Strawberry-Rhubarb Entremets
Hello foodies,
This week I'm sharing a recipe that already exists on the blog – it's the Rubik's recipe but with a few modifications and in a new mould.
Here are my beautiful individual strawberry and rhubarb entremets, a combination that works every time! :-)
Here is the ingredient list for 8 entremets:
Rhubarb insert
- 1.2gr powdered gelatine
- 6gr water
- 120gr rhubarb
- 45gr sugar
- 10gr water
- 1 tsp vanilla flavouring
Strawberry mousse
- 120gr strawberries
- 2.5gr lemon juice
- 12gr sugar
- 12gr water
- 3.7gr powdered gelatine
- 18gr water
- 190gr heavy cream
- 30gr icing sugar
Streusel biscuit
- 60gr butter
- 60gr flour
- 60gr brown sugar
- 60gr almond flour
- 0.6gr coarse salt
- 20gr crumbled lace crepes (feuilletine)
Cigarette paste
- 10gr butter
- 10gr sugar
- 10gr flour
- 10gr egg white
Let's start by preparing the insert.
Rhubarb insert
In 6gr of cold water, add 1.2gr of powdered gelatine. To be precise with the gelatine weight, I use the spoon scale.
Stir with a spoon and set aside while we prepare the rest.
Cut 120gr of rhubarb into slices of about 1 cm. You don't need to peel the rhubarb! ;-) I never peel rhubarb, unless it's too stringy...
Then place the rhubarb pieces in a saucepan.
Add 45gr of sugar and 10gr of water to the rhubarb.
Bring the mixture to a boil, then lower the heat and cook until you get a compote.
The compote is ready when the rhubarb has completely melted down.
Remove the saucepan from the heat and add 1 tsp of vanilla flavouring to sweeten the compote.
Add the gelatine, let it melt gently for 1-2 minutes and stir.
Using a blender, blend the compote until completely smooth.
Pour the compote into a piping bag. Use a jug to help fill the piping bag.
For 8 entremets we will need 24 small spheres.
To make the insert spheres, I use the "Truffle 5" mould.
Place the mould on a tray – this will make it easier to transfer to the freezer.
Freeze the inserts for a minimum of 2h.
Once the inserts are fully set, we'll move on to the strawberry mousse.
Strawberry mousse
To start, add 120gr of strawberries cut into quarters into a 1L jug, then add 2.5gr of lemon juice.
Set aside while we prepare the syrup.
For the syrup, pour 12gr of sugar and 12gr of water into a saucepan and bring to a boil.
Pour the syrup over the strawberries and lemon juice.
Blend everything well to obtain a smooth purée.
Now prepare the gelatine. In 18gr of water, weigh out 3.7gr of powdered gelatine using the spoon scale.
Stir well with a spoon and let it bloom for about 2 minutes.
I really recommend powdered gelatine for this kind of pastry! The final texture is much better – less elastic and more supple. :-)
While the gelatine is blooming, pour half of the strawberry purée into a saucepan.
Bring the purée to a boil, then add the gelatine.
Let the gelatine melt for about 1 minute then whisk together.
Pour the purée and gelatine mixture into the other half of the purée.
Mix and let cool to 25°C.
In a bowl, whip 190gr of heavy cream and 30gr of icing sugar into whipped cream.
The whipped cream should not be too firm so that it blends well with the strawberry purée.
Once the strawberry purée has reached 25°C, pour it into the whipped cream.
It is very important that the purée is at the right temperature, otherwise the whipped cream will melt.
Using a spatula, fold the strawberry purée into the cream to obtain a smooth, homogeneous mixture.
Place the mousse in a piping bag, using a jug to help fill it.
Close the bag with a clip.
Our mousse is ready – we can now assemble the entremets.
Start by unmoulding the rhubarb inserts onto a tray.
For these individual entremets I chose the "Truffle éclair 75" mould – I think it's gorgeous!
Place the mould on a tray.
Fill the cavities to just over halfway.
Place the spheres – here I alternated one plain strawberry sphere and one rhubarb sphere so that when you enjoy it, you get a strawberry bite followed by a strawberry-rhubarb bite.
The rhubarb will add a zingy kick, while the strawberry brings a touch of sweetness.
Tap your tray gently to remove any air bubbles, then remove the excess mousse with a small offset spatula.
Freeze for a minimum of 6h.
