Figs and cloves, burrata, fig leaf snow and fig tart

This recipe for Figs and cloves, burrata, fig leaf snow and fig tart is by Sandro Micheli, chef at Le Louis XV - Alain Ducasse at the Hôtel de Paris in Monaco. Discover the ingredients and step-by-step preparation instructions.

• Serves 10
• Preparation time: 2 hours
• Cooking time: 4 h 10
• Rest and infusion: 40 hours + 24 h refrigeration + 4 h freezing + 2 h infusion + 4 h steeping
• Maceration: 3 months (fig leaf wine)

Ingredients for Figs and cloves, burrata, fig leaf snow and fig tart by Sandro Micheli

An exceptional dessert featuring a wide range of fig-based preparations: fig leaf wine, fig juice, sauce, marmalades, burrata condiment, topping, iced snow, almond cream and thin flaky tarts.

For fig leaf wine

• 2 kg fig leaves
• 3 l white wine
• 30 g sugar
• 6 cl brandy

For the fig juice

• 200 g figs

For the tapioca base

• 200 g tapioca
• 1 l water

For the fig sauce

• 115 g fig juice
• 25 g tapioca base
• 25 g fig leaf wine
• 0.25 g clove powder

For the fig marmalade

• 1.2 kg fresh figs
• 120 g sugar

For the lemon marmalade

• 600 g yellow lemon segments
• 120 g sugar

For the burrata condiment

• 120 g fresh burrata
• 60 g fig marmalade
• 35 g lemon marmalade

For the tart topping

• 125 g fig juice
• 0.5 g clove powder
• ½ tablespoon lemon juice

For the fig snow

• 22.5 cl water
• 25 g sugar
• 175 g fig juice
• 130 g fig leaf wine
• 2 cl lemon juice
• 15 g fig leaves

For the almond cream

• 240 g almond powder
• 240 g softened butter
• 240 g powdered sugar
• 3 eggs

For the thin tarts

• 900 g T45 oatmeal flour
• 900 g T55 flour
• 42 g salt
• 190 g sugar
• 75.5 cl water
• 360 g butter
• 78 g baker's yeast
• 58 g honey
• 1.08 kg kneading butter (360 g per dough piece)
• 24 fresh figs

Preparation of Figs and cloves, burrata, fig leaf snow and fig tart by Sandro Micheli

Here's how to make this exceptional dessert. The recipe involves a number of preparations to be anticipated, not least the fig leaf wine, which requires 3 months of maceration.

Fig leaf wine

1. Mix fig leaves, white wine, sugar and brandy in a container with a lid.
2. Close and leave to macerate for 3 months at room temperature.

Fig juice

1. Puree the figs with the skin.
2. Drain for 24 hours in the refrigerator.
3. Recover the juice.

Tapioca base

1. Cook tapioca in boiling water for 10 minutes.
2. After cooking, blend and set aside.

Fig sauce

1. Heat the fig juice with the tapioca base and fig leaf wine, without bringing to the boil.
2. Add the clove powder and leave to infuse for 1 hour.

Fig marmalade

1. Macerate the figs with the sugar overnight.
2. The next day, cook for around 2 hours until the fruit is perfectly reduced.
3. Blend briefly with an immersion blender.

Lemon marmalade

1. drain the segments and vacuum-boil them with the sugar for 2 hours in a steam oven at 90°C.
2. Blend briefly with an immersion blender.

The burrata condiment

1. Chop the burrata and mix with the two marmalades.
2. Keep a little fig marmalade for the tarts.

The tart topping

1. Infuse the clove powder in the fig juice for 1 hour.
2. Strain and bring to the boil with the lemon juice.
3. Reduce. This juice will be used to coat the tart once it has cooled.

Fig snow

1. Prepare a syrup with the water and sugar.
2. Add the fig juice, fig leaf wine, lemon juice and fig leaves.
3. Pour into a bowl and freeze.
4. Scrape with a fork to obtain a grainy texture.

Almond cream

1. Mix almond powder, softened butter, powdered sugar and eggs until smooth.

Fine tarts

1. Place the flours in the freezer for at least 3 hours.
2. Mix the salt and sugar in a bowl and freeze.
3. Do the same with the water 45 minutes before kneading.
4. Cut the butter into small pieces and set aside in the fridge.
5. Pour the salt and sugar mixture into the bottom of the mixer bowl, add the flours, water, yeast and honey.
6. Knead for 5 minutes on low speed, then for 5 minutes on speed 2.
7. Add the butter pieces and knead for 5 minutes at speed 2, then for 5 minutes at speed 3 to obtain an extensible, resistant dough.
8. Divide into three balls, freeze for 1 hour and then store in the fridge for around 16 hours.
9. Touch the dough pieces with a double turn, then a double turn.
10. Roll out to 6 mm then 2.5 mm, cut into 20 cm disks and freeze.
11. Garnish each base with a thin layer of almond cream, fig marmalade and around 30 discs of fresh figs.
12. Bake for 4 hours at 28°C.
13. Bake at 160°C for 50 minutes (30 minutes with the ring, then 20 without).

Finishing and presentation

1. Coat the warm tarts.
2. Place 40 g of burrata condiment in a soup plate.
3. Arrange the fresh figs around and the snow in the middle.
4. Add the fig sauce just before serving.
5. Serve a slice of tart on the side.