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2020 Easter Special, Vincent Guerlais’s raspberry entremets

Ingredients for one entremets

Almond biscuit sponge

66 g Ground almonds
66 g Powdered sugar
49 g Whole egg
79 g Egg yolks
49 g Flour
118 g Egg whites
74 g Granulated sugar

Beat the egg whites with the granulated sugar.

Gently add the egg and egg yolks, then the dry ingredients: ground almonds, powdered sugar and flour.

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Once baked, take a 15 x 15 cm frame mold and place a layer of biscuit sponge in the base.

Vanilla bavaroise

140 g Milk
1 Vanilla pod
50 g Egg yolks
45 g Sugar
6 g Gelatin
450 g Whipping cream
500 g white chocolate

Then make the vanilla bavaroise.

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Then make the vanilla bavaroise.

Heat the milk with the vanilla pod to 60°C (140°F).

Pour onto the egg yolks and combine.

Chef’s tip: Mix well to avoid cooking the eggs.

Place the mixture in a saucepan and cook like a crème anglaise to 85°C (185°F).

Add the gelatin and pour the liquid on the white chocolate to form an emulsion and to melt the white chocolate.

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Pour your bavaroise on to the biscuit sponge inside the frame mold.

Place in the freezer for 2 to 3 hours, the time it takes to all solidify.

Remove from the freezer and make a 15 cm high cardboard egg.

Cut around the bavaroise and biscuit sponge to give it the egg shape.

Pink glaze
38 g Water
76 g Granulated sugar
76 g Glucose (optional)
51 g LSweetened condensed milk
35 g Cocoa butter
19 g Water
4 g Powdered beef gelatin
1 g Fat-soluble pink food coloring

Cook the water, sugar and glucose to 106°C (223°F) then add the diluted gelatin, sweetened condensed milk, cocoa butter and food coloring.

Mix and use the glaze at 35°C (95°F).

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Then glaze the egg shape.

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Place raspberries all around your shape, on the edge of your egg.

Raspberry confit

151 g Mash Raspberry
39 g Granulated sugar
4 g Pectine NH
6 g Granulated sugar

Heat the raspberry purée and sugar to 60°C (140°F), then add the sugar/pectin mixed together.

Boil for 1 minute.

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Use a pastry bag and garnish the inside of your raspberry confit shape.

Whipped raspberry ganache

150 g Mash raspberry
150 g Whipping cream, cold
50 g Whipping cream
130 g White chocolate

In a saucepan, bring the raspberry purée and 50 g whipping cream to a boil

Pour this onto the white chocolate and use a spatula to combine.

When the chocolate has completely melted, add the 150 g whipping cream.

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tir until the cream is nice and smooth.

Refrigerate for 3 hours minimum.

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Take the ganache and then whisk it to incorporate air into it.

Put the mixture into a pastry bag with a tip and make small whipped raspberry ganache swirls inside your egg shape.

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To finish, you can add chocolate decoration on the raspberry ganache.

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You can also find on the site Vincent Guerlais recipes for the Gorilla as well as for the new-style Mendiant Egg.

To order your Raspberry Entremets, do not hesitate to visit the Maison Vincent Guerlais website.

CHEF’S ESSENTIALS :

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