Chef's recipe: black tea and red fruit entremets

by Lucile Tinchant

Red fruit entremets recipe
This entremets recipe was developed by Chef Dimitri BÉCHEZ (his Instagram), using the entremets mold "rounded edge with nest Ø 200 H45mm" from PETIT.

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

Preparations

Reconstituted shortbread

  • 89g pomade butter
  • 40g sugar
  • 2g salt
  • 12g egg yolks
  • 96g flour
  • 72g light brown sugar
  • 65g softened 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.
    Spread between two sheets and cut out an 18cm disc.

    Almond financier sponge

    • 38g almond flour
    • 37g flour
    • 112g icing sugar
    • 80g egg whites
    • 95g brown butter (beurre noisette)
    • 100g red fruits
      Sift the icing sugar and flour.
      Mix the powders together. Add the egg whites.
      Pour in the boiling brown butter and mix until you obtain a smooth batter.
      Pour into a frame, add the fruits, then bake at 170°C for approximately 10 minutes. Cover with plastic wrap after taking out of the oven.

      Red fruit compote

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

      red fruit entremetsCut large fruits in half, place in a pan.
      Add the sugar previously mixed with the pectin.
      Bring to a boil, then pour into the mold over the sponge and deep-freeze.


      Black tea and red fruit bavarois

      • 135g whole milk
      • 65g cream
      • 9g milk powder
      • 15g red fruit black tea
      • 75g sugar
      • 20g egg yolks
      • 35g gelatin mass
      • 200g whipped cream

        Cold infuse the milk, cream, milk powder, and tea overnight. The next day, bring to a boil.
        Whisk the egg yolks with the sugar until pale.
        Cook the custard. Add the bloomed gelatin.
        Cool directly to 4°C.
        Smooth the bavarois and fold in the whipped cream.
        Use immediately.

        Disposable plastic molds

        Red fruit spray mixture

        • 150g ivory chocolate (white)
        • 150g cocoa butter
        • QS red liposoluble dye
        Melt the ivory chocolate and cocoa butter at 45°C, add the dye, and blend. Strain and use immediately.

        Strawberry jelly

        • 125g strawberry purée
        • 125g water
        • 40g sugar
        • 35g gelatin mass
        Bring the water, fruit purée, and sugar to a boil.
        Add the gelatin.
        Let it set, then melt and pour as cold as possible into the hollow of the entremets, then deep-freeze.

        Assembling the entremets

        To assemble the entremets in the plastic mold, use an upside-down method: pipe the mousse into the mold, line the edges, then add the compote insert, pipe a little more mousse, then place the sponge, and finally the reconstituted shortbread; smooth and then deep-freeze.
        Unmold the frozen entremets, spray using the velvet finish heated to 45°C.
        Decorate the center of the entremets by pouring in the jelly, then pipe a dot of whipped cream onto the jelly once it has set, then place, for example, a 12cm chocolate disc with a velvet effect, then in the center a shiny red chocolate disc without velvet, 6cm in diameter.

        Assembling red fruit entremets

        Enjoy!

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