Le Cube Grenadine by Chef Nicolas Houchet | Pastry Arts

Name: Le Cube Grenadine by Chef Nicolas Houchet | Pastry Arts
Ingredients: 200 g T55 flour; 95 g confectioners’ sugar; 2 g salt; 10 g cocoa powder; 40 g ground almonds; 100 g unsalted butter; 40 g whole eggs, beaten; 5 g powdered gelatin; 30 g water; 50 g strawberry purée; 100 g pomegranate purée; 10 g lemon juice; 20 g superfine granulated sugar; 300 g heavy whipping cream; 2 vanilla beans, seeds scraped; 5 g pectin X58 (heat reversible); 50 g superfine granulated sugar; 90 g egg yolks; 60 g unsalted butter; 10 g pistachio paste; 50 g eggs; 30 g ground almonds, sifted; 10 g flour, sifted; 30 g ground pistachios, sifted; ½ lemon, zested; 6 g powdered gelatin; 60 g water, divided; 80 g superfine granulated sugar; 50 g egg yolks; 200 g strawberry purée, divided

pastryartsmag.com

Classic desserts can stay classic, or they can be interpreted in an original way, and that is what I have striven to accomplish with Le Cube Grenadine.

View full recipe on pastryartsmag.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pastryartsmag.com.

Share this recipe: