(This recipe appeared in the Fall 2021 issue of Pastry Arts Magazine)
Originally from Sydney, Australia, Richard Hawke discovered his love for pastry during an apprenticeship with a French pastry chef in his home city. Inspired by this experience, he traveled to Lyon, where he landed a job with Jérôme Langillier (Champion du Monde de Pâtisserie, 2009). Hawke continued to hone his pastry skills at various pâtisseries in the region, then took a position teaching at l’Ecole Nationale Supérieure de la Pâtisserie, the school founded by Yves Thuries and Alain Ducasse, where he deepened his knowledge in all aspects of his profession.
Today, Richard teaches master classes at the finest pastry schools around the globe and works as a consultant for international clients. He specializes in allergen-free baking, and has just released his first book, ADAPT: A Unique Pastry Concept (ICEP Publishing, 2021), which features a collection of Hawke’s recipes, each presented in three different versions: gluten-free, vegan and lactose-free. Ingredients include both gram amounts and percentages to enable readers to understand and adapt the recipes easier. The book is written in English and French, and includes beautiful photographs of his elegant desserts.
ADAPT is available at www.icephotelschool.com/adapt-the-book. Following is the lactose-free version of a recipe from the book – you will find the full vegan and gluten-free versions as well as percentages in the book.
Makes about 16 (using 2.7ʺ/7 cm diameter x 0.78ʺ/2 cm high tart rings)
Almond Shortbread (lactose-free)
- 234 g brown rice flour
- 74 g cornstarch
- 3.5 g guar gum (Louis François)
- 119 g confectioners’ sugar
- 40 g almond powder
- 3 g salt
- 122 g coconut oil (odorless), melted to (25-30˚C)
- 66 g eggs
- 37 g water
- In a stand mixer using the paddle attachment, mix the dry ingredients with coconut oil (melted to 77-86˚F/25-30°C) to form a mixture with a sandy texture. Add the remaining ingredients. Roll out between two sheets of parchment paper to 0.12ʺ (3 mm) thick, then refrigerate (or freeze) for use.
- Line 2.7ʺ/7 cm diameter x 0.78ʺ/2 cm high tart rings and bake at 302˚F (150°C) for 15 minutes. Cool.
- 100 g confectioners’ sugar
- 100 g almond powder
- 100 g grapeseed oil
- 100 g eggs
- Mix dry ingredients together and add oil. Mix in eggs to finish. Pipe 20 g into each par- baked shell and bake at 338˚F (170°C) for 15-20 minutes.
- Remove from the oven and flatten tops.
Lime Cream (vegan)
- 185 g water
- 60 g lime puree (Capfruit)
- 3 g pectin NH (Louis François)
- 6 g Souflix thickener (Louis François)
- 6 g citrus fiber
- 72 g superfine granulated sugar
- 48 g cocoa butter
- 20 g coconut oil
- Heat water and puree to 122˚F (50˚C). Add pectin NH, Souflix, citrus fiber and sugar and blend to remove lumps. Heat to 185˚F (85˚C), whisking constantly. Pour onto cocoa butter and coconut oil and emulsify with hand blender.
- Refrigerate (39˚F/4˚C) overnight before piping.
Pineapple Brunoise (vegan)
- Fresh pineapple, as needed
- Raw (unrefined) sugar, as needed
- Lime zest, as needed
- Vanilla bean, as needed
- Cut pineapple into a 0.2ʺ (5 mm) dice. Taste and add sugar and lime zest accordingly. Allow to macerate in refrigerator for 1-2 hours.
Coconut Mousse (lactose-free)
- 497 g coconut puree (Capfruit)
- 56 g gelatin mass (200 bloom)
- 98 g egg whites, pasteurized
- 49 g superfine granulated sugar
- Heat the puree to 68-77˚F (20-25°C0.
- Melt the gelatin mass to 104˚F (40°C) before adding to the puree. Heat the coconut oil to 104˚F (40°C) and pour into puree mixture before emulsifying with hand blender.
- Whip the whites with the sugar to form a creamy meringue. Fold the meringue into the cooled (68-71˚F/20-22˚C) base.
- Fill Pavoni PX3208 molds with mousse, then blast-freeze.
- Desiccated coconut, as needed
- Silver luster dust, as needed
- Silver leaf, as needed
1. Spread Lime Cream onto baked Almond Cream and smooth. Place strained Pineapple Brunoise on top.
2. Place coconut and luster dust into a sealed container before shaking to create silver coconut.
3. Remove Coconut Mousse from freezer and heat surface with a heat gun. Pat silver coconut directly onto mousse before placing on top of the tart. Finish with silver leaf.