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.
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
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.
