Honey and Passion Fruit Entremet

Gluten-free honey and almond madeleine

1. Preheat the oven to 170°C, static. Grease and line a 25x20 cm rectangular pan.
2. Make the brown butter: melt 50 g butter over medium heat without stirring; after 3–4 min it foams, then turns golden brown with toasted milk solids and a nutty smell. Off the heat, filter through a cheese cloth in a sieve to remove the milk solids. Cool to room temperature.
3. Sift the rice flour with rice starch and baking powder; add almond flour and salt and whisk. Set aside.
4. Whip eggs, yolks, honey, cane sugar and maple sugar until pale and fluffy.
5. Add the dry ingredients a little at a time at medium-low speed.
6. Once incorporated, stream in the lukewarm brown butter at medium-low speed.
7. Pour the smooth, slightly airy batter into the mould and level.
8. Bake at 170°C for 15 min, then reduce to 160°C and bake 5 min more until golden, puffed, soft and dry to touch.
9. Cool completely, then cut two Ø 12 cm circles (freezing the still-warm sponge ~1h makes cutting easier). Store the circles frozen.

Passion fruit praliné croustillant 10. Melt the Passion fruit Inspiration couverture to 45°C and stir in the almond praliné. 11. Coarsely crush the chestnut flakes and shortcrust pastry into crumbs, add salt. 12. Add the chocolate–praliné mix and stir well. 13. Divide between two Ø 12 cm rings, pressing to a flat 3–4 mm layer. Lift the rings, place a madeleine disc on each and freeze.

Passion fruit and pineapple crémeux 14. Soak the gelatin in cold water. Melt the couverture to 45°C. 15. Heat the pineapple puree with honey (no boil), stir in the soaked gelatin. 16. Pour over the couverture in 3 times, stirring to a smooth cream. Blend with an immersion blender, then stream in the cold cream while blending to a silky crémeux. 17. Pour 90 g into each Ø 12 cm silicone mould (~1 cm thick). Chill 2–3h, then freeze ~2h. Place a frozen crémeux disc on each frozen madeleine and freeze.

Wildflower honey and bee pollen mousse 18. Combine 180 g cream with bee pollen, cover and refrigerate 12h to infuse. Strain and re-weigh to 180 g (top up if needed). 19. Soak the gelatin. Make the honey crème anglaise: simmer honey and milk; mix yolks and sugar. Pour the hot milk over the yolks in 3 times, return to the pan and heat to 82–85°C, stirring. (Doneness: the tiny surface bubbles disappear, replaced by thick silky waves, and a finger leaves a line on the spatula.) 20. Strain and stir in the soaked gelatin. Cool to 25–30°C. 21. Semi-whip the cold bee pollen cream to soft peaks and fold into the crème anglaise. 22. Divide between two Universo 600 moulds (Ø 14 cm x H 4.5 cm) about half full, spreading up the sides. Insert the croustillant+madeleine+crémeux insert croustillant-side-up and press so the mousse reaches the top. Freeze 4–5h. Store frozen until glazing.

Passion fruit mirror glaze (with cocoa butter) 23. Soak the gelatin in 48 g cold water 10 min. Place the cocoa butter in a mixing glass. 24. Heat caster sugar, passion fruit puree and dextrose to 104°C. Off the heat add the condensed milk and stir. 25. Pour over the cocoa butter and emulsify to melt it. Heat the Absolu Cristal to 65°C, add, then add the drained gelatin and emulsify. Sift in the yellow coloring and emulsify again. 26. Strain into a flat container, press cling film on the surface and chill at least 12h. 27. Reheat until the edges melt, re-emulsify. Cool to 25–28°C on the surface under cling film. 28. At 25–28°C, unmould the frozen entremets onto a rack over cling film and pour the glaze over. When dripping stops, plate them and refrigerate ~4h to defrost. Excess glaze keeps 3 weeks refrigerated / 2 months frozen.

Assembly and decoration 29. Temper Ivoire 35% white chocolate (curve 45/48°C melt – 26/27°C cool – 28/29°C use). 30. Make white chocolate flexible bands (two Ø 15 cm rings + acetate strips H 3 cm). 31. Make white chocolate butterflies with a template under a tightly stretched guitar sheet: pipe tempered chocolate on the template, set at 18–20°C overnight, peel and join the wings with a line of chocolate, fixing with cooling spray. 32. The next day, wrap the flexible bands around each entremet and garnish with butterflies and edible flowers.