The Creations

Entremets

Frambosa Red Rhubarb

Lime 100%

Summer Gaia

Fabien Emery

Pastry Chef at Lenôtre Culinary Arts School

For 3 entremets for 6 people

BABA BRIOCHE

Yeast
Eggs
Flour
Salt
Sugar
Butter
Cream

10g
102g
170g
4g
21g
85g
5g

Mix the yeast with the cold eggs. Add the salt, sugar and then the flour. Using a mixer fitted with a dough hook, knead for 1 minute on speed 1 and then 4 minutes on speed 3. Add the cream. Continue to knead for 4 minutes on speed 3. Add half the butter and knead for 3 to 4 minutes on speed 3. Then add the remaining butter. Knead until you have a smooth dough (maximum 25°C after kneading). Weigh 150g of the dough and shape into a circle 16cm in diameter and 4.5cm high. Leave to rise at 27°C maximum for 1½ hours. Steam bake at 150°C for 45 minutes.

Herb syrup

Water
Granulated sugar
INGREDIUM xanthan gum
PONTHIER lime zests
PONTHIER red rhubarb purée
Basil leaves
Mint leaves
Tarragon leaves

345g
175g
2g
2g
90g
5g
8g
3g

Heat the water and sugar to 60°C. Add the xanthan gum, PONTHIER red rhubarb purée, PONTHIER lime zest and the herbs. Blend the mixture and infuse for 30 minutes, covered. Use the infused syrup at 40°C to soak the baba brioche sponges.

Nut crumble

Softened butter 1
Brown sugar
Salt
Crushed nuts (23g each of pumpkin seeds, raw almonds and pistachios)
Plain flour
Almond flour and icing sugar mixed in equal quantities
Feuilletine
Softened butter 2
Cocoa butter
PURE EMOTION strawberry powder

91g
71g
0,65g
69g
48g
70g
39g
74g
10g
10g

Mix softened butter 1 with the brown sugar and salt. Once smooth, add the flour, almond flour-icing sugar mix and PURE EMOTION strawberry powder. Then add the nuts and feuilletine. Sprinkle onto a baking sheet. Bake at 150°C for 15 to 20 minutes. Once cold, add softened butter 2 and the melted cocoa butter. Shape 150g of the mixture into a 15cm-diameter, 4mm-thick stencil. Place in the freezer to set.

Lemon and fresh herb ganache

Whole milk
Cream 1
INGREDIUM gelatine B (beef)
Cold water
INGREDIUM xanthan gum
White chocolate couverture buttons
Cocoa butter, chopped
Basil leaves
Mint leaves
Tarragon leaves
PONTHIER lime zests
Cream 2
PONTHIER lime purée 100%

70g
50g
1,3g
8g
1g
67g
6g
2,5g
2g
1,3g
2g
180g
36g

Mix the PONTHIER lime zest with cream 2. Heat the milk and cream 1 together. Add the INGREDIUM xanthan gum. Bring to the boil. Remove from the stove and add the herbs. Blend and leave to infuse for 20 minutes. Strain through a cloth strainer. Reheat the mixture to 80°C and pour over the remaining ingredients. Blend lightly and store at 4°C. Whip the ganache using an electric whisk.

Rhubarb and strawberry compote

PONTHIER red rhubarb purée
Trimoline invert sugar
Sugar
Frozen wild strawberries
Pectin NH
INGREDUIM agar-agar

280g
21,5g
32g
212g
10,4g
1,6g

Heat the PONTHIER red rhubarb purée and the Trimoline invert sugar to 40°C. Mix together the sugar, INGREDIUM agar-agar and pectin NHX. Sprinkle into the purée + Trimoline mixture and bring to the boil. Add the wild strawberries. Place in the freezer to set.

Dark chocolate spray

75% dark chocolate couverture
Grape seed oil

75g
15g

Melt the couverture and add the oil.

Rhubarb confit

PONTHIER red rhubarb purée
INGREDIUM dextrose
Pectin NH
INGREDUIM agar-agar
PONTHIER lime purée 100%

346g
13,8g
2,85g
1,65g
9g

Heat the PONTHIER red rhubarb purée to 40°C. Mix together the INGREDIUM dextrose, pectin NHX and INGREDIUM agar-agar. Add the mixture to the PONTHIER red rhubarb purée and bring to the boil. Add the PONTHIER lime purée 100%

Vanilla bonbon mousse

Cream
Vanilla beans
Egg yolks
Sugar
INGREDIUM atomised glucose P
INGREDIUM gelatine P (fish)
Water
Mascarpone

413g
4g
83g
40g
30g
7g
33g
413g

Heat the cream with the scraped vanilla beans. Beat the egg yolks with the sugars until the mixture turns pale. Make a custard cooked to 83°C. Add the gelatine pre-soaked in water. Cool and add the smoothed mascarpone. Leave to stand for 3 hours and then whip using an electric whisk.

Assembly and finishing touches

Neutral glaze
PURE EMOTION fruit powder

SQ
SQ

Once the nut crumble has set, pipe 100g of lemon and herb ganache into a 3mm-thick stencil, then place the soaked baba sponge on top (same diameter as the 15cm stencil). Pipe another 100g of lemon and herb ganache on top of the baba sponge. Mould 130g of frozen strawberry-rhubarb compote and spray with the dark chocolate. Place 100g of rhubarb confit on top and place the filling in the blast freezer to set. Mould 250g of vanilla bonbon mousse in the silicone mould and insert the filling. Place in the blast freezer to set before removing from the mould.

Finishing tip: brush some neutral glaze onto the silicone mould and sprinkle with fruit powder. Remove the excess and leave to dry before adding the mousse.