Recipe of the month
SPRING SWEET
Recipe for 2 entremets at 18 cm diameter.
ALMOND DACQUOISE SPONGE
- Egg whites 72 g
- Caster sugar 60 g
- Icing sugar 36 g
- Almond powder 60 g
- Potato starch 18 g
Whip whites and gradually add sugar. Mix powders before sifting and then folding into previous meringue. Pipe 2 discs of 16 cm diameter with a N°10 tip. Bake at 180°C for 10-12 minutes. Cut each disc to 16 cm.
ALMOND STREUZEL
- Butter 42 g
- Raw “unrefined” sugar 42 g
- Half brown rice flour 45 g
- Almond powder 45 g
- Salt “fleur de sel” 0.5 g
Mix ingredients together. Bake at 160°C for approximately 20 minutes.
MILKY CRUNCH
- Couverture Équatoriale Lactée 35% (Valrhona) 30 g
- Butter 20 g
- Almond/hazelnut praline 50% 105 g
- Almond streuzel, baked 150 g
- Corn Flakes 30 g
Melt couverture with butter and add praline. Add streuzel pieces and cornflakes. Spread into 2 rings at 16 cm diameter and place almond dacquoise on top.
STRAWBERRY JELLY
- Strawberry puree 400 g
- Wild strawberry puree 130 g
- Lemon puree 18 g
- Caster sugar 60 g
- Pectin NH 10 g
Heat purees to 40°C. Add sugar mixed with pectin and boil for 1 minute. Cool to 50°C before pouring 200 g onto the dacquoise and keep remaining jelly for decoration.
MILK CHOCOALTE KALAMANSI MOUSSE
- Kalamansi puree 110 g
- Butter 40 g
- Glucose DE38 90 g
- Gelatin powder (200 Bloom) 8 g
- Water (for gelatin) 48 g
- Couverture Équatoriale Lactée 35% (Valrhona 360 g
- Cream 35% fat 400 g
Soak gelatin in water. Heat puree with butter and glucose to 60°C before adding melted gelatin. Pour onto milk chocolate, emulsify with hand blender and cool to 30°C. Fold in whipped cream and use immediately.
VANILLA WHIPPED GANACHE
- Cream 35% fat 150 g
- Vanilla bean 1/2 piece
- Gelatin powder (200 Bloom) 2.5 g
- Water (for gelatin) 15 g
- Couverture Opalys 33% (Valrhona) 77 g
- Cream 35% fat 200 g
Soak gelatin in water. Heat 150 g cream with vanilla and add melted gelatin. Pour onto chopped chocolate and leave to melt before emulsifying with a hand blender. Add remaining 200 g cream and refrigerate for at least 3 hours before whipping in mixer. Immediately pipe crown with a small saint-honoré tip onto a sheet of baking paper and blast freeze.
DARK GLAZE
- Water 100 g
- Caster sugar 250 g
- Cream 35% fat 200 g
- Glucose DE38 74 g
- Cocoa powder 80 g
- Gelatin powder (200 Bloom) 12 g
- Water (for gelatin) 72 g
Boil 100 g water with sugar, cream and glucose. Off the heat add sifted cocoa powder and stir well before boiling again for 1 minute, constantly whisking. Off the heat, add soaked gelatin and strain before quickly cooling.
ASSEMBLY AND FINISHING
- Cocoa butter 10 g
- Red colour, food base 1 g
Spray whipped ganache crown with red spray. Pipe strawberry jell yon the inside and blast freeze. Glaze entremets with dark glaze. Place ganache/jelly on top.

Recipe given by
ROMAIN CHALUMEAU
Chef Pâtissier Formateur, École Ducasse, Yssingeaux.

THE IDEA?
Create an entremets that is easy to make in a production setting.
THE FLAVOURS?
My favourite flavours.
THE TECHNICAL STEP?
Piping of the ring with a saint-honoré tip.
CAREFUL
Careful not to touch the glaze when placing the decoration.