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Christmas entremet

- A recipe by Paula Domenech

Making the recipe

Fruit concentrated preparation Mandarin

Frozen puree sugar-added Chestnut & Vanilla

Frozen puree without added sugar Mandarin

Ingredients

Weak flour – 110g
Matcha tea – 8g
Koppert Cress Algae Powder Aventurine – 3g
Koppert Cress Algae Powder Emerald – 4g
Whole milk – 130g
Butter (82% fat) – 80g
Fine salt – 1.5g
Whole eggs – 165g
Egg whites – 190g
Cream of tartar – 0.5g
Sugar – 130g
Invert sugar – 25g

Sift the flour and matcha into the mixer bowl.
Bring the milk, butter, and salt to a boil.
Using the paddle attachment at low speed, scald the flour with the hot liquid. Mix for 5 minutes.
Add the blended and strained eggs in two additions until smooth and homogeneous.
Whip the egg whites, cream of tartar, and sugars into a firm meringue, then gently fold into the base mixture.
Spread evenly on a Silpat with a 0.8 cm ruler.
Bake at 150°C for 15 minutes, vent closed.
Ingredients

Almond flour – 55g
Weak flour – 55g
Sugar – 55g
Butter – 55g
Salt – 0.8g
Matcha tea – 4g
Koppert Cress Algae Powder Aventurine – 1g
Koppert Cress Algae Powder Emerald – 2g
White chocolate – 25g
Roasted almond paste – 25g

Soften the butter slightly.
Add the flour, almond flour, sugar, and salt. Mix until smooth.
Form a log, chill, then crumble over a Silpat using a rack.
Bake at 160°C for 15–18 minutes, vent open.
Once baked, mix with the white chocolate, almond paste, and matcha until evenly coated.
Press the crumble into a ring mold, spread evenly, and freeze.
Ingredients

Les vergers Boiron mandarin puree – 252g
Les vergers Boiron mandarin concentrate – 128g
NH pectin – 6g
Sugar – 12g

Mix sugar and pectin together.
Heat the puree and concentrate, then whisk in the dry mix.
Cook to 85°C, pour into molds, and freeze.
Ingredients

Les vergers Boiron chestnut puree – 600g
1 pod Koppert Cress Planifolia Black vanilla
Cream – 75g
Native inulin – 30g
Acid-free pectin – 4.5g
Salt – 1.5g

Mix the pectin and inulin.
Heat the puree and cream to 30°C with the scraped vanilla.
Add the dry ingredients while whisking and cook to 85°C, stirring constantly.
Ingredients

Les vergers Boiron mandarin puree – 290g
Les vergers Boiron mandarin concentrate – 200g
Gelatin – 10g
Locust bean gum – 10g
Deodorized coconut oil – 180g
Citrus fiber – 5g
Pasteurized egg whites – 210g
Albumin – 6g
Sugar – 30g
Inulin – 50g

Combine the puree and concentrate, add gelatin, and let hydrate 15 min in the fridge.
Heat to 60°C, add locust bean gum, and blend.
Melt the coconut oil, add citrus fiber, and blend with the puree mixture.
Combine egg whites, albumin, sugar, and inulin, blend, then whip into a firm but flexible meringue.
Fold gently into the puree mixture.
Ingredients

Bottled water – 400g
Sugar – 217g
Dextrose – 183g
Glucose syrup – 108g
Invert sugar – 25g
Pectin – 10g
Citric acid (50% solution) – 3.3g
Gelatin mass (1/5) – 12.5g

Mix pectin, sugar, and dextrose, then whisk into warm water.
Add glucose and invert sugar, bring to a boil, skim, add citric acid, then gelatin.
Blend well, cover with film in contact, and refrigerate.

Assembly

Cut the matcha sponge using a 16 cm ring.

Place it at the base and in the center of the Silikomart SFT394 mould.

Fill the mould up to ¾ with the mandarin mousse.

Insert the mandarin gel insert and the chestnut crémeux, previously molded in the Silikomart SF285 mould.

Cover with a little more mandarin mousse and add the matcha crumble.

Smooth the top to ensure a perfectly even finish with the mousse.

Freeze.

Finish with a neutral glaze, a matcha chocolate strip, and Christmas leaf decorations.

Paula Domenech

Paula Domenech, ambassador of Les vergers Boiron, studied spychology in international universities, but her professional career has been reoriented towards pastry and chocolate, specializing for this in renowned schools like the Hofmann School of Hospitality and the Chocolate Academy.

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