How to make Parfum cuberdon
Cuberdon mousse: Dissolve the gelatine leaves in water and mix them under the crème patisserie. Add the cuberdon syrup. Gently mix shortbread, half-whipped chantilly uand Bretoens dough. Whip up the egg yolks. Whip up the St-Allery cream dough loosely with a a bit of salt and add to the whipped egg yolks.
Sift the flour with the baking powder and add it to the mix. Wrap the dough in cling film and let it rest a night in the fridge. Roll the dough (4 mm thick) and cut circles out with the size of the base of the mold. Bake them for 25 minutes at 160 °C.
Raspberry jelly: Dissolve the gelatine in raspberry coulis, pour into a mold (2 mm thick) and let it stiffen. Then insert circles with a diameter of 3 cm.
Biscuit: Let the biscuit dough defrost. Cut out circles with a diameter of 4 cm and sprinkle with raspberry syrup. The building: Rob in the forms with cuberdon mousse. Fill them half with cuberdon mousse, then top with a slice of raspberry coulis and then a slice of biscuit. Fill them further with mousse and leave them to coagulate in the freezer.
Take them out of the mold and stick them on a slice of Bretoens dough. Spray off with pink velvet and finish with a crumble of cuberdon.
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