Now let's make the streusel biscuit.
Streusel biscuit
In a bowl, combine 60gr of butter and 60gr of brown sugar.
Add 60gr of flour, 60gr of almond flour and 0.6gr of coarse salt.
To weigh the coarse salt, use the spoon scale so you can be precise.
Mix by hand until a homogeneous dough forms.
Add 20gr of crumbled lace crepes (feuilletine).
Still by hand, mix the dough with the crumbled lace crepes.
Be careful not to crush the lace crepe pieces too much, to keep that crunch.
Place the dough on a sheet of baking paper, then cover with another sheet on top.
Place 5 mm biscuit bars on each side of the dough to get an even thickness.
Roll out the dough with a large rolling pin.
Slide the dough onto a tray and place it in the freezer for about 10 minutes.
For even baking, place a perforated mat on a perforated tray.
Preheat the oven to 160°C, fan setting.
The "Truffle éclair 75" mould comes with a cookie cutter to cut out the biscuit – super handy! :)
Cut out with the larger part. Place the tray in the freezer for 10 minutes.
Bake for about 15 minutes in the middle of the oven.
Now for the last step of the recipe. Just a little more effort! ;-)
Cigarette paste decorations
To start, melt 10gr of butter in the microwave at 600W for 30 seconds.
Add 10gr of sugar and 10gr of flour.
Add 10gr of egg white then whisk well to obtain a smooth, homogeneous mixture.
To make these pretty little decorations, I used this silicone mat from Pavoni, the "Circles 3".
Place the mat on a perforated tray.
To make unmoulding easier, spray the mould with release spray.
Preheat the oven to 160°C, fan setting.
Pour the batter onto the mould, then spread it evenly with a small offset spatula so it covers everywhere.
Remove the excess batter cleanly to get nice shapes when unmoulding.
We only need 8 but to be safe I made 10, in case of any little accidents during unmoulding. ;-)
Bake for 7 minutes in the middle of the oven.
Once the decorations are baked, turn the mould over onto a sheet of baking paper.
For unmoulding, go really gently – the decorations are very fragile!
Look at this result – it's really beautiful!
All our components are ready. Now we just need to assemble everything and decorate.
Decorating
Remove the entremets from the freezer and unmould them onto a sheet of baking paper.
For a beautiful finish, spray the pieces with gelatine spray.
The gelatine spray will give the entremets a lovely shine.
Spray from about 25-30 cm away from the pieces.
Don't panic if the pieces turn completely white – as they defrost, they will become shiny.
Place the entremets onto the biscuits, moving them with a spatula.
Gently place the cigarette paste decorations on top of each piece.
Finish the decoration with a small pansy – it will make all the difference and add a floral touch to the entremets.
Here is the final result! Allow about 4h for the pieces to fully defrost – let them thaw gently in the fridge.
You can make these entremets over several days, for example:
D-2: the rhubarb inserts.
D-1: the mousse, the streusel and the cigarette paste decorations.
Day D: the finishing touches.
Ideally, finish them on the day you plan to eat them so the biscuit stays nice and crispy.
I hope you enjoy this recipe!
Have a wonderful Sunday! :-)
Sophie
P.S.: All the equipment used can be found at the bottom of the recipe.
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Comments
Question de Aline
By: Aline M. On 2024-04-19Bonjour,
Pensez-vous que les quantités sont adéquates pour le moule Goccia de Silikomark (1650 ml) ?
Replied by: Karin On 2024-04-19
Replied by: Aline M. On 2024-04-20
Question de Nicole
By: Nicole D. On 2022-05-30Bonjour,
Est-ce que vous pensez que la crêpes dentelle peut être remplacer par des bricelets?
Moi je trouve qu’à ça y ressemble, non?
Merci
Replied by: Karin On 2022-05-30
Question de Lydie
By: Lydie G. On 2022-05-25Bonjour, par quoi puis-je remplacer les brisures de crêpes dentelles ? Impossible à trouver en magasin et je ne veux pas faire une commande juste pour cela :)
Merci !
Replied by: Karin On 2022-05-25
Question de Noémie
By: Noémie D. On 2022-05-22Bonjour!
Je me réjouis de tester cette recette.
J’ai une petite question tout de même, si je fais le montage le soir d’avant (pas possible de faire le jour même), faudrai-t-il chablonner le streusel?
Noémie
Replied by: Karin On 2022-05-23