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The Steps: Pavlova’s Recipe by Nicholas Bernardi

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Pastry chef Nicolas Bernardi welcomes us to his lab in La Garenne-Colombes to teach us how to make this meringue cake.

Nicolas Bernardi was awarded the title confectioner’s chef Meilleur Ouvrier de France in 2004, and the title of best chef in the world, according to the World Gourmet Summit, in 2005. He heads a shop in La Garenne-Colombes (Hauts -de-Seine) and sells its products in the city of Gastronomy and wine in Dijon. Here are his tips for Make Pavlova for 8 people.

Succeed in meringue Pavlova

Place a carton of the desired cake shape on the baking tray. It will act as a visual indication. Cover it with baking paper that you will hold onto the plate with magnets. To place the meringue tube, which will form the bottom of the pavlova, place the Saint Honoré nozzle (25 mm in diameter) inside a large piping bag. Cut off the tip of the pocket. Twist the top halfway and lock the bottom by twisting the plastic over the socket.

Fill the pocket with lotion using a pastry horn (1). Close the top of the pocket and keep it closed by holding it between your thumb and forefinger (2) Open the socket (3), pushing the meringue all the way to the end. Begin by rotating the Saint-Honoré around the edge of the cardboard, until a crown 5 to 7 cm wide is formed.

Hold the bag sideways, the sleeve is open at the top. Press it, and bring the sleeve from the outside to the inside (4). Rotate the inside by spiraling from the center outwards, until you reach the inside of the perimeter. To do this, add an 11 mm socket above the Saint-Honoré socket. (5). Bake the meringue base.

Boil the whipped cream

Prepare the pocket with an 18 mm smooth spout and fill it with cream (6). Before you start boiling, sprinkle the perimeter of the meringue base with powdered sugar using a tea strainer for a powdery effect (7). Roll the whipped cream into balls, retracting from the edge of the cooled meringue (8). Align the core of the meringue base with it, and draw a spiral from the center to the balls.

Decoration and red fruits

Put the red fruit compote in a small piping bag (9). We cut off the point (10) and spiral over the whipped cream point from the center of the circle to the balls (11). Make sure strawberries, raspberries and blackberries are dry. Peel the strawberries and cut them in half. Put the fruit in the compote (12). Put them in order, starting with the largest, allowing the smallest to slide into the gaps (13). Freeze a few berries by gently pressing them into powdered sugar.

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