Passion fruit-vanilla entremet recipe
Hello foodies!
Do you love flowers? To celebrate the arrival of spring, we are offering you a recipe with the beautiful "Bliss" mould from Silikomart.
We know you love baking entremets, so we have created a new recipe that combines the sweetness of vanilla and the zing of passion fruit with this beautiful daisy that will make a stunning decoration!
This dessert is composed of a passion fruit mousse, a vanilla cremeux, a passion fruit jelly, a sponge cake and an almond streusel, all covered with a mirror glaze.
There are many steps, but this recipe can be made over several days so don't panic! And believe me, this entremet is worth it!
To make this dessert for 6 to 8 people, you will need:
- 80gr whole cream
- 80gr milk
- 1 vanilla pod
- 1 egg yolk
- 10gr sugar
- 1 gelatine sheet
- 70gr white chocolate
- 4gr powdered gelatine
- 20gr water
- 130gr passion fruit purée
- 30gr glucose syrup
- 10gr sugar
- 1 vanilla pod
- 3 eggs
- 75gr sugar
- 50gr flour
- 25gr cornstarch
- 1 tsp vanilla flavouring
- 20gr butter
- 20gr brown sugar
- 20gr flour
- 20gr almond powder
- 4.2gr powdered gelatine
- 21gr water
- 21gr passion fruit purée
- 58gr whole cream
- 26gr sugar
- 26gr glucose syrup
- 48gr marzipan
- 225gr whole cream
- 26gr passion fruit purée
- 10gr powdered gelatine
- 50gr water
- 150gr white chocolate
- 75gr water
- 150gr sugar
- 150gr glucose syrup
- 100gr sweetened condensed milk
- Yellow gel food colouring
- Cream white velvet spray
- 1 tsp passion fruit purée
To begin, we will make the vanilla cremeux which will be used as an insert. It will need to set for a minimum of 2 hours in the freezer.
Vanilla cremeux
In a jug of cold water, soften 1 gelatine sheet.
In a bowl, lightly whisk 1 egg yolk with 10gr of sugar and set the mixture aside.
In a saucepan, pour 80gr of whole cream and 80gr of milk. Add 1 vanilla pod split lengthways.
Bring everything to a boil and when the mixture is hot, remove the saucepan from the heat.
Pour 1/3 of the cream/milk/vanilla mixture over the egg/sugar mixture while stirring, then pour everything back into the saucepan.
Heat everything to 82°C stirring constantly. Use the thermometer whisk, it's great! Set the desired temperature and it will beep once reached.
Once the mixture reaches 82°C, immediately remove the saucepan from the heat and add the squeezed gelatine sheet. Mix well until it melts.
Remove the vanilla pod and scrape the remaining seeds into the mixture. Mix again.
Pour everything over 70gr of white chocolate, mix and then blend to obtain a smooth and homogeneous cremeux.
To make the insert, use the Décor Round 400 mould. Place it on a perforated baking sheet or a board to make it easier to move.
Pour the cremeux into the mould and place it in the freezer for a minimum of 2 hours.
We will now move on to the passion fruit jelly. It is important to do this step once the vanilla cremeux is frozen.
Passion fruit jelly
Start by weighing 4gr of powdered gelatine in 20gr of very cold water.
Use the balance spoon to precisely weigh small quantities, such as powdered gelatine.
Mix and leave to rest for 10 minutes at room temperature.
In a saucepan, pour 130gr of passion fruit purée, 10gr of sugar and 30gr of glucose syrup.
The glucose will add flexibility to your jelly. :-)
Add 1 vanilla pod, split lengthways, and bring everything to a boil, stirring occasionally.
Once boiling, remove the saucepan from the heat and add the gelatine. Mix well until it melts into the mixture.
Remove the vanilla pod, scraping the remaining seeds into the jelly.
Pour the jelly into a jug to make it easier to fill the moulds.
For this recipe, we used the beautiful "Bliss" mould from Silikomart which will serve as decoration for this entremet.
We only need one daisy. Pour the passion fruit jelly into a single cavity, then pour the rest over the vanilla cremeux.
