International Chocolate Awards Nicolas Lambert so good #35

Recipe Maple Orchard with poached pears, shiso and Dulcey chocolate dessert by Nicolas Lambert

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In so good.. magazine 35, Nicolas Lambert, Senior Executive Pastry Chef of both Four Seasons Hotels in Dubai, Jumeirah Beach and DIFC, gives some tips for achieving the perfect dessert.

Lambert not only ensures that you have to connect with the ingredient to get the most out of it, but it is also important to excite the diner. “When I create, I try to translate happiness, nostalgia, or tenderness into flavors and textures. My goal is for people not only to taste the dessert but to feel something, even if they cannot explain what it is. That, to me, is when pastry becomes more than a recipe. It becomes emotion.”

A good example of this philosophy is the dessert Maple Orchard, whose recipe we exclusively share on our website. A dish full of sensations and emotions for the chef. “I miss autumn, the crisp air, falling leaves, and the sweet taste of maple and poached pears. This dessert brings that season back in every bite.”

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Maple Orchard

Maple Financier base

80 g almond flour
20 g AP flour
120 g egg whites
80 g sugar
80 g browned butter
30 g maple syrup
q.s. salt

Whisk egg whites lightly.

Fold in almond flour, AP flour, sugar.

Add browned butter and maple syrup; mix gently.

Spread 1 cm thick on silpat; bake 180°C / 10–12 min.

Cool, cut into individual cake bases.

Poached pear compote

250 g pears (Comice or Bartlett)
50 g maple syrup
50 g water
5 g lemon juice
½ vanilla pod
q.s. salt

Dice pears, poach in water, maple syrup, vanilla and lemon for 8–10 min until soft.

Mash lightly (or blend smooth).

Chill for assembly.

Purple shiso crémeux

10–15 g purple shiso leaves
120 g milk
100 g cream
50 g egg yolks
40 g sugar
4 g gelatin (bloomed)
150 g whipped cream

Infuse milk and cream with shiso leaves at 70°C for 15 min; strain.

Make crème anglaise with yolks, sugar, and infused milk.

Add gelatin; cool to 30°C.

Fold in whipped cream; pipe over pear compote.

Dulcey chocolate mousse

150 g Dulcey chocolate
250 g heavy cream
40 g egg yolks
30 g sugar
4 g gelatin (bloomed)

Melt Dulcey chocolate to 45°C.

Whisk yolks + sugar; temper with 50 g warm cream.

Add remaining cream + gelatin; blend.

Whip cream to soft peaks, fold gently.

Maple gelée layer

100 g maple syrup
50 g water
1.5 g agar agar

Heat maple syrup + water; add agar.

Boil 1–2 min.

Pour 2–3 mm layer.

Assembly

Place financier at bottom of silicone mold or ring.

Pipe pear compote (slightly chilled) on top.

Add a thin layer of shiso crémeux; smooth surface. Then the maple gelée on the top.

Fill with Dulcey mousse; freeze overnight.

Glaze Dulcey chocolate with cocoa butter 50/50 with warm maple gelée.

Decorate with fresh pear slice and micro purple shiso.

Discover the interview and these creations by Nicolas Lambert in so good.. magazine 35