TART DULCERY CHERRY

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

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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

ALMOND SHORTCRUST

INGREDIENTS	UNIT(g)
Almond powder	35g
Potato starch	70g
Plain flour	300g
Salt	3g
CSM Ingredients Incing sugar	102g
Dry butter 84%	205g
Whole eggs	20g
Eggzi Egg Yokls	20g
Vanilla powder	2g

Place the butter in a round-bottomed mixing bowl.
Work the butter until soft to incorporate it more easily later.
Add the powdered sugar and mix well.
Add the almond powder, salt and potato starch.
Mix the ingredients together.
Finish by progressively adding the flour and the eggs, while alternating.
Mix the preparation until you obtain a homogeneous paste.
Add the egg yolks and the remaining flour.
Place the dough on the work surface.
Work the dough by hand until smooth.
Roll out the dough into a square about 1.5 cm thick.
Film on contact. Set aside in the refrigerator at +4° C for 1 hour.
Dust the work surface.
Cut the dough with a knife into small cubes before the fraisage.
Fold the dough over itself several times until smooth.
Shape the dough into a square of even thickness.
Film the dough on contact.
Set it aside and refrigerate at +4° C for 1 hour and 30 minutes before rolling it out.

ALMOND VANILLA MOELLEUX

INGREDIENTS	UNIT(g)
Almond powder	140g
Cornstarch	20g
Sugar	160g
Whole eggs	100g
Eggzi Egg Yolks	45g
Pure cream 35%	140g
Baking powder	2g
Common Sense Vanilla pods	5g

Mix the almond powder, corn starch, caster sugar, baking powder and scraped vanilla pods.
Add the cream, eggs and yolks, mix and set aside.

FLAN MIX

INGREDIENTS	UNIT(g)
Muscovado	60g
Corn starch	35g
Whole milk	360g
Pure cream 34%	360g
Weiss Tevenn 36%	245g

Boil the milk and cream, mix the muscovado and starch.
Cook like pastry cream.
Add onto the chocolate and emulsify everything.
Cool down before using.

CHERRY MARMELADE

INGREDIENTS	UNIT(g)
Les Vergers Boiron Morello cherry puree 100%	285g
Sugar	85g
Ingredium Pectin NH	9g
Cherries	285g
Dawn Food Glucose DE35/40	75g
Lemon juice	10g
Gelita Gelatine mass	12g

Heat the puree and glucose to 40ºC, add the premixed sugar and pectin and bring to boil.
Add the gelatin mass and lemon juice, blend to smooth the texture.
Finish by adding the chopped cherries and mix gently.
Reserve in the fridge.

INTENSE WHIPPED GANACHE

INGREDIENTS	UNIT(g)
Milk	1080g
Potato starch	32g
Starch cooked base	1000g
Pure cream 35%	200g
Weiss Tevenn 36%	740g
Gelita Gelatine mass	60g

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 gelatin.
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 at 40°F (4°C).
Whisk until the texture is firm enough to use in a piping bag or with a spatula.

NEUTRAL MIRROR GLAZE

INGREDIENTS	UNIT(g)
Mirror glaze	300g
Water	30g

Boil together and use immediately.

Ingredients

INGREDIENTS	UNIT(g)
Almond powder	35g
Potato starch	70g
Plain flour	300g
Salt	3g
CSM Ingredients Incing sugar	102g
Dry butter 84%	205g
Whole eggs	20g
Eggzi Egg Yokls	20g
Vanilla powder	2g

Assembly

Place the butter in a round-bottomed mixing bowl.
Work the butter until soft to incorporate it more easily later.
Add the powdered sugar and mix well.
Add the almond powder, salt and potato starch.
Mix the ingredients together.
Finish by progressively adding the flour and the eggs, while alternating.
Mix the preparation until you obtain a homogeneous paste.
Add the egg yolks and the remaining flour.
Place the dough on the work surface.
Work the dough by hand until smooth.
Roll out the dough into a square about 1.5 cm thick.
Film on contact. Set aside in the refrigerator at +4° C for 1 hour.
Dust the work surface.
Cut the dough with a knife into small cubes before the fraisage.
Fold the dough over itself several times until smooth.
Shape the dough into a square of even thickness.
Film the dough on contact.
Set it aside and refrigerate at +4° C for 1 hour and 30 minutes before rolling it out.

Ingredients

INGREDIENTS	UNIT(g)
Almond powder	140g
Cornstarch	20g
Sugar	160g
Whole eggs	100g
Eggzi Egg Yolks	45g
Pure cream 35%	140g
Baking powder	2g
Common Sense Vanilla pods	5g

Assembly

Mix the almond powder, corn starch, caster sugar, baking powder and scraped vanilla pods.
Add the cream, eggs and yolks, mix and set aside.

Ingredients

INGREDIENTS	UNIT(g)
Muscovado	60g
Corn starch	35g
Whole milk	360g
Pure cream 34%	360g
Weiss Tevenn 36%	245g

Assembly

Boil the milk and cream, mix the muscovado and starch.
Cook like pastry cream.
Add onto the chocolate and emulsify everything.
Cool down before using.

Ingredients

INGREDIENTS	UNIT(g)
Les Vergers Boiron Morello cherry puree 100%	285g
Sugar	85g
Ingredium Pectin NH	9g
Cherries	285g
Dawn Food Glucose DE35/40	75g
Lemon juice	10g
Gelita Gelatine mass	12g

Assembly

Heat the puree and glucose to 40ºC, add the premixed sugar and pectin and bring to boil.
Add the gelatin mass and lemon juice, blend to smooth the texture.
Finish by adding the chopped cherries and mix gently.
Reserve in the fridge.

Ingredients

INGREDIENTS	UNIT(g)
Milk	1080g
Potato starch	32g
Starch cooked base	1000g
Pure cream 35%	200g
Weiss Tevenn 36%	740g
Gelita Gelatine mass	60g

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 gelatin.
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 at 40°F (4°C).
Whisk until the texture is firm enough to use in a piping bag or with a spatula.