bourassin

Culinary Arts: Cazette Hazelnut Soufflé, Bergamot Sorbet

The chef of the Berceau des Sens, Cédric Bourassin, shares one of his recipes published on the Gault & Millau website.

From starred restaurant tables to embassies, the new chef of the Berceau des SensCédric Bourassin, has acquired unique expertise that he shares with students and clients in our Michelin Star gastronomic restaurant.

Today we share one of these recipes published on the Gault & Millau website.

The ingredients you will need for this recipe:

Hazelnut Shortbread 

  • 200g of butter
  • 270g icing sugar
  • 3g salt
  • 67 g whole egg
  • 25g ground almonds
  • 25g ground Cazette hazelnuts
  • 330g flour

Bergamot Cream

  • 80g sugar
  • 40g lemon juice
  • 40g bergamot lemon juice
  • 3g bergamot zest
  • 80g butter
  • 80g egg yolk
  • 80g whole egg
  • 100g whipped cream
  • 5 gelatin sheet

Bergamot Sorbet

  • 650g water
  • 250g sugar
  • 7g inverted sugar
  • 55g atomized glucose
  • 200g lemon juice
  • 130g bergamot lemon juice
  • Bergamot zest 

Hazelnut Infusion 

  • 500g milk
  • 50g roasted hazelnuts

Hazelnut custard

  • 200g infused milk
  • 200g cream
  • 50g sugar
  • 60g egg yolks

Ingredients for soufflé

  • 450g pastry cream
  • 25g ground Cazette hazelnuts
  • 600g egg whites
  • 260g sugar
  • 26g powdered egg white

Follow these steps to prepare the recipe:

SIMPLIFIED RECIPE

  1. Mix the gelatin sheet with a mixer, adding the icing sugar, salt and other powdered ingredients
  2. Add the eggs and slowly sift in the flour
  3. Spread and cook in a circle for about 10 minutes at 145°C

BERGAMOT CREAM

  1. Bring lemon juices, sugar, butter and zest to the boil
  2. Add the eggs then heat all ingredients, add the gelatin then cool. Add the whipped cream.

BERGAMOT SORBET

  1. Bring all the ingredients to the boil, then cool in a Pacojet bowl and place in the freezer.

CAZETTE INFUSION

  1. Infuse for 24 hours and then train.

CUSTARD CAZETTE

  1. Blanch the sugar and yolks, bring the milk and cream to the boil, mix and cook at 82°C

FOR THE SOUFFLÉ

  1. Make a meringue with egg whites and sugar
  2. Mix the pastry cream with the ground cazette hazelnuts. Combine the two mixtures
  3. Pour into the moulds and freeze.

FINISHING

  1. Place the lemon bergamot cream in the pie and place half a sphere of soufflé mixture, bake for about 12 minutes at 180°C
  2. Pour the pastry cream around the soufflé and place a scoop or two of bergamot sorbet around the edge.

Crédit Photo et contenu : Gault & Millau

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