Sea buckthorn entremets

Pastry recipe

Inspired by Les vergers Boiron’s brand new 100% Sea Buckthorn puree, Babis Polykateros, an experienced, well travelled Greek pastry chef has created his latest signature super cake!
In a bid to harness the virtues of a fruit that is renowned for its exceptional nutritional value since the times of Alexander the Great, Babis Polykateros experimented with the combination of 100% Sea Bucktorn puree, oatmeal and white chocolate.
The result has compensated him for the efforts with a surprisingly seducing taste. This is one of those rare cases when what is healthy is also absolutely delicious!
Try it for a journey to the amazing world of an ancient and rich in vitamins and precious antioxidants fruit, wonderfully combined with a slightly crunchy oatmeal biscuit and a delightful white chocolate mousse.

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Sea buckthorn entremets
Babis Polykateros

Babis Polykateros

Pastry Chef
Babis Polykateros is a Pastry Chef with over 15 years of experience and a great world traveler, Technical Advisor Pastry Chef a Stelios Yiannikas SA. 2007-2008 gold metal at national pastry games and ...
  1. Sea Buckthorn Crémeux


    • Frozen fruit purée 100% : Seabuckthorn - 300g
    • Sugar - 130g
    • Egg - 100g
    • Egg yolk - 100g
    • Gelatin 180 (sheets) - 5g
    • Butter - 120g

    In a saucepan heat the sea buckthorn puree with the sugar and bring to boil.
    Separately whip the eggs and the egg yolks.
    Add the eggs to the puree mixture and bring to boil.
    Leave to cool down to 60°C.
    Add the soaked gelatin leaves and stir.
    When it cools down to 45°C, stir it in the butter.
    Pipe into molds and refrigerate for 2 hours.

    In this step

  2. White Chocolate Mousse


    • White chocolate - 330g
    • Milk 3.6% fat - 160g
    • Gelatine (sheet) - 5g
    • Cream 35% fat - 780g

    Heat up  the milk to 85°C and then add the soaked gelatin.
    Mix with the melted chocolate and leave to cool down to 35°C. 
    Fold the whipped cream into the chocolate mixture.
    Pipe the chocolate mousse into silicone molds add a cremeux in the heart of every mold and freeze.

  3. Oatmeal sable dough


    • Butter - 185g
    • Egg - 50g
    • Brown sugar - 200g
    • Flour - 110g
    • Cinnamon - 3g
    • Salt - 3g
    • Yeast - 3g
    • Oat flakes - 250g

    In the mixer with the whisk attachment, whip together the butter and the sugar for 3 minutes at medium speed.
    Add the eggs and continue mixing until thoroughly blended and smooth.
    Sift the flour and the baking powder, the cinnamon and the sea salt.
    Fold these into the mixture.
    Finally, add the oat and mix with paddle attachment at slow speed until homogenous.
    Spread onto baking paper in a thin layer (approx. 1cm thick) and bake at 180°C for about 15 minutes until golden brown.
    While still warm, cut to the desired shape (same size as the molds used for the mousse).
    Leave to cool completely and store flat in airtight container, until ready to use. 

  4. Glaçage


    • Water - 150g
    • Sugar - 300g
    • Glucose - 300g
    • Cream 35% fat - 200g
    • Gelatine (sheet) - 25g
    • White chocolate - 300g
    • yellow coloring - 2g
    • red coloring - 1g

    In a saucepan bring to boil the water, the sugar and the glucose and then add the cream and the soaked gelatin leaves.
    Finally, add the chocolate stirring constantly and the color powders.

  5. Assembly

    Cover each mousse (with a crémeux heart) thoroughly with the glacage and when steady, place it on an oatmeal sable.
    Decorate as desired.

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