Recipe

Nova: Matcha and Raspberry Heart

Francois Daubinet

Former Creative Director at Fauchon Paris and co-founder of a Los Angeles coffee concept.

Chef Daubinet is an international consultant and entrepreneur, known for his signature balance of structure, flavour, and emotion and one of France’s leading figures in contemporary pastry.

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Since 1945, Elle & Vire® has produced premium cream and butter in Normandy, known for exceptional taste, consistency, and performance. Made from high-quality French milk and traditional expertise, it's trusted by chefs worldwide.

From the Land
Normandy’s mild climate and rich pastures produce outstanding milk from family-run farms, where cows graze outdoors most of the year.

For Professionals
With 35% fat and high whipping yield, Elle & Vire cream is ideal for piping, cooking, and Chantilly

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Elle & Vire supports chefs globally through training, partnerships, and events like the Bocuse d’Or and World Pastry Cup.

Recipe Breakdown

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Sweet almond pastry

Ingredients

Ingredients	Units	Percent
Butter	265 g	25.4%
Sifted icing sugar	175 g	16.8%
Ground raw almonds	70 g	6.7%
Fine salt	3g	0.3%
T55 plain flour (≈11% protein)	440g	42.2%
Whole eggs	90g	8.6%
Total weight	1043g

Assembly

1
1. Cream the softened butter with the sifted icing sugar.
2. Add the ground almonds and fine salt.
3. Add the flour followed by the eggs.
4. Combine without overworking.
5. Remove dough from the bowl and rest.
6. Roll out the dough to a thickness of 2 mm and place in the refrigerator before lining.
7. Bake the tart shells at 160°C.

Almond Joconde sponge

Ingredients

Ingredients	Units	Percent
Ground blanched almonds	65 g	8.1%
Ground raw almonds	65 g	8.1%
Sifted icing sugar	125 g	15.5%
T55 plain flour (≈11% protein)	36 g	4.5%
Whole eggs	190 g	23.6%
Egg whites	225 g	27.9%
Caster sugar	65 g	8.1%
Butter, melted	35 g	4.3%
Total weight	806 g

Assembly

1
1. Sift the icing sugar and the flour, add the ground almonds and eggs, beat using the whisk attachment.
2. Beat the egg whites until stiff, gradually adding the caster sugar.
3. Fold 1/3 of the beaten egg whites into the 1st mixture, followed by the remaining egg whites, combine gently and add the warm melted butter.
4. Weigh and spread 800 g of batter onto a silicone mat.
5. Bake for 7-8 min at 180°C, then transfer to a cooling rack.

Raspberry & violet confit

Ingredients

Ingredients	Units	Percent
Raspberry	425 g	75.9%
Caster Sugar	65 g	11.6%
NH Pectin	10 g	1.8%
Gelatine mass	10 g	1.8%
Natural violet aroma	8 g	1.4%
Lemon juice	42 g	7.5%
Total weight	560g

Assembly

1
1. In a saucepan, heat the raspberries and the glucose syrup.
2. Add in the sugar and pectin previously combined.
3. Bring the mixture to the boil.
4. Remove from the heat, add the gelatine mass, the violet aroma and lemon juice and stir to combine gently and chill.
5. Once cooled, mix using a hand mixer and put into insert moulds.

Whipped matcha ganache

Ingredients

Ingredients	Units	Percent
Excellence Whipping Cream 35%	675g	36.9%
Vanilla	2 beans	-
Gelatine mass	65 g	3.6%
Weiss Aneo 34%	340 g	18.6%
Matcha tea powder	35 g	1.9%
Total weight	1830 g

Assembly

1
1. Bring the cream (1) and vanilla to a simmer.
2. Remove from the heat, add the gelatine mass and stir to combine.
3. Pour over the couverture in several additions to obtain a nice emulsion, incorporate the chilled cream (2), then the tea and mix with a hand blender.
4. Strain and refrigerate overnight.
5. Whip to soft peaks, with a whisk.

Natural green velvet coating

Ingredients

Ingredients	Units	Percent
Cocoa butter	450 g	47.6%
Sunflower oil	45 g	4.8%
Weiss Nevea 29%	450 g	47.6%
Natural green liposoluble colouring	QS	-
Natural yellow liposoluble colouring	QS	-
Total weight	945 g

Assembly

1
1. Melt the cocoa butter then add the chocolate and heat to 40°C.
2. Add the oil and the colouring.
3. Blend and set aside in the proofer.
4. Use at 40°C.

Neutral hot glaze

Ingredients

Ingredients	Units	Percent
Water	300 g	28.1%
Granulated sugar	380g	35.6%
Water	100 g	9.4%
Pectin	2g	0.2%
Glucose	190 g	17.8%
Gelatine mass	90g	8.4%
Vanilla	4 g	0.4%
Paper cone	QS	-
Total Weight	1066g

Assembly

1
1. In a saucepan, heat the water and granulated sugar without stirring until the temperature reaches 100°C.
2. Remove from the heat and set aside. In another saucepan, combine water, glucose, pectin and vanilla and heat the mixture to 80°C.
3. Remove from the heat and add in the gelatine mass.
4. Mix gently using a plastic spatula.
5. Let it rest for 2 minutes - it should pour in a thin thread-like flow.
6. Pour very slowly the second mixture (80°C) into the first one (100°C).
7. Combine using only a plastic spatula.

ASSEMBLY PROCESS

Ingredients

Ingredients	Units	Percent
Total

Assembly

1
1. Prepare the sponge and let cool.
2. Prepare the jelly and let cool in the refrigerator.
3. Prepare the pastry, roll out, cut out and bake.
4. Store in airtight containers.
5. Prepare the fresh fruit mixture, add the previously blended jelly and combine to obtain a homogenous mixture.
6. Prepare the fruit inserts.
7. Prepare the ganache, fill the moulds ¾ full, unmould the frozen inserts and gently insert into the ganache, smooth the surface. Freeze.
8. The next day, unmould, spray with the velvet coatings and place on top of the baked shortbread.
9. Pipe a few drops of neutral hot glaze on the surface of the leaf.
10. Thaw for several hours in the refrigerator before serving.