Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 376 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 381 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 386 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 391
Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/search_navi.php on line 38

Home / Fairy

Fairy

Fairy

Rating:

Recipe Created By:
Jean-Michel Perruchon
Difficulty:
Advanced

  • Components Of Recipe
  • Light Chocolate Biscuit
  • Red Berry Milk Supreme
  • Lemon Cream
  • Lemon Mousse
  • Milk Chocolate and Orange Glaze
  • Assembly and Decoration

Light Chocolate Biscuit

110g (3.9oz)
60g (2.1oz)
160g (5.6oz)
60g (2.1oz)
60g (2.1oz)
15g (0.5oz)

Method of Preparation

  1. In an electric mixer with a whisk attachment, whisk the egg yolks and sugar.
  2. In an additional bowl whisk the egg whites and sugar.
  3. Melt the chocolate and cocoa paste in a bain marie or microwave.
  4. Mix one third of the egg whites with the melted chocolate, add the whisked egg yolk and sugar mixture and fold through the remaining amount of whisked egg whites.
  5. Dress 120g of the biscuit into 3 circles of 16cm in diameter and bake in a ventilated oven at 160°C/320˚F for approximately 12 minutes. Stock for the assembly.

Red Berry Milk Supreme

65g (2.3oz)
65g (2.3oz)
25g (0.9oz)
10g (0.4oz)
42g (1.5oz)
160g (5.6oz)
120g (4.2oz)

Method of Preparation

  1. Make a crème anglaise with the cream, milk, egg yolks and sugar cooked to 83°C/181˚F.
  2. Add the melted gelatin mass and the milk chocolate. Mix well and cool to 30°C/86˚F.
  3. Fold through the lightly whipped cream.
  4. Pipe 120 g into rings of 16cm in diameter and add onto each circle 40g of a mixture of frozen berries (raspberries, redcurrants and blackcurrants).
  5. Place into the freezer and store for the assembly.

Lemon Cream

100g (3.5oz)
120g (4.2oz)
23g (0.8oz)
80g (2.8oz)
150g (5.3oz)
10g (0.4oz)

Method of Preparation

  1. Cook in a bain marie, the egg, sugar, zests and lemon juice.
  2. Mix, from time to time, until cooked to 85°C/185˚F.
  3. Cool down to 40°C/104˚F and add the butter and .
  4. Mix well for 5 minutes to obtain uniform cream. Stock for 24 hours before use.

Lemon Mousse

450g (15.9oz)
75g (2.6oz)
2 each (2 each)
63g (2.2oz)
375g (13.2oz)
150g (5.3oz)

Method of Preparation

  1. Combine the lemon cream with the lemon juice and lemon zests.
  2. Add the melted gelatin and warm the mixture to 35°C/95˚F. Add the mixture of Italian meringue and whipped cream.
  3. Stock for the assembly.

Milk Chocolate and Orange Glaze

150g (5.3oz)
300g (10.6oz)
300g (10.6oz)
200g (7.1oz)
140g (4.9oz)
100g (3.5oz)
200g (7.1oz)
10g (0.4oz)

Method of Preparation

  1. In a saucepan cook together the water, sugar and glucose to 103°C/217˚F, pour the syrup onto the condensed milk and melted gelatin.
  2. Then pour this mixture onto the chocolates and food color.
  3. Stock in the refrigerator overnight.
  4. The following day heat the glaze to 40°C/104˚F and use the glaze at 30-35°C/86-95˚F.

Method of Preparation

  1. Using the 'Silikomart' molds, pipe 200g of Lemon Mousse and insert the disc of Red Fruit Supreme.
  2. Add a further 100g of Lemon Mousse and close with the Light Chocolate Biscuit.
  3. Place into the freezer.
  4. Once the entremets are completely firm, unmold and glaze with the Orange Chocolate Glaze.
  5. Decorate with fresh red berries, milk chocolate decorations and gold leaf.