Petit Love Merengue Pastry

made by Michel Willaume



Lime Merengue
100g Egg white
200g Sugar
100g Icing sugar
20g Starch

Prosecco mousse
30g Refined sugar
30g Prosecco
3g Oveneve
6g Powdered gelatine 180 bloom
30g Water
15g Honey
30g Reduced muscat riversaltes (50%)
45g Prosecco
15g Marc de champagne
20g Lemon purée
272g Unsweetened cream 35%

Short pastry
900g Flour
640g Butter
560g Sugar
200g Eggs
6g Salt
25g Cocoa powder

Vanilla glaze
0,5g Vanilla pods
450g Cream
300g Neutral gel
750g White chocolate
5g Gelatin


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Lime merengue:
Combine egg white and sugar. Place in a bowl and mix aux Bain Marie until it reaches a temperature of 50° C. Transfer the mixture to a mixer and beat until soft peaks. Add the sifted starch and icing sugar gently fold in the mixture. Add merengue to finished product

Prosecco mousse:
Whip the, oveneve,sugar and smallest part prosecco until it creates a firm foam. Mix the powdered gelatin with cold water and set aside. Reheat the reduced muscat and add gelatin mass and honey. Mix the whipped foam with Marc de Champagne, the other part of Prosecco, lemon purée, and the gelatin mass. Whip the cream into a lobed mass. Fold the cream gradually into the foam mass. Fill the merengue cup for 50% with mousse and keep a portion of the mousse separate to spray dots if needed.

Short pastry:
Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the salt, then add 2-3 tbsp water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Line a tartelette mould and choill before baking.

Vanille glaze:
Heat up the cream with vanilla and add the soaked gelatin. Prepare a ganache with the chocolate. Add the netural gel and emulsify with a handblender.