch mixture.
Put everything back in the pan and bring to a boil.
Weigh out the amount of hot sugar-free starch base required for the recipe and add the rehydrated gelatine.
Slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula.
Immediately mix to make a perfect emulsion.
Add the cold cream. Mix again.
Ideally, leave to set in the refrigerator for 12 hours a (4°C).