The Creations

Plated desserts

Melon 100%

Descriptive diagram

Quercy Melon nougat roll

Mathieu Mandard

French dessert champion

Japanese cake

Flour 
Acacia honey
Butter
Milk (1) 
Egg yolks
Whole eggs
Milk (2)
Egg whites
Caster sugar
Caramelised almonds

50g
20g
38g
32g
42g
65g
75g
96g
46g
SQ

Place the eggs whites and caster sugar in the mixing bowl. Put in the freezer. Make choux pastry with the butter, milk (1) and acacia honey. When the mixture boils add the flour. Allow to dry out and remove from the heat. Add the milk (2), egg yolks and whole eggs. Incorporate the eggs whites beaten with the caster sugar. Sprinkle caramelised almonds over the rolled out cake. Bake for 10 minutes in a fan oven at 180°C.

Melon compote

PONTHIER Quercy Melon Puree (1)
Pectin NH
Caster sugar
Glucose
Citric acid
PONTHIER Quercy Melon Puree (2)

250g
12g
40g
65g
3g
20g

Heat the PONTHIER melon puree (1) in a pan to 30°C. Add the caster sugar and the pectin NH. Bring to the boil. Remove from the heat and add the glucose and the citric acid. Process and place in the refrigerator overnight. Work the mixture with the PONTHIER melon purée (2) and process all together.

Nougat Parfait

Honey
Glucose
Egg whites
Whipped cream
Nougat paste
Almond flakes
Pistachios
Toasted hazelnuts chopped
Nougatine scraps

60g
10g
50g
200g
80g
20g
20g
20g
50g

Cook the honey and glucose in a pan to 118°C. Pour the mixture over frothy egg whites and then whisk until completely cooled to obtain an Italian meringue. Mix the nougat paste into the whipped cream and incorporate the Italian meringue with honey. Add the chopped nuts and crushed nougatine. Create small sausage shapes using a teaspoon and place in the freezer.

Assembly

Raspberry marshmallow SQ
Spread the melon compote over the Japanese cake and then roll. Place in the freezer. Cut the roll into 4cm wide portions. Centre a nougat parfait sausage on each round. Add a few pieces of raspberry marshmallow to decorate.