Recipe of the month


Roll cake sponge

(For 1 tray)

  • Egg yolks 160 g
  • Caster sugar 40 g
  • Corn starch. 85 g
  • Butter 20 g
  • Milk 40 g
  • Egg whites 160 g
  • Caster sugar 85 g

Whip egg yolks and 40 g sugar together for 10 minutes on 4th speed. Heat to 80°C the butter and milk. Whip egg whites and gradually add 85 g sugar. Fold into egg yolk mixture and fold in sifted starch and heated butter/milk. Weigh 550 g per tray and bake at 220°C in a fan forced oven for 8 minutes with the vent closed.

Roasted pineapples

(For 1 frame)

  • Pineapples in syrup 2 tins
  • Caster sugar 240 g
  • Vanilla paste 3 g
  • Water 320 g
  • Banana puree 120 g
  • Passion fruit puree 120 g
  • Lime juice 65 g

Lime zest (at the end)...2 pieces Cut pineapples into cubes. Make a dry caramel with sugar and add vanilla paste. Stop cooking with hot liquids (water, purees and juice). Add pineapples and roast in an oven (3 x 15 minutes at 200°C), adding syrup from the cooking at each interval. Boil everything with the zests and leave overnight. The following day strain and use.

Mango passion fruit cream

(For 1 frame)

  • Pineapples in syrup 800 g
  • Mango puree 355 g
  • Passion fruit puree 222 g
  • Lime zest 1 piece
  • Lime juice 20 g
  • Eggs 520 g
  • Gelatin powder 9 g
  • Water (for gelatin) 54 g
  • Butter 250 g
  • Egg whites (45 g fresh egg whites 45 g pasturised egg whites)
  • Glucose powder 40 g
  • Caster sugar 20 g

Strain pineapples. Heat purees, zests, eggs and egg yolks to 80°C, cool to 60°C before adding gelatin. Cool to 40°C and add butter before blending with a hand mixer. Heat egg whites to 60°C onto gas in mixing bowl and whip in mixer, heating with a blow torch for 2 minutes. Use at 50°C. Smoothen the cream with pineapples and fold in meringue at 50°C, use immediately.

Milk chocolate tropical cream

(For 1 frame)

  • Caster sugar 300 g
  • Glucose DE 40 50 g
  • Butter 135 g
  • Milk 150 g
  • Cream 400 g
  • Lime zests 3 pieces
  • Milk chocolate 850 g
  • Gelatin powder 5 g
  • Water (for gelatin) 30 g
  • Mango puree 180 g
  • Passion fruit puree 90 g
  • Banana puree 90 g

Make a dry caramel with glucose and sugar. Boil milk, butter, cream and zests and stop the caramel with the hot mixture. Strain onto chocolate and cool to 60°C before adding gelatin. Heat purees to 60°C and blend with a hand mixer. Pipe with a N°11 tip.

Mango passion fruit jelly

  • Mango puree 240 g
  • Passion fruit puree 240 g
  • Pear puree 240 g
  • Caster sugar 92 g
  • Pectin NH 5 g
  • Gelatin powder 8 g
  • Water (for gelatin) 48 g

Heat purees to 40°C and add sugar mixed with pectin. Boil and cool to 60°C before adding gelatin. Wrap directly onto surface with cling film and refrigerate. Pipe with a N°5 tip (600 g on the inside and 100 g on top).

Vanilla chantilly

  • Cream 500 g
  • Glucose DE 60 50 g
  • Vanilla paste 3 g
  • White chocolate blanc satin (Cacao Barry) 500 g
  • Crème (2) 750 g
  • Mascarpone 350 g

Boil 500 g cream, glucose and infuse the vanilla paste for 15 minutes. Melt chocolate to 40°C. Strain infusion onto melted chocolate and blend with a hand mixer. Add mascarpone and 750 g cream and continue to mix. Refrigerate overnight before use. Pipe with a N°11 tip.

Lime meringues

  • Fresh egg whites 100 g
  • Caster sugar 200 g
  • Caster sugar 50 g
  • Lemon zest 1/2 piece
  • Green luster dust 1 g

Heat egg whites with 200 g sugar to 60°C in mixing bowl on the gas and whip in mixer. Pipe at 40°C onto Silpats® with a N° 5 tip and sprinkle with mixture of 50 g sugar, lime zest and green luster dust. Heat oven to 180°C, turn off and place meringues. Leave to dry out, turn back on oven to 70°C if needed.

Recipe given by

Fabien Le Moal
Chef Pâtissier de la maison Duchêne, Paris


To create a fresh entremets with contrasting textures and an original effect.


Square to half with production, but with a large amount of piping for each element.


A difference of textures with mango, pineapple, passion fruit, lime, milk chocolate and Madagascan vanilla.


A large effort to respect all of the mixing temperatures is required in order to have perfect textures.


When piping you need to take care and be regular, especially when piping large series of entremets.

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