Raspberry Rose Vanilla Entremets

A refined entremets combining the tangy freshness of raspberry with delicate floral rose notes and the smooth roundness of vanilla. Between soft, melting and airy textures, this pastry creation reveals all the elegance of a contemporary dessert with delicate flavours.

The vanilla and rose madeleine sponge is paired with an intense vanilla raspberry confit and a light Bourbon vanilla and rose water mousse. The Ruby chocolate finish and fresh raspberries bring visual relief, freshness and indulgence to the overall creation.

Ingredients:

• 110 g whole eggs
• 100 g caster sugar
• 100 g T55 flour
• 2 g baking powder
• 100 g melted unsalted butter
• 1 g Cœur de vanille bouquet
• Rose water Q.S.

Method:

• In a mixing bowl, whisk the whole eggs with the caster sugar until pale and slightly foamy.
• Incorporate the lukewarm melted butter together with the L400 vanilla extract. Mix gently using a spatula to avoid deflating the mixture.
• Sift the flour and baking powder, then fold them in gradually using a spatula with circular upward movements.
• Add a few drops of rose water according to the desired aromatic profile. Mix gently without overworking.
• Spread the batter thinly and evenly onto a tray using an offset palette knife. Bake in a fan-assisted oven at 170 °C for 8 to 10 minutes until lightly golden.
• Leave to cool at room temperature. Cut out a Ø 14 cm disc using a pastry cutter.
• Keep at room temperature until assembly.

Ingredients:

• 150 g raspberry purée
• 20 g caster sugar
• 3 g NH pectin
• 1 g L400 vanilla extract

Method:

• Thoroughly combine the NH pectin with the caster sugar to prevent lumps during incorporation.
• Heat the raspberry purée in a heavy-bottomed saucepan until it reaches approximately 40 °C.
• Gradually sprinkle the sugar–pectin mixture over the warm purée while whisking vigorously. Bring to the boil and simmer for 1 full minute, stirring constantly.
• Remove from the heat. Add the L400 vanilla extract and mix well.
• Immediately pour into a Ø 14 cm × H 2 cm Flexipan mould. Smooth with a palette knife and freeze flat until fully set.
• Remove the frozen insert from the mould and store in the freezer until assembly.

Ingredients:

• 110 g double cream (35% fat)
• 2 g Perle de Vanille
• 37.5 g egg yolks
• 17.5 g caster sugar
• 2 g gelatine sheets 200 bloom
• 10 g rose water extract
• 150 g very cold double cream (35% fat)

Method:

• Hydrate the gelatine in cold water (1:6 ratio) and leave in the refrigerator for at least 15 minutes.
• Heat the cream in a saucepan.
• In a mixing bowl, whisk the egg yolks with the caster sugar until pale and ribbon-like.
• Pour the hot cream gradually over the yolk mixture while stirring with a spatula. Return everything to the saucepan.
• Cook the custard over low heat, stirring continuously with a spatula, until it reaches 82–84 °C (coating consistency). Do not allow to boil.
• Remove from the heat. Add the gelatine mass, Perle de Vanille and rose water. Mix until fully incorporated. Strain through a fine sieve into a shallow tray and cover with cling film touching the surface.
• Cool to 26–28 °C (ice bath or blast chiller). The custard should remain fluid but cold before folding into the whipped cream.
• Whip the very cold cream until soft and airy (soft bird’s beak consistency). Do not overwhip.
• Gently fold the slightly warm gelled custard into the whipped cream using a spatula, lifting from the bottom upwards, until smooth, homogeneous and airy. Use immediately.

Ingredients:

• 100 g mineral water
• 70 g caster sugar
• 2 g L400 vanilla extract
• 5 g rose water extract

Method:

• Dissolve the sugar in the cold water, then bring to the boil. Remove from the heat.
• Add the L400 vanilla extract and rose water extract. Adjust according to the desired aromatic profile. Leave to cool before use.

Assembly:

• Place the Ø 18 cm stainless steel ring onto a tray lined with a silicone mat or tightly stretched cling film. Line the inside of the ring with acetate to ensure clean unmoulding and a smooth finish.
• Pipe or ladle a first layer of vanilla & rose mousse into the base of the ring. Using an offset palette knife, spread the mousse up the sides with firm circular movements to eliminate any air bubbles around the edges.
• Place the madeleine sponge disc (Ø 14 cm) in the centre of the mousse, smooth side down. Generously brush with the warm vanilla & rose syrup: the sponge should be well soaked without becoming soggy.
• Carefully place the frozen raspberry–vanilla confit insert (Ø 14 cm) directly onto the soaked sponge, centring precisely to leave an even 2 cm gap all around between the insert and the ring.
• Generously fill this gap with whole fresh raspberries, pointed side down, arranging them tightly and evenly to create a continuous ring.
• Lightly tap the tray to remove any trapped air bubbles.
• Freeze the entremets at −18 °C for at least 6 hours, ideally overnight, until completely set.

Decoration:

• 1 Ruby chocolate disc (Ø 14 cm)
• ± 150 g fresh raspberries
• Fresh mint leaves Q.S.

Finishing:

• Remove the entremets from the freezer. Carefully unmould by sliding the blade of a sponge knife between the ring and the acetate if necessary. Remove the ring, then gently peel away the acetate strip in one slow continuous motion to avoid damaging the mousse surface.
• Place the entremets onto a cooling rack or serving stand. Carefully position the Ruby chocolate disc on top.
• Finish by tucking a few small fresh mint leaves between the raspberries to bring freshness both visually and aromatically.
• Store the entremets in a refrigerator at +4 °C for 4 to 6 hours before serving to allow gentle and gradual defrosting while preserving the mousse texture and structure.