Recipe of the month

HONEY PUMPKIN SEED ENTREMETS

1 x 16 cm Ø entremets ring.
1 x 14 cm Ø entremets ring.
Silikomat 14 cm Ø dome mould + 14 cm Ø circle.

SAVOIE SPONGE CAKE

• Eggs 120 g
• Acacia honey 110 g
• Flour 75 g
• Potato starch 42 g
• Baking powder 4 g
• Hazelnut oil 60 g

Beat the eggs and honey over a bain-marie at room temperature and bring to 50°C. The mixture must be pale and thick. Transfer to the mixer then beat until cool and a ribbon consistency. Add sifted dry ingredients and gently fold in with a silicone spatula. Take a quarter (1/4) of the mixture and incorporate the oil. Delicately fold in with the rest. Place in a 14 cm Ø entremets ring. Bake in the oven heated to 180°C for 20 minutes with 30% humidity. Allow to cool then cut into 1 cm thick discs.

IMBIBING SYRUP

• Water 100 g
• Acacia honey 40 g
• Vanilla powder a pinch

Combine the ingredients and bring to the boil. Set aside at room temperature.

HONEY CRÉMEUX

• Egg yolks 40 g
• Acacia honey 68 g
• Whipping cream 35% 164 g
• Glucose syrup 48 g
• Gelatine mass 10 g

Beat egg yolks and honey. Bring the cream and glucose to the boil then pour over the egg yolk-honey mixture. Cook to 82°C. Add the gelatine mass and pour 120 g into the "domed" silikomart mould and 200 g into the plastic film lined 14 cm Ø circle. Deep freeze.

PUMPKIN SEED CRISP

• Pumpkin seeds 6 g
• Feuilletine (crushed Gavottes® crêpes) 32 g
• Ground hazelnuts 54 g
• Nut-brown butter 52 g
• Fine ‘’fleur de sel’’ sea salt 1 g

Roast the pumpkin seeds in the oven heated to 170 °C for 15 minutes. Mix all the ingredients with the paddle attachment. Use a spoon to pack the mixture into a 16 cm Ø entremets ring lined with Rhodoïd®. Set in the refrigerator.

VANILLA MOUSSE

• Pastry cream 190 g
• Milk 115 g
• Whipping cream 35% 36 g
• Coconut sugar 12 g
• Vanilla pods 1.75 piece
• Egg yolks 26 g
• Stab 2000 1.75 g
• Rapadura sugar 12 g
• Custard powder 10 g
• Whipping cream 35%; whipped 55 g
• Egg white 20 g
• Rapadura sugar 12 g

Bring the milk, cream and coconut sugar to the boil with the split and scraped vanilla pods. Film and set aside. Blanch the egg yolks, Stab 2000, rapadura sugar and custard powder. Bring the liquids back to the boil, remove the pods and make a pastry cream. Plastic film in contact and refrigerate until completely cooled. Whisk to soften the pastry cream. Add whipped cream. Beat the egg white with sugar then fold into the mousse delicately with a silicone spatula. Transfer to a piping bag fitted with a plain tip n° 12.

VELVET SPRAY

• Dulcey® chocolate 100 g
• Milk couverture chocolate 30 g
• Cocoa butter 100 g

Melt all the ingredients to 40°C. Emulsify with a hand-held blender. Strain through a chinois and place in a spray gun.

FINISH

• neutral vanilla glaze
• dulcey® chocolate

ASSEMBLY

Pipe the vanilla mousse along the edge of the pumpkin seed crisp base (in the 16 cm Ø entremets ring) and use a palette knife to spread. Place a Savoie sponge cakedisc imbibed with the syrup. Top with the 14 cm Ø frozen honey crémeux and then a second soaked disc. Cover with vanilla mousse and smooth. Deep freeze. Unmould then coat with the velvet spray at 40°C. Take the second (domed mould) honey crémeux and glaze with fluid neutral vanilla glaze. Remove the excess and place immediately in the centre of the entremets. Decorate and circle the entremets with dulcey® chocolate.