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Festive Season
Amacuma Entremets
Made with Ivoire 35%
Virgilia Lebigre
PASTRY CHEF INSTRUCTOR
Makes 12 desserts for 6 people
Recipe Step by Step
01
ORANGE & TURMERIC CONFIT
470g Orange
470g Diced orange confit
10g Turmeric
235g Adamance 100% Moro & Tarocco blood orange purée
10g Sugar
10g Pectin NH
Cut the orange into quarters, blanch the quarters in water 3 times, then let them drain.
Blend the orange cubes with the fresh orange and turmeric, then gradually stir in the blood orange purée.
Heat to 115°F (45°C), add the sugar and pectin mixture and bring to a boil.
Keep refrigerated.
Blend the orange cubes with the fresh orange and turmeric, then gradually stir in the blood orange purée.
Heat to 115°F (45°C), add the sugar and pectin mixture and bring to a boil.
Keep refrigerated.
02
CARAMELIZED ALMOND & HAZELNUT PRALINÉ INTENSE CRÉMEUX
540g Semi-skimmed milk
10g Powdered gelatin 220 Bloom
50g Water for the gelatin
695gCaramelized 50% almond & hazelnut praliné
110g Cocoa butter
Heat the milk to 140/160°F (60/70°C) and add the bloomed gelatin.
Pour a small amount into the praliné and cocoa butter.
Emulsify them with a spatula, gradually pouring in the rest of the jellied milk.
Blend vigorously as soon as possible until you have a perfect emulsion.
Leave to set in the refrigerator, ideally for 12 hours at 40°F (4°C).
Pour a small amount into the praliné and cocoa butter.
Emulsify them with a spatula, gradually pouring in the rest of the jellied milk.
Blend vigorously as soon as possible until you have a perfect emulsion.
Leave to set in the refrigerator, ideally for 12 hours at 40°F (4°C).
03
MOIST VANILLA SPONGE CAKE
340g Extra-fine almond flour
50g Corn starch
390g Sugar
5g Baking powder
30g Tahitian vanilla beans
340g Whipping cream
350g Eggs
Combine the almond flour, corn starch, sugar, baking powder, and vanilla beans.
Add the cream and eggs, mix them in and set aside.
Add the cream and eggs, mix them in and set aside.
04
IVOIRE & VANILLA LIGHT MOUSSE
745g Whole milk
10g Organic Madagascan vanilla beans
10g Powdered gelatin 220 Bloom
50g Water for the gelatin
955gIVOIRE 35%
1030g Whipping cream
Heat the milk along with the split and scraped vanilla beans.
Leave to infuse for 15 minutes.
Strain and correct the milk’s weight.
Heat the milk and add the bloomed gelatin.
Gradually pour the hot milk into the partially melted chocolate, carefully emulsifying the two.
Blend as soon as possible until you have a perfect emulsion.
When the mixture reaches 85°F (30°C), pour it into the whipped cream.
Tip: During the assembly phase, make a turmeric mousse only (15/20g) for ease of use and a more
intense turmeric flavor.
Leave to infuse for 15 minutes.
Strain and correct the milk’s weight.
Heat the milk and add the bloomed gelatin.
Gradually pour the hot milk into the partially melted chocolate, carefully emulsifying the two.
Blend as soon as possible until you have a perfect emulsion.
When the mixture reaches 85°F (30°C), pour it into the whipped cream.
Tip: During the assembly phase, make a turmeric mousse only (15/20g) for ease of use and a more
intense turmeric flavor.
05
ABSOLU SPRAY GLAZE
475g Absolu Cristal
25g Water
Bring the Absolu Cristal neutral glaze to a boil with the water.
Use it immediately in a spray gun at approx. 175°F (80°C).
Use it immediately in a spray gun at approx. 175°F (80°C).
Assembly and finishing
Step-by-step guide:
Make the confit and the praliné crémeux and set them aside.
To make the sponge, pour 110g into 14cm rings and sprinkle with 20g of roasted chopped hazelnuts.
Bake at 300°F (150°C) for approx. 15 minutes. Using a piping bag without a nozzle, pipe 110g of crémeux onto the sponge once it has cooled, then freeze
the assembly. Place 90g of confit on the crémeux and freeze again.
Make the light mousse, divide it into two portions, and add the turmeric (10g) to one half.
Stir the two mousses together to give them a marbled look, place 220g of mousse in the ring, and put the insert in place, then freeze.
Turn out the dessert and spray it with a coating of Absolu neutral glaze.
Decoration:
Sprinkle some turmeric onto a guitar sheet and make a random shape of tempered white couverture on top of it.
Place a second guitar sheet on top, press down with a flattener and place it in a U-shaped mold so it curves.
Place 3 decorations and a few halved hazelnuts on the dessert.
Meet the Chef
