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Laurent Bichon so good #24

Rhubarb and meringue tart by Laurent Bichon

Rhubarb and meringue tart by Laurent Bichon

Laurent Bichon is a pastry instructor at Le Cordon Bleu in Paris. He has been trained with other great professionals, who have also left an indelible impression on him –Christophe Michalak while he was getting ready for the World Cup, in 2005 at the Plaza Athenee, Jerome Chaucesse at the Hotel Le Crillon and Olivierd Bajard from his school in Perpignan. The fond memories of these past experiences do not prevent him from fully enjoying his current teaching work, sharing his enthusiasm for learning a trade with his students from all over the world, and also, as we said, administering the warnings necessary to understand that a trade like that of a pastry chef cannot be learned in two weeks. It takes time and consistency. The idea behind this tart which he features in so good #24 is to replicate the taste of the rhubarb meringue tart. The oblong shape gives it a more graceful and lighter side than a classic rhubarb meringue tart. It is composed of poached rhubarb that provides acidity. The whipped vanilla ganache brings roundness and ties together all the ingredients for the tasting. The coulis adds freshness and a fruity flavor. The shortbread pastry gives a delicate touch.

The poached rhubarb strip technique makes tasting easy as well as decorating the tart at the same time. The technical side is also provided by the meringue, a decorative element, whereby the fruit purée incorporated into the meringue enhances the taste.