Lemon petit gâteau entremets

Pastry recipe

For 2 16-cm rings + 6 individual little rounds

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Lemon 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. Light lemon ganache


    • Frozen fruit purée 100% : PGI Siracusa Lemon - 375g
    • Cream 30% fat - 750g
    • Thyme - 3g
    • Sugar - 75g
    • Pectin 325 NH 95 - 13g
    • White chocolate - 285g
    • Locust bean gum - 2g

    Make it the day before. Heat the cream with the thyme. Strain, pressing 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. Blend and set aside in the fridge.

    In this step

  2. Chocolate sponge


    • Frozen concentrated preparation : Lemon - 20g
    • Egg - 125g
    • Invert sugar - 20g
    • Sugar - 60g
    • Almond powder - 40g
    • Flour - 60g
    • Cocoa (powder) - 12g
    • Chemical yeast - 4g
    • Cream 30% fat - 75g
    • Butter - 45g
    • Dark Chocolate 80% - 40g

    With a whisk, mix the eggs, inverted sugar, Lemon concentrated preparation with the sugar and almond flour. Add the softeneed butter and melted chocolate. Add the sifted flour with the cocoa powder and baking powder. Pipe into cooking rings that suit the size of the required shapes for the lemon mousse. Bake at 170°C for 15 minutes. Set aside.

    In this step

    Frozen concentrated preparation
  3. Apricot jelly insert


    • Apricot - 300g
    • Thyme
    • Cognac - 40g
    • Sugar - 100g
    • Pectin 325 NH 95 - 10g
    • Locust bean gum - 3g

    Put the apricot brunoise in a pan with the thyme and some sugar. Caramelise and flambé with cognac. Heat the apricot purée to 40°C, add the remaining sugar, the locust bean gum and pectine. Dissolve and add the flambé brunoise. Bring to a boil. Pour onto the baked chocolate sponge, smooth it and set aside in the fridge.

  4. Lemon glaze


    • Frozen fruit purée 100% : PGI Siracusa Lemon - 450g
    • Cream 30% fat - 360g
    • Glucose syrup - 150g
    • Mass gelatin - 110g
    • White chocolate - 300g

    Heat the lemon purée with the cream and glucose to melt the gelatine mass then pour it over the chocolate. Blend, set aside in the fridge. Heat before use. Use at 25-30°C. Gelatine mass = 1 part of gelatin + 5 parts of water.

    In this step

  5. Crunchy sheets for garnish


    • Sugar - 120g
    • Egg - 60g
    • Flour - 35g
    • Cocoa (powder) - 25g
    • Salt - 2g
    • Butter - 60g
    • Milk - 60g

    For a 40 x 60 cm baking sheet. With a whisk, mix the sugar and salt with the egg. Add the sifted flour with the cocoa powder, pour the melted butter with the milk. Pour and smooth onto a Silpat. Bake at 170°C for about 8-9 minutes.
    Be careful the preparation regains moisture: set aside in a dry place.

  6. Assembly

    Leave the chocolate sponge into the cooking rings. Set aside in the fridge. Unmould the frozen ganache and glaze. Put the ganache on the jelly. Insert the crunchy sheets around the edge. Decorate.

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