Coconut École Valrhona Brooklyn Lemon Passion Fruit Recipes Patrice Demers

Passion Fruit Cream, Strawberries, Coconut, and Black Sesame by Patrice Demers

For the second year in a row, Patrice Démers was at L’École Valrhona Brookyn in June sharing beautiful creations made at Patrice Pâtissier, his acclaimed pastry shop in Montreal (Canada).

For three days, those attending the course “Petits Gâteaux and Plated Desserts”, could speak with Demers about his modern pastry philosophy, ask him about his experience and inspirations, and learn the technique he uses to create desserts of vibrant combinations of flavors and minimalist presentations.

The chef displayed an attractive repertoire, among which we want to highlight this Passion fruit cream, strawberries, coconut and black sesame, of which the recipe is detailed below.

Photos: Nitzan Rubin

Passion Fruit Crémeux

200 g passion fruit purée
10 g glucose
6 g gelatin
365 g passion fruit coverture Inspiration
400 g whipping cream

Mix the purée and glucose and heat to about 80°C (176°F).
Add the rehydrated gelatin.
Slowly pour this mixture over the melted passion fruit coverture Inspiration.
Immediately mix using an immersion blender to make a perfect emulsion.
Add the cold cream, mix again with the blender.
Pour in square 7cm silicone mold and leave to set in the freezer.

Black Sesame Financier

200 g unsalted butter
185 g dark brown sugar
125 g all-purpose flour
100 g toasted black sesame seeds
1/4 tsp salt
1 tsp activated charcoal
185 g confectioner’s sugar
80 g almond flower
315 g egg whites
110 g canola oil

Cook butter to obtain brown butter and pass it through a chinois.
Combine brown sugar, all-purpose flour and sesame seeds in the food processor and blend to crush the sesame seeds until the mixture look pretty grey.
In a bowl, combine the sesame mixture with salt, activated charcoal, confectioner’s sugar and almond flour.
Incorporate liquid egg whites using a whisk.
Add oil and brown butter; mix well.
Let the batter rest in the refrigerator for at least 2 hours.
Cook at 177°C (350°F) in 3cm half sphere silicone molds for about 10 minutes.

Coconut Gel

400 g frozen coconut purée
200 g whole milk
45 g sugar
2 g salt
20 g fresh ginger (chopped)
2 kaffir lime leaves (chopped)
20 g lemongrass (chopped)
10 g galanga (chopped)
5 g agar agar

Bring to boil everything but agar agar, cover and let infuse 5 minutes.
Strain through a chinois and pour back in a pot.
Incorporate agar agar with a whisk and cook for a minute.
Pour in a container and let set in the fridge.
Unmold the gelée, cut in small pieces and blend until perfectly smooth. Pass through a chinois.

Cashew Nougatine

20 g glucose
150 g sugar
200 g roasted cashew nuts
1/2 tsp Maldon sea salt

Make a medium caramel with glucose, sugar and some water.
Add cashews and salt; stir to coat them in caramel.
Pour on a sheet pan and let temper completely.

Strawberry Sorbet

1000 g fresh strawberries
125 g sugar
1/4 tsp xanthan gum
q.s. lemon juice

Blend strawberries, sugar and xanthan gum together.
Add lemon juice to taste.
Freeze in 2 Pacojet containers.

Lemon Syrup

100 g sugar
100 g water
50g lemon juicexanthan gum

Bring everything to boil and leave to cool in the fridge.

Basil Seeds

40 g sugar
160 g water
1/2 vanilla bean
10 g basil seeds

Bring to boil water, sugar and vanilla bean, cover and let sit for 5 minutes.
Strain the syrup, pour on the basil seeds and let cool completely

Assembly

q.s. micro thai basil
q.s. thai basil flowers
q.s. fresh strawberries

Unmold Passion Fruit Crémeux on a plate and let it thaw.
Cut the strawberries and put them in a small bowl with a touch of Lemon Syrup. Add a few pieces around the Passion Fruit Crémeux.
Add 3 small Black Sesame Financiers.
Garnish with a few dots of Coconut Gel, some chopped Cashew Nougatine, a few basil leaves and thai basil flowers.
Finish with a quenelle of Strawberry Sorbet.