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Sea Buckthorn Dream

This is one of the submitted recipes for the Boiron Pastry Challenge and was created by Caroline Ros & Chantal van Gameren.

The dish consists of, among other things:

  • quenelles of sea buckthorn mousse.
  • tartelette filled with cointreau cream and sea buckthorn coulis with a swirl of white chocolate cooking cream.
  • macarons with caramel filling.
  • decoration of chocolate meringues, sea buckthorn cream, and hazelnut choco feuilletine.

Ingredients

85gsea buckthorn purée (Boiron) (2)
5gGelatine
3govoneve
150gWhipped cream
60gGranulated sugar
105gsea buckthorn purée (Boiron) (1)

60gFlour
25gIcing sugar
40gcold butter, in pieces
1beaten organic egg
10gAlmond flour
3gSalt

7gGranulated sugar (2)
33gCream
11gCream powder
15gVanilla extract
96gMilk
25gWater
12gCointreau concentrate
5gGelatin powder
22gEgg yolk
20gGranulated sugar (1)

5gGelatin powder
225gsea buckthorn berry puree
40gGranulated sugar
25gWater
45gapricot jam

3gGelatine
450gWhipped cream
125gWhite chocolate

20gWater
75gsliced almonds
2gorange-red powder coloring
75gSugar
75gIcing sugar
28gEgg white
28gEgg white

78gWater
330gWhipped cream
193gSugar
6gSea salt
88gButter
380gMilk chocolate

150gButter
55gEgg white
113gFine granulated sugar
15gWater
30gsea buckthorn berry puree

food processor

Preparation

  1. Mix ovoneve with sugar. Whip in 85 grams of sea buckthorn puree. Whip until very stiff. 

  1. Put the flour, powdered sugar, almond flour, salt, and butter in a bowl. Rub together until a crumbly dough forms.
  2. Add 1 tablespoon of egg. Knead everything into a cohesive dough ball. 

  1. Mix gelatin powder with cold water and let it bloom. 

  1. Mix gelatin powder with cold water and let it bloom.
  2. Boil the sea buckthorn puree, apricot jam, and sugar. 

  1. Boil the cream and dissolve the gelatin in it. 

  1. Make broyage by blending powdered sugar and sliced almonds in 3 equal parts in the food processor. 

  1. Heat the heavy cream. Heat the sugar with water to caramel, up to 185°C.
  2. Deglaze with boiling heavy cream.
  3. Add the butter, white chocolate, and sea salt. 

  1. Mix sugar with water. Bring to a boil until 121°C.