ABOUT US CONTACT PARTNERS PRIVACY POLICY
so good #29
now available
View more
Home Chefs Recipes Tools Schools Products Videos Blog & News Books The Magazine
so good.. magazine > Pastry Recipes > Apple from Montois and coconut plated dessert by Pierre-Jean Quinonero, professional CFD winner
0 Comments
Apple from Montois and coconut Ty
Typpee ttoo sseeaarrcchh......
plated dessert by Pierre-Jean
Quinonero, professional CFD winner
Fans
October 14, 2021 182
Subscribers
Popular Pastry recipes Recent Pastry recipes
Cake Acorn with caramel mousse and
hazelnut praline by Sylwia Grodzka-
Haba
1567 Views
Bûche de Noël Maestro with red
berries by Julien Perrinet
1527 Views
Rose and Pistachio tea cake by
Aabhas Jain
1490 Views
Hazelnut Chocolate travel cake by
Aabhas Jain
Shiso apple and coconut sorbet, coconut cream and, shiso green 1478 Views
apple gel, coconut foam, and raw cumin cream
Pierre-Jean Quinonero (Restaurant Le Burgundy – Paris), winner in the professional category of the 47th TAGS
Championnat de France du Desserts, managed to reach the podium with a refreshing dessert in which he used the
Granny Smith apple, “a fruit that provides a unique freshness that, alongside the fat and delicacy of the coconut,
Pastry Interviews Chocolate
ensures a perfect pairing ” he explains. In addition, he looked for a suitable spice for seasoning. “After many
attempts, cumin has been a revelation in this association,” he confesses. Coupe du Monde de la Pâtisserie
As eco-responsibility was the theme of the competition, he used the maximum number of organic products.“After
Books For Chefs Catalogue French Pastry Chefs
having done a lot of background work in the search for local producers, I was able to dedicate myself to making my
dessert. The chosen apples come from an orchard in laÎle-de-France, more specifically from Montois. With a deep Pierre Hermé Antonio Bachour
desire to discover Guadeloupe , I wanted my dessert to include coconut. The ones I have chosen are organic and fair
trade, just like the oil. French products from the ‘Maison du Coco’ in Guadeloupe ”, he added. Couvertures and Chocolate Sigep so good #24
Below we share the recipe for his winning dish, Apple from Montois, coconut, and a touch of cumin.
Show more tags
Apple from Montois, coconut, and a touch of cumin SPONSORS
Shiso apple and coconut sorbet
500 g organic coconut milk
2 pc organic lime zest
180 g white sugar
120 g Atp glucose
16 g dextrose
6 g Super Neutrose (neutral)
20 g powdered milk
750 g Organic Granny Smith apple
160 g lemon juice
16 g shiso leaves
Make a syrup with the coconut milk, lime zest, and the powders. Let cool in a fridge. In a Thermomix robot, mix the
syrup and the other elements. Strain, pour into the containers, and put in the PacoJet. Pour into two small gastro
containers and “pacotize”. Make beautiful shavings in the shape of a flower.
Royal icing
250 g icing sugar
40 g egg whites
10 g organic lemon juice
5 g citric acid
5 g yogurt powder
Dissolve the citric acid in the Bio lemon juice. In the blender cup, use the rods to mix the icing sugar, powdered
SO GOOD.. RECIPES 2
yogurt, and liquids. With the help of Chablon molds, make the drops. Dry in the oven at 60ºC for 1:30 hours with
ventilation at 2.
Coconut cream
135 g organic coconut milk
65 g Les Vergers Boiron coconut puree
35 g Excellence Elle & Vire cream
4 g X58 pectin
Order this issue
35 g egg whites
8 g gelatin mass
10 g organic lavender honey DISCOVER SO GOOD.. MAGAZINE
55 g Bio white cheese
5 g yogurt powder
Boil the coconut milk, coconut puree, honey, and cream with the X58 pectin.
Then add the egg whites and the gelatin mass. When cool, add the white cheese and yogurt powder. Put in a pastry
bag. Pour into the mold to make beautiful drops.
Coconut cookie
50 g almond paste
20 g icing sugar
MAILING LIST BOOKS FOR CHEFS
30 g starch
140 g egg whites Email Address* * = required field
20 g yolks
160 g coconut powder
10 g vanilla paste Name / Nombre*
150 g egg whites
50 g sugar
150 g coconut oil Interested in / Interesado en:
Haute Pâtisserie / Pastelería y panadería
Mix all the ingredients in a Thermomix at speed 1. At the same time, beat the egg whites with the sugar. Add the
High Cuisine / Restauración y Alta Cocina
beaten egg whites to the Thermomix and finish with the coconut oil at room temperature. Spread to 8 mm thick on
Silpat. Bake at 170ºC for 8 minutes and 6 minutes of ventilation. Remove the crust. Cut into drop shapes. Ice Cream / Heladería
Subscribe
Shiso Green Apple Gel
20 g ginger beer
200 g Granny Bio apple juice per cryo extraction
20 g lemon juice
6 pc shiso Koppert Cress sheets
1 pc Bio Tahitian vanilla
1,5 g Iota
Cut the shiso leaves and infuse at 80ºC for 30 minutes with the rest of the
elements. Boil 50 g of infusion with Iota and mix with the rest of the
infusion.
