Vanilla entremets with white chocolate mousse and pineapple compote

Steps:

• Dilute the vanilla paste in the cream. 
• As you do so, hydrate the gelatin in cold water. 
• Mix the egg yolks and sugar, combine the mixture with the cream and cook at 183-185°F (84-85°C). 
• Strain and add the gelatin. 
• Add the rum and mix with an immersion blender. 
• Leave to set in the refrigerator.

Steps:

• Mix together the oil, honey, egg yolks and smaller portion of egg white. 
• Sift together the flour, cornstarch and baking powder, then add them in. 
• Add the lime zest and vanilla paste. 
• Beat the larger portion of egg whites while gradually adding the sugar. 
• Gently combine these two mixtures.
• Spread out onto a tray and bake at 375°F (190°C) until slightly browned. 
• Take it out of the oven, remove from its tray and immediately cover it over with a sheet of baking paper so the sponge stays soft.

Steps:

• Finely dice the fresh pineapple and set it aside. 
• Heat up the pineapple purée and glucose. 
• Once it is at 105°F (40°C), sift in the sugar and pectin (mixed together).
• Add the diced pineapple, zest and vanilla bean paste. 
• Bring to a boil and add the starch combined with the rum. 
• Leave to boil for 2 minutes. 
• Store the mixture in the refrigerator or use immediately.

Steps:

• Melt the Ivoire 35% white chocolate to 95-105°F (35-40°C) and mix it with the crispy wheat flake cereal, split and scraped vanilla bean and zested lime.

Steps:

• Infuse the vanilla in the milk. 
• Heat the milk and add the rehydrated gelatin.
• Gradually combine the hot milk with the partially melted chocolate, taking care to form a smooth emulsion. 
• Immediately mix using an immersion blender to make a perfect emulsion.
• Once the mixture is at 79-84°F (26-29°C), combine with the cream which has been whipped until it has the texture of a mousse.
• Pour immediately and freeze.

Steps:

• Bring the neutral glaze to the boil with water, lime juice and vanilla paste. 
• Add the rum and spray on the mixture at 175°F (80°C).

Steps:

• Melt the Ivoire 35% white chocolate. 
• Mix it with the grape seed oil, crushed crispy wheat flake cereal, vanilla paste and lemon zest.
• Use at 95°F (35°C).

What is an Entremet?

An entremet is a sophisticated multi-layered dessert that showcases a harmonious blend of flavors and textures. Originating from French patisserie, entremets are known for their intricate construction and elegant presentation, often featuring layers of cake, cream, mousse, and glaze.

Techniques for Success:

Creating a perfect entremet requires precision and patience. Key techniques include mastering the chiffon cake for a light and airy texture, ensuring the cream filling is smooth and well-balanced, and achieving a flawless glaze for a glossy finish. Layering each component with care and attention to detail is essential to achieving the desired visual and taste experience.

Why Choose Norohy vanilla and Valrhona chocolate?

• Norohy Organic Bourbon Vanilla Paste: This premium vanilla paste provides a concentrated, aromatic flavor that enhances every layer of the entremet, from the cream filling to the mousse and glaze.

• Valrhona Ivoire 35% White Chocolate: Renowned for its creamy texture and subtle sweetness, this white chocolate is perfect for creating a light mousse and crunchy coating, complementing the vanilla and tropical flavors beautifully.

By using these high-quality ingredients, you ensure that each element of your entremet is infused with rich, authentic flavors, resulting in a dessert that is both exquisite and memorable.