Mont-Blanc 2.0

Recipe for Four entremets


Ingredients

Sicoly


No added sugar frozen blackcurrant purée - France
No added sugar frozen coconut cream
No added sugar frozen raspberry purée
Frozen lime juice

For the coconut

croustillant


ingredients :

  • 60 g Roasted coconut powder
  • 160 g White chocolate
  • 93,3 g Feuillantine pastry

process :

Melt the white chocolate and add the rest of the ingredients. Mix well.

For the soft chestnut

sponge cake


ingredients :

  • 190,9 g Sicoly® sweetened chestnut purée
  • 509,1 g Chestnut paste
  • 318,2 g Eggs
  • 190,9 g Egg whites
  • 127,3 g Grapeseed oil
  • 63,6 g Sugar
  • 44,5 g Butter
  • 44,5 g Cornstarch

process :

In a robot-coupe, blend chestnut paste, SICOLY® chestnut purée , eggs, grapeseed oil and cornstarch together. Beat egg whites and sugar together until obtaining soft peaks.

Pour the first mixture over the beaten egg whites. Finish by adding melted butter (around 70°C).

Bake at 170°C for twice 7 minutes.

For the chestnut

and coconut crémeux


ingredients :

  • 141,2 g Sicoly® sweetened chestnut purée
  • 37,6 g No added sugar frozen coconut cream SICOLY®
  • 124,7 g Butter
  • 51,8 g Milk
  • 37,6 g Egg whites
  • 14,1 g Coconut liquor
  • 4,7 g Cornstarch

process :

Mix milk, SICOLY® chestnut purée and SICOLY® coconut cream.
In a second bowl, mix egg yolks and cornstarch. Combine both mixtures and cook in the way of a pastry cream.

Cool it down to 40°C and add softened butter and coconut liquor. Blend together.

Store in the fridge.

For the blackcurrant

confit


ingredients :

  • 280 g Sicoly® blackcurrant purée
  • 100 g SICOLY® no added sugar frozen raspberry purée
  • 30 g Sicoly® lime juice
  • 25 g Sugar
  • 7 g NH pectin
  • 1,7 g Powdered gelatin 200 bloom

process :

Heat SICOLY® blackcurrant purée, SICOLY® raspberry purée and SICOLY® lime juice at 40°C.

Mix together sugar and pectin NH and pour little by little over the first mixture. Bring to a boil and add the gelatin.

For the chestnut and coconut

vermicelle cream


ingredients :

  • 133,3 g Sicoly® sweetened chestnut purée
  • 44,4 g No added sugar frozen coconut cream SICOLY®
  • 133,3 g Chestnut paste
  • 44,4 g Chestnut cream
  • 35,6 g Butter
  • 8,9 g Coconut liquor

process :

With the flat beater (paddle), mix together SICOLY® chestnut purée, chestnut paste, chestnut cream and  SICOLY® coconut cream.
Add softened butter and coconut liquor. Beat the mixture.

For the coconut

whipped ganache


ingredients :

  • 208,7 g No added sugar frozen coconut cream SICOLY®
  • 208,7 g Cream
  • 417,4 g Cream
  • 256,7 g 33% white chocolate
  • 109,6 g Coconut liquor
  • 42,8 g Glucose
  • 7,1 g Powdered gelatin 200 bloom

process :

Heat cream (1) and glucose at 70°C. Add gelatin. Pour over melted chocolate and mix.

Mix vigourously to create an emulsion cream (2), SICOLY® coconut cream and coconut liquor.

Leave to rest overnight and whip the mixture before use.

For the extra white

glazing


ingredients :

  • 250 g Sugar
  • 250 g Glucose syrup
  • 250 g White chocolate
  • 166,7 g Condensed milk
  • 125 g Water
  • 16,7 g Powdered gelatin 200 bloom
  • 8,3 g Extra white powder colouring
  • 3,3 g Madagascar vanilla pod

process :

In a saucepan, heat at 103°C water, sugar and glucose syrup. Add condensed milk and gelatin.
Pour the mixture over melted chocolate, extra xhite colouring powder and vanilla bean. Blend.
Strain the glaze and use around 30-35°C.

Assembly &

Finishes


Spread out the crunch dough into a 15 cm-diameter circle. Cut the sponge cake into a circle of the same dimension and place it on top of the crunch. Glue with a small quantity of crémeux.
Pour the crémeux over the sponge cake ( 100g per circle) and freeze. Then, pour the confit over the crémeux and freeze again.
Unmould and spread a small quantity of vermicelle cream on the side. Pipe the rest of the cream in a Mont-Blanc style (lines of cream).
Pipe the coconut whipped ganache into a 15 cm ring. Freeze. When set enough, glaze with the extra white glazing and place it on top of the first base.


Decorate.