Hidemi Sugino's Fruits Rouges フリュイ・ルーヅュ
24.11.10
biscuit joconde sans beurre avec confiture framboise, gelee aux fruits rouges, mousse aux fruits rouges, glaçage framboise
my first recipe from hidemi sugino's le goût authentique retrouvé and i'm really happy with it. i think i must be crazy to purchase a japanese book when i don't understand a word of it but i just couldn't resist coz first, he's a famous pastry chef, secondly the recipes are all so fantastic! some of my friends were really kind to offer help to translate but i just don't wanna impose on them. they can afterall help translate one but not the whole book, which is frankly what i need. you would wanna fully utilize the book too if you had spent close to a hundred bucks on it. so while half-heartedly trying to memorize all the hiragana & katakana characters, i gave up in the end and went ahead with this recipe. luckily the ingredient portion was written in french as well so i could understand a little. it was not all that difficult since this is not the 1st time i've attempted to make a cake without the given methods/steps. 
and since i don't understand japanese, the steps are based on my experience working with similar recipes. don't think there should be much difference if i had followed the recipe to a tee. mr. sugino also used a combination of groseille (red currants) and raspberry puree in the mousse & gelee but i used ravifruit's mélange de fruits rouges which consist of a medley of red fruits like strawberries, raspberries, cherries, blackberries & blueberries. it tastes wonderful and is really apt for this recipe.
16 comments
ooo. gorgeous as usual. i love the girly pink shades! thanks for posting the recipe and steps. appreciated. there's only 3 components? u cant tell from the outside, it looks more complicated cos of its delicate appearance hee. you know that this is going straight to my bookmarks of entremets to make. right? hurhur. :)
ReplyDeleteJust saw n loved ur photos on flickr :)
ReplyDeleteWhat a piece of art that is! Truely gorgeous.
They're so beautiful!
ReplyDeleteI almost bought the book but held back... Because I doubt that I could produce anything from the book... :-P. You are remarkable in making this without the benefit of proper instructions. They are just perfect. Kudos!
ReplyDeleteI almost bought the book but held back... Because I doubt that I could produce anything from the book... :-P. You are remarkable in making this without the benefit of proper instructions. They are just perfect. Kudos!
ReplyDeleteEvan, this is absolutely gorgeous.
ReplyDeleteThe post about Sous-bois the other day was by accident, it wasnt ready to be posted :) .
I must say though, that your entremets are always picture perfect. I wanted to make every single item on that book, but unfortunately for this one, the summer has ended here. I do still have some red berries i froze this summer so i might use that :)
Wow looks so pretty!!
ReplyDeleteditto... love the pinks.. this is by far, one of my most favorite desserts. In pastry school here in Japan, (that I'm still attending) so I'm far from being any type of expert, but... we added powder (raspberry, etc) to the jam, it gives it a more rich, deeper in color when it has baked, and more tart... when adding stripe patterns... others might have a better option, but this is what I learned in class.... I can understand how they might have come out looking pale than expected.. try adding some of the dried fruit powder = )
ReplyDeletemy problem isn't with the pale stripes unless you think they look pale? the problem is that the jam sank into the cake after baking so i've got like this deep reccess that looks like a drain.
ReplyDelete<span>my problem isn't with the pale stripes unless you think they look pale? the problem is that the jam sank into the cake after baking so i've got like this deep recess that looks like a drain.</span>
ReplyDelete<span><span>my problem isn't with the pale stripes unless you think they look pale? the problem is that the jam sank into the cake after baking so i've got like this deep recess/indentation that looks like a drain.</span></span>
ReplyDeleteHahah I bought this book in Japanese as well! I'm glad I'm not the only one
ReplyDeletedearie, i think that is a piece of art. You have alot of patience!
ReplyDeletehaha, i'm only patient when it comes to french patisserie. no, more like determination :p
ReplyDeleteah..... okay, I understand now. No, they don't look pale to me at all, they look perfect..but now I understand, they are indented more than you wanted and not align with the surface of the cake... the only thing that comes to mind is a piping gel that we use, which might be lighter than jam, but tastes similar to jam which is just made up from the powder and pectin, but squeezable so it's not as heavy..they could help, I'll fuss about and try and find the recipe or ask my instructor for it = ) still, they look fab!
ReplyDeleteyes! i'm glad u understood me :) i really don't know what went wrong, i strained the jam so it became more liquidy. but i was worried if i don't then with all the seeds i might not be able to pipe even lines. another method which i wonder if it would be better is to color the half the portion of the sponge pink and i'll pipe it in two colors, alternately. maybe that would be better than using jam?
ReplyDelete