Jun 24, 2019 Last Updated 6:31 AM, Nov 9, 2017
 
 

Grapefruit “Pithivier”

Scott Green's Grapefruit “Pithivier”.

Puff pastry, almond cream, grapefruit meringue, honey cashews, Campari cubes, grapefruit gel, grapefruit sauce and candied grapefruit peel by Scott Green, Executive Pastry Chef of The Langham Hotel Chicago (and Travelle restaurant in the hotel) in Chicago, IL.

 

Yield: 15 servings

Puff Pastry: 

  • 19 oz/538 g unsalted butter, divided (453 and 85)
  • 0.17 oz/5 g white vinegar
  • 8.1 oz/230 g ice water
  • 0.63 oz/18 g salt 
  • 19 oz/540 g pastry flour

1. Bring 3 oz/85 g of the butter to room temperature. 

2. Shape the remaining 1 lb/453 g butter into a ¼” thick 8” x 10” rectangle and refrigerate. 

3. Combine the vinegar, ice water, salt, room temperature butter and pastry flour and, using a mixer fitted with the paddle attachment, mix until blended. The dough should be slightly smooth. Shape the dough into a ball and lightly score the top in an “X” pattern. Cover loosely with plastic wrap and chill for 2 hours. 

4. Shape and roll the dough to 3/8” until it is 10” x 17”. Place the block of butter in the center of the dough, with both 10” dimensions aligned, and fold the dough over to encase the butter. There will be a seam where the dough meets going down the center of the block of butter. Give the book of dough 2 turns, rolling to 5/8” with each turn and let rest 2 hours. 

5. Give the dough a total of 6 turns, resting in the cooler for 30 minutes to 1 hour between every 2 turns. After the final turn, let the puff pastry rest, refrigerated, for 2 hours. 

6.Roll the dough out to 1/8” thick. Dock the dough and cut with a 2 ¾” round cutter. Bake in a convection oven at 390°F for about 20 minutes with vent open and weighted down with sheet pan.

Almond Cream:

  • 6.17 oz/175 g unsalted butter
  • 6.3 oz/180 g almond flour
  • 6.3 oz/180 g confectioners’ sugar
  • 0.35 oz/10 g pastry cream powder
  • 3.8 oz/110 g whole eggs
  • 0.03 oz/1 g salt
  • Grapefruit
  • Flour, as needed

1. Bring the butter to room temperature. Cream butter in a mixer fitted with the paddle attachment. Add the almond flour, sugar and pastry cream powder and mix until blended. Beat on high speed until light and airy. Gradually add the eggs and mix until emulsified. 

2. Pipe the almond cream into a muffin Flexi-mold (with a cavity diameter of about 2 1/3”. 

3. Supreme the grapefruit and dry the segments of excess moisture on a kitchen towel. Lightly toss the segments in flour. Insert one segment of grapefruit into each mold cavity. Bake in convection oven at 330°F for 15-20 minutes, vent closed.

Grapefruit Meringue:

  • 5.6 oz/160 g egg whites
  • 0.017 oz/0.5 g cream of tartar
  • 0.03 oz/1 g salt
  • 7.5 oz/215 g granulated sugar
  • 0.17 oz/5 g vanilla extract
  • 4 oz/115 g confectioners’ sugar
  • 0.28 oz/8 g grapefruit zest

1. Bring the egg whites to room temperature. Combine the egg whites, cream of tartar and salt. 

2. Add ¼ of the sugar to the egg whites and whisk in mixer with a whisk attachment on medium-low speed. Gradually add the remaining sugar while increasing the whisking speed. Finish on high speed and whip the meringue to stiff peaks. 

3. Gently fold the vanilla extract, confectioners’ sugar and grapefruit zest in the meringue. Using a 1/3” plain pastry tip, pipe ¼” to ½” domes onto a silicone baking mat. Bake in a deck oven at 190°F for 4 hours or until dry, vent open. Leave the piped meringue in a warm oven overnight to dry thoroughly. Store in an airtight container.

Honey Cashews:

  • 12.3 oz/350 g cashews
  • 2.5 oz/70 g glucose
  • 4.4 oz/126 g icing fondant
  • 1.5 oz/42 g orange honey
  • 0.07 oz/2 g salt, divided
  • 0.5 oz/14 g cocoa butter

1. Lightly roast the cashews at 350°F for 6-8 minutes. 

2. In a saucepan, combine the glucose, fondant, honey and 0.03 oz/1 g of the salt and cook to a medium caramel. Add the lightly roasted cashews and mix to coat. Add the cocoa butter and remaining 0.03 oz/1 g salt. 

