Madame Figaro Assembly and Decoration
Assemble financiers, crème caramel, ladyfingers, and Polish-style cream into a dessert, then garnish with tropical fruits and sugar slices.
Ingredients
colored butter cream (very soft)
to taste
financier base
to taste
Polish-style brioche cream
to taste
orange blossom caramel pudding (disc-shaped)
to taste
ladyfinger (ring-shaped)
to taste
fresh fruit (grapefruit, orange, mango, papaya, pear)
to taste
tropical glaze
to taste
pansies
3
violets
2
bubble sugar
to taste
Instructions
1
Fruit Preparation
Peel and seed the papaya and mango, and core the fruit. Cut everything into 1.5 cm cubes. Mix the pear cubes with lemon juice to prevent oxidation. Seal all fruits separately and refrigerate.
2
Dessert Assembly
Place a 4 cm high ring on a baking sheet lined with parchment paper and freeze. Using a spatula, spread a layer of the very soft colored butter cream along the inner wall of the ring, then freeze again.
3
Dessert Filling
Place a financier base inside, then pipe in the Polish-style brioche cream. Insert a disc of orange blossom caramel pudding and fill and smooth the surface with more Polish-style brioche cream. Place a ring-shaped ladyfinger on top and press down lightly. Freeze, then unmold, wrap in plastic film, and store in the refrigerator.
4
Small Cake Assembly
Pipe Polish-style brioche cream into a savarin mold, place a financier base on top and smooth the surface, then blast freeze. Unmold. Place an orange blossom caramel pudding disc inside a 7 cm ring, pipe Polish-style brioche cream over it until full and smooth, then stack the two parts together.
5
Decoration
Heat the tropical glaze. Arrange the fresh fruit (grapefruit and orange segments, mango, papaya, and pear cubes) irregularly on the surface of the dessert, shaping them into gentle mounds to add height. Brush with the glaze using a brush.
6
Final Garnish
Place 3 pansies and 2 violets on the dessert. Crush the bubble sugar and fix the pieces along the edge of the dessert.
