Entremets & Cheesecakes


Made with Jivara 40%

Makes 8 16cm-square entremets.
An original recipe by David Briand.

7 steps

Recipe Step by Step



1100g Basic custard

550g JIVARA 40%

Take the hot and strained custard and use a rubber spatula to emulsify with the melted chocolate, as for a ganache, until smooth, glossy and elastic.

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.



15g Pectin NH

385g Sugar

7g Gelatin

765g Mango puree

425g Passion puree

Mix the sugar with the pectin.

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

Mix together the dry ingredients.

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.



715g Minced hazelnuts

575g Caster sugar

285g Dry butter 84% fat

1050g Whole eggs

230g Egg whites

45g Caster sugar

Mix the hazelnuts, sugar, and eggs in a food processor and then fold in the butter.

Meanwhile, whip the egg whites with the sugar.

Carefully fold together the two mixtures.

Bake at 356°F (180°C) for 15-20 minutes.



20g Gelatin powder 220 Bloom

155g Water

275g Sugar

275g Glucose

180g Sweetened condensed milk

300g JIVARA 40%

Bloom the gelatin in five times its weight in cold water.

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.



300g Whole milk

10g Gelatin

820g JIVARA 40%

1205g Whipping cream

Heat the milk and add the bloomed gelatin.

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.



100g Hazelnuts

50g Caster sugar

15g Water

1g Fleur de sel

Roast the hazelnuts at 302°F (150°C) for around 12 minutes.

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.