Hydra by Dimosthenis Asimakos

Technical Advisor, E Dakidis EE

Inspired by my childhood memories on the island of Hydra and the flavors that defined Mediterranean summers for me, this dessert combines almond, orange blossom water, and citrus for a feel that’s both fresh and delicate. I wanted to transform these familiar aromas into a refined modern pastry while preserving their warmth and authenticity.

Yield: 30 pastries

Almond-Orange Blossom Financier

• 300 g confectioner’s sugar
• 300 g egg whites
• 120 g brown butter
• 120 g almond flour
• 100 g all-purpose flour
• 10 g baking powder
• 1 pinch of salt
• Zest of 1/2 orange
• 30 g orange blossom water
• 1 Vanilla pod

1. Mix all the ingredients together using the paddle attachment at medium speed for 3 minutes.
2. Spread the batter evenly into a rectangular frame 12 inches x 15.7 inches (30 cm × 40 cm) placed on a lined baking tray.
3. Bake at 338°F (170°C) for approximately 18 minutes, until lightly golden and fully baked through.
4. Allow to cool.

White Chocolate-Almond-Orange Blossom Water Bavarois

• 250 g milk
• 80 g egg yolk
• 60 g granulated sugar
• 2 gelatin sheets (10 g titanium gelatin), bloomed
• 180 g white chocolate
• 150 g marzipan (50-60% almond content)
• 30 g orange blossom water or vanilla extract, optional
• 350 g heavy cream, semi-whipped

1. Heat the milk in a saucepan.
2. Whisk the egg yolks with the sugar until combined.
3. Temper the yolk mixture with the hot milk, then return to the saucepan.
4. Cook over medium heat, stirring continuously, until the mixture reaches 180°F (82°C).
5. Remove from the heat and add the bloomed gelatin. Mix until fully dissolved.
6. Pour the hot mixture over the white chocolate and marzipan.
7. Blend with an immersion blender until smooth and fully emulsified.
8. Add the salt and the optional orange blossom water or vanilla extract.
9. Allow the mixture to cool to 86-95°F (30–35°C).
10. Fold in the semi-whipped cream in two additions until smooth and homogeneous.
11. Pour the bavarois on top of the financier in the frame, filling the frame to the halfway mark.
12. Allow to set completely before adding the next layer.

Citrus Coulis

• 480 g mandarin purée
• 85 g lemon purée
• 1/2 vanilla pod
• 113 g sugar
• 20 g pectin NH
• 3 g sheet gelatin, titanium strength, bloomed

1. Combine both purées and vanilla pod in a saucepan and begin heating over medium heat.
2. Mix the sugar with the pectin NH.
3. Once the purée mixture is warm, gradually whisk in the sugar and pectin mixture.
4. Bring to a boil while stirring continuously and cook for 1 minute to activate the pectin.
5. Remove from the heat and add the bloomed gelatin. Mix until fully dissolved.
6. Remove the vanilla pod and blend briefly, if needed, until smooth.
7. Allow the coulis to cool slightly before pouring it over the chilled bavarois layer.
8. Wait for the coulis layer to set completely, then finish the dessert by covering with the remaining bavarois. Leave to chill until fully set and well stabilized.

White Chocolate Glaze

• 150 g water
• 300 g granulated sugar
• 300 g glucose syrup
• 375 g white chocolate
• 200 g sweetened condensed milk
• 137.5 g neutral glaze
• 5 gelatin sheets (25 g titanium gelatin), bloomed

1. Combine the water, sugar and glucose syrup in a saucepan and bring to a boil.
2. Place the chocolate, sweetened condensed milk, neutral glaze and bloomed gelatin in a tall container.
3. Pour the hot syrup over the ingredients in the container.
4. Blend with an immersion blender until smooth and fully emulsified, avoiding air bubbles.
5. Cover the glaze with cling film in direct contact and leave to rest overnight in the refrigerator.
6. Reheat and use the glaze at the appropriate working temperature, depending on the desired finish.
7. Unmold the frame and glaze the dessert evenly.
8. Place briefly in the freezer to allow the glaze to stabilize.
9. Cut into petits gâteaux measuring approximately 4.7 inches (12 cm) in length and 1.18 in (3 cm) in width.

Almond Florentine

• 150 g granulated sugar
• 100 g glucose syrup
• 100 g heavy cream
• 75 g unsalted butter
• 50 g honey
• 1 pinch of salt
• 50 g all-purpose flour
• 1 tsp vanilla extract (optional)
• 250 g flaked almonds

1. Combine the sugar, glucose syrup, cream, butter, honey and salt in a saucepan.
2. Bring to a boil and cook until the mixture reaches 223-226°F (106-108°C).
3. Remove from the heat and add the flour and vanilla extract. Mix well.
4. Fold in the flaked almonds until evenly coated.
5. Spread a thin layer of the mixture on a silicone mat or baking tray lined with parchment paper.
6. Bake at 338°F (170°C) until evenly golden brown, approximately 10–12 minutes.
7. Allow to cool slightly, then cut or shape as desired before allowing to set completely.
8. Use to garnish the finished petits gateaux.

Photos by Dimosthenis Asimakos

(This article appeared in the Summer 32 issue of Pastry Arts Magazine)