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Indulgence & Beyond

7 Jun 2017


Indulgence & Beyond


Nutmeg crumble

  • Butter 130 g
  • Almond powder 150 g
  • Tegral Patacrout 150 g
  • Granulated sugar 120 g
  • Salt 2 g
  • Nutmeg 2 g

Steamed sponge

  • Tegral Savoie 1000 g
  • Eggs 750 g
  • Water 100 g

Strawberry lime jam

  • Topfill Strawberry 300 g
  • Lime juice 12 g
  • PatisFrance Starfruit Raspberry 85 g
  • Bavarios Neutre 40 g

Vanilla cream

  • Eggs 45 g
  • Egg yolks 75 g
  • Sugar 45 g
  • Festipak 500 g
  • Vanilla bean 2
  • Belcolade Dominican Republic 31 120 g
  • Belcolade Cocoa Butter 12 g
  • Bavarois Neutre 50 g
  • Butter 100 g

Yellow fruit jelly

  • PatisFrance Starfruit Mango 150 g
  • PatisFrance Starfruit Mandarin 80 g
  • PatisFrance Starfruit Passion 40 g
  • Granulated sugar 68 g
  • Pectine NH 6 g

Vietnam ice cream

  • Milk 750 g
  • Fresh cream 35% 187 g
  • Egg yolks 210 g
  • Granulated sugar 75 g
  • Belcolade Vietnam 45 290 g
  • Inverted sugar 2 g


  • Ovablanca 150 g
  • Water (4°C) 75 g
  • Orange zest 2 g
  • Mandarin sea salt Q.S.

Working Method

  • Mix all crumble ingredients together until obtaining a sandy texture. Sprinkle on trays and bake at 170°C for approximately 12 minutes. Let cool down and reserve.
  • Whip steamed sponge ingredients together for 6 minutes at full speed. Spread a regular layer of 4 mm on a baking tray with silicon mat and bake in steam oven at low pressure for 7 minutes. Freeze before removing from the silicon mat.
  • Mix Topfil Strawberry, lime juice and Starfruit Raspberry Puree together, then warm it to 30°C. Add the Bavarois Neutre. Blend with a hand mixer to obtain a smooth texture. Spread regularly on top of the steamed sponge cake, then freeze.
  • For the cream, mix eggs, egg yolks and sugar together. Boil Festipak and vanilla bean then pour on top of the precedent mixture to create an English cream. Pour on top of Belcolade Dominican Republic 31, Belcolade Cocoa Butter and Bavarois Neutre. Mix, and add the butter when the cream reaches a temperature of 35-40°C. Pour on top of the frozen jam. Let set completely and freeze.

  • hen cut strips of 2 cm width and 40 cm length. Roll the strips around a plastic tube of 5 cm diameter into a ring shape. Reserve in freezer.
  • Heat up the first 3 jelly ingredients at 40-50°C, then add the sugar. Mix together with the pectine and bring to boil. Cool down to 4°C. 
  • Make an English cream with milk, fresh cream, egg yolks and granulated sugar. Pour over the Belcolade Vietnam 45 and inverted sugar. Let it mature for 12 hours at 4°C. Churn and mould in quenelle silicon shape (Pavoni big size)
  • Mix Ovablanca with the cold water, then whip it until obtaining a firm meringue. Add the orange zest. On a plastic sheet of 8 x 8 cm, pipe spirals of 6-7 cm diameter, using a turning table, then sprinkle mandarin sea salt. Let dry for 2 hours at 80°C, then overnight in a hot room at 40°C.
  • Place the ring of sponge, jam and cream in the middle of the plate. Fill the centre with the crumble to the top level. Add the ice cream quenelle on the crumble and place the spiral of meringue on top of the ice cream. Put some round pieces of yellow fruit jelly on the plate.