Recipe of the month

VANILLA ENTREMETS

BASE BRITTANY SHORTBREAD

• Butter 536 g
• Fine salt 4 g
• Rice flour 350 g
• Baking powder 8.5 g
• Caster sugar 480 g
• Egg yolks 192 g

Mix flour with baking powder, salt and butter in mixer with paddle. Add half of yolks mixed with sugar on 1st speed before adding remaining yolk mixture.
Weigh 2,000 g in 60 x 40 cm frames. Bake at 160°C for 40 minutes before crushing the shortbread halfway through the baking process. Finish baking at 160°C for 30 minutes.

GIANDUJA CRUNCH

• Base Brittany shortbread 1,300 g
• Dark gianduja (Cacao Barry) 1,050 g
• Hazelnut paste (Cacao Barry) 350 g
• Whole, crushed hazelnuts 200 g
• Couverture lactée supérieure 38% (Cacao Barry) 150 g

Roast hazelnuts at 160°C for 25 minutes before cooling and crushing. Mix shortbread in mixer with crushed hazelnuts with paddle. Add hazelnut paste and mix for 1 minute. Melt gianduja to 45°C and add into previous mixture. Spread 3050 g per 60 x 40 cm baking tray and refrigerate.

LIME CREAM

• Lime zest 4 g
• Caster sugar 169 g
• Eggs 281 g
• Lime juice 227 g
• Butter 419 g

Boil juice with zest before pouring onto eggs mixed with sugar. Pour back into saucepan and cook to 82°C (crème anglaise). Cool to 40°C before adding butter and emulsifying with a hand blender. Pour 1000 g onto crunch.

SALTED CARAMEL

• Caster sugar 417 g
• Butter 239 g
• Fine salt 8.7 g
• Cream 35% fat 372 g
• elatin powder (200 Bloom) 8.7 g
• Cold water (for gelatin) 53 g

Soak gelatin overnight.
Cook a dry caramel with sugar to 185°C before deglazing with boiled cream, butter and salt.
Strain and cool to 60°C before adding gelatin and emulsifying and pouring 1000 g per tray.

VANILLA MOUSSE

• Full cream milk 265 g
• Vanilla paste 2 g
• Egg yolks 101 g
• Caster sugar 23 g
• Gelatin powder (200 Bloom) 24 g
• Cold water (for gelatin) 143 g
• Couverture Zéphyr 35% (Cacao Barry) 535 g
• Cream 35% MG, whipped 1,104 g

Soak gelatin overnight. Boil milk with vanilla paste, cover and infuse for 20 minutes. Strain onto yolks mixed with sugar before cooking ensemble to 82°C (crème anglaise). Add soaked gelatin and pour onto chocolate. Cool to 32°C before folding in whipped cream.
Pour 2150 g per frame.

VANILLA CHANTILLY DECORATION

• Cream 35% fat 230 g
• Glucose syrup DE60 23 g
• Vanilla paste 2 g
• Couverture Blanc Satin 29% (Cacao Barry) 230 g
• Cream 35% fat 345 g
• Mascarpone 171 g

Boil 230 g cream with glucose and vanilla paste. Cover and infuse for 15 minutes. Strain infusion onto melted couverture, before adding remaining 345 g cream and mascarpone. Blend before refrigerating overnight.
Whip and pipe 1000 g per frame with a N°5 straight tip.

CARAMEL DECORATION

• Caster sugar 104 g
• Butter 60 g
• Fine salt 2 g
• Cream 35% fat 93 g
• Gelatin powder (200 Bloom) 2 g
• Cold water (for gelatin) 12 g

Soak gelatin overnight.
Cook a dry caramel with sugar to 185°C before deglazing with boiled cream, butter and salt.
Strain and cool to 60°C before adding gelatin and emulsifying and pouring 250 g per tray
with a N°5 straight tip.

VANILLA GLAZE

• Neutral glaze Absolu Cristal (Valrhona) 1 000 g
• Water 100 g
• Vanilla caviar 0.3 g

Blend water with vanilla caviar.
Add neutral glaze and heat to 80°C.

ASSEMBLY

Spread 3050 g gianduja crunch before refrigerating. Pour and spread 1000 g lime cream on top of crunch and refrigerate before blast freezing. Pour 1,000 g caramel and refrigerate before blast freezing. Pour 2000 g vanilla mousse and refrigerate before blast freezing.

FINISHING

Pipe 1000 g vanilla Chantilly decoration with a N°5 straight tip and blast freeze. Pipe 250 g decoration caramel with a N°5 straight tip and blast freeze. Cut portions with wartercut machine. Spray the whole entremets with vanilla neutral glaze. Decorate with lime zest and chocolate decoration.