Home Recipes Garden party

Garden party

Entremets with lychee, peach, and coconut.

Dairy Eggs Fruit

Garden party

Nicolas Arnaud

Nicolas Arnaud

European Champion Patisserie 2016, Brussels, Belgium

Ingredients

For 3 servings

White glaçage

32 g gelatine powder

160 g water (1)

300 g water (2)

600 g sugar

395 g condensed milk

600 g white chocolate

Lychee crémeux

13 g gelatine powder

65 g water

500 g lychee purée

14 g glucose syrup

3500 g white chocolate

880 g Debic Stand & Overrun

White peach confit

1000 g peach purée

16 g pectin NH

71 g sugar

White peach mousse

17 g gelatine powder

85 g water (1)

800 g white peach purée

200 g egg yolk

36 g water (2)

140 g sugar

70 g egg white

504 g Debic Stand & Overrun

Dark chocolate mousse

320 g egg yolk

355 g sugar

215 g water

1000 g dark chocolate 70%

2 l Debic Stand & Overrun

Coconut joconde

83 g ground almonds

40 g ground coconut

123 g icing sugar

28 g flour

164 g whole eggs

156 g egg white

47 g sugar

25 g Debic Cake Butter

Decoration spray

150 g cocoa butter

150 g white chocolate

10 g yellow colouring agent

Decoration

discs in various sizes

pâte sablé

marshmallows

Debic products used

Stand & Overrun 1L

Cake Butter 4x2.5KG

Preparation

White glaçage

Hydrate gelatine with water (1).

Bring water (2), sugar and condensed milk to a boil and pour over the white chocolate and gelatine mass.

Mix with a hand blender.

Leave overnight.

Use at 35 °C.

Lychee crémeux

Hydrate gelatine with water.

Bring the purée to a boil with the glucose syrup.

Pour over the white chocolate and gelatine mass.

Mix with a blender.

Add the cream, mix and portion in silicone Ø14 cm moulds.

Freeze.

White peach confit

Bring the purée to a boil.

Premix the pectin with the sugar, then sprinkle the blend over the fruit purée while continuously heating it to a boil.

Portion over the frozen lychee crémeux and freeze together.

White peach mousse

Hydrate gelatine with water (1).

Prepare an Italian meringue by boiling water (2) and sugar to 121 °C, then slowly pour the syrup in a thin stream over the lightly beaten egg whites.

Continue whisking until the mixture cools to room temperature.

Meanwhile, heat the egg yolk with the purée to 85 °C to prepare an anglaise and add the melted gelatine mass.

Combine both preparations.

Fold in the semi-whipped cream.

Use immediately.

Coconut joconde

Blend the ground almonds and coconut with icing sugar, flour and whole eggs.

Mix to a soft mixture.

Whip egg white and sugar to stiff peaks.

Combine both mixtures.

Incorporate the melted butter.

Spread over 1 baking tray and bake at 220°C for 8 minutes.

Decoration spray

Melt all ingredients together and mix with a hand blender.

Assembly

Build up the entremets upside down.

Portion 3/4 of the white peach mousse in the circles and push in the frozen lychee-peach inserts.

Continue with the remaining mousse and close with the coconut joconde.

Freeze.

Finishing touch

Unmould the circles and glaze with the white glaçage, followed by the decoration spray.

Finish with the discs and marshmallows.

Dairy Eggs Fruit

Debic for chefs

Debic for chefs