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.

Course Dessert

Cuisine French

Keyword cake, individual desserts, pastry, proffitionel cakes, recipes

Prep Time 1 30

Cook Time 28

Servings Mini Cakes

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

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.