Indian Summer

Entremet with breton shortbread, macaron biscuits and milk chocolate mouse - 6 entremets, 18 cm in diameter

Indian Summer Shortbread Macarons
Indian Summer - photo1 | Debic


Breton shortbread with roasted sesame seeds

185 g egg yolks

400 g coarse Demerara sugar

450 g Debic Incorporation Butter Crème

500 g wheat flour

100 g powdered almonds

25 g roasted sesame seeds

12 g sea salt

20 g baking powder

10 g Mycryo® cocoa butter

Macaron biscuit with red berries (6 x 16 cm bases)

135 g egg whites

45 g red berry purée

5 g powdered raspberries

5 g powdered egg whites

125 g sugar

105 g powdered almonds

25 g icing sugar

40 g flour

Crémeux with lime and Arriba chocolate (6 x 125 g)

125 g egg yolks

300 g Debic Cream 40%

200 g milk

60 g sugar

65 g inverted sugar

9 g powdered gelatin

45 g water

200 g Arriba milk chocolate

2 limes, the zests

Milk chocolate mousse and roasted sesame seeds

30 g roasted sesame seeds

175 g milk

95 g sugar

220 g Arriba milk chocolate

750 g Debic Natop

Sesame seed and white chocolate crumble

30 g roasted sesame seeds

100 g White Chocolate Velvet

200 g baked Breton shortbread


Breton shortbread with roasted sesame seeds

Beat the egg yolks with the sugar until frothy.

Sieve the flour with the powdered almonds, the sea salt and the baking powder.

Add the soft butter cream to the mixture of sugar and egg yolks.

Stir the dry ingredients and the roasted sesame seeds together briefly.

Store in a cool place.

Roll out to 5 mm thick and bake at 165°C for 15 to 17 minutes.

When baked, dot immediately with Mycryo® cocoa butter.

Macaron biscuit with red berries

Mix the egg whites with the red berry purée, the powdered raspberries and the powdered egg white and leave to cool in the refrigerator for a few hours.

Beat with the sugar.

Sieve and fold in the powdered almonds, the flour and the icing sugar

Pipe out circles on a Silpat® and sprinkle with the icing sugar.

Bake at 190°C for 8 to 9 minutes.

Crémeux with lime and Arriba chocolate

Soak the powdered gelatin in the water.

Mix the lime zest into the milk and the cream 40% and leave overnight.

Heat the milk, the sugar, the cream, the zest, the inverted sugar and the egg yolks to 85°C, stirring constantly (crème anglaise).

Add the gelatin mass and melt in the warm preparation.

Pour through a conical sieve onto the chocolate.

Emulsify with a hand mixer and pour onto the Silpat®.


Milk chocolate mousse and roasted sesame seeds

Roast the sesame seeds and infuse them in milk overnight.

Heat 250 g cream with the milk chocolate and emulsify to make a ganache.

Add the remaining Natop cream and store in the refrigerator.

Sieve the sesame seeds and add the liquid with the sugar to the milk chocolate cream to be beaten.

Divide among plastic moulds, push in the frozen crémeux with the macaron biscuit and store in the freezer.

Sesame seed and white chocolate crumble

Dry the roasted sesame seeds used in the milk chocolate mousse.

Mix with the melted white chocolate and the coarsely crumbled Breton shortbread.


Fill plastic moulds with the milk chocolate mousse and push in the Arriba crémeux.

Finish with the macaron biscuit.

Remove the milk chocolate mousse from the mould and spray with a mixture of one part white chocolate and one part cocoa butter, coloured with red food colouring (powder).

Finishing touch

Decorate as you wish.

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