Place everything back in the freezer for a minimum of 2 hours.
The insert is now done, we can now move on to preparing the sponge cake.
Sponge cake
In a large bowl, crack 3 eggs.
I recommend using eggs at room temperature as they will whip up better and faster than eggs stored in the fridge.
Add 75gr of sugar then whisk at maximum speed for about 10 minutes.
Preheat your oven to 180°C fan-forced.
Once the mixture is well aerated, sift 50gr of flour and 25gr of cornstarch.
It is important to sift these two ingredients to avoid lumps in your mixture.
Add 1 tsp of vanilla flavouring and gently fold in with a spatula so as not to deflate the eggs and to obtain a nice light and airy sponge.
Place a silicone mat on a perforated baking sheet.
To prevent the sponge from sticking when unmoulding, spray the mould with release spray.
Pour the sponge batter into the silicone mat and spread the mixture evenly using a large offset spatula.
Bake the sponge for 8 minutes in the middle of the preheated oven.
Once baked, turn the sponge out onto a sheet of baking paper and remove the silicone mat. Leave it to cool completely.
Cut out a circle of 14 cm in diameter using an adjustable ring.
You will have leftover sponge, you can eat it as is or freeze it for your future entremets. ;-)
If you make the sponge in advance, wrap it well in cling film. It will keep for 2 days well wrapped. You can also freeze it, it will keep for about 4 months.
We will now prepare the almond streusel, which will add a nice crunch to our entremet. :-)
Almond streusel
Start by preheating your oven to 180°C fan-forced.
In a bowl, pour 20gr of very cold butter and 20gr of brown sugar.
Add 20gr of flour and 20gr of almond powder.
By hand, form a nice dough ball. The streusel is already ready!
On a perforated baking sheet, place a silicone mat and an adjustable ring set to 14 cm in diameter.
Place the dough ball in the centre of the ring and using a small offset spatula, spread the streusel as evenly as possible.
Bake the streusel for 12 minutes in the middle of the preheated oven. Once nicely golden, it's done! :-)
Remove the ring and leave the streusel to cool.
To start the next step, it is important that the insert is well frozen and the biscuits are done.
If that is the case, we can move on to the passion fruit mousse.
Passion fruit mousse
If you have been following us for a while, you will recognise this mousse recipe. You loved it in the Starlight yule log. ;-)
Using the balance spoon, weigh 4.2gr of powdered gelatine in 21gr of water. Mix and set aside while we prepare the rest.
In a saucepan, pour 21gr of passion fruit purée, 26gr of sugar and 58gr of whole cream.
Add 26gr of glucose syrup, mix and bring everything to a boil.
The glucose syrup will add smoothness and creaminess to the mousse.
Remove the saucepan from the heat and add the gelatine/water mixture. Mix well until the gelatine melts into the liquid.
In a jug, cut 48gr of marzipan into pieces.
The marzipan will add texture to the mousse, but you won't taste it. ;-)
Pour the hot liquid over the marzipan and let everything melt for a few moments.
Blend everything to obtain a smooth mixture.
To continue with the recipe, the mixture needs to cool down to approximately 25-30°C, so be patient! ;-)
Check the temperature with a thermometer.
Once the mixture has reached the right temperature, pour 225gr of whole cream and 26gr of passion fruit purée into a large bowl.
Whip everything into a firm but not over-whipped chantilly so that it incorporates well into the previous mixture.
Pour the marzipan/passion fruit purée mixture into the chantilly in 3 additions, gently folding with a whisk. For a well-homogeneous result, finish folding with a spatula.
All our components are now ready, we can proceed with assembling the entremet.
Assembling the entremet
Here, we have chosen to use the "Eclisse" mould from Silikomart. It is sleek and elegant thanks to its rounded shape. Everything we love! :-)
Pour 3/4 of the passion fruit mousse inside the mould.
Using a small offset spatula, spread the mousse well along the edges, otherwise you risk having air bubbles.
I admit I was caught out by this... ;-P This step is therefore very important!
Remove the insert from the freezer and unmould it. Place the vanilla cremeux/passion jelly insert and press down firmly so that the mousse rises up around the insert.
