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.
- 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.
- 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.
- 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.
- 100 g sugar
- 100 g water
- 50g lemon juicexanthan gum
Bring everything to boil and leave to cool in the fridge.
- 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
- 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.