Entremets & Cheesecakes

PEACH, DULCE DE LECHE & BUCKWHEAT HONEY ENTREMETS

Made with BLOND DULCEY 35%

An original Recipe by Chef Catherine Mera
Approx. 20 servings

5 steps

Recipe Step by Step

BUCKWHEAT HONEY GANACHE

388g UHT cream 35%

66g whole UHT milk

107g buckwheat honey

351g Caraïbe 66% dark chocolate

87g Manjari 64% dark chocolate

Bring the milk and the buckwheat honey to the boil.

Pour onto the chocolate and mix lightly using a spatula.

BUCKWHEAT HONEY SAVOIE SPONGE

250g melted butter

450g eggs

450g sugar

290g buckwheat flour

170g cornstarch

15g baking powder

250g almond powder

180g Charlevoix buckwheat honey

120g Ontario peaches

Cut the peaches into small cubes.

Mix the eggs and the sugar until you got a creamy color, then add the dry ingredients (buckwheat flour, cornstarch, baking powder, almond powder), the melted butter and honey and gently mix with a spatula.

Sprinkle with peach cubes.

Bake at 350°C for 14 minutes.

CRUNCHY PRALINÉ

150g praliné

150g hazelnut paste

75g Bahibé 46% milk chocolate

150g feuilletine

50g crushed hazelnuts

30g butter

Melt praliné with hazelnut paste and milk chocolate.

Add butter, feuilletons and crushed hazelnuts and mix gently.

DULCEY NAMELAKA CREAM

170g Dulcey 35% blond chocolate

2g gelatine

100g whole UHT milk

200g UHT cream 35%

Bring the milk to the boil and add the rehydrated gelatin.

Slowly pour the warm mixture over the melted chocolate to make an emulsion using a spatula.

Immediately mix using an electric mixer to make a perfect emulsion.

Add the cold cream then mix again.

Leave to stiffen in the refrigerator.