It’s been a while since I made an entremet, but I was lucky enough to be sent some fantastic things by Special Ingredients and Tariette which got me thinking about what I could make. Combining the lovely ingredients they sent me, I decided upon a Honey, Raspberry & White Chocolate Entremet.
I love making entremets but I struggle to find the time to plan the flavours. Creating them is pretty easy as you can make them over quite a few days. I have lots of lovely , but a lot of the recipes need equipment that I don’t have the budget or the space for, as I have quite a small kitchen. Specific pastry rings and moulds, tins and frames, it all stacks up, which is why most of my entremets are round or dome shaped, meaning I get to make the most of my .
I also think a flawless round entremet is a thing of real beauty, something about circles is so pleasing to the eye. For a while I’ve been watching the mesmerising videos of patisserie being glazed with vivid mirror glazes and finished off with an amazing crackle or spiderweb glaze.
I wanted to learn about this technique and give it a try myself, it took me a long time to find a recipe online and to gather all of the ingredients – there are some strange ingredients in there, but the glaze really works and it doesn’t have to be white, I just thought that would stand out best on the red mirror glaze. I’m actually looking forward to trying different colours, just be sure to add a small amount of titanium dioxide as this is needed to help make the glaze opaque.
To create this honey, raspberry & white chocolate entremet I was inspired by lots of different websites and recipes, all of which I want to credit as I know a lot of hard work goes into making these and then sharing the recipes with others.
The idea first came about when I received some wonderful Provence flowers honey from Tariette. I don’t usually enjoy honey in its pure form, but I love to bake with it. I remembered that on the last series of The Great British Bake Off, Sophie made an entremet that she called ‘An Ode to the Honey Bee’. Sadly her exact recipe isn’t available online, only a pared down version could be found. So I took the set honey custard and decided to use that in my entremet.
Next comes the raspberry element, this is a set raspberry curd with fresh raspberries set in the curd. Whilst I though the sharpness of raspberry would work well against the honey, I also had a bag of frozen raspberries hidden in the depths of the freezer so this seemed like the perfect time to use them. The recipe for the curd came from William Curley’s book and it has gelatine in the curd to help it keep its shape. The white chocolate bavarois and the genoise also come from this book.
The mirror glaze recipe came from the fantastic Pastry Workshop blog, I’ve used this mirror glaze a few times and I’ve always had success with it. You can see it here in these domes, it’s a great recipe and my favourite one to use now.
Finally the neutral glaze came from this website and it took me a long time to find a recipe rather than buying my own neutral glaze. I would like to try a commercial version, but it comes in really big quantities and I wanted to make my own first as people had reported mixed results and I wanted to try it for myself.
The recipe does make a large quantity, but the ingredients are not too expensive and it does last for a week in the fridge according to the recipe. If you’re struggling to get dextrose or find it’s really expensive, try to hunt down some brewing sugar, which is dextrose. I looked online and it cost quite a lot, I then when to my local shop which sells brewing equipment and got 1kg for £1.99! I used white food colouring from Special Ingredients. I can’t wait to make bright white macarons with this stuff!
I made this entremet over three days and just kept the layers and finished dessert in the freezer until I was ready to glaze it. The last part of the entremet was the tempered chocolate squares. It was never my plan to decorate it like this, but when I removed the pastry ring from the entremet, I hadn’t managed to get bavarois all the way down the sides of the inner layers, so I ended up with some gaps that needed covering up. The mirror glaze makes a wonderful glue!
- ***Set Honey Custard***
- 6g Leaf Gelatine
- 125g Provence Flowers Honey
- ½ Tsp Vanilla Bean Paste
- 325ml Double Cream
- 90ml Full-fat Milk
- 4 Egg Yolks
- ¼ Tsp Salt
- 1 Tbsp Caster Sugar
- ***Set Raspberry Curd***
- 100ml Raspberry Puree
- 225g Eggs (about 4 eggs)
- 80g Caster Sugar
- 85g Unsalted Butter, softened
- 3g Leaf Gelatine
- 150g Fresh Raspberries
- 150g Eggs
- 150g Caster Sugar
- 150g Plain Flour
- 62g Unsalted Butter
- ***White Chocolate Bavarois***
- 3g Leaf Gelatine
- 125g White Chocolate
- 125ml Whole Milk
- 30g Egg Yolks
- 15g Caster Sugar
- 190ml Whipping Cream
- ***Mirror Glaze***
- 75ml Water
- 150g Caster Sugar
- 150g Liquid Glucose
- 12g Gelatine Leaves
- 100ml Sweetened Condensed Milk
- 1 Tbsp Vegetable Oil
- 150g White Chocolate
- Red Gel Food Colouring
- ***Neutral Glaze***
- 315 g water
- 155 g sugar
- 132 g dextrose
- 45 g sugar
- 10 g NH pectin
- 70 g glucose
- 0,5 g citric acid
- 4-6g Titanium Dioxide
- ***Honey Custard***
- First make the set honey custard, put the gelatine leaves into a bowl and add cold water to cover and leave to soften.
- Place the honey in a medium-sized pan with the vanilla bean paste and simmer gently over a low heat, stirring occasionally. Heat the honey until it turns thicker and darker.
- Remove the pan from the heat, whisk in the cream and milk carefully until evenly combined.
- Place the pan back on the heat and whisk until very smooth and very hot, remove the pan from the heat.
- Place the egg yolks into a bowl with the salt and sugar, and whisk for a couple of minutes until very smooth and light.
- Whisk in the hot honey cream and when thoroughly combined, pour the mixture back into the saucepan.
