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Home / Mignardises

Mignardises

Mignardises

Rating:

Recipe Created By:
Frederic Monti
Difficulty:
Intermediate

  • Components Of Recipe
  • Tropical Pate de Fruit
  • Coffee Bonbon
  • Mint Marshmallow
  • Mint Puree
  • Strawberry Marshmallow

Tropical Pate de Fruit

1000g (35.3oz)
50g (1.8oz)
50g (1.8oz)
100g (3.5oz)
25g (0.9oz)
1000g (35.3oz)
200g (7.1oz)
15g (0.5oz)

Method of Preparation

  1. Combine the Boiron Tropical Fruit Puree with the and . Heat to 40°C/104°F.
  2. Sift together the 100g (3.5oz) of sugar with the pectin. Slowly whisk the pectin mixture into the warm puree. Bring this mixture to a boil.
  3. Add the remaining sugar slowly in increments to the boiling puree so as not to stop the boil.
  4. Add in the previously warmed glucose.
  5. Continue to boil over medium heat, whisking constantly until a temperature of 107°C/225°F is obtained, or a brix reading of 74°C/165°F.
  6. Remove from heat and whisk in the tartaric acid solution.
  7. Pour out into a prepared frame that measures 25x25x2.5cm/10x10x1in.
  8. Allow to set for at least 18 hours. Remove from the frame and coat completely with granulated sugar.
  9. Cut as desired and toss in more granulated sugar.
  10. Place neatly on a glazing rack and allow the pieces to dry for at least 24 hours. Toss again in granulated sugar.
  11. Use as desired.

Coffee Bonbon

500g (17.6oz)
100g (3.5oz)
75g (2.6oz)
25g (0.9oz)
900g (31.7oz)
as needed

* can be replaced with

Method of Preparation

  1. Line chocolate molds with tempered Cacao Barry Lactée Supérieure Milk Couverture, 38.2%.
  2. Combine the heavy cream and the crushed coffee beans. Bring to the boil. Remove from the heat and allow this to infuse for 5 minutes. Strain through cheesecloth.
  3. Rescale the infusion to 400g (14.1oz).
  4. To the rescaled infusion, add the glucose and the . Warm this mixture to 70°C/158°F.
  5. Pour the warmed infusion over the 900g (31.8oz) Cacao Barry Lactée Supérieure Milk Couverture, 38.2% in a food processor.
  6. Mix to emulsion.
  7. Let cool to 28°C/82°F and pipe into small chocolate shells molded with tempered Cacao Barry Lactée Supérieure Milk Couverture, 38.2%.
  8. Allow to crystallize at room temperature for at least 18 hours. Close the shells with tempered Cacao Barry Lactée Supérieure Milk Couverture, 38.2%.

Mint Marshmallow

180g (6.3oz)
90g (3.2oz)
125g (4.4oz)
300g (10.6oz)
100g (3.5oz)
35g (1.2oz)

* can be replaced with

Method of Preparation

  1. Combine and the 1st mint puree (see recipe below) in the bowl of an electric mixer. Whisk together by hand to combine. Set aside to hydrate.
  2. Combine the remaining ingredients in a saucepan and bring to the boil, whisking occasionally.
  3. Pour the boiling liquid over the hydrated mixture in the mixer bowl and whisk by hand to combine until smooth.
  4. Place the bowl on the mixer and, using the whip attachment, whip on high speed until light and fluffy, about 8 minutes, or until the mixture reaches a temperature of about 35°C/95°F.
  5. Pour out into a prepared frame measuring 33x37x25cm/13x14.5x1in.
  6. Allow to set in the refrigerator while preparing the strawberry marshmallow.

Mint Puree

100g (3.5oz)
200g (7.1oz)

Method of Preparation

  1. Bring a small pot of water to the boil and blanch the mint leaves for 30 seconds.
  2. Shock the mint leaves in ice water.
  3. Cool the blanching water over an ice bath.
  4. Combine the blanched leaves with the 200g (7.1oz) of water from the blanching and puree in a blender until exceedingly smooth. Strain through cheesecloth.
  5. Use as needed in the Mint Marshmallow recipe.

Strawberry Marshmallow

180g (6.3oz)
90g (3.2oz)
125g (4.4oz)
300g (10.6oz)
100g (3.5oz)
35g (1.2oz)
as desired

* can be replaced with

Method of Preparation

  1. Repeat steps 1-4 from Mint Marshmallow using Strawberry Marshmallow ingredients.
  2. Pour out on top of the previously prepared Mint Marshmallow.
  3. Allow to set for at least 12 hours, or preferably 24 hours.
  4. Remove from the frame. Dust with . Cut as desired and toss in more .
  5. Sift the marshmallows well to remove excess dextrose.
  6. Serve as desired.