Chef's recipe: raspberry and wasabi fir tree entremet

by Lucile Tinchant

Christmas tree entremets assembly
This Christmas tree-shaped entremets was developed and shared by Chef Dimitri BÉCHEZ (his Instagram), using the Christmas tree mold from PETIT.

With this mold, you can create a cake to share for 8 people

Preparations

Reconstituted shortbread

  • 59g pomade butter
  • 27g sugar
  • 1g salt
  • 8g egg yolks
  • 64g flour
  • 48g light brown sugar
  • 43g soft butter
    Mix the pomade butter, sugar, salt, egg yolks, and flour, roll out between two sheets, and bake at 150°C in the oven.
    Crush the shortbread, add the pomade butter, cream with the light brown sugar, and mix with the shortbread.
    Roll out between 2 sheets to 3mm, then cut out a triangle slightly smaller than the mold; keep in the freezer before assembly.

    Frangipane cream biscuit

    • 50g sugar
    • 50g almond flour
    • 50g butter
    • 50g eggs
    • 200g pastry cream
    • 785g raspberries
      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 spread onto a tray, place raspberry pieces on the surface, and bake for about 10 minutes at 165°C.

      Christmas tree shaped cakeRaspberry compote

      • 400g red berries
      • 40g sugar
      • 6g pectin
      Cut large berries in half, place in a pan.
      Add the sugar previously mixed with the pectin.
      Bring to a boil, then pour into the bottom of the Christmas tree mold and freeze.

      Wasabi Bavarian cream

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

        Boil the milk, cream, milk powder, and wasabi.
        Whiten the yolks with the sugar.
        Cook the cream. Add the hydrated gelatin.
        Cool directly to 20°C.
        Smooth the Bavarian cream and fold in the whipped cream.
        Use immediately.

        Green velvet spray

        • 100g white chocolate couverture
        • 100g cocoa butter
        • Qs. green food coloring
        Melt the cocoa butter and couverture together at 45°C, add the coloring, then blend and strain; spray directly.

        Assembling the Christmas tree entremets

        Assemble upside down: pipe the mousse into the "Christmas tree" mold, line the edges, then place the raspberry compote insert; pour a little more mousse on top, then place the biscuit and reconstituted shortbread triangles; smooth out, then deep-freeze.
        Unmold the frozen entremets, spray using the velvet mixture heated to 45°C.
        Create a gradient with a chocolate velvet spray at the base of the tree and sprinkle a little decorative snow on the edges of the tree.

        Christmas tree entremets assembly

        Enjoy!

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