🌟 Miel-Fruits Exotiques (Exotic Honey & Chocolate Entremet) – A Refined Tropical Delight
Discover the elegant Miel-Fruits Exotiques entremet recipe, a multi-layered dessert combining dark chocolate sponge, exotic fruit curd, and a smooth chocolate mousse with a honeyed tropical twist.If you're looking to impress with a modern entremet that artfully blends tropical flavors and rich chocolate, this Miel-Fruits Exotiques is a showstopper. Featuring a soft chocolate sponge, an exotic fruit insert, and a silky dark chocolate mousse with hints of honey, this entremet balances complexity and harmony in both taste and texture. Finished with a glossy mirror glaze, it’s perfect for upscale dessert tables or a patisserie-worthy centerpiece.
Servings 8 People
Ingredients
Chocolate Biscuit Joconde (40x60cm sheet)
- 290 g Egg whites
- 290 g Granulated sugar
- 225 g Egg yolks
- 45 g Unsalted butter
- 90 g Dark chocolate Vietnam 74%
- 45 g Cake flour
- 45 g Cocoa powder
Crispy Disc
- 120 g Biscuit Joconde scraps
- 40 g Granulated sugar
- 350 g Couverture chocolate Les Sélections CT
- 45 g Canola oil
- 115 g Dried biscuit Joconde
Exotic Fruit Sauce (28 small dome molds, 4cm diameter)
- 121 g Exotic fruit purée
- 134 g Harmony Sublimo Neutral Glaze
- 30 g Honey Clear Honey JP
Exotic Fruit Curd (28 dome molds)
- 123 g Exotic fruit purée
- 37 g Egg yolks
- 46 g Whole eggs
- 35 g Honey
- 59 g Unsalted butter
Colored Cocoa Butter Stamp
- 90 g Colored cocoa butter Citrus
- 10 g Colored cocoa butter White
Chocolate Mousse (Anglaise style with 60 Days Chocolate)
- 134 g Whole milk
- 134 g Heavy cream 35%
- 54 g Egg yolks
- 26 g Honey
- 186 g Dark chocolate Vietnam 74%
- 266 g Heavy cream 35%, whipped
Neutral Mirror Glaze
- As needed
Instructions
Chocolate Biscuit Joconde
- Whip egg whites with sugar until stiff peaks form.
- Gently incorporate egg yolks.
- Melt the butter and chocolate together.
- Sift and fold in the flour and cocoa.
- Combine all components and bake in a sheet pan at 160°C for 17 minutes.
Crispy Disc
- Dry the biscuit scraps and crush into crumbs.
- Mix sugar, couverture, oil, and crumbs.
- Spread between baking paper and chill.
- Cut 16cm discs when set.
Exotic Fruit Sauce
- Mix the fruit purée, neutral glaze, and honey.
- Pour into 4cm molds and freeze.
Exotic Fruit Curd
- Cook purée, eggs, yolks, and honey to 85°C.
- Off heat, blend in butter.
- Fill dome molds and freeze.
Chocolate Mousse
- Prepare an anglaise: heat milk + cream, temper yolks + honey, cook to 85°C.
- Pour over dark chocolate and emulsify.
- Cool and fold in whipped cream.
Assembly
- Pipe mousse into Silikomart Universo mold (~18cm diameter).
- Insert exotic fruit dome.
- Add crispy disc and chocolate sponge.
- Smooth and freeze overnight.
Glazing
- Melt neutral mirror glaze to 38°C.
- Glaze the frozen entremet.
Notes
✨ Final Notes
This recipe showcases the tropical elegance of exotic fruits balanced by the intensity of quality dark chocolate. Each component can be prepared in advance, making it perfect for professionals and dedicated enthusiasts alike. Enjoy your Miel-Fruits Exotiques – a patisserie masterpiece!