Petit Mignon – A Delicate Entremet with White Peach, Grapefruit, and Almond Sponge
An elegant layered entremet featuring white peach and grapefruit jelly inserts, soft Joconde and Dacquoise sponges, and a light peach mousse – finished with toasted meringue and fruit glaze.The Petit Mignon is a refined and aromatic entremet designed by Chef Koji Ueshimo at Avranches Guesnay. Combining the natural sweetness of white peaches with the tart brightness of grapefruit, this dessert presents a sophisticated interplay of textures and flavors. Layers of Joconde sponge and almond Dacquoise form the base, while fruit gelée inserts and a smooth peach mousse provide contrast and creaminess. Finished with delicate meringue torches and a glossy glaze, this pastry is perfect for summer celebrations or high-end patisserie offerings.
Ingredients
Joconde Sponge (40×60 cm tray)
- 237.5 g whole eggs
- 142.5 g powdered sugar
- 178 g almond flour
- 158 g egg whites
- 23.5 g granulated sugar
- 47.5 g cake flour
- 14 g invert sugar
- 35 g butter
Dacquoise (40×60 cm tray)
- 300 g egg whites
- 100 g granulated sugar
- 280 g almond flour
- 280 g powdered sugar
White Peach Jelly Insert
- 1710 g white peach purée
- 255 g granulated sugar
- 41 g gelatin sheets
Grapefruit Insert
- 1140 g total grapefruit dice + grapefruit purée
- 204 g granulated sugar
- 30 g gelatin sheets
Peach Mousse
- 465 g white peach purée
- 465 g blood peach purée
- 166.5 g crème de pêche peach liqueur
- 650 g whipping cream 35%
- 32.4 g gelatin sheets
- 193.5 g egg whites
For the Italian Meringue Syrup:
- 244 g granulated sugar
- 96.75 g water
- Heat to 118°C
Soft Meringue (for 32 pieces)
- 100 g granulated sugar
- 25 g grenadine syrup
- 25 g white peach purée
- 0.7 gelatin sheets
- 125 g egg whites
Glaze (Nappage)
- 200 g neutral fruit glaze
- 75 g grapefruit juice
- 48 g water
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Instructions
Joconde Sponge
- Whisk whole eggs with powdered sugar and almond flour.
- Whip egg whites with sugar until soft peaks form; fold into the mixture.
- Add cake flour, then mix in melted butter and invert sugar.
- Spread onto tray and bake at 200°C for 8 minutes.
Dacquoise
- Whip egg whites with granulated sugar.
- Mix almond flour with powdered sugar and fold in.
- Spread and bake at 170°C for about 23 minutes.
White Peach Jelly
- Heat white peach purée with sugar.
- At 40°C, add melted gelatin and stir to dissolve.
Grapefruit Insert
- Cook grapefruit dice + purée with sugar until boiling.
- Add softened gelatin and cool over ice to 27°C.
Peach Mousse
- Warm purées gently.
- Add melted gelatin and mix in peach liqueur.
- Make Italian meringue using the syrup at 118°C poured over whipped egg whites.
- Whip cream until medium peaks and fold into meringue.
- Finally, incorporate the purée mixture.
Soft Meringue
- Heat sugar, grenadine, and purée to make syrup.
- At 95°C, start whipping the egg whites.
- At 116°C, pour syrup into whites, then add melted gelatin.
- Use immediately or reserve for piping.
Glaze
- Blend all ingredients with an immersion blender until smooth.
Notes
🧩 Assembly
- Cut fruit jelly centers and invert onto dacquoise base.
- Line mold with OPP sheet, pour 1200g of mousse into frame.
- Place jelly insert upside down into mousse, top with Joconde.
- Add remaining mousse and smooth the top.
- Place second layer of dacquoise and press gently.
- Freeze, then portion and pipe meringue dots on top.
- Torch meringue lightly and glaze with nappage.
Tried this recipe?Let us know how it was!
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.