Honey and Saffron Beehive Pebble Recipe by Chef Éric Lecerf
Discover the recipe for the Honey and Saffron Beehive Pebble, created by Chef Éric Lecerf. Recreate this refined pastry using our professional silicone mould.
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Cooking tools:
- Silicone mould
- Kitchen scale
- Instant-read thermometer
- Stand mixer
- Hand mixer
- Fine-mesh sieve
- Sifter
- Microplane
- Offset spatula
- Cake board
- Oven
- Stove
- Saucepan
- Double boiler
- Mixing bowl
- Whisk
- Spatula
- Freezer
- Refrigerator
Ingredients
- 135g eggs
- 155g granulated sugar
- Zest of 1 orange
- 100g olive oil
- 35g milk
- 10g orange juice
- 165g flour
- 5g baking powder
- 65g melted butter
- 360g orange juice
- 30g passion fruit purée
- 50g honey
- 40g sugar
- 6g Pectin NH
- 10 threads of Iranian saffron
- 3.5g gelatin
- 290g honey
- 165g egg yolks
- 1 vanilla bean
- 18g gelatin
- 45g white chocolate
- 825g whipped cream (35% fat)
- 200g water
- 135g honey
- 165g granulated sugar
- 8g Pectin NH
- 30g sugar
- 115g glucose
- 10g gelatin
- Yellow food coloring as needed
- White chocolate as needed
- Gold shimmer powder as needed
- White chocolate decoration
- Edible flowers
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