MOTHER'S DAY PAVLOVA
BY MAISON LANDEMAINE

Jean-Michel Briend, with his experiences, took the place of chef at Bechu in 2016 and passed the MOF competition, then again in 2019 where he was a finalist. He then trained at Lenôtre with great chefs like Guy Krenzer and Jean-Christophe Jeanson. Today Jean-Michel is pastry chef at Maison Landemaine since 2019. By wanting to take up a new challenge, you will find this vegan pavlova recipe made with YUMGO White, thank you!

Pavlova vegan
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Level: Difficult

Total preparation time: 5 h for the preparation

Cooking: 4h at 90°C with a ventilated oven

Necessary material:

A salad bowl

A maryse

A pastry bag

A saucepan

PAVLOVA 6 PEOPLE
VEGAN MERINGUE INGREDIENTS
  • YUMGO White                      47 gr

  • Crystal sugar                        47 gr

  • Icing sugar                           23 gr

  • Icing sugar                           23 gr

  • Guar gum                            0.2 gr

VEGAN MERINGUE PREPARATION
  • Dry mix YUMGO White, crystal sugar and icing sugar.

  • Mix with YUMGO White.

  • Heat in a water bath at 60 ° C.

  • Raise then add the 2nd icing sugar to the spatula.

  • Poach the meringue in hearts shape.

  • Cook for 4 hours with a ventilated oven, at 90°C.

INGREDIENTS FOR STRAWBERRY CONFIT
  • Strawberry puree                 94 gr

  • Glucose syrup                        8 gr

  • Trimoline                                5 gr

  • Pectin 325 NH 95                   3 gr

  • Brown sugar                          6 gr

  • Lemon puree                          5 gr

STRAWBERRY CONFIT PREPARATION
  • Heat the mash, glucose, trimoline and mash to 50 ° C.

  • Mix the sugar with the pectin, add to the mash.

  • Boil and mix if necessary.

  • Keep cold.

GANACHE MOUNTED INGREDIENTS
  • Flora Cream                          44 gr

  • Glucose syrup                     0,2 gr

  • Trimoline                                4 gr

  • Gelatin mass                          9 gr

  • White chocolate VEGAN       18 gr

  • Flora Cream                        105 gr 

PREPARATION
  • Boil the 1st cream with the trimoline and glucose

  • Add the gelatin mass

  • Pour over the chocolate then mix

  • Add the 2nd cold cream

  • Fresh strawberries                                              90 gr

  • Chocolate decorations (Strawberry inspiration) 15 gr

  • VEGAN Chablonnage

    • Vegan white chocolate                                 3 gr

    • Cocoa butter                                                2 gr

  • Chopped Pistachio                                              5 gr

MOUNTING

  • Cover the meringue (cover the meringue with the chocolate)

  • Poach the mounted ganache

  • Poach the confit

  • Arrange the strawberries in inserts

  • Cover with whipped ganache

  • Place the Decors meringue

  • Place the Decors strawberries

  • Cover the strawberries

  • Apply the chocolate decorations

  • Sprinkle with pistachio