PLATING SUGGESTION :
Crème Brûlée Delight
Roasted apricots and light tonka cream
Recipe created by our Chefs
Yann LE MOAL,
Executive Chef of Traiteur de Paris
Product benefits
- A fresh, light, and fruity dessert—perfect for the summer season.
- Guaranteed quality for 72 hours after defrosting, helping to reduce food waste.
Recipe steps
Step 1
Draw a line of apricot gel on the plate, then, using a small offset spatula, make a quick, sharp motion with the tip of the palette to create a dynamic effect.
Step 2
Place the caramelized crème brûlée slightly overlapping the left side of the apricot gel line.
Step 3
Arrange three wedges of apricots roasted in olive oil and sprinkled with fresh thyme directly on the crumble.
Step 4
Make a nice quenelle of semi-whipped tonka bean cream and place it in front of the apricots.
Step 5
Finish with a few fresh colorful flowers — for example: white alyssum, viola, or cornflower — for a delicate and natural touch.
Chef's tip
For a smooth and refined quenelle of semi-whipped cream, boil some water and briefly dip the spoon into it before forming the quenelle. This technique ensures a clean, uniform shape.
