Raspberry & Tagetes By Rémi Blaineau

Executive Pastry Chef

Fresh Raspberry, Tagetes, Lime, Brioche

Raspberry & Tagetes is a contemporary plated dessert inspired by the vibrant flavors of summer. Raspberry brings freshness and bright acidity, while the tagetes (marigolds) reveal delicate citrus and floral notes that elevate the fruit without overpowering it.

The dessert is built around contrasting textures—from airy bavarois and crisp pastry to refreshing sorbet and juicy fresh berries—creating a balanced and elegant tasting experience that reflects my vision of modern pastry.

Yield: 12 plated desserts

Lime & Tagetes Gel

• 610 g lime juice
• 30 g granulated sugar
• 12 g agar agar
• 20 g tagetes leaves, fresh

1. Bring the lime juice, sugar and agar agar to a boil.
2. Pour into a shallow tray and allow to cool completely.
3. Once it is set, blend with the tagetes leaves until perfectly smooth.
   Store in the refrigerator.

Choux Sponge

• 210 g milk
• 7 g fine sea salt
• 150 g unsalted butter
• 210 g all-purpose flour
• 150 g whole eggs
• 256 g egg yolks
• 376 g egg whites
• 180 g granulated sugar

1. In a saucepan, bring the milk, salt and butter to a boil.
2. Add the flour all at once and cook, stirring vigorously, until a smooth dough forms.
3. Transfer to a mixer bowl fitted with the paddle and mix on low speed for 1 minute to release steam.
4. Add the eggs and yolks one at a time, mixing well after each addition.
5. Whip the egg whites with the sugar to a firm meringue.
6. Gently fold the meringue into the dough.
7. Spread in a thin, even layer on a baking sheet lined with parchment.
8. Bake at 347°F (175°C) for 12 minutes.
9. Allow to cool before cutting rounds.
10. Reserve until needed

Raspberry Compote

• 110 g granulated sugar
• 20 g NH pectin
• 1000 g raspberry purée (unsweetened)
• 80 g lemon juice
• 40 g tagetes leaves, fresh
• 1000 g crushed raspberries

1. Combine the sugar and pectin. Set aside.
2. Warm the raspberry purée with the lemon juice.
3. At 113°F (45°C), whisk in the pectin mixture.
4. Bring to a boil while whisking, then cook for 1 minute.
5. Remove from the heat, add the tagetes leaves and blend until smooth.
6. Transfer to a shallow tray.
7. Fold in the crushed raspberries.
8. Store in the refrigerator.

Clarified Raspberry Water

• 1000 g crushed raspberries
• 100 g water
• 90 g granulated sugar

1. Place all ingredients in a vacuum bag.
2. Seal and cook in a combi oven at 183°F (84°C) for 2 hours.
3. Strain through a fine mesh (such as étamine).
4. Store in the refrigerator.

Raspberry Water Spheres

• 600 g Clarified Raspberry Water (from above)
• 90 g granulated sugar
• 3 g agar agar

1. Bring all ingredients to a boil.
2. Pour into spherical silicone molds and freeze.
3. Unmold and store frozen.
4. Glaze the spheres with the Vegetable Jelly (see recipe below) and refrigerate until ready for the Assembly step.

Vegetable Jelly

• 240 g water
• 45 g granulated sugar
• 15 g Sosa Vegetable Gelling Agent

1. Bring all ingredients to a boil.
2. Pour into a shallow tray and store in the refrigerator.
3. Warm gently and use to glaze the Raspberry Water Spheres.

Tagetes Bavarois

• 625 g milk
• 30 g tagetes leaves, fresh
• 125 g granulated sugar
• 125 g egg yolks
• 75 g gelatin mass (200 Bloom, 1:5 gelatin:water)
• 417 g heavy cream, whipped to soft peaks

1. Heat the milk with the tagetes leaves and infuse for 4 minutes.
2. Blend, then strain through a fine chinois.
3. Reheat the infused milk with the sugar, then pour over the egg yolks.
4. Return the mixture to the pot and cook to 179°F (82°C), stirring constantly.
5. Add the gelatin mass and mix until fully dissolved.
6. Cool to 79°F (26°C) and gently fold in the whipped cream.
7. Pour into large sphere molds and freeze.
8. Once the bavarois is frozen, unmold and coat with the White Chocolate & Cocoa Butter Coating (below).
9. Glaze with the Grapefruit Glaze (below).
10. Store the glazed bavarois in the refrigerator until ready to use.

White Chocolate & Cocoa Butter Coating

• 500 g cocoa butter
• 500 g white chocolate
• Finely ground dried tagetes leaves, as needed

1. Melt the cocoa butter.
2. Pour over the white chocolate and blend until smooth.
3. Add powdered leaves and blend again.
4. Use at 86-90°F (30-32°C) to coat the bavarois spheres.

