BANANA CREAM PUFF WITH MILK

CHOCOLATE NAMELAKA AND

YUZU COMPOTE
Kriss Harvey
 Les vergers Boiron
8 0 Ye a r s u n i t e d by f r u i t
For over 80 years, Les vergers Boiron has been bringing you fruit at its
best. The Boiron family, originally from the Ardèche region of France,
began as a fruit trading company. In the Paris fruit markets the Boiron
family noticed chefs’ demands for high-quality and consistent fruit all year
round. In the 1970s, Boiron developed the world’s first frozen fruit purées.

Boiron created the market’s gold standard for preserving fruit’s flavor,
texture, aroma and freshness with flash pasteurization and deep
freezing. Boiron’s exclusive blending techniques, ingredient sourcing
from the best growing regions, and strong relationships with local
growers makes us the world leader in fruit solutions and the top choice
for the world’s greatest chefs, brewers, bartenders, and beyond.

Discover more about our history, products, and recipes at my-vb.com

 KRISS HARVEY
Kriss Harvey is a pastry chef, ice cream maker and
chocolatier based in Los Angeles, CA. He has lectured and
taught chocolate bonbons and sugar candy internationally.
He continues to be an influential chef and is known for his
behind the scenes videos on Instagram. He is proud to be a
long time partner of Les vergers Boiron and is passion about
educating the next generation of pastry chefs in classic and
contemporary techniques.

Chef Harvey’s training is rooted in the teaching from legendary

pastry chefs across the US and Europe, paired with his own
bold, purist lens.
@krissharv3y
• M.O.F. Emmanuel Ryon of École Gastronomique Bellouet
Conseil
• Master Chocolatier Pascal Janvier
• Christophe Felder/Hôtel de Crillon
• Pastry Chef Oriol Balaguer
• M.O.F. chocolatier + confectioner, PIERRE Mirgalet
 BANANA CREAM PUFF WITH MILK
CHOCOLATE NAMELAKA AND YUZU COMPOTE
24 pieces of choux dessert

I. BANANA CREAM IV. CRAQUELINE

Boiron Banana purée (1) 410 g Butter
Egg yolk 147 g Brown sugar
Whole egg 235 g All purpose flour, sifted
Sugar 175 g Extra brute cocoa powder, sifted
Butter, unsalted 300 g 1. Mix all ingredients with the paddle attachment in a stand mixer.
Boiron Banana purée (2) 90 g

1. Place all ingredients, except unsalted butter and 2nd amount of V. CHOUX
banana puree in the Thermomix. Set the machine for 25 minutes
and cook at 105°C. Milk 332 g

2. Monitor the temperature of the custard by carefully using a Water 332 g

probe thermometer. Cook the custard until the temperature Sea salt 7g
reaches 85°C.
Sugar 20 g
3. Cool the custard until th temperature drops to 65°C. Blend in
the reserved banana puree and butter. Butter 272 g
All purpose flour 400 g
II. MILK CHOCOLATE NAMELAKA Eggs 610 g

Whole milk 200 g 1. Bring the milk, butter, water, salt and sugar to a boil. Add the
flour in one addition. Lower the heat and bring the paste together.
Gelatin 5g Check the temperature of the choux. The interior should read
Water for gelatin 25 g 75°C.
Milk chocolate 350 g 2. Remove from the heat, pour the paste into the bowl of a stand
mixer. Using the paddle attachment, start beating the paste. Allow
Cream, cold 400 g the steam to escape for a few minutes.
1. Hydrate the gelatin in the water for at least 30 minutes. 3. Start adding the eggs little by little until they are all used.
2. Warm the milk and add the gelatin. 4. Bag the choux paste and pipe into medium sized demi-sphere
(3.5 cm) molds. Smooth the back of each cavity that is filled. Place
3. Pour over the milk chocolate and blend thoroughly with a stick the mold in the freezer until the choux is frozen hard.
blender.
5. Remove from the mold and place on a tray lined with a Silpat.
4. Blend in the cold cream. Allow to crystallize overnight. Allow the paste to thaw. Place a craquelin disk on each choux
dome and press down gently.
5. Whip lightly the next day.
6. Place in a preheated oven at 180° C with the fan set on speed 3
III. YUZU COMPOTE and allow to bake until finished. Times will vary but aim for 12-
15 minutes. The choux should be very light and hollow.
Boiron Yuzu 100% purée 1000 g
Sugar 270 g
NH Pectin 10 g

1. Divide the sugar into 2 equal parts.

2. Mix the pectin with one part of the sugar and mix well.
3. Warm the puree and add in the sugar-pectin mixture. Bring to
a boil and add the remaining sugar.
4. Cook to 103°C and cool.
 FLAVOR CHART
FRUIT PURÉES

Concentrated
Flavors Ambient No added sugar With sugar Coulis IQF
STAY CONNECTED
preparations
Carton Tray Bucket Tray Bucket Bottle Pot Bucket
1 kg Sachet
1L 1 kg 10 kg 1 kg 10 kg 500 g 500 g 10 kg
Black Cherry
Blackberry
Blackcurrant NEW!
Blueberry NEW!
Red Cranberry & Morello Cherry
Fruits Morello Cherry
Raspberry
Red Fruits NEW!
Redcurrant
Strawberry
Wild Strawberry

Apricot NEW! NEW!

Blood Peach
Chestnut & Vanilla
Dark-Red Plum
Fig

This document is non-binding. To ensure the continual improvement of our products, we reserve the right to make any changes we consider necessary – March 2023.
Green Apple
Melon
Orchard
Mirabelle Plum
Fruits
Pear NEW!
Prickly Pear NEW!
Quince NEW!
Rhubarb
Sea Buckthorn

Some flavors may not be distributed in some countries, please check with your local contact. Design by Communication Department.
coming soon!

Watermelon
White Peach
Yellow Peach

Açaí NEW!!
Banana
Coconut
Coconut Cream
Guava NEW!
Kiwi
Lychee
Tropical Mango
Fruits Mango & Passion Fruit
Papaya
Passion Fruit
Pineapple
Pomegranate
Specialty with Ginger*
Tropical Fruits NEW!

Bergamot
Blood Orange
Kalamansi
Get inspiration on our social media pages Lemon
Lime
Citrus Mandarin
Fruits
Orange & bitter orange
PGI Corsican Clementine
PGI Sicilian Blood Orange
PGI Siracusa Lemon
Pink Grapefruit
@les_vergers_boiron @les_vergers_ Les vergers Boiron Les vergers Boiron Newsletter Sudachi NEW!
boiron_americas Yuzu
availability as of June 2023
*contains some candied ginger pieces
For technical information, recipes, or more information inquire with your sales representative or customerservice@boironamericas.com
 HEAD OFFICE
Les vergers Boiron
BP 21016 - 26958 Valence Cedex
France

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