P'TIT LOUIS ENTREMETS

Pastry recipe
Jean-Thomas Schneider

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...
  1. 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.

  2. 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.

  3. Vanilla passion fruit jelly

    Ingredients

    • Frozen fruit purée 100% : Passion fruit - 300g
    • 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.

    In this step

  4. 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

  5. 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.

  6. 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.

  7. Passion fruit glaze

    Ingredients

    • Frozen fruit purée 100% : Passion fruit - 30g
    • topping neutral - 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.

    In this step

  8. Finishing

    Ingredients

    • White chocolate (cover) - 500g

    Assembly and finishing

    Finishing

Download this recipe

Download Download