Grapefruit Glaze

• 1000 g water
• 400 g trimoline
• 100 g lemon juice
• 100 g grapefruit juice
• 500 g granulated sugar
• 60 g NH pectin

1. Bring all ingredients to a boil, whisking constantly.
2. Blend until smooth.
3. Transfer to a shallow tray and store in the refrigerator.
4. Gently warm to 86-95°F (30-35°C) and use to glaze the coated bavarois spheres.

Sweet Pastry (Pate Sucree)

• 600 g unsalted butter
• 375 g confectioner’s sugar
• 225 g almond powder
• 10 g fine sea salt
• 200 g whole eggs
• 1000 g all-purpose flour

1. Cream the butter with the confectioner’s sugar, almond powder and salt.
2. Add the eggs one at a time, then add the flour, mixing until combined.
3. Roll out between two sheets of parchment or guitar sheets to a thickness of 2 mm.
4. Cut into small rounds.
5. Bake at 320°F (160°C) for 9 minutes.
6. Cool and store in an airtight container.

Herb Tuile Batter

• 60 g unsalted butter
• 60 g confectioner’s sugar
• 60 g egg whites
• 60 g all-purpose flour
• Finely ground dried sage, as needed

1. Blend all ingredients using a Pacojet®, performing two rounds of blending.
2. Store in the refrigerator until ready to use.
3. Temper the tuile batter slightly, if necessary, before spreading it in a leaf, vine or flower stencil.
4. Bake at 320°F (160°C) for about 5-6 minutes. The tuiles should be golden brown but still pliable.
5. Shape the baked tuiles immediately if desired.
6. Allow the tuiles to cool completely before storing in an airtight container.

Pastry Cream Insert

• 410 g milk
• 50 g cornstarch
• 140 g egg yolks
• 40 g granulated sugar
• 20 g honey
• 50 g white chocolate

1. Cook the milk, cornstarch and egg yolks as you would a pastry cream.
2. Remove from the heat and pour over the honey and white chocolate.
3. Blend until smooth and pour into molds.
4. Freeze until solid, then unmold.

Brioche

• 3000 g all-purpose flour
• 360 g granulated sugar
• 60 g fine sea salt
• 120 g fresh yeast
• 33 whole eggs
• 1500 g unsalted butter

1. Mix flour, sugar, salt, yeast and eggs on low speed for 5 minutes, then on medium speed for 20 minutes until the dough is smooth and elastic.
2. Add the butter in pieces and mix on low speed until incorporated.
3. Spread on a tray, cover and refrigerate overnight.
4. Roll out to 4 mm thickness and cut out flower shapes slightly larger than the pastry cream inserts.
5. Proof for 90 minutes.
6. Before baking, place the pastry cream insert in the center.
7. Bake at 329°F (165°C), with fan, for about 10 minutes.

Raspberry Vinaigrette

• 300 g raspberry juice
• 6 g fleur de sel
• 180 g olive oil

1. Blend all ingredients together and strain through a fine sieve.

Raspberry-Tagetes Sorbet

• 350 g water
• 175 g granulated sugar
• 75 g atomized glucose
• 6 g stabilizer
• 1000 g raspberry purée
• 30 g tagetes leaves, fresh

1. Heat water, sugar, glucose and stabilizer to 85°C / 185°F.
2. Pour over the raspberry purée and blend until smooth. Cool quickly.
3. Add the tagetes leaves and blend again.
4. Process in a Pacojet® or ice cream machine.
5. Store frozen.

Raspberry Espuma

• 500 g Clarified Raspberry Water (from above)
• 35 g Sosa Proespuma cold
  
  
• Blend the raspberry water and the Proespuma with an immersion blender until thoroughly combined.
• Transfer to a siphon gun and charge with N₂O.

Assembly

• Fresh Raspberries, as needed
• Micro herbs, as needed
• Edible flowers, as needed
• Fresh tagetes leaves and petals, as needed
  
  
• Place a round of the Choux Sponge near the center of the plate, slightly to the left.
• Place the glazed Tagetes Bavarois on top.
• Arrange the Raspberry Compote, fresh raspberries and the Lime & Tagetes Gel harmoniously around the dessert.
• Add a Raspberry Water Sphere.
• Decorate with the Herb Tuiles, fresh tagetes leaves, edible flowers and micro herbs.
• Finish with the Raspberry Vinaigrette.
• For the raspberry sugar tart, coat the brioche with sugar, then arrange fresh raspberries on top.
• Garnish the tart with fresh tagetes leaves and petals
• To finish the dessert, place the Raspberry-Tagetes Sorbet near the center of the main plate to the right, on a round of the Pâte Sucrée, and pour the Raspberry Espuma tableside for the final presentation.

Photos by Rémi Blaineau

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