Entremets & Cheesecakes


Made with Azélia 35%

An original recipe by L’École Valrhona Guest Chef Patrice Demers

3 steps

Recipe Step by Step



560g roasted hazelnuts
450g sugar
1 tsp salt
825g eggs
225g canola oil
180g egg whites
110g sugar

In a food processor, combine hazelnuts , sugar and salt.

While blending, start adding the eggs one at the time and continue to blend for 8 minutes.

Add the oil and blend for 2 more minutes.

Whip egg whites and sugar to soft peaks.

Incorporate the hazelnut batter in 3 times in the whites.

Pour on a full sheetpan covered with a silpat.

Bake at 325°F (163°C) during 40 minutes.


PEAR JELLY (for one frame of 11cm x 35cm)

375g pear purée
40g lemon juice
50g water
15g sugar
1 ea vanilla bean
4 ea sheets of gelatin
20g William pear

Heat the pear purée with lemon juice, water, sugar and vanilla bean.

Take off the heat, add the gelatin and William pear.

Let temper and pour the jelly in the frame on the hazelnut cake.

Let set in the fridge.



250g cream
60g toasted buckwheat
1/4 tsp salt
20g invert sugar
20g glucose
250gAZELIA 35%
500g cream

Put the buckwheat on a sheet pan and put in a 350°F (177°C) oven for 4 minutes.

Bring the 250g of cream to a boil, take off the heat and add the buckwheat. Cover and let infuse for 5 minutes.

Pass in a chinois étamine and correct the weight to 200g, adding cream if necessary.

Bring back to a boil and add the salt, invert sugar and glucose.

Using an immersion blender, emulsify the buckwheat cream in a few additions and add the AZÉLIA 35%.

Add the 500g of cold cream and blend again.

Cover and let rest in the fridge for at least 8 hours.

Assembly and finishing

Take the cake off the frame and cut in 3cm wide rectangles.
Whip the AZÉLIA Ganache until soft peaks.
Pipe the ganache on the cake and ganish with crystalized buckwheat and shards of AZÉLIA 35%.

Meet the Chef

Chef & Owner, Sabayon

Patrice Demers

Learn more