Corman
  • Baker-Pastry Chef

Que Sera Sera

  • An original recipe from Arianna Trentini
  • Recipe calculated for 6 pieces
  • 24 completion stages
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Corman products used for this recipe
Traditional Butter 82% fat - Block Liquid Clarified Butter 99,9% fat Selection cream 35% fat
1
1

Pink Lady: Almond-raspberry sponge

  1. In a convection oven, toast the ground almonds at 150°C for 15 minutes.
  2. In the bowl of a stand mixer, whip the eggs, yolks, ground almonds, icing sugar, and inverted sugar.
  3. Incorporate the previously sifted together flour, baking powder, and raspberry powder.
  4. Finally, fold in the melted butter. Spread the batter evenly into a 60 × 40 cm tray and bake at 200°C for 8 minutes in a convection oven.
150 g almond powder 150 g icing sugar 240 g eggs 75 g egg yolks 30 g invert sugar 60 g flour 6 g baking powder 15 g Freeze-dried raspberry powder 100 g Traditional Butter 82% fat – Block
2
2

Pink Lady: Hibiscus soaking syrup

  1. Bring the water to a boil, then infuse the hibiscus flowers for 5 minutes.
  2. Add the inverted sugar.
100 g invert sugar 130 g water 2 g Dried sorrel flowers
3
3

Pink Lady: White chocolate crunch

  1. Melt the chocolate, then combine with the pailleté feuilletine and the butter.
133 g white chocolate 35% 36 g Liquid Clarified Butter 99,9% fat 189 g paillete feuilletine
4
4

Pink Lady: Raspberry compote

  1. Heat the fruit purée and raspberries to 40°C with the sugar (1) and dextrose.
  2. Incorporate the pectin, previously mixed with the sugar (2), then add the rose essential oil.
  3. Bring to a boil, then blast chill to 4°C.
175 g raspberry pulp 175 g frozen raspberries 18 g sugar (1) 24 g dextrose  SQ Rose essential oil 7 g NH pectin 39 g sugar (2) 7 g lemon juice
5
5

Pink Lady: Almond blancmange

  1. Bring the milk and 270 g of cream to a boil, then add the almond paste and blend thoroughly.
  2. Strain, then incorporate the gelatine mass.
  3. At 25°C, fold in 270 g of semi-whipped cream, stabilized at 4°C.
270 g Selection cream 35% fat 380 g milk 460 g almond paste 70% 54 g gelatin mass 270 g Selection cream 35% fat
6
6

Pink Lady: Poached raspberries

  1. Combine the two ingredients and vacuum seal.
  2. Cook at 65°C for 12 hours.
250 g frozen raspberries 150 g sugar
7
7

Pink Lady: Raspberry-rose mousse

  1. Beat the egg whites with the sugar.
  2. Heat a little of the raspberry purée to 40°C and add the gelatine mass.
  3. Combine with the remaining purée, then fold in the meringue.
  4. Finally, fold in the semi-whipped cream.
210 g egg white 156 g sugar 780 g raspberry puree  SQ Rose essential oil 110 g gelatin mass 326 g Selection cream 35% fat
8
8

Pink Lady: Mirror glaze

(base)

  1. Heat the first five ingredients to 103°C.
  2. Add this mixture to the white chocolate and gelatine mass and emulsify.
400 g condensed milk 1250 g neutral glaze 300 g water 600 g sugar 600 g glucose syrup 400 g gelatin mass 600 g white chocolate
9
9

Pink Lady: White glaze

  1. Add the colouring to the glaze.
2000 g Mirror glaze (base) 2,5 g White water-soluble colouring powder
10
10

Pink Lady: Pink glaze

  1. Add the colouring to the glaze.
1000 g Mirror glaze (base) 1 g Pink water-soluble colouring powder
11
11

Pink Lady: Blue glaze

  1. Add the colouring to the glaze.
1000 g Mirror glaze (base) 1 g Blue water-soluble colouring powder
12
12

Pink Lady: Assembly

  1. Prepare 6 sponge discs, each 14 cm in diameter, and sprinkle each disc with 60 g of white chocolate crunch.
  2. Soak the sponge with the hibiscus syrup and spread 40 g of raspberry compote on top.
  3. In a 14 cm diameter mould (KE052 Pavoni), pour 240 g of almond blancmange, add 60 g of poached raspberries, then place the sponge disc with the crunchy layer facing outward.
  4. Blast freeze the insert at –18°C.
  5. Pipe 260 g of raspberry-rose mousse into an 18 cm diameter mould (KE027 Pavoni).
  6. Place the insert in the centre and blast freeze at –18°C.
  7. Glaze with the white glaze and create a gradient effect using the pink and blue glazes.
  8. Decorate with pink and blue edible flowers.
13
13

