Hi everyone! It’s been a while since I’ve posted a recipe. But today I’ll share with you the recipe of these incredible Entremet Cake! The combination of flavors is unique and very tasty!
Composition:
- Almond Streusel
- Whipped Black Pepper Ganache
- Double Insert Blueberry Compote / Lemon Cremeux
- Blueberry Glaze
- Decoration: Whipped Blueberry Ganache + Lemon Cremeux
Repartition:
D-2: Make the Black Pepper Ganache + Make the Blueberry Compote + Make the Cremeux + Fill the Inserts
D-1: Whip the Black Pepper Ganache + Assemble the Entremet + Make the Blueberry Ganache + Make the Glaze
D-Day: Make the Streusel + Glaze the Entremet + Whip the Blueberry Ganache + Decorate
For 8 entremets of 6cm in diameter:
Streusel:
- 110g of butter
- 55g of sugar
- 132g of almond powder
- 110g of flour
- 1 pinch of salt
- One lemon zests
Black Pepper Ganache:
- 250g of full liquid cream
- 125g of white chocolate
- 3g of gelatin
- 4,7g of black pepper
Blueberry Compote:
- 125g of blueberry coulis
- 75g of frozen blueberries
- 50g of sugar
- 3g of pectin NH
- 2g of gelatin
- 4,5g of lemon juice
Lemon Cremeux:
- 48g of butter
- 80g of sugar
- 100g of eggs
- 66g of lemon juice
- The zests of one lemon
- 2,7g of gelatin
Whipped Blueberry Ganache:
- 100g of full liquid cream
- 50g of white chocolate
- 0,6g of gelatin
- 35g of the homemade blueberry compote
Mirror Glaze:
- 75g of sugar
- 50g of homemade blueberry compote
- 35g of water
- 60g of full liquid cream
- 50g of white chocolate
- 5g of gelatin
We’ll start with the compote:
1. Hydrate the gelatin in 6 times its weight in cold water.
2. In a bowl, mix the sugar and pectin with a whisk.
3. Heat the blueberry coulis and the frozen blueberries. Mix with a hand blender.
4. Heat again to 40°C and then add the sugar/pectin mixture. Bring to boil and stir constantly for 3min.
5. Off the heat, add the gelatin and lemon juice.
6. Fill the 4cm half-sphere mold with the compote halfway. Freeze until it hardens.
7. Keep the rest in the fridge covered with cling film.
For the Lemon Cremeux (to make when the compote has hardened):
1. Hydrate the gelatin.
2. Melt the butter.
3. Add the sugar, the lemon juice, the zests and the eggs.
4. Bring to boil, while whisking constantly. Once it has boiled, keep cooking ~1min.
5. Add the gelatin off the heat.
6. Fill the inserts.
7. Cover the remaining cream with cling film and refrigerate.
For the Black Pepper Ganache:
1. Hydrate the gelatin.
2. Bring to boil half of the cream with the black pepper.
3. Pour over the chopped white chocolate, add the gelatin and mix 1-2min with a hand blender.
4. Add the other half of cold cream and stir with a spatula.
5. Cover with cling film and refrigerate overnight.
For the assembly:
1. Whip the Ganache at medium speed until it forms soft peaks.
2. Fill half of the 6cm half-spheres.
3. Add the insert (the blueberry side facing the cream).
4. Cover with the cream. Freeze overnight.
For the Blueberry Ganache:
1. Hydrate the gelatin.
2. Bring to boil half of the cream.
3. In a jar, put the chopped chocolate, the gelatin and the compote. Pour the cream over and mix with a hand blender.
4. Add the other half of cold cream.
5. Wrap with cling film and refrigerate overnight.
For the Glaze:
1. Hydrate the gelatin.
2. Bring to boil the water, sugar and compote to 103°C.
3. Add the cream and heat again to 103°C.
4. Pour over the chopped chocolate and gelatin. Mix for 2-3min. Try to incline the hand blender in a way that doesn’t create bubbles.
5. Pour in a bowl and cover with cling film. Refrigerate overnight.
For the Streusel:
1. Preheat the oven to 170°C.
2. Cream the softened butter with the sugar and zests.
3. Add the flour, the salt and almond powder. Mix until homogenous.
4. Spread ~50g of dough inside 8cm circle.
5. Cook for ~10min. The biscuit must be golden.
6. Unmold when completely cold.
7. Once cold, use a 6,5cm cutter to cut disks.
It’s time to assemble!
1. Heat the glaze in a water bath or in the microwave. Don’t exceed 40°C. To do so, you can partially melt the glaze and then mix with a hand blender.
2. Unmold the entremets and place them on a tray.
3. Once the glaze is between 18-22°C you can glaze.
4. Let the excess fall down and then place each entremet over a streusel disk.
5. Whip the blueberry Ganache until it forms firm peaks. Place in a pastry bag fitted with a 1,5cm plain tip.
6. Whip the lemon cremeux for a few seconds. Place in a pastry bag fitted with a 1cm plain tip.
7. Pipe dots of whipped ganache and dots of cremeux over the entremet.
8. With a parisian spoon, flatten the surface of the blueberry ganache in order to pipe some blueberry compote.
9. Add half of a blueberry, a mint leaf and zest some lime.
Your Entremets are ready! Let it thaw in the fridge for 2-3h.
Please feel free to ask all your questions in the comment section and don’t forget to send me pictures of your realisation on my email address: partage@justonemorecake.com or send me a DM on my Instagram account: blog_justonemorecake , I will post them at the end of the post 🙂
