Eric Raynal, for the love of dessert
A few days ago, we got the chance to give you a healthy and vegetarian recipe made by chef Louis Rameau from the Château de Berne Hotel located in the middle of Provence vineyards. Nonetheless, we have not forgotten about our sweet tooth readers. This time, it is pastry chef Eric Raynal’s turn. Previously at La Bastide Saint-Antoine of Jacques Chibois in Grasse, he is currently the sugary head of the 3 restaurants including Gourmet Restaurant Jardin de Berne*.
The great bake off
Even for the world of bakers, Château de Berne continues to support the environment.
Every renown chef ensures to cook with the best products and Eric Raynal is no exception. The chef beautifully creates desserts made from seasonal and Provencal fruits that have a low carbon footprint. In his new garden next to its restaurants, he prefers to grow his own products for which he has his own delicious recipe.
Chef Raynal was one of the 9 pastry chefs rewarded by the Michelin Guide for their promotion. This selection aims to put forward talented young pastry chefs who are aware that high quality bakery must be ethical. Here is a chef of 2020 “Passion Dessert”!
Eric Raynal’s recipe
Time for bell peppers. Rich in fibre, diuretic and dietetic, this vegetable-fruit is an undisputed star of the Mediterranean diet. We are right in its peak season, which begins in June. With it, the chef has chosen the raspberry which is known for its powerful antioxidants. Both foods are good for our health and the planet, and they align with the recommendations of Less Saves The Planet and Aquachefs.
Secondly, creativity means originality! The chef suggests you impress your guests with a dessert that is as surprising as it is good: the raspberry pepper and tarragon coulis.
For the bell pepper:
- 3 bell peppers
For the sorbet:
- 000g raspberry pulp
- 281g sugar
- 91g atomised glucose
- 4g ice stabiliser
- 443g water
For the raspberry tarragon coulis:
- Enough raspberries
- 10% tarragon leaves
- 180g butter
- 150g icing sugar
- 180g egg white
- 135g flour
Step 1 – Bell pepper
The Calabrian pepper:
- Burn a pepper and roll it in cling film.
- Peel and steam for 4 minutes.
- Drain and store in a cool place.
- Peel the peppers and cut them into brunoise.
- Cook until candied.
- Centrifuge the juice then reduce to ¾.
- Bind with cornstarch.
Step 2 – Raspberry sorbet
- Blend the fresh raspberries and strain them.
- Temper the water to 25°C.
- At 30°C add the sugar and glucose mixture.
- At 45° add the sugar and stab mixture and boil.
- The next day, mix with the pulp, blend and block.
Step 3 – Raspberry coulis with tarragon
- Blend the fresh raspberries.
- Infuse the tarragon while hot for 15 minutes.
- Mix the coulis with the light syrup.
Step 4 – Gavotte
- Mix the butter with the icing sugar, add the egg whites and flour.
- Spread the mixture on a silicone sheet, then take a comb and make a stripe.
- Bake the mixture, and roll up the tile to make a nest.
Step 5 – Presentation
- Place the nest of gavottes, garnish with fresh raspberries, place the pepper stuffed with marmalade, and a quenelle of raspberry sorbet.
- Glaze the pepper with the reduction and add a pinch of Espelette pepper.
- Pour a little coulis on the side of the pepper.
© Lisa Klein Michel