Christmas Entremet, Les Vergers Boiron

MATCHA TEA AND KOPPERT CRESS ALGAE SPONGE CAKE

Ingredients:

• 110 g cake flour
• 8 g matcha tea
• 3 g Algae Powder Aventurine
• 4 g Algae Powder Emerald
• 130 g whole milk
• 80 g butter (82% fat)
• 1.5 g fine salt
• 165 g fresh eggs
• 190 g fresh egg whites
• 0.5 g cream of tartar
• 130 g sugar
• 25 g inverted sugar

Method:

1. Sift the flour and matcha tea into the mixer bowl.
2. Bring the milk, butter, and salt to a boil.
3. Using the paddle attachment on low speed, scald the flour mixture.
4. Mix for 5 minutes.
5. Add the blended and strained eggs in two additions, mixing until smooth and homogeneous.
6. Whip the egg whites with the cream of tartar, sugar, and inverted sugar until firm.
7. Gently fold the meringue into the first mixture.
8. Spread the batter on a silpat using 0.8 cm rulers.
9. Bake at 150°C for 15 minutes, vent closed.

MATCHA TEA AND KOPPERT CRESS ALGAE CRUMBLE

Ingredients:

• 55 g almond flour
• 55 g cake flour
• 55 g sugar
• 55 g butter
• 0.8 g salt
• 4 g matcha tea
• 1 g Algae Powder Aventurine
• 2 g Algae Powder Emerald
• 25 g white chocolate
• 25 g roasted almond paste

Method:

1. Soften the butter slightly.
2. Add flour, almond flour, sugar, and salt; mix until homogeneous.
3. Shape into a log and chill.
4. Grate or crumble through a rack onto a silpat-lined tray.
5. Bake at 160°C for 15–18 minutes, vent open.
6. Out of the oven, mix with white chocolate, almond paste, and matcha tea until coated.
7. Press the crumble into a ring, spread evenly, and freeze.

MANDARIN GEL

Ingredients:

• 252 g Les vergers Boiron Mandarin puree
• 128 g Les vergers Boiron Mandarin concentrate
• 6 g pectin NH
• 12 g sugar

Method:

1. Mix sugar and pectin together.
2. Heat the puree with the concentrate, then add the pectin mixture while whisking.
3. Cook to 85°C, stirring constantly.
4. Pour into molds and freeze.

CHESTNUT AND VANILLA PLANIFOLIA BLACK (KOPPERT CRESS) CREAM

Ingredients:

• 600 g Les vergers Boiron Chestnut puree
• 1 pod Planifolia Black Vanilla (Koppert Cress)
• 75 g cream
• 30 g native inulin
• 4.5 g acid-free pectin
• 1.5 g salt

Method:

1. Mix inulin and pectin.
2. Heat the puree and cream to 30°C with the scraped vanilla seeds.
3. Add the inulin mixture while whisking.
4. Cook to 85°C, stirring constantly.

MANDARIN MOUSSE

Ingredients:

• 290 g Les vergers Boiron Mandarin puree
• 200 g Les vergers Boiron Mandarin concentrate
• 10 g gelatin
• 10 g locust bean gum
• 180 g deodorized coconut oil
• 5 g citrus fiber
• 210 g pasteurized egg whites
• 6 g albumin
• 30 g sugar
• 50 g inulin

Method:

1. Mix the puree with the concentrate and add gelatin. Let hydrate for 15 minutes in the fridge.
2. Heat to 60°C, add locust bean gum, and blend with a hand mixer.
3. Melt coconut oil and blend it into the fruit mixture with the citrus fiber.
4. Combine egg whites, albumin, sugar, and inulin; blend, then whip to form a stable, flexible meringue.
5. Gently fold the meringue into the mandarin mixture.

NEUTRAL GLAZE FOR SPRAYING

Ingredients:

• 400 g bottled water
• 217 g sugar
• 183 g dextrose
• 108 g glucose syrup
• 25 g inverted sugar
• 10 g pectin
• 3.3 g 50% citric acid solution
• 12.5 g gelatin mass (1:5 ratio)

Method:

1. Mix pectin, sugar, and dextrose together, then pour into the water while whisking.
2. Add glucose syrup and inverted sugar.
3. Bring to a boil, skim impurities, add citric acid, and bring back to a boil.
4. Add gelatin mass and mix vigorously.
5. Pour into a container, cover with plastic wrap in contact, and refrigerate.

OTHERS

• Chocolate leaf and sphere decorations
• Chocolate ribbon

Chef: Paula Domènech - Les Vergers Boiron