Entremets

PLAYTIME

Made with Opalys 33%

An original recipe by Nicolas RiveauMakes six 16cm desserts

9 steps

Recipe Step by Step

01

VANILLA CRÉMEUX

470g heavy cream 36%
1ea vanilla bean
90g sugar
110g egg yolks
4.6g gelatin powder (220 Bloom)
23g water for the gelatin

Infuse the split and scraped vanilla bean in the warmed cream. Bring to a boil. Mix the egg yolks with the sugar. Thicken at 180-185°F (84-85°C). Strain. Use immediately.

02

RASPBERRY COMPOTE

360g raspberry purée
300g frozen raspberries
75g sugar
12g pectin NH

Heat the purée and raspberries to 104°F (40°C). Mix the sugar with the pectin then add to the heated purée. Bring to a boil and store in the refrigerator.

03

BRETON SABLÉ BISCUIT

100g egg yolks
200g sugar
200g butter
280g all-purpose flour
9g baking powder
9.5g salt

Beat the egg yolks with the sugar. Sift the flour, baking powder and salt together. Once the egg yolks and sugar have stiffened, add the creamed butter, followed by the flour and the baking powder (which you have sifted together in advance). Spread the mixture out on a tray and leave to rest before baking. Bake at 300-320°F (150-160°C) to ensure an amber coloration.

04

PRESSED BRETON SABLÉ BISCUIT

660g Breton Sablé Biscuit
155g crispy wheat flake cereal
155g OPALYS 33%

Mix the Breton sablé biscuit into crumbs in a food processor, then incorporate the cereal and melted chocolate.
05

ALMOND GENOA CAKE

740g ALMOND PASTE FROM PROVENCE 70%
730g eggs
78g clarified butter
140g pastry flour
9.3g baking powder

Warm the almond paste and mix with half the eggs to give it a more liquid consistency. Beat the mixture and add the remaining egg once the process is nearly over. As soon as a ribbon forms in the egg mixture, remove a small portion, as you will need to add this to the clarified butter. Mix all the ingredients together, carefully incorporating the flour and baking powder (which you have sifted in advance). Bake at 340-355°F (170-180°C).
06

CRÈME ANGLAISE

300g heavy cream 36%
300g milk
120g egg yolks
60g sugar

Bring the cream and milk to a boil and combine with the premixed egg yolk-sugar combination (without blanching). Heat to 179-183°F (82-84°C) until the mixture coats the back of a spoon. Strain and use immediately or quickly cool and use later.

07

BAHIBE CRÈME ANGLAISE-STYLE MOUSSE

700g Crème Anglaise
1200g MILK BAHIBE 46%
1100g heavy cream 36%

Once the crème anglaise has been warmed and strained, gradually combine with the melted chocolate. Immediately mix using an immersion blender to make a perfect emulsion. Stabilize the emulsion if necessary by adding cream whipped to the texture of a mousse. Once the mixture is smooth, check the temperature is at 100-105°F (38-40°C) and add the remaining frothy whipped cream.
08

BAHIBE SPRAY MIX

Melt the ingredients together. Strain before use. To give your spray mixture a velvety finish, heat the mixture to 105-115°F (40-45°C) and spray on your frozen product.
09

MATCHA TEA SPRAY MIX

70g OPALYS 33%
30g COCOA BUTTER
as needed matcha green tea

Melt the ingredients together. Strain before use. To temper your mixture, heat to 115°F (45°C), then cool down to 85°F (29°C). Spray onto a tempered surface. Leave to set.

Assembly and finishing

Pour 100g of Vanilla Crémeux each into each 14cm ring. Spread 300g of the sponge mixture into a 60 x 40cm frame and bake. Leave to cool, then cut out 14cm discs. Spread 100g of raspberry compote onto the Vanilla Crémeux sponge, then put a disc of the Vanilla Crémeux sponge in place. Freeze.Make the pressed Breton sablé biscuit. Spread some of the pressed Breton sablé biscuit between a 16cm ring and a 14cm ring (no need to arrange it in any way) and remove the 14cm ring. Create a thin layer of sablé biscuit in the hole left in the ring’s center.Place in the refrigerator. Prepare the crème anglaise-style mousse and pour approx. 50g onto the pressed sablé. Put the insert in place and pour approx. 450g of mousse right up to the top of the ring. Freeze. Once turned out, apply the chocolate spray mix to create a velvet effect.Finishing: Put a metal rolling pin in the freezer. Use a piping bag (no nozzle required) and tempered white chocolate to create thin twig-like strands and place them on a 14cm disc of white chocolate, which has been slightly decrystallized with a heat gun. Use a spray gun to apply a layer of matcha tea spray mix. Finish off with a few VALRHONA SIGNATURE decorations.