Special Fruit Pavé

This is a magnificent and classic dessert. Your description is perfect—it truly is a showstopper. The name “Pavé” (meaning “cobblestone” in French) refers to its rectangular, brick-like shape when sliced, revealing beautiful layered cross-sections.

Here is a detailed, professional method for creating a stunning Special Fruit Pavé. This recipe is designed for elegance and clarity, ensuring you achieve a beautiful, multi-layered dessert worthy of its name.

Special Fruit Pavé: A Detailed Method

This dessert consists of a crisp almond dacquoise base, a layer of light vanilla mousseline cream, and a crown of glazed seasonal fruits. The contrast of textures and flavors is exceptional.

Yields: One 9″x9″ (23×23 cm) pavé, for 9-12 servings
Prep Time: 1 hour
Chilling/Setting Time: 6 hours (or overnight)
Baking Time: 25-30 minutes

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Ingredients

For the Almond Dacquoise Base:

• 100g (1 cup) almond flour

• 150g (¾ cup) powdered sugar, plus extra for dusting

• 30g (¼ cup) all-purpose flour

• 4 large egg whites, at room temperature

• 75g (⅓ cup) granulated sugar

• ½ tsp vanilla extract

For the Vanilla Mousseline Cream:

• 4 large egg yolks

• 80g (⅓ cup + 1 tbsp) granulated sugar

• 25g (3 tbsp + 1 tsp) cornstarch

• 350ml (1 ½ cups) whole milk

• 1 vanilla bean (or 2 tsp high-quality vanilla extract)

• 150g (⅔ cup) unsalted butter, softened but cool

• 7g (1 packet) powdered gelatin

• 3 tbsp cold water

For the Fruit Topping & Glaze:

• 500-600g (1.1 – 1.3 lbs) assorted fresh fruits (e.g., strawberries, raspberries, blueberries, kiwi, mango, blackberries)

• 150g (½ cup) apricot jam or neutral glaze

• 1 tbsp water, rum, or lemon juice

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Detailed Method

Part 1: The Almond Dacquoise Base

1. Prepare the Pan: Preheat your oven to 175°C (350°F). Line a 9″x9″ square baking pan with parchment paper, allowing the paper to overhang on two opposite sides for easy removal. Lightly butter the paper.

2. Combine Dry Ingredients: In a medium bowl, whisk together the almond flour, powdered sugar, and all-purpose flour. Sift the mixture to ensure it is lump-free and aerated.

3. Whip the Meringue: In the clean, dry bowl of a stand mixer fitted with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the granulated sugar, one tablespoon at a time. Increase the speed to high and whip until stiff, glossy peaks form. Whip in the vanilla extract at the end.

4. Fold Gently: Add one-third of the sifted dry ingredients to the meringue. Using a large spatula, fold gently until almost combined. Repeat with the remaining dry ingredients in two more additions, folding just until no dry streaks remain. Do not overmix.

5. Bake: Pour the batter into the prepared pan and smooth the top with an offset spatula. Bake for 25-30 minutes, or until the top is golden brown and springs back lightly when touched.

6. Cool: Let the dacquoise cool completely in the pan on a wire rack. It will deflate slightly as it cools, which is normal.

Part 2: The Vanilla Mousseline Cream

1. Prepare the Gelatin: Sprinkle the gelatin over the 3 tablespoons of cold water in a small ramekin. Set aside to “bloom” for at least 5 minutes.

2. Make the Crème Pâtissière: Split the vanilla bean lengthwise and scrape the seeds into the milk in a saucepan. Add the pod as well. Heat the milk until just simmering, then remove from heat and let it infuse for 10 minutes. Remove the pod.

   • In a separate bowl, whisk the egg yolks and sugar until pale and thickened. Whisk in the cornstarch until smooth.

   • Gradually pour the warm milk into the egg yolk mixture, whisking constantly.

   • Pour the entire mixture back into the saucepan. Cook over medium heat, whisking vigorously and constantly, until the custard thickens and comes to a boil. Continue to cook for 1-2 minutes to cook out the starch taste.

3. Incorporate Gelatin: Remove the custard from the heat. Immediately add the bloomed gelatin and whisk until it is completely dissolved and incorporated.

4. Cool the Custard: Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Press plastic wrap directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate until cold and set, about 1-2 hours.

5. Finish the Mousseline: In a stand mixer with the paddle attachment, beat the softened butter until creamy and smooth. With the mixer running on low, add the cold crème pâtissière one large spoonful at a time, waiting for each addition to be incorporated before adding the next. Once all is added, scrape the bowl and beat on medium-high speed for 1-2 minutes until the mixture is homogeneous, light, and fluffy.

Part 3: Assembly & Glazing

1. Assemble the Layers: Ensure the dacquoise base is completely cool. If it has domed, you can level it gently with a serrated knife. Spread the vanilla mousseline cream in a thick, even layer over the dacquoise base.

2. Prepare and Arrange the Fruit: Wash and thoroughly dry all fruits. Hull and slice strawberries, peel and slice kiwi/mango. Begin arranging the fruit on top of the cream in a tight, decorative pattern. Start from the center and work outwards, or create neat rows. The entire surface should be covered.

3. Create the Glaze: Heat the apricot jam (or neutral glaze) with the water or liquor in a small saucepan over low heat until it becomes liquid. If using jam, strain it through a sieve to remove any fruit pieces.

4. Glaze the Fruit: Let the glaze cool slightly (it should be warm, not hot). Using a pastry brush, gently dab or brush a thin, even layer of glaze over every piece of fruit. This provides a professional shine and protects the fruit from drying out.

5. Chill to Set: Carefully transfer the pavé to the refrigerator. Chill for at least 4 hours, but preferably overnight, to allow the flavors to meld and the structure to firm up completely.

Part 4: Service

1. Unmold: Use the parchment paper overhang to lift the entire pavé from the pan onto a cutting board.

2. Slice Cleanly: For pristine slices, use a large, sharp knife. Dip the blade in hot water, wipe it dry with a clean cloth, and then make a clean, decisive cut. Repeat this process for each slice, wiping the blade clean between cuts.

3. Serve: Use a cake server or offset spatula to transfer each slice to a plate. Serve immediately.

Enjoy the fruits of your labor—this Special Fruit Pavé is a true celebration of technique and flavor.