Clementine petit gâteau entremets

Pastry recipe

For 30 x 20 cm frame, about 20 parts

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Clementine petit gâteau entremets
Jean-Christophe Duc

Jean-Christophe Duc

Pastry Chef, Technical adviser Les vergers Boiron
Jean-Christophe Duc is a Compagnon du Tour de France and has a European Master’s degree in pastry making. He is a native of the French region of the Bresse in Burgundy and lived his youth between t...
  1. Biscuit


    • Frozen concentrated preparation : Mandarin orange - 20g
    • Egg yolk - 170g
    • Icing sugar - 170g
    • Cream 30% fat - 110g
    • Flour - 150g
    • Chemical yeast - 3g
    • Butter - 60g

    Mix the egg yolk, the icing sugar and the concentrated preparation and the cold melted butter. Add the sifted flour and baking powder. Pour the cream. Spread evenly into an entremets frame. Bake at 160°C for 14 minutes.

    In this step

    Frozen concentrated preparation
  2. Light clementine-brousse cheese ganache


    • Frozen fruit purée 100% : PGI Corsican Clementine - 330g
    • Cream 30% fat - 530g
    • Fresh sage leaf - 3g
    • Milk chocolate 40% - 240g
    • Sugar - 10g
    • Pectin 325 NH 95 - 13g
    • Locust bean gum - 2g
    • Brousse cream cheese - 200g

    Heat the cream with the sage. Leave to infuse. Strain pressing the sage with the back of a ladle. Heat again and at 40°C, add the sugar-locust bean gum-pectin mixture. Bring to a boil. Pour it over the chocolate, blend. Add the purée and brousse cheese when the mixture is 30-35°C. Blend and keep in the fridge between a couple of hours and 24 hours. The mixture can be kept for a week or be used as needed as it is or whipped like a chantilly.

    In this step

  3. Clementine jelly


    • Frozen fruit purée 100% : PGI Corsican Clementine - 750g
    • Fresh sage leaf - 5g
    • Sucrose - 100g
    • Powdered glucose - 40g
    • Pectin 325 NH 95 - 14g
    • Locust bean gum - 4g

    Heat the purée with the sage. Leave to infuse. Strain. Add the powder mixture and bring to a boil. Set aside in the fridge.

    In this step

  4. Opaque clementine glaze


    • Frozen fruit purée 100% : PGI Corsican Clementine - 190g
    • Cream 30% fat - 190g
    • Starch - 20g
    • Sweetened condensed milk - 125g
    • Mass gelatin - 54g
    • Neutral glaze - 240g
    • White chocolate - 75g

    Heat the purée with the cream to 40°C, add the starch and bring to a boil. Add the gelatin mass and pour it over the chopped chocolate. Add the glaze and the condensed milk. Blend and set aside in the fridge. Melt and use at 25-30°C.

    In this step

  5. Marshmallow for garnish


    • Frozen fruit purée 100% : PGI Corsican Clementine - 180g
    • Gelatine 200 bloom (powder) - 30g
    • Sugar - 370g
    • Water - 120g
    • Invert sugar - 110g
    • Citric acid solution - 3g

    Make it the day before for improved drying.
    Make a syrup cooking the sugar, the inverted sugar and water to 110°C. Add the powdered gelatine to the purée and let it bloom. Heat to 40-45°C and pour the sugar syrup over the purée/gelatine mixture. In a mixer, beat at high speed and heat to 30°C. Add the citric acid in the mixing bowl while whipping. Pipe. Leave to dry at room temperature.

    In this step

  6. Assembly

    Whip the ganache with a beater until you obtain a light chantilly. Pipe into a frame, making lines over the sponge with a 24-mm round nozzle, leaving some space between each line to put the whisked clementine jelly. Spread the ganache evenly all the way to the edge of the frame (about 4 cm high).
    Freeze. Glaze and cut the desired size. Garnish with marshmallows and sage leaves dipped in granulated sugar.

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