Gérard Dubois and his recipe in English and French

 Gem on a Pedestal

Born and raised in Switzerland, Gérard became the founder and owner of La Rose Noire Holdings…

“Gem on pedestal” is a recipe taken from Crafted Passion (in English and French) by Gérard Dubois, the third in Gérard Dubois’s series of cookbooks, which displays the versatility of his products from La Rose Noire. Throughout the 216 pages of this culinary publication, the elaboration of both sweet and savory tart shells, cones and baskets is shown. Born and raised in Switzerland, Gérard became the founder and proprietor of La Rose Noire Holdings, a forerunner of up-market pastry and bakery production in Hong Kong.

GEM ON A PEDESTAL

Sable Dough

plain flour                                                             g                 180

soft butter                                                           g                 100

icing sugar                                                           g                 60

almond powder                                                     g                 20

whole egg                                                            g                 15

pinch of vanilla powder

pinch of sea salt

Mix all the ingredients well, except the flour. Sieve the flour and add slowly to the mixture by hand. Refrigerate overnight before using.

Wild Strawberry Crémeux

wild strawberries                                                    g                 250

sugar                                                                   g                 50

corn flour                                                              g                 15

water                                                                   g                 15

butter                                                                  g                 30

soaked gelatin leaves                                              g                 2

Melt the butter, add the sugar and wild strawberries. Pour in the corn flour and water mixture, bring to a boil and add the soaked gelatin leaves. Cool before filling the round tart shell.

 Chocolate Nest

Use tempered dark couverture to pipe thin lines on top of a greased aluminium mold, let it set in the refrigerator. Remove it very gently before using.

Decoration

Wild strawberries, edible gold leaf, thin pulled sugar hair.

 

 Gem on a Pedestal

 

 GEM ON A PEDESTAL

 

Pâte Sablée

farine pâtissière                                                   g                 180

beurre à temperature ambiante                               g                 100

sucre glace                                                         g                 60

amandes en poudre                                              g                 20

oeuf entier                                                          g                 15

pincée de poudre de vanille                              

pincée desel de mer

Bien mélanger tous les ingrédients à l’exception de la farine. Tamiser la farine et incorporer lentement à la main. Réfrigérer la pâte avant de l’abaisser.

Crémeux de Fraises des Bois

fraises des bois                                                      g                 250

sucre                                                                   g                 50

maïzena                                                                g                 15

eau                                                                      g                 15

beurre                                                                  g                 30

feuilles de gélatine trempées                                     n.                 2

Fondre le beurre. Ajouter le sucre et les fraises des bois. Incorporer le mélange maïzena et eau puis faire bouillir.Ajouter les feuilles de gelatine trempées. Laisser refroidir avant de remplir le fond de tarte.

Nid en chocolat

A l’aide d’une couverture tempérée, créer de fines lignes sur un moules en aluminium préalablement graissé. Laisser refroidir. Retirer délicatement le nid en chocolat.

Décoration

Fraises des bois, feuille d’or comestible, cheveux en sucre tiré.

Gérard Dubois
from “Crafted Passion”
photo A. Chester Ong

www.la-rose-noire.com


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