Original creation by
Dutch Pastry Award 2021,
Joeri VANDEKERKHOVE,
Belgium
POLAR EXPRESS
Chef :
Brand
Quantity :
Recipe for 3 entremets of 16 cm in diameter and 4.5 cm in height
1. CRISPY BASE
Ingredients
28 g butter
28 g brown sugar
28 g flour
0,3 g crushed ‘Fleur de sel’
120 g almond powder
1,24 g potato starch
38 g white chocolate
38 g clarified butter
32 g feuillantine
32 g New Tex crispy cereals
3 pieces of lime zest
32 g cacao nibs
Total weight: 377 g
Step
Mix butter, brown sugar, flour, potato starch, ‘Fleur de sel’ and
almond powder until you have a smooth paste. Strain through
a sieve on a baking sheet. Freeze. Bake to 165°C for 11 minutes,
then let cool. Melt white chocolate with clarified butter to
35°C, then mix with cooked crumble, zest, cacao nibs, crispy
cereals and roasted feuillantine. Roll the dough and cut it
circles with a diameter of 14 cm. Freeze.
2. ALMOND SPONGE
Ingredients
1 sheet of 60 x 40 cm
220 g almond powder 100%
50 g egg yolks
130 g whole eggs
180 g sugar (1)
80 g white eggs
80 g sugar (2)
50 g flour
1 g vanilla
110 g butter
Total weight: 901 g
Step
Emulsify almond powder, egg yolks, eggs and sugar (1) fo
7 minutes. Beat egg whites with sugar (2). Mix together the two
mixtures with a maryse. Incorporate flour and vanilla. Melt the
butter and add to the mixture. Spread on a sheet with edges
(1 cm of heigh) and bake to 160°C for 15 minutes. Unmould
immediately and let cool. Cut in circles with a diameter of
14 cm.
3. BLACKCURRANT COULIS
Ingredients
100 g by entremets
220 g blackcurrant purée
27 g sugar
1,8 g New Tex soft agar
28 g gelatin mass
25 g Cointreau® 60% vol.
9 g vinegar of red Merlot
Total weight: 310 g
Step
Heat blackcurrant purée with sugar and soft agar to 80°C. Add
gelatin mass and melt. Add Cointreau® and vinegar. Blend and
spread on 3 sponge rings. Freeze.
4. COINTREAU® VANILLA CREAM
Ingredients
150 g by entremets
211 g cream (35% fat)
98 g whole milk
44 g sugar
20 g glucose
30 g egg yolks
1 Tahiti vanilla pod
20 g Cointreau® 60% vol.
11 g New Tex blend inulin
12 g New Tex gel-cream
21 g gelatin mass (200 bloom)
Total weight: 467 g
Step
Heat the ingredients to 85°C, add gelatin mass and blend. Pour
on rings with a diameter of 14 cm. Freeze.
5. ALMOND PRALINÉ
Ingredients
45 g by entremets
250 g whole almonds
40 g water
166 g sugar
3 g vanilla
Total weight: 459 g
Step
Roast the almonds. Boil water and sugar to 116°C. Add the warm
almonds and caramelize the ingredients. Pour on Silpat® and let
cool. Transform into a creamy praliné with a food processor.
6. ALMOND MOUSSE WITH WHITE CHOCOLATE
Ingredients
325 g by entremets
160 g water
40 g almond paste 100%
375 g Nevado Lucker white chocolate
20 g gelatin mass
400 g cream (35% fat)
Total weight: 995 g
Step
Boil water with almond paste. Pour on the white chocolate and
emulsify. Mix with melted gelatin mass. Whip the cream until
frothy and mix with a maryse.
7. WHITE GLAZE
Ingredients
825 g milk
825 g glucose
930 g white chocolate
198 g gelatin mass
285 g sunflower oil
11 g white colour (fat soluble)
Total weight: 3074 g
Step
Boil milk and glucose. Pour on the white chocolate and gelatin
mass. Emulsify with a hand blender. Add oil and colour by mixing.
Let cool. Use to 32°C.
8. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
In rings with a diameter of 16 cm and 4.5 cm in height, place the
crispy base.
Spread a fine layer of almond praliné on the crispy base.
Pour half of the almond mousse into rings. Place the frozen
inserts in the mousse, then fill with the rest of the mousse.
Smooth and freeze. Unmould the entremets, glaze and decorate.
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