Baby Boy: Almond-lime sponge

  1. In a convection oven, toast the ground almonds at 150°C for 15 minutes.
  2. In the bowl of a stand mixer, whip the eggs, yolks, ground almonds, icing sugar, and inverted sugar.
  3. Incorporate the previously sifted together flour and baking powder.
  4. Finally, fold in the melted butter with the lime zest.
  5. Spread the batter evenly into a 60 × 40 cm tray and bake at 200°C for 8 minutes in a convection oven.
150 g almond powder 150 g icing sugar 240 g eggs 75 g egg yolks 30 g invert sugar 60 g flour 6 g baking powder 10 g lime zests 100 g Traditional Butter 82% fat – Block
14
14

Baby Boy: Lime-mint syrup

  1. Bring the water to a boil and dissolve the sugar.
  2. Cool, and at 40°C, add the mint, lime juice and zest.
  3. Store at 4°C for at least 24 hours, then remove the mint and lime zest.
70 g water 100 g invert sugar 60 g lime juice 6 g lime zests 10 g fresh mint
15
15

Baby Boy: White chocolate crunch

  1. Melt the chocolate, then combine with the pailleté feuilletine and the butter.
133 g white chocolate 35% 36 g Liquid Clarified Butter 99,9% fat 189 g paillete feuilletine
16
16

Baby Boy: Blackcurrant compote

  1. Heat the fruit purée and the blueberries to 40°C with the sugar (1), zest, and dextrose.
  2. Incorporate the pectin, previously mixed with the sugar (2).
  3. Bring to a boil, then add the lemon juice. Blast chill to 4°C.
175 g Blackcurrant purée 100% 175 g Whole frozen blueberries 18 g sugar (1) 24 g dextrose 4 g lime zests 7 g pectin NH 39 g sugar (2) 7 g lemon juice
17
17

Baby Boy: Almond blancmange

  1. Bring the milk and 270 g of cream to a boil, then add the almond paste and blend thoroughly.
  2. Strain, then incorporate the gelatine mass.
  3. At 25°C, fold in 270 g of semi-whipped cream, stabilized at 4°C.
270 g Selection cream 35% fat 460 g almond paste 70% 380 g milk 54 g gelatin mass 270 g Selection cream 35% fat
18
18

Baby Boy: Poached blueberries

  1. Combine the two ingredients and vacuum seal.
  2. Cook at 65°C for 12 hours.
250 g frozen blueberries 150 g sugar
19
19

Baby Boy: Lime-Mint Mousse

  1. Infuse the cream with the mint for at least 12 hours at 4°C.
  2. Remove the mint and reweigh the cream, adding more if necessary to obtain the quantity indicated in the recipe.
  3. Beat the egg whites with the sugar.
  4. Heat 1/3 of the lime juice to 40°C and add the gelatine mass, ensuring it is completely dissolved.
  5. Combine with the remaining juice, then fold in the meringue.
  6. Finally, fold in the semi-whipped cream with the blue colouring.
260 g lime juice 20 g lime zests 240 g egg whites 360 g sugar 104 g gelatin mass 20 g fresh mint 500 g Selection cream 35% fat 2 g Blue water-soluble colouring powder
20
20

Baby Boy: Mirror glaze

(base)

  1. Heat the first five ingredients to 103°C.
  2. Add this mixture to the white chocolate and gelatine mass and emulsify. 
400 g Condensed milk 1250 g neutral glaze 300 g water 600 g sugar 600 g glucose syrup 400 g gelatin mass 600 g white chocolate
21
21

Baby Boy: White glaze

  1. Add the colouring to the glaze.
2000 g Mirror glaze (base) 2,5 g White water-soluble colouring powder
22
22

Baby Boy: Pink glaze

  1. Add the colouring to the glaze.
1000 g Mirror glaze (base) 1 g Pink water-soluble colouring powder
23
23

Baby Boy: Blue glaze

  1. Add the colouring to the glaze.
1000 g Mirror glaze (base) 1 g Blue water-soluble colouring powder
24
24

Baby Boy: Assembly

  1. Prepare 6 sponge discs, each 14 cm in diameter, and sprinkle each disc with 60 g of white chocolate crunch.
  2. Soak the sponge with the lime-mint syrup and spread 40 g of blackcurrant compote on top.
  3. In a 14 cm diameter mould (KE052 Pavoni), pour 240 g of almond blancmange, add 60 g of poached blueberries, then place the sponge disc with the crunchy layer facing outward.
  4. Blast freeze the insert at –18°C.
  5. Pipe 260 g of lime-mint mousse into an 18 cm diameter mould (KE027 Pavoni).
  6. Place the insert in the centre and blast freeze at –18°C.
  7. Glaze with the white glaze and create a gradient effect using the pink and blue glazes.
  8. Decorate with pink and blue edible flowers.
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