Jungsik’s Fig tart by Eunji Lee
Eunji Lee, originally from Busan (South Korea) is the young pastry chef in New York’s two Michelin star restaurant, Jungsik, which offers contemporary Korean cuisine.
When it comes to making new desserts, Lee confesses that she likes to use seasonal fruit and once she decides the main ingredients, she starts thinking about all the supporting elements which could match really well. His great aspiration is to make the diners at Jungsik happy with desserts like this fig tart.
Tart
- 282 g butter
- 180 g icing sugar
- 2 g salt
- 57 g almond powder
- 110 g egg
- 465 g AP flour
Mix butter, icing sugar, vanilla, salt in kitchenaid with paddle. Add almond powder then eggs little by little then ap flour (don’t too much mix). 200g / tray, spread with rolling pin between parchement papers 1,5~1,8mm. Keep in the freezer few minutes and punch with 9cm cercle, and pick with pincet or fork to make small holes. Wrap the tray and keep in the refrigerator. Foncage with 6cm cercle (must rest minimum one night in the freezer!)
Crème d’amande
- 50 g butter
- 50 g sugar
- 50 g eggs
- 50 g almond power
- 6 g rhum
Make butter smooth (pommade) with paddle, kitcheaid. Add sugar, mix. Add eggs little by little with rhum. Add almond powder in the end. Scrap the mixture to
*Baking
Put 7g of crème d’amande in the shell. Then 2~3 pcs of fig slices. Convection oven 167c 5min, rotate, 4min
Honey cream
- 113 g milk
- 12 g cream 36%
- ¼ pc vanilla
- 22 g egg yolk
- 12 g sugar
- 7 g cornstarch
- 7 g pastry flour
- 14 g masse gelatin
- 12 g butter
- 8 g mascarpone
- 38 g honey
Boil milk, cream, vanilla. Whisk egg yolk, sugar at first and add cornstarch, pastry flour. Mix with the liquid strained and egg yolk mixture. Make crème patissiere. Add gelatin, whisk, then add butter, mascarpone, mix with hand blender. Put in the blast chiller to cool down and keep in the refrigerator. Add Honey and mix it.
Huckleberry juice
- 4500 g huckleberry
- 300 g sugar
Mix together in hotel pan, wrap it well. Bake in the convection oven for 4hours 90c. Strain
Huckleberry jam
- 1000 g huckleberry
- 130 g water
- 170 g sugar
- 80 g glucose atomise
- 5 g pectine
Cook water with sugar to 115c. Add fresh huckleberry and stir it well. When it starts to heat put glucose, pectine mixture and cook to 104c
Compote fig
- 500 g black mission fig
- 20 g butter
- 25 g lavender honey
- ½ pc Vanilla Madagascar
Melt the butter on a pan, when it starts to boil, put figs and coat every figs. with butter by spoon. Put the lavender honey and vanilla beans. Cook for a while when they become soft. Mix with hand blender
Grape-Huckleberry sorbet
- 190 g huckleberry
- 270 g seedless black grape
- 60 g sugar
- 125 g water
- Trimoline
- 3 g sugar
- 2 g stabilizer
Mix huckleberry and grape with sugar and let them outside for 1 day. Heat water and trimoline. Add sugar and stabilizer mixture, make it boil. Keep in the refrigerator for 1 day. Mix fruits with the sorbet base with hand blender (maximum). Strain, store. And Spin
Montage
On the plate, put the tart and pipe honey cream.
Put fig compote in the middle then huckleberry jam around of compot.
Put 3 slices of black mission fig.
Scoop 1 quenelle of grape-huckleberry sorbet.
Table side : lavender honey on the tart & huckleberry juice.
