Yvonne Petits Gâteaux

Entremets

Made with: Blond® Orelys® 35%

Steps: 5

Original recipe by Chef Nathaniel Reid

Chef/Owner, Nathaniel Reid Bakery

Recipe Calculated for 12 pieces

Recipe steps

Sugar Dough

  • 234gUnsalted Butter
  • 4gSea Salt
  • 161gConfectioner's Sugar
  • 54gAlmond Powder
  • 88gEggs
  • 439gCake Flour
  • 0.5 eaLemon Zest
  • 0.5 eaVanilla Bean
  1. Mix the eggs and salt together.
  2. Cream the butter, confectioner's sugar, and almond flour together.
  3. Incorporate the eggs into the butter.
  4. Sift the cake flour.
  5. Add the cake flour to the butter.
  6. Wrap and refrigerate.
  7. Roll out to 2.5mm to line tart shells.
  8. Bake at 163°C (325°F).
  9. Trim the shells.

Blond Chocolate Cream

  • 170gMilk
  • 200gGlucose
  • 0.66gSea Salt
  • 6.6gGelatin (bloomed)
  • 284gBlond® Orelys® 35%
  • 330gCream (cold)
  • 0.5eaVanilla Bean
  1. Boil the milk, salt, and vanilla bean.
  2. Add the bloomed gelatin.
  3. Pour over the ORELYS 35% chocolate and glucose to make an emulsion.
  4. Add cold cream to the emulsion.

Hazelnut Sponge

  • 75gConfectioner's Sugar
  • 75gToasted Hazelnut Flour
  • 62.5gEggs
  • 40gEgg Yolks
  • 137.5gEgg Whites
  • 50gBrown Sugar
  • 60gAll-purpose Flour
  1. Whip the confectioner's sugar, eggs, and egg yolks together.
  2. Sift the hazelnut flour and all-purpose flour together.
  3. Make a soft meringue with the egg whites and sugar.
  4. Spread onto a half sheet pan and bake at 191°C (375°F).

Strawberry Gelée

  • 207gStrawberry Purée
  • 50gRaspberry Purée
  • 20gLemon Juice
  • 28gSugar
  • 5.5gGelatin (bloomed)
  1. Warm half of the purée with the sugar until it dissolves.
  2. Add the bloomed gelatin.
  3. Add the remaining purées.

Blond Chocolate Chantilly

  1. Warm the cream and vanilla bean.
  2. Make an emulsion with the ORELYS 35% chocolate and glucose.
  3. Add the cold cream.

Assembly and finishing

Finish the dish by garnishing with the ingredients below:

  • Snow Sugar
  • Strawberries
  • Raspberries
  • ORELYS 35% Chocolate Garnish
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