Pour the remaining mousse over the insert and spread it with a small offset spatula.
To finish, place the sponge cake, then the streusel. Press lightly so that the mousse rises up and the biscuits are level with the mould.
Remove any excess mousse with a small offset spatula and tap the mould so that any remaining air bubbles rise to the surface.
Slide a perforated baking sheet or a board under your mould then place the entremet in the freezer for a minimum of 8 hours.
On to the last preparation!
Mirror glaze
To begin, weigh 10gr of powdered gelatine in 50gr of very cold water.
Use the balance spoon to be precise with small quantities.
Mix well with a spoon and leave to bloom for about 10 minutes at room temperature.
In a saucepan, pour 150gr of sugar, 75gr of water and 150gr of glucose syrup.
Heat everything to 103°C, use a thermometer to check the temperature.
Once the correct temperature is reached, remove the saucepan from the heat.
Add 100gr of sweetened condensed milk and the gelatine/water mixture. Mix well until it melts.
Pour the mixture over 150gr of white chocolate and blend.
Add 1 drop of yellow gel food colouring and blend again to remove as many air bubbles as possible.
Use an open blender such as a Bamix. Closed blenders will create a lot of bubbles in your glaze.
Avoid moving the blender back and forth in your glaze, as this will add air bubbles and that's not what we want!
Cover the glaze with cling film pressed directly onto the surface. The cling film must touch the mixture to prevent a skin from forming on the glaze.
If you are making it on the same day, leave it to cool at room temperature. The ideal temperature for pouring a mirror glaze is 29-32°C.
However, if you are preparing it in advance, leave it to cool in the fridge.
Our glaze is now at the right temperature and our entremet is well frozen (minimum 8h of freezing). We can now finish our dessert.
Decorations
To begin, re-blend the glaze for a few seconds to remove the last air bubbles.
If you prepared it in advance and it has cooled in the fridge, you will need to reheat it in the microwave until it reaches 29-32°C. Also blend it before pouring to remove the last air bubbles.
Place the entremet on a small bowl over a drip tray to collect the excess glaze.
Pour the glaze in one go, let the excess drip for a few moments and then carefully move the entremet onto a plate or a serving board using an offset spatula.
Place it in the fridge while we finish the daisy. ;-)
The leftover glaze can be reused, it will keep for about 7 days in the fridge.
If you don't need it right away, it can be frozen for about 6 months in an airtight container.
To finish, we will spray the daisy with a cream white velvet spray to give it a beautiful effect.
Submerge the velvet spray bottle in a jug of warm tap water (approximately 30°C) for about 10 minutes.
This will allow the cocoa butter to liquefy and make the spraying easier.
Unmould the daisy and place it on a sheet of baking paper.
My flower stuck to the baking paper. To prevent this from happening to you, I recommend spraying the flower on both sides, that way you won't have any unpleasant surprises. ;-)
Place the daisy back in the freezer for 30 minutes so you can move it without damaging it.
All our components are ready.
Insert two toothpicks in the centre of the flower and carefully place it in the centre of the entremet.
Fill the centre of the daisy with a little passion fruit purée (about 1 tsp).
Here is the final result! :-)
Once decorated, leave your dessert to defrost for 6 to 8 hours in the fridge before enjoying it.
It will keep for about 2 days in the fridge, in an airtight container.
This is a long recipe with quite a few steps, I recommend making it over several days, for example:
D-3: the vanilla cremeux and the passion fruit jelly.
D-2: the sponge cake, the almond streusel, the passion fruit mousse and the assembly.
Day D: the mirror glaze and decorations.
I hope you will enjoy this recipe combining the sweetness of vanilla and the zing of passion fruit.
I wish you a lovely Sunday foodies!
Sophie
P.S.: All the equipment used can be found at the bottom of the recipe.
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Comments
Question de Lena
By: Lena P. On 2024-11-28Bonjour, est-ce que cette recette peut se faire en mode bûche ? Est-ce que du coup il faut augmenter légèrement les quantités ? Merci d’avance !