Egypt Bakery Stores

Spring Bouquet
	Composition
1 - Sponge biscuit
	70 g	Sugar
	180 g	Egg yolk
		Beat the egg yolks and the sugar togethe
	270 g	Egg whites
	200 g	Sugar
	250 g	Flour
		Ground pistachio nuts
		Whisk the egg whites and the rest of the sugar. Mix both together and add the sieved flour. Spread onto a 600 g sheet and sprinkle with the ground pistachio nuts before baking. Bake at 200°C for 8 minutes.
2 - Joconde sponge
	850 g	Ground almonds - sugar mixture
	600 g	Eggs
	110 g	Cold melted butter
	180 g	Ground pistachio nuts
	110 g	T 45 flour
	340 g	Egg whites
		Make a Joconde sponge and sprinkle with pistachios before baking.
3 - Coconut filling
	1000 g	Boiron coconut puree
	14 g	Gelatine sheets
	1 g	Pepper (maximum)
		Heat the puree (50 - 60°C) to melt the softened and drained gelatine sheets. Add the pepper. Pour into the moulds. Place in the freezer.
4 - Mara des bois strawberry mousse
	1000 g	Boiron Mara des bois puree
	40 g	Boiron Lemon puree
	20 g	Gelatine sheets
	550 g	Whipped cream
	300 g	Low sugar meringue
		Heat a little puree with the gelatine. Add part of the cream and the meringue. Add the rest of the cream.
5 - Syrup
	250 g	1.1600 density syrup (=20° Baumé)
	100 g	Boiron Mara des bois puree
	25 g	Kirsch
6 - Meringue
	375 g	Sugar
	250 g	Egg whites
		Mix the egg whites and sugar over a bain-marie. Beat together slowly.