Mimoza paradise

Mimoza paradise

The springtime flavour of a garden captured in a cake. Dacquoise hazelnut base, praline filling, peach jelly, and velvety mousse based on white chocolate with elderflower flavour create a unique combination that transports us to an enchanted garden.

RecipePhoto

Used products and decorations

CHOCOLATE WHITE 29%
CHOCOLATE WHITE 29%
Code CHB28XXB3
URANUS
URANUS
Code 331040
Download recipe

Recipe

VANILLA SHORT PASTRY
Ingredients:
580 gPlain flour
100 gEggs
190 gIcing sugar
8 gSalt
300 gButter
7 gConcentrated vanilla paste
Preparation:

Mix the ingredients all together. Roll out to a thickness of about 0,2cm. Cut off required shapes and bake between 2 perforated silicone mats at 170ᴼC for about 10 minutes.

LEMON MOUSSE
Ingredients:
220 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)
220 gCream 30% fat
700 gWhipped cream
50 gConcentrated lemon paste
25 gGelatine
Preparation:

Bring to boil the cream, add soaked gelatine and melted chocolate. Then add lemon paste and whipped cream and blend it gently. Pour the mousse into silicone moulds and freeze. The frozen mousses coat with shiny coating Barima Artisanal (code 2379) coloured in yellow.

CHERRY CREMEUX
Ingredients:
160 gCherry puree
160 gCream 35% fat
160 gEgg yolks
50 gSugar
12 gGelatine
40 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)
120 gButter
Preparation:

Bring to boil cherry puree with cream. Whisk the yolks with sugar, add them to hot puree-cream mixture and warm it up to 80°C constantly stirring. Then add white chocolate, soaked gelatine and the cold butter at the end. Pour the cremeux into mould and freeze. Coat the frozen cremeux with pink velvet (velly spray Barima Artisanal code AP0379RS).

CHERRY SAUCE
Ingredients:
1000 gFrozen cherries
200 gSugar
Preparation:

Simmer the cherries with the sugar until the fruit puree texture is achieved. Then strain it and leave aside to cool down.

LEMON GEL
Ingredients:
500 gLemon juice
100 gSugar
100 gWater
6 gAgar
Preparation:

Bring to boil water with agar. Add lemon juice and sugar and leave it aside to set. Blend it using hand-blender to get smooth gel consistency.

CARAMEL TUILLE
Ingredients:
150 gSugar
120 gGlucose syrup
15 gButter
Preparation:

Heat up glucose syrup with sugar to 150⁰C, then add the butter. Roll it out and cool down. Grind it to powder. Sprinkle the powder on a baking paper and bake at 180⁰C for 7 minutes.

Assembly:

Put the lemon mousse onto vanilla short pastry. On top of the mousse put cherry cremeux. Decorate with cherry sauce, lemon gel and caramel tuille.

Decoration

Finish with Barbara Decor chocolate decorations:

- Mimoza leaves dark (code 3393)
- Uranus balls (code 331040)

scheme

SIMILAR DESIGN

Check out the photos, recipes, and videos with similar themes. Be inspired and create them in your own atelier!

Bars
Bars
Photo Recipe
CHOCOLATE IMPRESSION
Chocolate impression
Photo Recipe
Falling leaves
Falling leaves
Photo Recipe
Caramel Coffee Cake
Caramel Coffee cake
Photo Recipe
Nut Luxury
Nut luxury
Photo Recipe

Sign up for a course

DESSERTS IN GASTRONOMY

Ana Florencia Davila - Pastry Chef Barbara Luijckx Ana Florencia Davila
Michał Świerad - Pastry Chef Barbara Luijckx Michał Świerad
SEA BUCKTHORN GRILLAGE DESSERT