SIMPLE AND SUBLIME, THE RECIPE FOR MERINGUE, CHANTILLY-MASCARPONE AND RED FRUITS BY ÉRIC KAYSER
The warm days make us crave pastries that are both indulgent and as light as a cloud.
Today, Éric Kayser teaches you how to make a meringue and a mascarpone whipped cream, paired with the red fruit of your choice.
A simple dessert to make, yet with a presentation so stunning, it will impress your guests.
- Chantilly-mascarpone: 100 g Mascarpone. 233 g liquid cream 35% MG. 27 g powdered sugar.
- Meringue: 3 egg whites. 200g caster sugar.
- Red fruit: ± One tub of raspberries for three round meringues. Or the red fruit that caught your eye at a summer market.
- Red fruit compote (optional): A few red fruits (feel free to use fruits that are a little bruised on top). A few spoonfuls of sugar.
- An electric food processor and whisk.
- Bowls and salad bowls.
- Cling film.
- Parchment paper.
- A pastry bag with a round tip and a notched tip (optional).
- The chantilly-mascarpone: about ten minutes.
- Incorporation of meringue ingredients: about ten minutes.
- Dressing the meringue in the pocket: around ten minutes.
- Baking the meringue: 1h at 100°C.
- Baking the red fruit compote: about ten minutes (optional).
- Dressing the dessert: about twenty minutes.
Mascarpone Whipped Cream
Pour all the ingredients together—sugar, mascarpone, and heavy cream—into your stand mixer fitted with a whisk attachment.
Start whipping and let the mixture rise until you obtain a thick, stable cream.
Transfer your whipped cream into a bowl, cover with plastic wrap, and refrigerate (it can be stored for several hours).
Meringue
Preheat your oven to 100°C (212°F).
Pour the egg whites into the bowl of your stand mixer fitted with a whisk.
Start whipping and let the mixture rise until the whites reach about three-quarters of their firmness.
As the whites start to firm up, slowly add the sugar while the mixer is still running.
Your meringue is ready when a “beak” forms at the tip of your whisk.
Fit a piping bag with a round nozzle and fill it with your meringue.
Line your baking sheet with parchment paper.
Pipe out bars or large rounds, depending on your preference.
Bake the meringues for 1 hour at 100°C (212°F), until they are completely dry.
Assembling the Dessert
You can prepare a quick raspberry compote by heating a few tablespoons of sugar with raspberries in a saucepan until it reaches the desired consistency.
Don’t hesitate to use slightly damaged raspberries, removing any unwanted parts with a knife if necessary.
Pair up your meringues.
Flip one of the two meringues and spread the fruit compote evenly across the interior.
If you don’t have compote, spread a thin layer of whipped cream instead—this will help keep the fruit in place.
Place raspberries one by one on top of your compote or whipped cream.
Take a new piping bag fitted with a star nozzle.
Fill the bag with mascarpone whipped cream and twist the top to secure it.
Pipe the whipped cream over the raspberries, either in pointed swirls or rosettes, according to your preference.
Pipe a small dot of whipped cream on the second meringue and place it gently on top of the decorated meringue, pressing lightly so it adheres.
This dessert is so beautiful, you won’t believe how easy it is to make!
You can prepare the meringues, mascarpone whipped cream, and compote earlier in the day, then assemble the dessert just before serving.
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