Entremets passion

Pastry recipe

Recipe calculated for : 1 600 X 400 (mm) : 4 850 g

63 pieces : 4 850 g
 

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Entremets passion
Thierry Dumouchel

Thierry Dumouchel

Pastry Chef
Our family-run boulangerie, patisserie and chocolaterie based in Garforth, Leeds was established in 1998 by Thierry Dumouchel, father, owner and well-renowned Chocolatier and Master Baker. Born in ...
  1. Mousse passion for “Entremets passion”

    Ingredients

    • Frozen fruit purée 100% : Mango - 342g
    • Frozen fruit purée 100% : Passion fruit - 342g
    • Frozen fruit purée, sugar added : Apricot - 342g
    • Whipped cream - 1027g
    • Gelatin 200 bloom - 37g
    • Italian meringue - 308,2g

    Melt the soaked gelatine. Mix all the puree together. Wisk cream to a light stage. Mix some puree with the gelatine to make sure you do not have lumps and mix all the rest in the puree and then fold some whipped cream and meringue in the puree and mix quickly then put the rest of italienne meringue and then the whipping cream.

    The recipes will give you 3 frames. 9 smalls and 7 larges.

    In this step

  2. Italienne meringue for “Mousse passion”

    Ingredients

    • Egg white - 85,6g
    • Granulated sugar - 171g
    • Water - 51,4g

    Boil the water add the sugar and cook to 120. As soon as the sugar and water boil star the egg white to whisk and when the sugar is at temperature poor gently the sugar and leave to cool until cold and ready to use.
     

  3. Biscuit sponge chocolat for “Entremets passion”

    Ingredients

    • Egg yolk - 474,6g
    • Egg white - 474,6g
    • Granulated sugar - 237,3g
    • Flour - 166,1g
    • Cocoa (powder) - 47,5g

    Whiske the egg white with some of the sugar until light like a meringue add then inside the egg yolk and take out the machine.

    Fold in the sieve flour cocoa powder.

    Scale the sponge at 700 g the recipe will give 4 trays.

    Oven 230 for 6 minutes dumper close and then 6 more dumper open.

  4. Sirop passion for “Entremets passion”

    Ingredients

    • Frozen fruit purée 100% : Raspberry - 43,5g
    • Frozen fruit purée 100% : Passion fruit - 21,7g
    • Stock syrup - 217,4g
    • Water - 217,4g

    Boiled the sirop add the puree and use for spreading on the sponge.
     

    In this step

  5. Stock sirop for “Sirop passion”

    Ingredients

    • Water - 108,7g
    • Granulated sugar - 108,7g

    Boile the water and add the sugar boile again and keep in a air tight container.
     

  6. Neutral glaze for “Entremets passion“

    Ingredients

    • Apricot jelly - 0,6g
    • Glucose DE 42 - 199,7g
    • Stock syrup - 199,7g

    Boiled all the ingredient. leave to cool blend before use. For the fruit glaze add 200 g of fruit juice per kilo of glaze.
     

  7. Stock sirup for “Neutral glaze”

    Ingredients

    • Granulated sugar - 99,9g
    • Water - 99,9g

    Boil the water add the sugar and cook to 120. As soon as the sugar and water boil star the egg white to whisk and when the sugar is at temperature poor gently the sugar and leave to cool until cold and ready to use.

  8. Entremets passion

    Cover the first sponge with carat chocolate or pate a glacer.

    Use a 40*608 45 frame soak with sirop and pour half of the mousse (1200g).

    Apply the other sponge and soaked with the sirop. Finish the mousse and placed in the freezer.

    When frozend glaze and cut in individual or in larger cake.

    Decorate with fresh fruit and chocolate deco. 

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