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
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