Spring mignardises

  • An original recipe from Giambattista Montanari
  • Recipe calculated for 60 persons
  • 6 completion stages


Raspberry shortcrust pastry

  • In a stand mixer fitted with the paddle attachment, combine the flour, dehydrated raspberries and food colouring.
  • Add the butter at 18°C and zest to the flour mixture and combine.
  • Combine the puree, egg yolks and salt, then pour over the mixture.
  • Finally, stir in the icing sugar and ground almonds.
  • Let rest at +4°C for at least 3 hours, then roll out to a thickness of 3 mm.
  • Cut out with a cutter that is a little larger than the mignardise moulds.
  • Transfer to a baking sheet lined with a Forosil mat then top with another mat.
  • Refrigerate at 4°C for at least 2 hours.
  • Bake at 165°C for 18 minutes. 
368 g T45 flour 140 g icing sugar 3 g salt 35 g Egg yolks 40 g raspberry puree 5g g grated lemon peel 175 g Traditional Butter 82% fat – Block 2 g red food colouring 38 g Freeze-dried raspberry powder 50 g ground almonds


Joconde sponge

  • Beat the eggs, TPT and flour.
  • Meanwhile, beat the egg whites with the sugar and heat the butter to 45°C.
  • Add the butter to the TPT mixture then fold in the beaten egg whites and sugar.
  • Spread onto Silpat mats or baking paper (600 g per sheet).
  • Bake at 240-250°C for 6 minutes. 
190 g tant pour tant (equal parts of icing sugar and ground almonds) 265 g eggs 40 g T45 flour 245 g egg whites 60 g sugar 15 g Traditional Butter 82% fat – Block


Vanilla cremeux

  • Heat the cream, sugar, egg yolks and vanilla to 82°C, add the gelatine mass and blend. 
168 g Selection cream 35% fat 34 g sugar 38 g egg yolks 2 g vanilla 24 g gelatine mass


Raspberry compote

  • In a saucepan heat the puree, raspberry pieces and glucose to 45°C.
  • Combine the sugar and pectin and bring to the boil, heating to 103°C.
  • Cool to 50°C and add the lemon juice. 
33 g sugar 6 g NH pectin 203 g raspberry nibs 72 g raspberry puree 16 g glucose syrup 33 g lemon juice


Cream cheese vanilla cremeux

  •  Prepare a cremeux with the 77 g of cream, vanilla, sugar, eggs and rice flour.
  • Add the gelatine mass and cool to 35°C.
  • Add the lemon zest and juice.
  • Whip the 140 g of cream with the Soft Style Cream Cheese and fold into the mixture.  
77 g Selection cream 35% fat 300 g Cream Cheese 7 g Grated lemon peel 10 g lemon juice 42 g gelatine mass 14 g rice flour 119 g eggs 63 g sugar 14 g 140 g Selection cream 35% fat



  • For 13 g of cream cheese vanilla cremeux into individual silicone moulds and let set in a blast chiller.
  • When they have chilled, pour 6 g of raspberry compote into each mould and after smoothing it, pour in 12 g of vanilla cremeux and top with a round of Joconde sponge.
  • Freeze, then unmould and spray with red coloured cocoa butter.
  • Place on top of a pastry circle.
  • Decorate with edible flowers.