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Tokyo Eat Escape


For 2 entremets 16 cm
and 6 small entremets.


Vanilla financier sponge

  • Beurre noisette 250 g
  • Icing sugar 380 g
  • Flour 200 g
  • Almond powder 200 g
  • Inverted sugar 50 g
  • Egg whites 480 g
  • Vanilla extract (tahiti) 30 g

Cook a beurre noisette and chinoise onto inverted sugar.
Mix sifted powders with tempered egg whites and finish
with the beurre noisette. Bake at 180°C for 9 minutes.
Cool and cut the sponge for the base of the entremets.


Praliné piémont hazelnut crunch

  • Hazelnut praline 400 g
  • Feuilletine 160 g
  • White chocolate ivoire Valrhona 100 g
  • Roasted and crushed hazelnuts 75 g

Mix praline, feuilletine and add melted white chocolate
and crushed hazelnuts. Roll out in between two sheets at 5 mm
thick. Cut discs slightly smaller than the entremets.


Raspberry-voilet confit

  • Raspberry puree 355 g
  • Caster sugar 100 g
  • NH Pectin 5 g
  • Lime juice 5 g
  • Violet flavouring 6 drops

Heat puree and half of the caster sugar to 50°C, add rest
of sugar mixed with pectin and boil for 1 minute.
Off the heat add lime juice and flavouring.
Pour confit into rings and blast freeze.


Joconde sponge

  • Almond powder 125 g
  • Icing sugar 125 g
  • Eggs 175 g
  • Flour 30 g
  • Egg whites 100 g
  • Caster sugar 30 g
  • Butter 20 g

Mix almond powder, icing sugar, flour and eggs.
Make a French meringue with egg whites and sugar.
Fold meringue into first mixture and finish with melted butter.
Spread onto a silpat 40 x 60 cm and bake at 230°C
for 6 to 8 minutes.


Tahitian vanilla mousse

  • Cream 500 g
  • Egg yolks 125 g
  • Caster sugar 125 g
  • Vanilla beans 4
  • Vanilla extract 10 g
  • Gelatin 5 leaves
  • Cream 500 g

Make a crème anglaise, add soaked gelatin, mix well
and cool to 22°C, fold in whipped cream.


White chocolate spray

  • Cocoa butter 200 g
  • White chocolate 100 g
  • White colorant 5 g

Finishing

Place financier sponges into rings lined with mousse, place
a hazelnut crunch, add another layer of mousse, insert
raspberry confit. Fill with mousse, smoothen and blast freeze.

Recipe given by

Restaurant Palais
de Tokyo, Paris

The idea?

To make an entremets with
vanilla.


The shape?

Round to inspire the bakers and
pastry chefs.


The flavours?

Vanilla, blackcurrant and
praline which work well
together.


Which vanilla?

We work with Madagascan and
Tahitian vanilla as they are rich
in flavour and work well with
our pastry and flavours.


The technical step?

The technical step is the
regularity of the layers.


Careful

Careful when baking the
sponges, weights and spraying
the entremets.

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