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Eye-catching, elegant and perfect for Valentine's Day - without being cheesy!

We love this CLOVER recipe by Frank Haasnoot, World Chocolate Master, ideal for casting a 'lucky in love' spell over your customers. Uses Pavoni mould: PX4325 Passion Mini.

Follow the recipe below, or quickly scroll down to see the ingredients and products used.


Pate sable

Mix the butter, icing sugar, salt, and almond powder till it is smooth.

Add the eggs, followed by the sifted flour and starch.

Biscuit lemon

Whip egg yolks and sugar B airy, when airy add the olive oil.

Whip egg whites and sugar A airy, and gently mix in the lemon juice.

Fold them both together and add the sieved the flour and fold it into the egg mixture.

Bake at 200°C for 7 minutes.

Verbena whip ganache

Boil 1/2 of the cream with the verbena and infuse for 10 minutes.

Boil the cream and verbena again, strain the verbena and melt the gelatin mass, make a ganache with the white chocolate.

Add the rest of the cream by using a hand blender.

Leave overnight and whip till the right consistency.

Strawberry compote

Combine together the sugar and the pectin NH.

Add the mix into the strawberry puree and lemon juice with a whisk.

Bring to the boil during 30 seconds and cool down and mix with a handblender.

Mix confit with brunoise of fresh strawberry.

Neutral glaçage

In a bowl, combine sugar (A) with pectin and add water (A).

Let it stand for 10 minutes.

Ina pan, combine water (B) with sugar (B) then add glucose and heat to 40°C.

Slowly add the pectin mixture and bring to boil.

Add the citric acid.

Add a bit green coloring and use at 70°C.

Assembly and finishing

Roll the pate sable at 2 mm and cut 4 hearts of 5 cm and connect them on a perforated baking mat (see our 'EQUIPMENT store).

Bake at 160°C for 20 minutes.

Cut 4 hearts of the biscuit lemon of 4 cm and sprinkle them with powder of verbena.

Take a Pavoni Passion Mini PX4325 and fill them with strawberry compote and place into the freezer.

Remove the whip ganache from the moulds and spray with the neutral glaçage and finish like the photo.



40 gr pate sable

8 gr biscuit lemon

60 gr verbena whip ganache

15 gr strawberry compote

10 gr neutral glaçage

8 gr fresh strawberry

1 gr verbena powder

Pate sable

28 gr almond powder

52 gr starch

181 gr flour

1 gr salt

90 gr icing sugar

95 gr butter

53 gr eggs

Biscuit lemon

91 gr egg yolks

46 gr sugar B

46 gr olive oil

61gr lemon juice

122 gr flour

243 gr egg white

91 gr sugar A

Verbena whip ganache

738 gr cream

37 gr fresh verbena leaves

185 gr white chocolate

41 gr gelatine mass

Strawberry compote

221 gr strawberry puree

22 gr sugar

3 gr pectine NH

4 gr lemon juice

217 gr fresh strawberries

Neutral glaçage

99 gr water (A)

296 gr water (B)

99 gr sugar (A)

296 gr sugar (B)

197 gr glucose

3 gr acide citrique

5 gr pectin x58

5 gr pectin NH

PAVONI PRODUCT HERO: Pavoni Passion Mini, PX4325. Add to your cart here.


Click here to see the rest of our LOVEY-DOVEY range, all currently carrying a 10% discount (just enter LOVE21 at the checkout).

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