Scénario Printanier by Sarah Ni

COE Sarah Ni-2
Hailing from all over the world, 10 of the finest pastry chefs gathered earlier this year in Singapore to showcase some of the finest use of European cream with their dessert and pastry creations.

The chefs worked on the theme ‘Blanc de Blanc’, or ‘White of Whites’, making each a dessert with one shade of white and one texture of cream.

Their recipes are published in a beautifully illustrated recipe book to be used as a training tool for students at annual workshops.

Pastry Sarah Ni created Scénario Printanier for the theme.

COE Sarah Ni
Sarah has studied at the Ferrandi school of culinary arts in Paris. She is extremely passionate about all things pastry and has opened the Tascovery Gourmet School, where she teaches as well. She is also a member of the Disciple Escoffier delegation in Shanghai and a pastry consultant in the Haidilao group.




Jasmine bavarian cream
200 g Milk
20 g Jasmine tea
50 g Sugar
60 g Egg yolks
15 g Gelatin sheets
500 g Cream

Honeyed peach preserve
500 g Honeyed peaches
50 g Orange
20 g Gelatin

Almond crisp
180 g Butter
80 g Sugar
240 g Flour
80 g Flaked almonds
2.4 g Salt
12 g Glucose
6 g Yeast

25 g Granulated sugar

175 g Egg whites
250 g Eggs
125 g Icing sugar
187.5 g Ground almonds
50 g Flour
37.5 g Butter

95 g Cream
60 g Glucose
45 g Milk powder
30 g Neutral glaze
45 g Water
100 g White chocolate
180 g Sugar
6 g Gelatine
100 g Cream
5 g Titanium oxide

Jasmine bavarian cream
Bring the milk to a boil and infuse with the jasmine tea overnight. Mix the milk, sugar and egg yolks until the temperature reaches 85°C. Put in the gelatin sheets. Cool the mixture to 30°C Mix the cream and the jasmine milk. Pour it in a mould and chill immediately.

Honeyed peach preserve
Cut the honeyed peaches into small cubes. Peel the orange and cut it into small pieces. Cook the peaches until they soften and then add the orange. Add the gelatin and chill.

Almond crisp
Melt the butter. Mix all the ingredients with the butter. Spread it 3mm thick in a silicon cap. Bake at 150°C for 20 minutes.

Mix the ground almonds, flour and icing sugar. Beat the eggs for 15 minutes. At the ground almonds and then the melted butter. Mix thoroughly. Whisk the egg whites and sugar but not until they form peaks. Mix the egg whites with the other mixture. Pour onto a baking tray. Bake at 200°C for 12 minutes.

Mix the cream, glucose, neutral glaze and milk powder. Boil the sugar and water at 120°C. Gently pour the mixture into the hot syrup. Cool the mixture to 60°C. Add the gelatin and then the white chocolate and mix. Add the colouring agent and mix. The temperature should be 25°C.

Fill 1/4 of a silicon mould with the jasmine bavarian cream. Place a portion of the frozen peach preserve. Add a layer of jasmine bavarian cream filling up to ¾ of the mould. Put a round slice of Joconde on the bavarian cream. Put in the freezer immediately. Remove the cake out of the mould and turn it over (the joconde will be at the bottom). Put the cake on the almond crisp, which will be cut out in a circle of the same diameter beforehand. Freeze. Pour the icing at 25°C on the frozen cake. Refrigerate.

Written by FoodieS November 25, 2017.