The Good Point

By Richard HAWKE August 31, 2026

Richard HAWKE

Ambassador Louis François since 2024

Created on

August 31, 2026

Recipe

Products used

Extra Slow-Set Pectin , Inulin , Trehalose

Step 1 Sweet Dough

The ingredients

360g	(45%)	Flour with 8.7% gluten (1)
8g	(1%)	Baking powder (1)
136g	(17%)	Powdered sugar (1)
56g	(7%)	White almond powder (1)
6g	(0,8%)	Fleur de sel (1)
186g	(23.2%)	Butter, 82% fat (1)
48g	(6%)	Water (2)
800g	(100%)	TOTAL

Process

Sprinkle with 1. Make sure there are no more pieces of butter left before finishing with 2.
Form a dough and, using a 4-cm-diameter ice cream scoop, portion 25 g into each glass.

Step 2 right out of the oven

The ingredients

QS	(100%)	Cocoa butter powder
QS	(100%)	TOTAL

Process

As soon as they come out of the oven, sift the cocoa butter over the still-warm sweet pastry bases. Let cool.

Step 3 Cover

The ingredients

QS	(100%)	Nativo 70% Cover
QS	(100%)	TOTAL

Process

Let it set before filling the molds. Remove the excess and let it crystallize.

Step 4 Orange Jelly

The ingredients

614g	(47,5%)	Orange Puree
130g	(10%)	Sudachi Puree
2 pcs		Vanilla bean (Uganda)
2 pcs		Fresh orange zest
4 pcs		Fresh lime zest
33g	(2,5%)	Pectin Extra Slow Set ()
390g	(30%)	Trehalose ()
130g	(10%)	Inulin ()
1300g	(100%)	TOTAL

Process

Combine 1 and 2, then cook the mixture at 101°C for 3 minutes and 30 seconds in the Robot Cook (or 65°Brix).
Pour onto a disinfected marble surface at 30°C.
Fill a piping bag and pipe 25 g into each mold.
Place a piece of baked sweet pastry on top and chill for 15 minutes (4°C) before unmolding.