The best pastry chef: how to make the Sequoia Carreauté de Mercotte cake?

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Published December 02, 2021 at 5:35 pm

Sequoia plaid

The best pastry chef: how to make the Sequoia Carreauté de Mercotte cake? – © Mercotte / M6

Sequoias, plaid shirts and blueberries … Without a doubt, the best pastry chef will make a stop in Canada. And for the occasion Mercotte has invented a “sacredly difficult” technical event.

Get the right recipe

“There is no time to joke”, after a sulphurous week, the pastry chefs will have to face the polar cold of the Canadian north.
In the land of the caribou, Mercotte fell in love with the beautiful blouse of the Quebec lumberjacks. She therefore decided to pay homage to this emblem of Canada by asking candidates to create a Séquoia Plaid. This tree stump-shaped trompe-l’oeil consists of three soft black, red and dark red layered cakes and a blueberry ganache, all masked by a ganache and chocolate bark. A disc of marzipan, slightly burnt, hangs over the cake to give the illusion of the inside of the tree. Apprentice lumberjacks are especially required to produce the checkered pattern, which they will have to make by alternating layers and circles of cookies.
Just to tell you it won’t be done screaming rabbit (= snapping your fingers).
Fortunately, Gad Elmaleh, the guest of the week, who has long resided in Quebec, left them a clue!

Will they be able to decode the message to win (= get) the blue apron? You’ll find out tonight.

Mercotte’s Sequoia Tiles recipe

Equipment

  • 4 discs of dough 18 cm x 6 cm
  • fork
  • torch
  • 2 small angled spatulas
  • sheet of paper for guitar
  • 1 maple leaf cookie cutter
  • 1 circle of dough 12 cm
  • 1 pastry cutter 8 cm
  • 1 circle of dough 4 cm

Layer cake cookie

  • 685 g of sugar
  • 410 g of whole eggs
  • 685 g of flour
  • 30 g of baking powder
  • 685 g whipping cream 35% fat
  • charcoal
  • water-soluble red food coloring

Preheat the oven to 180 ° C in fan mode.
Pour the sugar and eggs into a bowl. Beat everything until the eggs are light and fluffy.
Gradually add the flour and baking powder using a spatula.
Whip the whipped cream, then incorporate it into the previous mixture.
Divide the device into four. Color one part black with charcoal, another light red with dye, then the last two dark red.
Grease 4 18 cm discs, pour in the pasta.
Cook 40 min.
Turn out the freshly baked cakes, then leave them to cool on a wire rack.

Blueberry ganache

  • 200 g of Ivoire white chocolate or Opalys Valrhona
  • 100 g of blueberry puree
  • 40 g whipping cream 35% fat
  • 50 g of fresh blueberries

Melt the chocolate in a double boiler.
In a saucepan, heat the blueberry puree and cream.
Pour the blueberry cream over the melted chocolate 3 times. Stir between each addition.
Stir in the blueberries, then strain the puree obtained. Add it to the ganache.
Contact film, covering it with cling film, then store in the refrigerator.

Dark chocolate ganache

  • 250 g of Valrhona Caribbean dark chocolate
  • 250 g whipping cream 35% fat

Melt the chocolate in a double boiler.
Heat the cream, then pour it 3 times over the melted chocolate.
Movies in touch, book cool.

Almond paste

  • 125 g of chopped almonds
  • 100 g of powdered sugar
  • 30 g of egg whites

Mix all the ingredients in a bowl, until you get a smooth ball of dough. If you have a planetary mixer, use the flat whisk (the foil) to form the dough.
Roll out the marzipan, cut out a circle with the help of an 18 cm pastry cutter.
With a fork make strips in a circle, starting from the center towards the outside of the marzipan disc.
Lightly burn the surface with a blowtorch to give the look of wood.

chocolate bark

  • 250 g of Valrhona Caribbean dark chocolate
  • powdered sugar

In a bowl, melt 3/4 of the dark chocolate in a bain-marie until it reaches 40 ° C.
Chop the remaining quarter. Add it to the melted chocolate. Stir, then let it all come down to 29 ° C.
Put the chocolate back to heat in a bain-marie until it reaches 31 ° C.
Spread the chocolate using 2 small angled spatulas, to obtain barks of two different sizes. Before the chocolate freezes, engrave your initial and your partner’s.
Sprinkle the bark with icing sugar, let it set.

The Dulcey maple leaf

  • 100 g of Dulcey Valrhona chocolate

In a bowl, melt 3/4 of the Dulcey chocolate in a bain-marie until it reaches 45 ° C.
Chop the remaining quarter. Add it to the melted chocolate. Stir, then let it all come down to 26 ° C.
Put the chocolate back in the bain-marie until it reaches 28 ° C.
Throw it on a sheet of guitar paper. When it starts to crystallize, cut it out with the maple leaf cookie cutter. Peel the chocolate sheet off the guitar paper once it has completely crystallized.

Assembly

Cut out all the biscuits in the thickness to obtain several 2 cm high biscuits.
Then detail each cookie with 12cm, 8cm and 4cm circles.
Assemble the cookies of different colors one inside the other, regardless of color and order, to recreate several 18 cm discs.
Garnish the surface of a first disc reconstituted with blueberry ganache.
Repeat with all 18 cm discs.
Mask the whole cake with the dark chocolate ganache.
Place the almond paste disc on top.
Make a point of ganache on each bark and arrange them around the cake.
To finish, place the Dulcey chocolate maple leaf in the center of the marzipan disc.

Find all the Mercotte recipes of the Best Pastry Chef on https://www.mercotte.fr

The best pastry chef, on M6, every Thursday from 9.05pm.

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