Chef's recipe: Brioche entremets with red berries

by Lucile Tinchant

Toasted brioche cake recipe with red berries
This Christmas log recipe is called "Red Fruit Toast" and was developed and shared by Chef trainer Dimitri BÉCHEZ ( his Instagram ), using the PET IT "rounded edge with nest Ø160 H45" entremets mold .

With this mold, you can make a cake to share for 6 people

Preparations

Almond Streusel

  • 46g butter
  • 46g sugar
  • 46g starch
  • 61g almond powder
  • 0.6g fleur de sel
    Put the butter in a softened state.
    Add the sugar, cornflour, almond flour and salt.
    Spread between 2 sheets to 3mm then cut out a 16cm disc.
    Bake in a circle for 10 minutes at 160°C.

    Red Berry Cake Recipe

    Frangipane cream biscuit

    • 25g sugar
    • 25g almond powder
    • 25g butter
    • 25g eggs
    • 100g pastry cream
    • 60g red berries
      Make an almond cream by mixing the sugar, almond flour and butter, then the eggs.
      Do not overwork the cream to avoid incorporating too much air. Smooth the cold pastry cream, mix the two creams together, then pipe the streusel in a circle over the top, place pieces of red fruit on the surface and bake for about 10 minutes at 165°C.

      Red fruit compote

      • 300g red berries
      • 30g sugar
      • 5g pectin

      Cut the large fruits in half, place in the pan.
      Add the sugar, which has been previously mixed with the pectin.
      Bring to a boil, then pour into a mold over the biscuit and freeze.


      Bavarian cream, toasted brioche

      • 135g whole milk
      • 65g cream
      • 9g milk powder
      • 40g toasted brioche
      • 75g sugar
      • 20g yolks
      • 35g gelatin mass
      • 200g whipped cream

      Toast the brioche in a 140°C oven for a few minutes to dry it out and give it a nice toasted flavor. Infuse the milk and cream with it overnight. Strain and then adjust the liquid levels.
      Boil the infused liquids with the milk powder.
      Whisk the egg yolks with the sugar until pale.
      Cook the cream. Add the softened gelatin.
      Cool directly to 20°C.
      Smooth the Bavarian cream and fold in the whipped cream.
      Use directly.

      Dulcey Velvet

      • 100g ivory cover
      • 100g cocoa butter
      Melt the cocoa butter and the coating together at 45°C, blend then filter, spray directly.

      Assembling the dessert

      To assemble in reverse: pipe the mousse into the SMALL 16cm diameter mold, line the sides, then place the compote/biscuit/streusel insert, smooth and then freeze.
      Unmold the frozen dessert, spray using the velvet spray heated to 45°C.
      Give it a light blast with a heat gun to modify the texture of the velvet and give it a more realistic look.
      Decorate the center of the dessert with fresh red berries, toasted brioche discs and a few flowers.


      Enjoy your meal!

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