HALO CAKE

Entremets

Made with: PASSION FRUIT INSPIRATION

Steps: 7

An original recipe by David Briand, l'École Valrhona Pastry Chef

Makes eight 16 x 4cm entremets.

Recipe steps

ALMOND SHORTCRUST PASTRY

  • 105gwheat flour
  • 40gconfectioner's sugar
  • 1gsalt
  • 55geuropean butter
  • 25geggs
  1. Mix the dry ingredients with the very cold, cubed butter until it resembles crumbs.
  2. As soon as the butter has been completely incorporated, add the cold eggs. Mix briefly.
  3. Spread out or store in the refrigerator.
  4. Bake at 150°C (300°F) until it takes on an attractive golden color.

PASSION FRUIT PRESSED SHORTCRUST

  1. Once the shortcrust pastry has cooled after baking, weigh it and grind it down slightly.
  2. Mix with the melted PASSION FRUIT INSPIRATION and crispy wheat flake cereal, then press it down but do not crush it. Store in the refrigerator.

ALMOND PRALINÉ BISCUIT

  • 415geggs
  • 115ginvert sugar
  • 115gsugar
  • 120galmond flour
  • 175g60% Almond Praliné
  • 200gpastry flour
  • 12gbaking powder
  • 200gwhipping cream
  • 115gclarified butter
  1. Mix together the eggs, invert sugar and caster sugar.
  2. Add the almond flour, praliné and sifted flour (which you have mixed in advance with the baking powder).
  3. Pour in the cream and clarified butter at a temperature of 45-50°C (115-120°F).
  4. Leave in the refrigerator for a few hours.
  5. Pour the mixture into a frame and bake it at 180°C (355°F) for approx. 12 minutes.
  6. Pour out 1400g per 40 x 60cm frame.

PASSION FRUIT JELLY

  • 135gsugar
  • 6gpectin NH
  • 2ggelatin
  • 265gpassion fruit purée
  • 145gmango purée
  1. Mix the sugar and pectin. Rehydrate the gelatin.
  2. Heat the purée to 40°C (105°F) and incorporate the sugar and pectin mixture. Boil. Add the rehydrated gelatin.

PASSION FRUIT CARAMEL

  • 205gpassion fruit purée
  • 105gmango purée
  • 145gglucose
  • 2 eavanilla beans
  • 310gsugar
  • 120gwhipping cream
  • 125geuropean butter
  1. Heat the purée along with the glucose and split, scraped vanilla beans.
  2. Use the sugar to make a caramel, then deglaze with the hot cream.
  3. Add the warm purée. Cook at 112°C (235°F).
  4. Add the butter, mix using an immersion blender and store in the refrigerator.

ALMOND INSPIRATION MOUSSE

  • 445gwhole milk
  • 90gegg yolks
  • 530gunsweetened crème anglaise
  • 5ggelatin
  • 885gALMOND INSPIRATION
  • 795gwhipping cream
  1. Bring the milk to a boil and pour it over the egg yolks.
  2. Heat to 84-85°C (185°F). Add the rehydrated gelatin to the warm, strained crème anglaise.
  3. Gradually pour onto the melted ALMOND INSPIRATION. Immediately mix using an immersion blender to make a perfect emulsion. Once the mixture is smooth, check the temperature is at 27°C (80°F) and add the frothy whipped cream.
  4. Pour immediately and freeze.

PASSION FRUIT INSPIRATION GLAZE

  1. Rehydrate the gelatin.
  2. Use the sugar, water and glucose to make a syrup, then cook at 104°C (220°F).
  3. Incorporate the sweetened condensed milk and the melted gelatin, then gradually pour the mix out over the melted PASSION FRUIT INSPIRATION. Mix using an immersion blender.
  4. Bring the ABSOLU CRISTAL to a boil, add it to the smaller portion of water and yellow food coloring, and mix again using an immersion blender. Store in the refrigerator.
  5. Leave to set for 12 hours.
  6. Reheat the glaze to 32-34°C (90-95°F) before you use it.
  7. Mix using an immersion blender and use it to ice your dessert.

Assembly and finishing

Prepare the Jelly, Passion fruit Caramel, Glaze and Biscuit. Bake the Biscuit and leave it to cool, then cut out 14cm disks.
Make the Pressed Shortcrust and spread it into 14cm rings. Use a piping bag without a nozzle to pipe a spiral of 65g of Passion Fruit Caramel onto the Pressed Shortcrust. Cover with a Biscuit disk. Then spread on 70g of Passion Fruit and Mango Jelly and freeze.
Turn out the inserts, then make the Mousse. Pour 280g into each ring, then place the insert in the center – Remember, you are assembling your dessert upside down.
Spread some tempered ALMOND INSPIRATION between two transfer sheets.
Before it completely sets, cut out rings using one 16cm cutter and another 12cm cutter. 
Curve them slightly and leave them to set. Turn out then ice your desserts. Decorate (see photo).

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