Ingredients

Hazelnut Dacquoise

520g hazelnut powder

600g powdered sugar

680g fresh egg whites

10g egg white powder

220g sugar

Heering parfait

100g egg yolk

75g sugar

26g water

95g heering

300g whipped cream

2g vanilla extract

Lemon Meringue

90g pastrurised egg white

135g sugar

6g egg white powder

90g lemon juice

Drop of yellow colouring

Dulcey coating

900g dulcey chocolate

180g cocoa butter

Vanilla meringue

100g pasturised egg white

100g sugar

3g egg white powder

20g vanilla extract

Pinch of vanilla powder

Cassis meringue

180g pasturised egg white

180g sugar

5g egg white powder

135g pureed blackcurrants

Apricot compote

1kg apricot, diced

200g sugar-dry caramel

2 pinches rosemary

Pinch of raisins

Cherry marmalade

2L red wine

500g porto wine

Zest of 2 oranges

2 lemons, cut into quarters

360g glucose

1 vanilla bean

2tsp black tea leaves

200g cherry puree

10g pectin NH

20g sugar

Handful of cherries, pitted and halved

Handful whole raspberries

Method

Hazelnut dacquoise

Sift hazelnut powder and powdered sugar together. Mix egg white powder with little bit of sugar, whisk into egg white and whip. Slowly sprinkle the rest of sugar to make nice meringue. Fold dry ingredients. Pipe in 5cm diameter rings to bake and with1.5cm height at350F.Take them out of rings. Keep half of them for the bottom and the other half for the top. Place back clean rings on the bottoms.

Heering parfait

Whip yolks to the maximum volume. Cook sugar and water to 120C, slowly pour into whipped yolk. Fold in Heering and vanilla, then whipped cream. Pipe into the rings that have dacquoise bottom.

Lemon meringue

Bring egg white to room temp.Mix EWP with little bit of sugar, whisk into egg white and whip. Slowly add the rest of sugar.Add lemon juice and color at the end. Pipe kisses with #9 tip, dry in the oven at 200F.

Dulcey Coating

Melt chocolate and cocoa butter separately, then combine together. Cool it down to 25C to use.

Vanilla meringue

Bring egg white to room temp.Mix EWP with little bit of sugar, whisk into egg white and whip. Slowly add the rest of sugar.Add extract at the end. Pipe kisses with #9 tip, sprinkle vanilla powder and dry in the oven at 200F.

Cassis meringue

Bring egg white to room temp. Mix EWP with little bit of sugar, whisk into egg white and whip. Slowly add the rest of sugar. Add puree at the end. Pipe kisses with #9 tip, dry in the oven at 200F.

Apricot compote

Soak raisins in water.Make dry caramel, toss in apricots and cook slowly. Add raisins and rosemary towards the end and cook for 5 min. Spread on a hotel pan to cool down, take out rosemary.

Cherry marmalade

Slowly cook the first 6 ingredients, reduce in half. Flambe 3 times. Add puree, infuse tea for 3min, add pectin + sugar mix and cook for 3 min. Put cherries in and cook for another 3 min. Add fresh whole raspberries in and stir.

Find out more about Pierre Gagnaire’s culinary career