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so good.. magazine > Pastry Recipes > Apple from Montois and coconut plated dessert by Pierre-Jean Quinonero, professional CFD winner

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Apple from Montois and coconut Ty

Typpee ttoo sseeaarrcchh......

plated dessert by Pierre-Jean

Quinonero, professional CFD winner
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October 14, 2021 182
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apple gel, coconut foam, and raw cumin cream

Pierre-Jean Quinonero (Restaurant Le Burgundy – Paris), winner in the professional category of the 47th TAGS
Championnat de France du Desserts, managed to reach the podium with a refreshing dessert in which he used the
Granny Smith apple, “a fruit that provides a unique freshness that, alongside the fat and delicacy of the coconut,
Pastry Interviews Chocolate
ensures a perfect pairing ” he explains. In addition, he looked for a suitable spice for seasoning. “After many
attempts, cumin has been a revelation in this association,” he confesses. Coupe du Monde de la Pâtisserie
As eco-responsibility was the theme of the competition, he used the maximum number of organic products.“After
Books For Chefs Catalogue French Pastry Chefs
having done a lot of background work in the search for local producers, I was able to dedicate myself to making my
dessert. The chosen apples come from an orchard in laÎle-de-France, more specifically from Montois. With a deep Pierre Hermé Antonio Bachour
desire to discover Guadeloupe , I wanted my dessert to include coconut. The ones I have chosen are organic and fair
trade, just like the oil. French products from the ‘Maison du Coco’ in Guadeloupe ”, he added. Couvertures and Chocolate Sigep so good #24

Below we share the recipe for his winning dish, Apple from Montois, coconut, and a touch of cumin.
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Apple from Montois, coconut, and a touch of cumin SPONSORS

Shiso apple and coconut sorbet

500 g organic coconut milk

2 pc organic lime zest

180 g white sugar

120 g Atp glucose

16 g dextrose

6 g Super Neutrose (neutral)

20 g powdered milk

750 g Organic Granny Smith apple

160 g lemon juice

16 g shiso leaves

Make a syrup with the coconut milk, lime zest, and the powders. Let cool in a fridge. In a Thermomix robot, mix the
syrup and the other elements. Strain, pour into the containers, and put in the PacoJet. Pour into two small gastro
containers and “pacotize”. Make beautiful shavings in the shape of a flower.

Royal icing
250 g icing sugar

40 g egg whites

10 g organic lemon juice

5 g citric acid

5 g yogurt powder

Dissolve the citric acid in the Bio lemon juice. In the blender cup, use the rods to mix the icing sugar, powdered
SO GOOD.. RECIPES 2
yogurt, and liquids. With the help of Chablon molds, make the drops. Dry in the oven at 60ºC for 1:30 hours with
ventilation at 2.

Coconut cream
135 g organic coconut milk

65 g Les Vergers Boiron coconut puree

35 g Excellence Elle & Vire cream

4 g X58 pectin
Order this issue
35 g egg whites

8 g gelatin mass

10 g organic lavender honey DISCOVER SO GOOD.. MAGAZINE

55 g Bio white cheese

5 g yogurt powder

Boil the coconut milk, coconut puree, honey, and cream with the X58 pectin.
Then add the egg whites and the gelatin mass. When cool, add the white cheese and yogurt powder. Put in a pastry
bag. Pour into the mold to make beautiful drops.

Coconut cookie
50 g almond paste

20 g icing sugar
MAILING LIST BOOKS FOR CHEFS
30 g starch

140 g egg whites Email Address* * = required field

20 g yolks

160 g coconut powder

10 g vanilla paste Name / Nombre*

150 g egg whites

50 g sugar

150 g coconut oil Interested in / Interesado en:

Haute Pâtisserie / Pastelería y panadería

Mix all the ingredients in a Thermomix at speed 1. At the same time, beat the egg whites with the sugar. Add the
High Cuisine / Restauración y Alta Cocina
beaten egg whites to the Thermomix and finish with the coconut oil at room temperature. Spread to 8 mm thick on
Silpat. Bake at 170ºC for 8 minutes and 6 minutes of ventilation. Remove the crust. Cut into drop shapes. Ice Cream / Heladería

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Shiso Green Apple Gel
20 g ginger beer

200 g Granny Bio apple juice per cryo extraction

20 g lemon juice

6 pc shiso Koppert Cress sheets

1 pc Bio Tahitian vanilla

1,5 g Iota

Cut the shiso leaves and infuse at 80ºC for 30 minutes with the rest of the
elements. Boil 50 g of infusion with Iota and mix with the rest of the
infusion.

Coconut foam
100 g Les Vergers Boiron coconut puree

150 g organic coconut milk

2 g Iota

50 g white cheese

Boil the coconut milk and the puree with the Iota, cool and add the white cheese. Mix with Bamix. Put in a siphon gas
with 1 cartridge. Shake very little.

Brunoise
100 g Bio green apple

100 g shiso green apple gel

100 g lime

50 g Bio lemon pink caviar

2 g lime zest

Cut the Granny Smith apple and the lime into brunoise. Add the apple gel, the lime zest, and the caviar.

Raw cumin cream

100 g organic raw cream

1 g ground cumin

Mix the raw cream with the cumin. Place into the pastry
sleeve.

Ecological vacuum packed Granny apple

22 pc large GrannyBio apple gouttes

33 pc small GrannyBio apple gouttes

200 g GrannyBio apple juice by cryoextraction

Cut 1 mm slices of apples, die-cut, and vacuum pack with the apple juice.

Shredded coconut decorations

1 pc fresh organic coconut

Koppert Cress coriander

Grate the coconut into the creamy drops. Finished with KoppertCress coriander.

Montage
With the help of the Chablon, make the creamy drops. Grate the coconut on top. Fill each drop of real ice cream with
a vacuum packed apple slice, the coconut cookie, the cream, the raw cumin cream, the brunoise, the coriander cress,
an apple slice and finally, the siphon. Arrange on the plate and finish with coriander cress. Arrange a last slice to put
the ice cream.

TAGS Apple Championnat de France du Dessert Coconut Plated Desserts Recipes

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