Coconut foam
100 g Les Vergers Boiron coconut puree
150 g organic coconut milk
2 g Iota
50 g white cheese
Boil the coconut milk and the puree with the Iota, cool and add the white cheese. Mix with Bamix. Put in a siphon gas
with 1 cartridge. Shake very little.
Brunoise
100 g Bio green apple
100 g shiso green apple gel
100 g lime
50 g Bio lemon pink caviar
2 g lime zest
Cut the Granny Smith apple and the lime into brunoise. Add the apple gel, the lime zest, and the caviar.
Raw cumin cream
100 g organic raw cream
1 g ground cumin
Mix the raw cream with the cumin. Place into the pastry
sleeve.
Ecological vacuum packed Granny apple
22 pc large GrannyBio apple gouttes
33 pc small GrannyBio apple gouttes
200 g GrannyBio apple juice by cryoextraction
Cut 1 mm slices of apples, die-cut, and vacuum pack with the apple juice.
Shredded coconut decorations
1 pc fresh organic coconut
Koppert Cress coriander
Grate the coconut into the creamy drops. Finished with KoppertCress coriander.
Montage
With the help of the Chablon, make the creamy drops. Grate the coconut on top. Fill each drop of real ice cream with
a vacuum packed apple slice, the coconut cookie, the cream, the raw cumin cream, the brunoise, the coriander cress,
an apple slice and finally, the siphon. Arrange on the plate and finish with coriander cress. Arrange a last slice to put
the ice cream.
TAGS Apple Championnat de France du Dessert Coconut Plated Desserts Recipes
PREVIOUS RECIPE NEXT RECIPE
Suspended honeycomb, Rice pudding baba tart by
the Italian CMP winning Vinesh Johny and Andrés
team’s restaurant dessert Lara
Related Recipes
Oriado, grapefruit, and
Mexican vanilla plated
Lemon Tart, by John Kraus dessert by Nicolas Botomisy...
May 6, 2014 | Albert Mañé December 5, 2017 | Ana Rodríguez
Related Articles
Giorgos Avgeros: ‘The Greek pastry world is on a upward trajectory of progress and evolution.
I believe that the future is very bright!’
A new website to better respond to the needs of the professional pastry chef
60 creations by Antonio Bachour
Gulfood 2023: trends, Michelin masterclasses, and Dubai World Cuisine
ALSO ON SO GOOD.. MAGAZINE
Gellan gum applied to Maxime Maniez:
heat-resistant … ‘Classic desserts are … hulk-vert -
4 years ago • 2 comments 3 months ago • 1 comment 2 years ago • 1 comment
How to make jellied It is di=cult to do more Read More
raspberry heat resistant things in such a short time.
according to Evolution, the … At just 30 years old, …
0 Comments
1 Login
Start the
Gellan discussion…
gum applied to Maxime Maniez:
heat-resistant … ‘Classic desserts are … hulk-vert -
LOG IN WITH OR SIGN UP WITH DISQUS ?
Name
Share Best Newest Oldest
Be the Grst to comment.
Subscribe Privacy Do Not Sell My Data
SITE MAP VILBO MAGAZINES
The Magazine of Haute Pâtissere is a biannual Pastry Chefs Pastry Products Dulcypas
magazine, published by Grupo Vilbo, aimed at the Pastry Tools Pastry Videos Arte Heladero
professionals of the world of dessert, sweet and Pastry Recipes Pastry Blog & News Saber y Sabor
savory pastry, ice-cream and chocolate. The pastry Pastry Schools The Magazine Professional Books
magazine recommended for the best pastry chefs.
Collaborate | Distribute | Advertise
Sogoodmagazine.com uses own and third parties' cookies to gather data about users' visits and activities in this site, in order to improve their online experience in the site and display the most
Aboutcookies'
relevant advertisement tailored to our audience's interests. You can accept Us | Contact | Partners
policy use either by | Legal|"Accept"
clicking PrivacyorPolicy
by continuing visiting the site. You can visit our "Privacy Policy" for
more information.
© 2009-2023 - Vilbo ediciones
ACCEPT y Publicidad, s.l. - All Rights Reserved.
PRIVACY POLICY
