The mushroom
A technical and visually stunning dessert by the famous pastry chef Amaury Guichon.
RECIPE INFO
Servings
6
Time to make
3-4h
Cooking time
15 min.
LIST OF INGREDIENTS
Raspberry cream
Ingredients | Quantity |
---|---|
Raspberry coulis | 150 g |
Whole egg | x1 (48 g) |
Egg yolk | x2 (37 g) |
Superfine sugar | 30 g |
Gelatin (200 blooms) | 1 sheet ou 3 g |
Softened butter | 45 g |
Sponge cake
Ingredients | Quantity |
---|---|
Egg white | 120 g |
Egg yolk | 80 g |
Superfine sugar | 20 g |
Brown sugar | 70 g |
Almond powder | 30 g |
Pastry flour | 70 g |
Baking powder | 5 g |
Vanilla extract | 3-4 tbsp |
Red fruit compote
Ingredients | Quantity |
---|---|
Fresh (or frozen) fruit | 200 g |
Fruit puree | 90 g |
Superfine sugar | 12 g |
Cornstarch | 5 g |
Lemon juice | 6 g |
Raspberry inserts
Ingredients | Quantity |
---|---|
Raspberry coulis | 135 g |
Orange juice | 80 g |
Glucose | 50 g |
NH pectin | 5 g |
Superfine sugar | 40 g |
Vanilla mousse
Ingredients | Quantity |
---|---|
Whole milk | 85 g |
Egg yolk | 65 g |
Acacia honey | 10 g |
Superfine sugar | 10 g |
Vanilla bean | x1 |
White chocolate | 100 g |
Whipping cream (30% fat) | 75 g |
Gelatin (200 blooms) | 4 g |
Water | 24 g |
Whipped cream | 275 g |
Streusel
Ingredients | Quantity |
---|---|
Brown sugar | 60 g |
Almond powder | 60 g |
All-purpose flour | 50 g |
Butter | 60 g |
Fleur de sel | 2 pinches |
Mirror glaze
Ingredients | Quantity |
---|---|
Condensed milk | 100 g |
Glucose syrup | 150 g |
Gelatin (200 blooms) | 10 g |
Superfine sugar | 150 g |
Water | 75 + 60 g |
White chocolate | 150 g |
Water-soluble food coloring | 2-3 g |
Coating
Ingredients | Quantity |
---|---|
White chocolate | 250 g |
Cocoa butter | 250 g |
Decoration
Ingredients | Quantity |
---|---|
Cocoa powder | |
Grated white chocolate |
Instructions
EQUIPMENT
VIDEO RECIPE
NOTES
⚠ A dessert for pastry chefs who enjoy playing with technique and precision.
But the visual effect will impress your guests!