P'TIT LOUIS ENTREMETS

Name: P'TIT LOUIS ENTREMETS
Ingredients: Beurre 82% MG; Sucre glace; Sel fin; Amandes (poudre); Oeuf; Farine forte T45; Chocolat noir de couverture; Beurre 82% MG; Crème 35% MG; Cassonade; Sel fin; Oeuf; Farine T55; Levure chimique; Noix; Vanille; Gélifiant végétal; Sucre; Glucose DE 40 (poudre); Gomme de xanthane; Sucre; Glucose DE 40 (poudre); Pectine 325 NH 95; Beurre 82% MG; Acide tartrique; Crème UHT 35% MG; Lait 3,6% MG; Cassonade; Jaune d'oeuf; Chocolat blanc (couverture)

Pastry recipe

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Jean-Thomas Schneider

Meilleur Ouvrier de France 2019 / Ice-cream World Champion 2018 / Pastry World Champion 2017 /

Jean-Thomas has been dedicated to confectionery, an all-consuming passion, for 20 years and worked in many great starred restaurants: l’Arnsbourg, l’Espérance, le Relais Bernard Loiseau, l’Hôtel Georg...

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Sablée dough
Ingredients

Butter 82% fat - 215g

Icing sugar - 135g

Fine salt - 2g

Almond powder - 45g

Egg - 70g

Strong flour, type 45 - 360g
Mix the butter, the icing sugar, salt and almond powder together.
Add the egg.
Add the flour.
Spread.
Bake at 150°C at 30 minutes.
Dark chocolate-walnut brownie
Ingredients

dark chocolate couverture - 250g

Butter 82% fat - 150g

Cream 35% fat - 100g

Brown sugar - 200g

Fine salt - 2g

Egg - 180g

Flour T55 - 100g

Chemical yeast - 2g

Walnut - 150g
Melt the chocolate, butter and cream at 45°C.
Whip the egg with the brown sugar and salt.
Sift the flour and baking powder.
Add the chocolate/butter/cream mixture to the egg/sugar/salt mixture.
Add the flour and baking powder to the mixture.
Spread onto a 60x40 baking sheet.
Chop and sprinkle with walnuts.
Bake at 160°C for 15 minutes.
Vanilla passion fruit jelly
Ingredients

Vanilla - 0,38g

Vegetal gelifiant - 9g

Sugar - 45g

Glucose powder DE 40 - 45g

Xantan gum - 0,30g
Mix the passion fruit purée and vanilla.
Mix the setting agent, sugar, glucose and xanthan gum.
Add the mixture to the passion fruit and vanilla.
Bring to the boil.
Pour into a 12-cm frame.
Pineapple crémeux
Ingredients

Frozen fruit purée 100% : Pineapple - 250g

Sugar - 35g

Glucose powder DE 40 - 50g

Pectin 325 NH 95 - 6g

Butter 82% fat - 42,50g

Tartaric acid - 1g
Mix the sugar with the glucose, pectin and tartaric acid.
Add the mixture to the pineapple purée.
Bring to the boil.
Add the butter.
Blend.
Pour 90g into a 12-cm frame.

In this step

Frozen fruit purée 100% : Pineapple

Frozen fruit purées
Milk chocolate Bavarian cream
Ingredients

UHT cream 35% fat - 108g

Milk 3.6% fat - 108g

Brown sugar - 18g

Egg yolk - 45g

White chocolate (cover) - 450g

UHT cream 35% fat - 378g
Whip 378g of cream.
Boil 108g of cream with the milk and brown sugar.
Add the egg yolk.
Cook at 82/84°C.
Blend.
Strain.
Add the chocolate.
Blend.
Heat the mixture to 40/45°C.
Fold in the 378g of whipped cream.
Pour 270g into each mould.
Milk chocolate spraying mixture
Ingredients

White chocolate (cover) - 200g

Cocoa butter - 70g

Oil - 30g
Melt the chocolate, cocoa butter and oil at 40/45°C.
Strain.
Passion fruit glaze
Ingredients

Neutral glaze - 200g

Passion fruit - 30g
Melt the neutral glaze, the passion fruit purée and the passion fruit.
Use at 35/45°C.
55g for each entremets.
Finishing
Ingredients

White chocolate (cover) - 500g
Assembly and finishing