Pastry Arts Magazine Virtual Summit

Susan Lagalle, M. Ed., CEPC

Department Chair, Senior Instructor
International Baking & Pastry Institute
College of Food Innovation & Technology
Johnson & Wales University
ROSÉ ALL DAY-FASHION ECLAIR
Ruby champagne mousse surrounding a red raspberry cremeux, and almond dacquoise. Finished with a ruby
shell glaze, crème Parisienne, raspberry fluid gel and champagne gelée.

YIELD: 16 Petits Gateaux

DISPLAY: Rectangular Gold Boards
MOLD: Fashion Éclair Molds
CHOCOLATE GARNISHES: Ruby Chocolate Sticks
GARNISHES: Fresh Raspberries, Raspberry Fluid Gel, Champagne Gelée, Micro mint

PRODUCTION SCHEDULE

Day 1
• Almond Dacquoise
• Feuilletine Crisp Layer
• Raspberry Cremeux
• Ruby Shell Glaze
Day 2
• Ruby Chocolate Sticks
• Ruby Champagne Mousse/Assemble
• Ruby Lime Crème Parisienne
• Raspberry Fluid Gel
• Champagne Gelée
Day 3
• Glaze Gateau with Shell Glaze
• Pipe Crème Parisienne
• Garnish

CROSS SECTION DIAGRAM

Ruby Chocolate Stick

Champagne Gelée

Raspberry Fluid Gel

Ruby Lime Crème Parisienne

Micro Mint

Ruby Champagne Mousse

Ruby Shell Glaze

Raspberry Cremeux

Feuilletine Crisp Layer

Almond Dacquoise

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ROSÉ ALL DAY-FASHION ECLAIR
Assembly Instructions:
1. Have inserts frozen, unmolded, and trimmed in the freezer, and dacquoise with feuilletine ovals cut
and frozen. Use the smaller side of the red oval cutter for insert and sponge.
2. Make the Ruby Champagne Mousse and then immediately pipe a small amount into the bottom of
each mold (about ¼ to 1/3 up the side of the mold).
3. Gently lay a raspberry insert into the mousse. Pipe in some more mousse, then press in cake
(feuilletine side first) until it is level with the top of the mold. Be sure that it is level with the molds.
4. Top the molds with a sheet of parchment. Wrap with plastic wrap and freeze the molds overnight.

Finishing Instructions:

1. Place gateaux into the blast chiller for at least 30 minutes until completely firm.
2. Temper the shell glaze.
3. Unmold the gateau and pierce with a toothpick (2) or a paring knife.
4. Dip each gateau (work with only 2 or 3 at a time from the freezer), into the shell glaze right up to the
top edge of the mousse.
5. Scrape the bottom of the gateau against the side of the bowl and then place directly onto serving
platter or individual gold boards.
6. Whip the crème Parisienne to medium peak and place into a piping bag with an 804-round tip.
7. Pipe five evenly spaced boules of crème Parisienne on top of each gateau.
8. Using a torch, heat up your teaspoon measuring spoon and then melt a divot into 2 of the five boules.
9. Let the crème Parisienne firm up for a few minutes in the cooler or freezer (no more than 5 minutes).
10. Blend the fluid gel and pipe a small amount in each divot on the tops of the crème Parisienne.
11. Cut the champagne gelée into mini cubes, and place artistically between the piping, along with half cut
fresh raspberries, ruby chocolate sticks and micro greens.

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ROSÉ ALL DAY -TARTLET
Ruby champagne mousse with champagne gelée, almond crunch and almond dacquoise. Topped with
Raspberry cremeux, ruby lime crème parisienne, and ruby shell.

