Exotic Citrus & Passion Entremet – A French Summer-Inspired Pastry Masterpiece

 

Exotic Citrus & Passion Entremet – A French Summer-Inspired Pastry Masterpiece

Discover the stunning "L’été" entremet recipe – a luxurious blend of orange almond sponge, passion fruit cream, mango-apricot compote, and white chocolate mousse, perfect for summer celebrations.
The L’été entremet, meaning "summer" in French, is a vibrant, multi-layered pastry that captures the sunshine and citrus notes of the season. Created with precision and finesse, this showstopping dessert features an orange-almond sponge, creamy passion fruit curd, a fruity mango-apricot compote, and a luscious white chocolate mousse delicately infused with cardamom. Finished with a glossy yellow glaze and pistachio-decorated topping, this elegant creation is the perfect centerpiece for summer festivities or pâtisserie lovers looking to push their craft.
Course Dessert
Cuisine French
Servings 12 People

Ingredients
  

Orange Almond Sponge (Pâte de Gênes)

  • Almond powder coarse – 238g
  • Powdered sugar – 182g
  • Cake flour – 59g
  • Baking powder – 4g
  • Trehalose – 67g
  • Granulated sugar – 36g
  • Salt – 1g
  • Whole eggs – 178g
  • Sweetened frozen egg yolk – 141g
  • Fresh orange zest – from 1 orange
  • Heavy cream 47% – 97g

Soft Shortbread Base (Sablé)

  • Unsalted butter – 100g
  • Sweetened frozen egg yolk – 125g
  • Powdered sugar – 75g
  • Cake flour – 100g
  • Green cardamom powder – 1g
  • Salt – 1g

Marshmallow (Guimauve)

  • Gelatin powder Gold grade – 12g
  • Granulated sugar – 20g
  • Trehalose – 130g
  • Isomalt – 60g
  • Passion fruit purée – 50g
  • Apricot purée – 75g
  • Orange concentrate – 25g
  • Apricot liqueur – 5g
  • Water – 10g
  • Citric acid – 1g

Passion Fruit Cream (Crème)

  • Passion fruit purée – 105g
  • Orange concentrate – 24g
  • Water – 39g
  • Green cardamom – 0.5g
  • Whole eggs – 153g
  • Invert sugar – 98g
  • Trehalose – 58g
  • Gelatin powder Gold – 5g
  • Unsalted butter – 90g
  • Apricot liqueur – 18g

Tropical Compote

  • Trehalose – 50g
  • Yellow pectin – 17g
  • Gelatin powder Gold – 4g
  • Frozen diced mango – 360g
  • Apricot purée – 250g
  • Passion fruit purée – 50g
  • Invert sugar – 50g
  • Unsalted butter – 24g
  • Apricot liqueur – 12g

Chocolate Mousse

  • Frozen egg white – 60g
  • Trehalose – 60g
  • Isomalt – 60g
  • Gelatin powder Gold – 5g
  • Heavy cream A – 50g
  • Passion fruit purée – 40g
  • White chocolate couverture 40% – 150g
  • Green cardamom – 1g
  • Heavy cream B – 300g

Mirror Glaze

  • Water – 50g
  • Orange concentrate – 50g
  • Gelatin powder Gold – 12g
  • Isomalt – 400g
  • White chocolate couverture – 200g
  • Yellow cocoa butter color – as needed

Decoration

  • White chocolate couverture – as needed
  • Iranian green pistachios – to taste
  • Orange & yellow cocoa butter – for spraying or brushing
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Instructions
 

Orange Almond Sponge

  • Mix almond powder, powdered sugar, flour, baking powder, trehalose, sugar, salt, whole eggs, and sweetened yolk in a mixer.
  • Infuse cream with orange zest in the microwave, then combine with the batter.
  • Spread onto a Silpat-lined tray and bake at 185–190°C for 12–14 minutes.
  • Cover with parchment, flip, and let cool.

Soft Sablé

  • Cream room-temperature butter with sweetened egg yolk.
  • Add powdered sugar, flour, cardamom, and salt.
  • Spread in a 300×400mm frame and bake at 160–170°C for 15 minutes.
  • Cut into 65×250mm strips while warm.

Marshmallow

  • Bloom gelatin in cold water.
  • Heat sugars and purées until boiling, then mix in citric acid + liqueur.
  • Cool to 15°C over an ice bath, then whip until airy.
  • Spread in a lined tray and freeze. Cut as desired.

Passion Fruit Cream

  • Bloom gelatin.
  • Mix whole eggs with sugars.
  • Add purées and cardamom, heat until boiled, then blend.
  • Mix in butter and liqueur. Blend until smooth.

Tropical Compote

  • Combine trehalose and pectin. Bloom gelatin separately.
  • Dice frozen mango.
  • Warm purées and sugars to 40–50°C, add pectin mix, boil.
  • Add butter and cool until thick.

Chocolate Mousse

  • Bloom gelatin.
  • Warm cream (A) and white chocolate to 40°C, then mix in purée and cardamom.
  • Whip meringue using egg white, trehalose, and isomalt at 40°C.
  • Combine all, then fold in whipped cream (B).

Mirror Glaze

  • Bloom gelatin.
  • Boil water, concentrate, and isomalt.
  • Mix gradually into white chocolate and color with yellow cocoa butter.
  • Blend until smooth and shiny.

🍰 Assembly

  • Line a small log mold with sponge and fill with compote. Freeze.
  • In a medium mold, line with sponge, pour in passion cream, and embed the compote insert. Freeze.
  • In a large rocket-shaped mold with structure sheet, pipe mousse and insert previous frozen piece. Freeze solid.
  • Unmold, glaze with mirror glaze, and decorate with pistachios and cocoa butter spray.
Keyword cake, individual desserts, pastry
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