Peach, Apricot & Rosemary Entremet – A Southern Orchard-Inspired Summer Delight
Light and elegant peach-apricot entremet with rosemary-infused fruit insert, vanilla mousse, and madeleine sponge, covered in a stunning orange mirror glaze.This Peach, Apricot & Rosemary Entremet captures the fresh and sunny spirit of southern orchards. Delicately layered with a fruit and herb insert, smooth apricot-peach crémeux, vanilla mousse, and a tender madeleine biscuit, it's the perfect dessert for summer celebrations. The glossy orange mirror glaze and velvety texture make it not just a treat for the palate, but a visual delight as well. A refined and refreshing pastry that will impress your guests with both flavor and elegance.
Servings 12 People
Ingredients
🍑 Peach-Apricot-Rosemary Insert
- 80 g apricots
- 80 g peaches
- 35 g honey
- ½ vanilla bean seeds scraped
- 1 rosemary sprig
- 1 gelatin sheet
🍯 Peach-Apricot Crémeux
- 40 g apricot purée
- 40 g peach purée
- 20 g sugar
- 35 g honey
- 100 g whole egg
- 65 g butter
- ½ gelatin sheet
🍰 Madeleine Biscuit
- 35 g whole egg
- 15 g sugar
- 25 g honey
- 30 g flour
- 30 g butter melted
- 1 pinch baking powder
- A few crushed almonds
🍦 Vanilla Mousse
- 50 g white chocolate
- 240 g heavy cream 35%
- 1 gelatin sheet
- ½ vanilla bean
✨ Mirror Glaze (Orange)
- 55 g sugar
- 55 g glucose syrup
- 22 g water
- 55 g white chocolate
- 2 gelatin sheets
- 28 g unsweetened condensed milk
- Orange food coloring
Instructions
Peach-Apricot-Rosemary Insert
- In a saucepan, cook the apricots and peaches with honey, vanilla seeds, and rosemary until soft and compoted.
- Remove the rosemary, take off the heat, and blend the mixture until smooth.
- Stir in the soaked gelatin until dissolved.
- Pour into a 15 cm ring mold, let cool, then freeze for at least 2 hours.
Peach-Apricot Crémeux
- In a saucepan, heat the fruit purées with honey.
- In a bowl, whisk together the egg and sugar.
- Gradually pour the hot purée over the egg mixture, whisking constantly.
- Return to the stove and cook until thickened, without boiling.
- Off the heat, add the soaked gelatin, then the butter, and blend until smooth.
- Chill for 1 hour before pouring over the frozen insert. Freeze again for 2+ hours.
Madeleine Biscuit
- Whisk together the egg, sugar, and honey until pale and fluffy.
- Fold in flour and baking powder, then add the melted butter.
- Pour into a 15 cm ring mold, sprinkle with crushed almonds.
- Bake at 170°C (340°F) for 12 minutes. Let cool.
Vanilla Mousse
- Heat 80 g of the cream with vanilla bean.
- Add the pre-soaked gelatin and stir to dissolve.
- Pour over white chocolate and mix to form a ganache.
- Add remaining cream, mix well, cover with plastic wrap in contact, and refrigerate for 1 hour.
Mirror Glaze
- Heat sugar, glucose, and water to 103°C (217°F).
- Pour over the condensed milk and add soaked gelatin.
- Stir in white chocolate and orange coloring.
- Blend using an immersion blender and strain if bubbles form.
- Let rest overnight in the fridge.
Assembly
- Whip the chilled vanilla ganache to soft peaks.
- Fill halfway into an 18 cm silicone mold, spreading mousse up the sides.
- Place the frozen insert (insert + crémeux) in the center, cover with more mousse.
- Place the madeleine biscuit on top and level it.
- Freeze the entire entremet for at least 6 hours.
Decoration
- Heat mirror glaze to 30–35°C.
- Unmold the frozen entremet. Spray half with orange velvet spray, glaze the other half with the mirror glaze.
- Refrigerate for 6–7 hours before serving.
