Recipe Dijon-style Blackcurrant and Almond Entremets

To prepare this dish

Ingredient list

Cigarette Russe mixture

800 g Elle & Vire gourmet butter 82% fat
800 g icing sugar, sieved
800 g T55 flour
760 g egg whites
White, purple and red food colouring

Biscuit sponge

160 g egg yolks
410 g eggs
320 g sugar (A)
260 g egg whites
110 g sugar (B)
210 g T55 flour

Syrup for soaking

450 g water
200 g sugar
vanilla powder
1 zest lime
1 lime juice

Blackcurrant confit

550 g blackcurrant puree
550 g strawberry puree
80 g sugar (A)
33 g pectin NH
150 g sugar (B)
195 g glucose

Whipped almond ganache

230 g Excellence whipping cream 35% fat
20 g invert sugar
90 g white chocolate 33%
30 g cocoa butter
85 g almond paste 70%
70 g Original american cream cheese 34% fat
460 g Excellence whipping cream 35% fat
20 g glucose

Glaze

500 g hot neutral glaze
50 g water

Sublime Cream with Vanilla

500 g Sublime, Cream with Mascarpone
40 g sugar
vanilla

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Excellence whipping cream 35% fat

Original american cream cheese 34% fat

Sublime, Cream with Mascarpone

The recipe,
step by step

1. 1

   Cigarette Russe mixture

   Recipe for two sheets

   Combine the ingredients. Divide the mixture in two (600g and 330g). Add white food colouring to 450g and purple and red to 250g. 
   Using a pastry brush, paint stripes along the length of the Silpat® sheet with the purple cigarettes russes mixture. Freeze, then spread the white cigarette russes mixture on top to cover the stripes. Freeze. 

2. 2

   Biscuit sponge

   Recipe for 4 x 350g sheets per frame of biscuit sponge (37cm X 57cm) 

   Whisk together the egg yolks, eggs and sugar (A). Whisk the egg whites and sugar (B) in a separate bowl of the mixer. Combine the two mixtures and add the sieved flour.  Spread onto the cigarettes russes mixture and bake at 230°C (446°F) for 6 minutes with a doubled baking sheet.

3. 3

   Syrup for soaking

   130g per sheet of biscuit sponge.

   Bring the water, sugar, vanilla, and lime zest and juice to the boil.

4. 4

   Blackcurrant confit

   Heat the fruit purées to 40°C (104°F) and add the pectin that has been dissolved with the sugar (A). Bring to the boil and add the sugar (B) and glucose. Heat to 50° Brix.

5. 5

   Whipped almond ganache

   300 g per sheet

   Heat the cream (A), inverted sugar and glucose and pour onto the white chocolate, and the cocoa butter that has been melted. Combine, then add the almond paste and Cream Cheese. Blend. Finish by adding the cream (B). Refrigerate for at least 4 hours and whip at medium speed. 

6. 6

   Glaze

   Bring the ingredients to the boil and spray onto the frozen entremets. 

7. 7

   Sublime Cream with Vanilla

   Whip the ingredients together and, using a spoon, shape quenelles.

8. 8

   Assembly

   Spread 220g of blackcurrant confit onto the undecorated side of 3 sheets of biscuit sponge. Chill in a blast freezer. Whip the ganache and add 300g onto the 3 sheets of biscuit sponge with the confit. Chill in a blast freezer. Finish by smoothing 220g of confit on top of the ganache.
   Stack the sheets on top of one another and finish with the remaining biscuit sponge. Press down then freeze.
   Cut into 3cm x 13cm rectangles and spray with glaze. Decorate.

    

9. 9

   Decoration

   White chocolate sticks.

Do you need help?

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A few words about the author…

Nicolas Boussin