Hamon and his recipe in English and French

 parfum du midi

He is a pastrychef and owner with his wife of the confectionery shop Hamon in Brest, France…

He is also the inventor of P’tit Zef, a range of products based on caramel with salted butter, a specialty from Brittany.

emmanuel hamon pastrychef france 3

PARFUM DU MIDI

 

Recette pour 3 entremets de 20 cm de diamètre.

Mousse Abricot

blancs d’œufs                                                         g                                    150

sucre semoule                                                        g                                    150

purée d’abricot                                                        g                                    400

gélatine feuille                                                         g                                    14

crème fouettée                                                        g                                    400

Ramollir et égoutter la gélatine dans l’eau froide, puis la chauffer dans 120 g de purée d’abricot et mélanger avec le restant de purée. Réaliser une meringue italienne avec les blancs et le sucre cuit à 121°C. Après refroidissement de la meringue, l’incorporer à la purée d’abricot et mélanger à la crème fouettée.

Dacquoise Amande

blanc d’œuf                                                               g                                    300

sucre                                                                        g                                    120

amandes grises en poudre                                         g                                    200

sucre glace                                                               g                                    100

farine                                                                        g                                    60

Monter les blancs et les meringues avec le sucre. A la spatule, incorporer le mélange tamisé amande, sucre glace et farine; mélanger délicatement. Remplir 3 cercles de 18 cm de diamètre et 2 cm de hauteur. Cuire à 170°C pendant 15-20 minutes.

Crème caramel à la lavande

jaunes d’œufs                                                         g                                    150

sucre semoule                                                        g                                    110

crème UHT                                                             g                                    250

lait                                                                         g                                    250

gélatine feuille                                                        g                                    6

sucre                                                                     g                                    40

Chauffer le lait et la crème, incorporer quelques fleurs de lavande et laisser infuser quelques minutes, puis passer au chinois. Dans une casserole, réaliser un caramel avec le sucre puis décuire avec le mélange lait/crème/lavande.

Verser ensuite sur les jaunes blanchis avec le sucre, puis cuire le tout à 85°C. Hors du feu, ajouter la gélatine et bien mélanger le tout. Couler l’ensemble dans des cercles de 16 cm de diamètre et de 1,5 cm de hauteur. Surgeler le tout et réserver pour le montage.

Glaçage orange

eau                                                                            g                                    70

sucre semoule                                                           g                                    150

glucose                                                                     g                                    150

lait concentré sucré                                                   g                                    200

masse gélatine                                                          g                                    75

(15 g de gélatine poudre 200 blooms et 60 g d’eau)

chocolat blanc                                                        g                                    150

colorant liposoluble orange                                       g                                    4

Dans une casserole, cuire ensemble jusqu’à 105°C l’eau, le sucre semoule et le glucose. Verser le tout sur le lait concentré et la gélatine, le chocolat blanc et le colorant. Bien mixer et réserver au réfrigérateur. Utiliser à 30°-35°C.

 

Procédé et montage

Placer le biscuit dacquoise au centre d’un cercle de 20 cm de diamètre, puis recouvrir de mousse abricot à 3 cm de hauteur. Placer au surgélateur. Démouler la mousse abricot puis glacer avec le glaçage chauffé à 40°C et réserver. Démouler la crème de caramel à la lavande; passer au pistolet couleur violet clair et disposer sur la mousse abricot. Recouvrir au ¾ d’une bande de chocolat coloré violet puis disposer quelques carrés de chocolat sur le quart restant.

 

 

PARFUM DU MIDI

 

Recipe for 3 entremets of 20 cm Ø

Apricot mousse

egg whites                                                               g                                    150

caster sugar                                                             g                                    150

apricot puree                                                           g                                    400

gelatine leaves                                                        g                                    14

whipped cream                                                        g                                    400

Soften and drain gelatin in cold water, then heat with 120 g of apricot puree and mix with the remaining puree. Make an Italian meringue with the egg whites and sugar cooked at 121°C. After cooling the meringue, mix with the apricot puree and the whipped cream.

 

Almond dacquoise

egg whites                                                                g                                    300

sugar                                                                        g                                    120

ground almond                                                          g                                    200

icing sugar                                                                g                                    100

flour                                                                          g                                    60

Mix the egg whites and sugar to make a meringue. With a spatula, add the sieved almond, icing sugar and flour mixture, then mix gently. Fill 3 rings of 18 cm in diameter and 2 cm high. Bake at 170°C for 15-20 minutes.

 

Lavender crème caramel

egg yolks                                                                  g                                    150

caster sugar                                                              g                                    110

fresh cream                                                               g                                    250

milk                                                                          g                                    250

gelatine leaves                                                           g                                    6

sugar                                                                        g                                    40

Heat the milk and cream, then add some lavender flowers; leave to infuse a few minutes then pass through a sieve. In a saucepan, make a caramel with the sugar and then deglaze with the milk-cream-lavender mix. Pour over blanched yolks with the sugar and cook at 85°C. Add the gelatin and mix well off the heat. Pour in rings of 16 cm diameter and 1.5 cm high. Freeze and reserve.

 

Orange Glacage

water                                                                        g                                    70

caster sugar                                                              g                                    150

glucose                                                                    g                                    150

concentrated milk                                                      g                                    100

gelatin mass                                                             g                                    75  

(15 g of 200 bloom gelatin powder and 60 g water)                              

white chocolate                                                       g                                    150

orange color powder                                                 g                                    4

 

In a saucepan cook together the water, sugar and glucose until 105°C. Pour the concentrated milk and gelatin, white chocolate and the orange color powder. Mix well and refrigerate. Use at 30-35°C.

 

Assembly

Place the dacquoise biscuit in the center of a ring of 20 cm in diameter and fill with the apricot mousse at 3 cm high. Keep in a freezer. Unmold theapricot mousse and glaze with glacage at 40°C then reserve. Unmold the lavender crème caramel, spray with violet (50% cocoa butter + 50% colored white chocolate). Place on the top of the apricot mousse. Cover the ¾ with a violet chocolate band and place some colorful chocolate squares on the remaining quarter.

 

 

Emmanuel Hamon
Brest, France
www.patisseriehamonemmanuel.com

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