YIELD: 15 Petits Gateaux

DISPLAY: 4” Tab Boards
MOLD: Small Tart Flexi Mold
3” French Tart Rings
CHOCOLATE GARNISHES: Mini ruby curved squares
GARNISHES: Champagne Gelée, Raspberry Fluid Gel,
Fresh Raspberries, Micro Mint

PRODUCTION SCHEDULE
Day 1:
• Champagne Gelée
• Almond Dacquoise
• Ruby Shell Glaze
• Almond Feuilletine Crisp Layer
• Raspberry Cremeux
Day 2:
• Ruby Chocolate Disks
• Pink/Red Glaze
• Ruby Champagne Mousse
• Ruby Lime Crème Parisienne
• Raspberry Fluid Gel
Day 3:
• Unmold and Dip Champagne Mousse in Shell Glaze (with nuts)
• Glaze and place Raspberry Cremeux
• Pipe Crème Parisienne and Garnish

CROSS SECTION DIAGRAM

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ROSÉ ALL DAY -TARTLET

Assembly Instructions:
1. Make the Almond Feuilletine Crunch and cut disks with the #4 cutter. Wrap tightly and reserve excess
crumbs as well. Keep at room temperature.
2. Unmold the cake and cut with a #5 round cutter. Reserve the cake wrapped and in the cooler until
ready to use.
3. Make and pipe the raspberry cremeux into the small dome flexipans, filling them all the way. Make
sure they are level and then freeze.
4. Make the champagne gelée and pipe into small tart pan fleximolds.
5. Line a plastic sheetpan with plastic wrap to create a tight cover.
6. Lay 3” tart rings down on plastic.
7. Place the unmolded champagne gelée into the center (the flat side should be against the plastic wrap).
8. Pipe one ring of mousse around the jewel, then sprinkle with crushed almond crunch.
9. Pipe a small amount of mousse and then press in the almond dacquoise. Make sure the mousse and
cake come up to the very top of the ring and then level with an offset spatula.
10. Freeze.

Finishing Instructions:
1. Unmold the champagne mousse and place on a silpat lined sheetpan.
2. Melt the ruby shell glaze and mix in ¼” pieces of toasted almond.
3. Temper the shell glaze and then dip the champagne mousse into the shell up to the top edge, swipe
the bottom and then immediately place onto a gold 4” board.
4. Heat the pink/red glaze to working temperature.
5. Unmold the raspberry cremeux domes onto the almond crunch disks and place on a glaze screen.
6. Glaze the cremeux with the pink/red glaze. Let them drip, then transfer them to the center of the
dipped mousse disks.
7. Whip the Ruby Lime Crème Parisienne to medium peak and using a 125 petal tip (Wilton) and the
record player, pipe spirals of Parisienne around the raspberry cremeux.
8. Garnish each tart with dots of raspberry fluid gel, micro mint, cubes of champagne gelée, and curved
square of tempered ruby chocolate.

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ROSÉ ALL DAY
ALMOND DACQUOISE
Yield: 289, ¼ Sheet
Grams Ingredient
110 Egg Whites, Fresh
55 Sugar
Pinch Cream of Tartar
35 Almond Meal, Toasted
22 Cake Flour
67 6x Sugar, Sifted
Method of Preparation
1. Sift the almond flour, cake flour, and 6x together.
2. Whip egg whites, granulated sugar, and cream of tartar to SOFT peaks.
3. Fold in sifted dry ingredients.
4. Spread on 1/4 sheet pan that has been lined with parchment that was lightly sprayed.
5. Bake at 410F in a deck oven until it is lightly browned and no longer sticky to the touch.

ALMOND FEUILLETINE CRISP

Yield: 189g, ¼ Sheet
Grams Ingredient
105 Toasted Sliced Almonds
1 Pinch Salt
19 Feuilletine
70 White Chocolate, Zephyr 34%
12 Oil
Method of Preparation
1. Finely chop the almonds (the crunch will not come together if the almond pieces are too large). Combine with
the feuilletine and salt.
2. Melt the white chocolate until just melted, then add the oil.
3. Mix all the ingredients to combine.
4. Spread the mixture on top of the almond dacquoise, then freeze.
5. Once feuilletine mixture is just set, flip over, and unmold the cake.
6. Cut as required for each specific assembly.
CHEF’s NOTE: Roll feuilletine between two pieces of parchment, let mostly set, then cut with a round cutter for
tartlet assembly.