3. Spread onto a silicone baking mat and separate, rewarming briefly in the oven as needed to keep the nuts pliable. Let cool.

Campari Cubes:

  • 7.4 oz/210 g grapefruit juice
  • 1 oz/30 g Campari
  • 4.2 oz/120 g granulated sugar
  • 0.1 oz/3 g agar agar
  • 0.03 oz/1 g xanthan gum

1. Combine the grapefruit juice and Campari.

2. Combine the sugar, agar agar and xanthan gum and mix well. Rain the sugar mixture into the juice while whisking. Bring the mixture to a full boil and, once boiling, whisk for 15-20 seconds. Immediately cast in a flat mold to a depth of ¼”. Let cool then gently remove from the mold. 

3. Cut into ¼” cubes.

Grapefruit Gel:

  • 15.8 oz/450 g grapefruit juice
  • 1.9 oz/55 g granulated sugar, divided
  • 0.5 oz/15 g gellan
  • 0.05 oz/1.5 g xanthan gum

1. Combine the grapefruit juice and 1.4 oz/40 g of the sugar. 

2. Combine the remaining 0.5 oz/15 g sugar with the xanthan gum and gellan and mix well. Rain the gellan mixture into the cold liquid mixture while whisking. Transfer to a stove and heat the mixture to 185°F. Immediately cast into a deli container to cool and set. 

3. Once cool, blend the mixture in a food processor for 2-3 minutes, until smooth. Transfer to a deli container and hand blend until glossy.

Grapefruit Sauce:

  • 3.7 oz/107 g granulated sugar
  • 0.14 oz/4 g xanthan gum
  • 14 oz/400 g grapefruit juice
  • 2.3 oz/66 g lemon juice

1. Combine the sugar and xanthan gum and mix well. 

2. Combine the grapefruit juice and lemon juice. Rain the sugar mixture into the juice mixture while hand blending. Transfer to the cooler and let gel for 2 hours before use.

Honey Ice Cream:

  • 34.2 oz/970 g whole milk
  • 34.2 oz/970 g heavy cream
  • 15.8 oz/450 g egg yolks
  • 7 oz/200 g granulated sugar
  • 7 oz/200 g clover honey
  • 0.35 oz/10 g ice cream stabilizer

1. Combine the milk and cream and heat. 

2. Combine the dry ingredients and add to the milk mixture while whisking. Add the honey and egg yolks and heat, while whisking, to 185°F. Remove the mixture from the heat, strain and cool rapidly. Let the ice cream base mature for a minimum of 8 hours before spinning.

Candied Grapefruit Peel:

  • 3 grapefruits
  • 2.2 lb/1 kg water, plus more as needed to cook peels
  • 0.5 oz/15 g salt
  • 2.2 lb/1 kg granulated sugar, divided

1. Peel the grapefruit into large strips of rind, removing any pith. Place in a saucepot and cover with water. Add the salt and bring to a boil. Let boil for 5 minutes. Rinse the peels thoroughly and add 2.2 lb/1 kg water. Add 8.8 oz/250 g of the sugar and bring to a boil. Repeat this process until all of the sugar is added. 

2. Bring to a light simmer and cook until the peels are fully candied and slightly translucent. Store cooled peel in syrup.

Assembly:

1. Tear some of the Candied Grapefruit Peel, remove excess syrup from them and reserve. 

2. Supreme a grapefruit and reserve the segments, allowing them to dry on a kitchen towel. 

3. Transfer the Grapefruit Sauce and Grapefruit Gel to squeeze bottles. 

4. Sauce the plate with a ring of Grapefruit Sauce. Place a disk of puff pastry at the 1 o’clock position and place a baked round of almond cream on top of the pastry. Crush some of the Grapefruit Meringue dots and place at the 7 o’clock position as an aggregate for the ice cream. 

5. Compose 3 points around the ring of sauce with the cashews, meringue dots, Candied Grapefruit, Campari Cubes and Grapefruit Gel. Place a quenelle of Honey Ice Cream on the crushed meringue. Dredge one side of 2 grapefruit segments in granulated sugar and brulee with a torch. Place the segments on top of the baked Almond Cream.

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