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.
Recipe given by
Chef pâtissier maison Duchêne, Paris, Vincennes.
THE IDEA?
A vanilla cake is essential in any range, but we wanted to add originality to its flavours.
THE SHAPE?
We chose the rectangle shape to optimise the packaging, boxing, production, and finishing.
THE FLAVOURS?
Madagascar vanilla, salted caramel, lime on a very comforting gianduja crunch.
THE TECHNICAL STEP?
Cooking the caramel. Its slight bitterness balances with the acidity of the lime cream. Therefore, pay attention to the perfect cooking of the caramel and, of course, the freshly zested limes.
PROFITABILITY?
This dessert is quickly produced in a frame. The layers are poured one by one. Piping on the dessert for the finishing touch is important; it’s part of our identity. To complete the decoration, we chose something efficient with minimal steps in the morning to send the products to the shops. A dark chocolate vanilla bean is scraped to make it look more realistic.