CHAMPAGNE GELEE
Yield: 227g
Grams Ingredient
163 Champagne
32 Water
32 Sugar
10 Gelatin, silver (6.75g for tarts)
Method of Preparation
1. Heat up the sugar, water, and champagne, and then melt in the bloomed gelatin.
2. Pour the gelée into a 6” insert flexipan and let set in the COOLER.
3. Reserve chilled until assembly and finishing.
CHEF’s NOTE: For small tart shaped inserts, reduce gelatin by 3.25g of gelatin for a better texture
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ROSÉ ALL DAY
RUBY CHAMPAGNE MOUSSE
Yield: 756g
Grams Ingredient
57 Champagne
80 Egg Yolks, fresh or pasteurized
57 Sugar
28 Heavy Cream #1
5 Gelatin, silver
227 Ruby Chocolate
283 Heavy Cream #2
14 Butter
0.5 Salt
5 Vanilla Extract
Method of Preparation
1. Bloom gelatin in champagne.
2. Whip cream #2 to soft peaks with the vanilla.
3. Melt the chocolate and keep warm.
4. Whisk egg yolks, sugar, salt and cream #1.
5. Place bowl over simmering water and whisk until nappe.
6. Remove from heat and add champagne/gelatin and butter.
7. Pour white chocolate into custard mixture, whisk to combine, and then cool to 100 degrees F.
8. Fold whipped cream into custard.
9. Use immediately.

RUBY RASPBERRY CREMEUX

Yield: 428.2g
Grams Ingredient
224 Raspberry Puree
56 Yolks, fresh or pasteurized
22 Sugar
3.2 Gelatin, silver
16 Water
107 Ruby Chocolate
Method of Preparation
1. Heat the puree with half of the sugar.
2. Whisk the yolks and rest of sugar.
3. Make an anglaise and cook to nappe.
4. Strain the anglaise over the chocolate and bloomed gelatin/water mixture.
5. Emulsify.
6. Cast the cremeux into the appropriate insert mold per your specific assembly.

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ROSÉ ALL DAY
RUBY LIME CRÈME PARISIENNE
Yield: 743.5g
Grams Ingredient
140 Heavy Cream #1
10 Sugar
140 Ruby Chocolate
5 Gelatin, silver
25 Water
290 Heavy Cream #2
39.5 Lime Juice
94 Sour Cream
Method of Preparation
1. Bloom the gelatin in the water.
2. Heat cream #1 and sugar and pour over the chocolate and bloomed gelatin/water mixture.
3. Emulsify the “ganache” and then add in the lime juice, cream #2, and sour cream and emulsify again.
4. Store in a container overnight in the cooler.

RASPBERRY FLUID GEL

Yield: 333g
Grams Ingredient
300 Raspberry Puree
30 Sugar
3 Agar Agar
Method of Preparation
1. Bring all the ingredients to a boil in a small pot.
2. Pour onto plastic wrapped small sheetpan.
3. Let set and then process in a blender until smooth and creamy.
4. Place in piping bag with an 801 tip for garnishing.

RUBY CHOCOLATE SHELL GLAZE

Yield: 502g
Grams Ingredient
330 Cacao Barry Ruby Chocolate
42 Cacao Butter
130 Clarified Butter
Method of Preparation
1. Melt the cacao butter. Melt the Ruby chocolate and combine.
2. Add the clarified butter.
3. Chill over an ice bath until glaze reaches 80F -82F and use immediately.

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ROSÉ ALL DAY
PINK GLAZE
Yield: 500 g
Grams Ingredient
113 Isomalt
75 Heavy Cream
Water* can be replaced with other
liquids, but they must be very watery with
75 NO pulp
56 Glucose
56 Condensed Milk
112 White Chocolate, Zephyr 34%
6 Gelatin, Silver
7.5 Cocoa Butter
A/N Color
Method of Preparation
1. Bloom the gelatin in ice water.
2. Warm the cream, water and glucose together.
3. In a separate pan, gently melt the isomalt and then deglaze with hot liquids.
4. Strain over the white chocolate and cocoa butter.
5. Add the sweetened condensed milk and bloomed gelatin. Emulsify.
6. Add color as needed (see chef for help) and use glaze at approximately 85°F