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Made with Jivara 40%
Makes 8 16cm-square entremets.
An original recipe by David Briand.
Recipe Step by Step
1100g Basic custard
Blend to perfect the emulsion, taking care not to incorporate any air and working at 94-95°F.
This technique will ensure the crémeux is always smooth, even after thawing. Leave to set in the refrigerator.
MANGO PASSIONFRUIT JELLY
15g Pectin NH
765g Mango puree
425g Passion puree
Bloom the gelatin in five times its weight of cold water.
Heat the purees to 104°F (40°C) and then sprinkle on the sugar/pectin mixture and bring to a boil.
Add the bloomed gelatin.
40g Dry butter 84% fat
40g Raw cane sugar
40g All-purpose flour
40g Minced hazelnut
Cut the cold butter into small cubes.
Place everything in the bowl of a freestanding mixer with a paddle attachment and blend until the mixture is sandy.
Push the chilled dough through a 4mm grill to create small pieces.
Set aside in the refrigerator or freezer until ready to bake.
Bake at 150-160°C (302-320°F) with the damper open until golden brown.
MOIST HAZELNUT CAKE
715g Minced hazelnuts
575g Caster sugar
285g Dry butter 84% fat
1050g Whole eggs
230g Egg whites
45g Caster sugar
Meanwhile, whip the egg whites with the sugar.
Carefully fold together the two mixtures.
Bake at 356°F (180°C) for 15-20 minutes.
MILK CHOCOLATE GLAZE
20g Gelatin powder 220 Bloom
180g Sweetened condensed milk
Cook the water, sugar, and glucose to 220°F (104°C) and then stop the cooking with the condensed milk.
Melt the gelatin in a microwave and add to the mixture.
Emulsify with the melted couverture.
Blend to perfect the emulsion.
Leave to set at 39°F (4°C ), overnight if possible, before using.
LIGHT JIVARA MOUSSE
300g Whole milk
1205g Whipping cream
Pour around 1/3 of the hot liquid onto the melted couverture.
Whisk until smooth, glossy, and elastic, as the mixture emulsifies.
Add the remaining milk, taking care to preserve the texture.
Blend to perfect the emulsion.
When the mixture is at 86-95°F (30-35°C), fold in the whipped cream.
Pour immediately and then blast freeze.
50g Caster sugar
1g Fleur de sel
Cook the sugar and water to 239°F (115°C).
Add the hazelnuts and fleur de sel to the cooked sugar.
Caramelize the nuts and leave to cool on a baking sheet.
Assembly and finishing
Prepare the Jivara Crémeux, the Milk Chocolate Glaze and the Mango Passion Fruit Jelly.
Pour the jelly into egg molds (REF: 3731).
Prepare and bake the Hazelnut Streuzel.
Take four pieces of 750g Moist Hazelnut Cake and sprinkle 150g of cooked streuzel on one of them.
Place the cake with the streuzel on top in a 60 x 40cm frame and add 550g of crémeux.
Repeat until you have four sheets of cake with three layers of crémeux in between. Blast freeze.
Cut 14cm squares to use as inserts. Make the Light Jivara Mousse and pour 330g into 16cm-square frames 4cm high.
Immediately add the insert, assembling the entremets upside-down. Blast freeze.
Unmold and then glaze the entremets with the Milk Chocolate Glaze heated to 35-40°C (94-104°F), smooth over and place on a card.
Use a spray gun to glaze the half-eggs of Mango Passion Fruit Jelly with the Absolu Cristal Spray Glaze.
Arrange the half-eggs randomly on top, making sure there is at least one per portion of entremets.
Temper some milk-chocolate couverture and roll out between two colored acetate sheets.
Before it sets completely, cut out egg shapes and make a hole in the center. Leave to set.
Arrange the egg decorations on top of the half-eggs and finish with some halved Caramelized Hazelnuts and a house logo.