- Return to a medium-low heat and stir constantly until the custard thickens enough to coat the back of the spoon – don’t let the mixture get too hot or come close to boiling or it will curdle. Remove the pan from the heat.
- Take the gelatine and squeeze out the excess water, stir the gelatine into the hot custard until thoroughly dissolved, strain the custard and put to one side to cool a little.
- Take an 18cm loose bottomed cake tin and line it with cling-film pour the custard into the tin and place in the freezer until completely frozen.
- ***Raspberry Curd***
- Soak the gelatine in cold water.
- Put the raspberry puree in a saucepan and bring to a boil.
- In a mixing bowl whisk together the eggs and sugar until light in colour.
- Add half the raspberry puree to the egg mixture and whisk until fully incorporated.
- Return everything to the pan and stir over a low heat for 5 minutes or until it starts to thicken.
- Squeeze the excess water from the gelatine and stir it into the curd until it dissolves completely.
- Pass the curd through a sieve into a bowl and slowly mix in the butter a piece at a time, until it melts.
- Take an 18cm loose bottomed cake tin and line it with cling-film pour the curd into the tin and place raspberries in the curd so they are sticking out of the curd, you might not need all of the raspberries, place the curd in the freezer until completely frozen.
- Preheat the oven to 190C and line a 25 x 30cm baking tray at least with greaseproof paper or a silicone mat.
- Put the eggs and sugar in the bowl of a stand mixer, place a small amount of water in a pan and bring to a slow boil. Place the bowl over the bain marie and whisk until it reaches 37C.
- Remove the bowl from the heat and using the whisk attachment, whisk until the eggs reach a ribbon stage. This means the mixture forms a trail and sits on top of the mixture before sinking in.
- Fold in the flour and when it is nearly all folded in, take a couple of spoonfuls of the mixture and mix it with the melted butter.
- Return this to the rest of the mixture and fold through until it is fully incorporated.
- Pour the mixture into the baking tray and spread out evenly with a stepped palette knife.
- Bake in the oven for 12-15 minutes until golden brown and the sponge springs back when touched gently.
- ***White Chocolate Bavarois***
- Soak the gelatine in bowl of cold water and leave to bloom.
- Place the white chocolate in a large bowl, big enough to take the milk and eggs as well.
- Place the egg yolks and sugar in a bowl together and whisk until pale and well combined.
- Heat the milk to boiling point and then pour it over the egg and sugar mixture and whisk until evenly combined.
- Pour the mixture back into the pan and warm it until it coats the back of a spoon.
- Squeeze the water out of the gelatine and add it to the hot custard and stir until it dissolves.
- Pour the custard over the white chocolate and allow it to stand for a minute or two before stirring it and melting the chocolate.
- Whip the cream until it forms a stiff peak and then slowly fold it into the chocolate mixture.
- Put the bavarois in a piping bag and use immediately to assemble your entremet.
- ***To assemble***
- Take the genoise and cut out a circle slightly smaller than the 20cm cake ring, around 19cm diameter. Take a board or round loose-bottomed cake tin that is 23cm diameter and place a layer of cling film in the bottom and make sure there is enough space in the freezer to fit the entremet before you start.
- Place the 20cm cake ring in the middle of the cling-filmed board or cake tin and then place the genoise inside the cake ring.
- Take the frozen custard and remove it from the tin, place it flat side up, so the bottom becomes the top and push it down into the sponge.
- Take the set raspberry curd remove it from the tin and any cling-film and place it flat side down on top of the custard so that the raspberries that are sticking out are facing upwards.
- Now fill the sides and top of the mould with the white chocolate bavarois, make sure to fill all of the gaps in the mould and smooth the top with an offset spatula.
- Place the whole entremet in the freezer and leave for at least 4 hours to set completely.
- ***Mirror Glaze***
- To make the mirror glaze bloom the gelatine in cold water and place the white chocolate in a separate bowl that is big enough to take all the ingredients.
- Combine the water, sugar and glucose in a saucepan and bring them to 103C.
- Remove from heat, squeeze the excess water from the gelatine and add it to the pan, then pour in the condensed milk.
- Pour this mixture over the white chocolate and allow it to sit for a couple of minutes.
- Mix well with a spatula until smooth then add the oil and food colouring and mix the glaze thoroughly until evenly combined.
- ***Neutral Glaze***
- To make the neutral glaze heat the water with the sugar, dextrose and glucose until it reaches 40°C/104°F.
- Mix the pectin and remaining sugar together and add to the liquid. Bring the mixture to a boil, add the citric acid and the titanium dioxide and boil for 3-4 minutes.
- Allow to cool and keep in the fridge for up to one week.
- ***To Glaze***
- Allow the red glaze to cool to 35-40C before using, place the entremet on a cake rack over a baking tray that can collect the glaze which drips off. You may find you want to stand the entremet on a smaller cake ring or a can that elevates it further to make it easier to move.
- Place the glaze in a jug so you are ready to use it, you need both glazes ready at the same time.
- Bring the neutral glaze to a simmer and keep it in a saucepan.
- Heat a metal spatula using boiling water, immediately cover the entremet with the mirror glaze and pour it over the whole dessert starting from the middle.
- Pour a little amount of hot neutral glaze over the spatula and lightly spread it over the mirror glaze. You have to do it very quickly, right after glazing. The result will depend on the neutral glaze, temperature, force on the spatula, and the amount of glaze and so on. Every time you will get a new pattern!
- Take the finished entremet and place it on a plate or cake card and decorate with tempered chocolate squares round the edges or a decoration of your choice.
- Place the cake in the fridge to finish setting and allow the layers to thaw.
Thanks for reading.