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Home / Entremet - Seychelles

Entremet - Seychelles

Entremet - Seychelles


Recipe Created By:
Frederic Hawecker

  • Components Of Recipe
  • Exotic Mousseline
  • Coco Biscuit
  • Cooked Mango
  • Orange Glaze
  • Final Assembly

Exotic Mousseline

450g (15.9oz)
350g (12.3oz)
50g (1.8oz)
200g (7.1oz)
200g (7.1oz)
390g (13.8oz)
285g (10.1oz)
120g (4.2oz)
600g (21.2oz)
330g (11.6oz)

* can be replaced with

Method of Preparation

  1. Heat the milk, fruit purees and .
  2. Temper with the egg yolks, sugar and cornstarch; cook like a pastry cream and cool.
  3. Whip the butter and incorporate the cream gradually.
  4. Incorporate whipped cream.

Coco Biscuit

650g (22.9oz)
10g (0.4oz)
190g (6.7oz)
6g (0.2oz)
320g (11.3oz)
160g (5.6oz)
480g (16.9oz)

Method of Preparation

  1. Beat the egg whites with the sugar and .
  2. Mix and sift the dry ingredients; stir in egg whites.
  3. Spread into sheets, 900g each.
  4. Bake at 180°C/356°F for about 18 minutes.
Notes to Consider: Yields 2 sheets

Cooked Mango

265g (9.3oz)
1310g (46.2oz)
155g (5.5oz)
12g (0.4oz)
25g (0.9oz)
20g (0.7oz)
21g (0.7oz)
105g (3.7oz)

Method of Preparation

  1. Bloom the gelatin.
  2. Warm Boiron Mango Puree, sugar, and lemon and orange zests.
  3. Add mango pieces and bring to a boil.
  4. Add bloomed gelatin.
  5. Set aside for assembly.

Orange Glaze

450g (15.9oz)
225g (7.9oz)
450g (15.9oz)
300g (10.6oz)
30g (1.1oz)
150g (5.3oz)
150g (5.3oz)
5g (0.2oz)

Method of Preparation

  1. Cook sugar, water and glucose to 103°C/217°F.
  2. Add evaporated milk and bloomed gelatin; Pour over couverture.
  3. Add food color.
  4. Mix and use between 28-30°C/82-86°F.

Final Assembly

  1. Build in a half sphere.
  2. Fill with Exotic Mousseline.
  3. Add Coco Biscuit, 8cm.
  4. Spread Cooked Mango, 1cm.
  5. Add Coco Biscuit, 12cm.
  6. Spread Cooked Mango, 1cm.
  7. Fill with Exotic Mousseline to 0.5cm from the top and finish with Coco Biscuit 16cm.
  8. Freeze; unmold and glaze with Orange Glaze.
  9. Decorate with white macarons and coconut.
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