Honey and Saffron Beehive Pebble Recipe by Chef Éric Lecerf

Honey and Saffron Beehive Pebble by Chef Éric Lecerf

A refined pastry creation made using our professional silicone mould

Discover the exclusive recipe for the honey and saffron beehive pebble, a gourmet creation by pastry chef Éric Lecerf. This sophisticated dessert highlights delicate and harmonious flavours: the natural sweetness of honey, the subtle aroma of Iranian saffron, and the tangy freshness of orange, all enhanced by a soft and airy texture.

Designed for professionals seeking an elegant and original dessert, this recipe is easily executed using our silicone beehive pebble mould, specially designed to ensure a flawless finish and perfect unmoulding. Ideal to impress at events or enrich your dessert menu, this creation combines technique and creativity.

Step 1: Soft Orange Biscuit

Ingredients:

• 135g eggs
• 155g granulated sugar
• Zest of 1 orange
• 100g olive oil
• 35g milk
• 10g orange juice
• 165g flour
• 5g baking powder
• 65g melted butter

Method:
Whisk the eggs with the sugar and zest for 10 minutes. Gradually add the liquids (olive oil, milk, and orange juice). Gently fold in the sifted flour and baking powder. Finish by adding the melted butter. Pour into 15 cm moulds and bake at 160°C for 15 minutes.

Step 2: Orange-Saffron Jelly

Ingredients:

• 360g orange juice
• 30g passion fruit purée
• 50g honey
• 40g sugar
• 6g Pectin NH
• 10 threads of Iranian saffron
• 3.5g gelatin

Method:

Boil the orange juice, passion fruit purée, sugar, honey, pectin, and saffron threads for 1 minute. Strain over the hydrated gelatin before pouring over the orange biscuit inside the same mould.

Step 3: Honey Mousse

Ingredients:

• 290g honey
• 165g egg yolks
• 1 vanilla bean
• 18g gelatin
• 45g white chocolate
• 825g whipped cream (35% fat)

Method:
Heat the honey to 130°C and pour over the whipped egg yolks and scraped vanilla. Whip until completely cool. Add the melted hydrated gelatin. Incorporate the melted white chocolate, then gently fold in the whipped cream. Pour into the beehive pebble moulds.

Step 4: Neutral Honey Glaze

Ingredients:

• 200g water
• 135g honey
• 165g granulated sugar
• 8g Pectin NH
• 30g sugar
• 115g glucose
• 10g gelatin
• Yellow food coloring as needed

Method:

Mix the pectin with the 30g of sugar. Bring the water, honey, and 165g of sugar to a boil, then add the pectin-sugar mixture and boil for 2 minutes. Add the glucose, gelatin, and coloring. Store at 4°C.

Step 5: White Chocolate Decoration

Ingredients:

• White chocolate as needed
• Gold shimmer powder as needed

Method:

Temper the white chocolate and spread it over a honeycomb-textured relief. Let it crystallize before applying the gold powder.

Assembly and Finishing:

Ingredients:

• White chocolate decoration
• Edible flowers

Method:

Pour the mousse into the silicone beehive pebble mould. Add the biscuit and jelly insert, then smooth the surface. Freeze until firm, unmould and glaze the frozen cake. Place it on a cake board. Finally, add the white chocolate decoration and finish with two edible flowers.

Ingredients

Equipment and ustensils

• Beehive Pebble Mould

Recipe steps

• Step 1: Soft Orange Biscuit

• Step 2: Orange-Saffron Jelly

• Step 3: Honey Mousse

• Step 4: Neutral Honey Glaze

• Step 5: White Chocolate Decoration

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