Chef's recipe: Vanilla and red fruit dessert
This entremets recipe was developed and shared by Chef trainer Dimitri BÉCHEZ ( his Instagram ), using our entremets mold Ø 18cm H 3.5cm .
With this mold, you can make a dessert to serve 6 people.
Preparations
Almond/lime streusel
- 46g butter
- 46g sugar
- 46g starch
- 61g almond powder
- ½ lime zest
- 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.
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.
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.
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.
Vanilla biscuit Bavarian cream
- 135g whole milk
- 65g cream
- 9g milk powder
- 1 vanilla bean
- 75g sugar
- 20g yolks
- 35g gelatin mass
- 200g whipped cream
Toast the milk powder in the oven at 140°C for a few minutes to give it a biscuity taste.
Boil the milk, cream, milk powder and pods.
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.
Ivory 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
For the entremets, assemble in reverse, pipe the mousse into the 18cm diameter ring, line the sides, then place the compote/biscuit/streusel insert, smooth and freeze.
Unmold the frozen dessert, spray using the velvet spray heated to 45°C.
Decorate the center of the dessert with fresh red berries and a few flowers.
Unmold the frozen dessert, spray using the velvet spray heated to 45°C.
Decorate the center of the dessert with fresh red berries and a few flowers.
