Butter 375
Icing Sugar 105
Brown Sugar 75
Salt 4
Flour 405
Shortbread total 964
Pâte à choux
Tegral Éclair 500
Water 385
Egg 315
Oil 300
Pâte à choux total 1500
Crumble noisette
Butter 190
Brown Sugar 230
Hazelnuts Powder 70
Flour 165
Crumble noisette total 655
Exotic jelly
Glucose 32
Sugar 64
Passion Fruit Pulp 255
Mango Pulp 180
Yuzu Juice 75
Sugar 15
NH Pectin 11
Exotic jelly total 632
Semolina cream
Milk 500
Vanilla Pod (Bean) 1 pc
Lemon Zest 1
Brown Sugar 90
Egg Yolk 40
Cream Powder (cornstarch) 25
Fine Wheat Semolina 50
Butter 40
Cubes de gelée exotique 160
Semolina cream total 1007
Vanilla and lime chantilly cream
Dairy Liquid Cream 35% 350
Vanilla Pod (Bean) 1P
Lime Zest 1P
Belcolade Blanc Selection Drops X605/J 130
Genatin Powdered 4
Water 24
Vanilla and lime chantilly cream total 508
Glaçage Rocher
Oil 90
Belcolade Noir Sélection 55% 35
Carat Coverlux Milk Drops 500
Hazelnuts Minced 120
Glaçage Rocher total 745

Working Method

  • Cream the butter, add sugars, salt, flour and blend well.
  • Pouch dough in 6 cm entremet rings, about 18 per ring, 5.5mm thick.

Pâte à choux
  • Mix Tegral Eclair, water and egg.
  • Beat at medium speed for 2-3 minutes
  • Add in oil.
  • Beat at slow speed for 1-2 minutes.
  • Pipe out the desired size.
  • Bake at 170°C for about 25-30 minutes.
  • Pipe out chou pastries (roughly 15g) on each row shortbread.

Crumble noisette
  • Roast hazelnut powder at 150°C for at least 20 min.
  • Then knead all ingredients together and roll out at 2 mm between 2 sheets of balking paper.
  • Set aside to cool.
  • Cut rings and place them on the choux pastry.
  • Bake the shortbread/chou/crumble mixture in a slow oven at 150°C for about 20 min.

Exotic jelly
  • Caramelize glucose and sugar at 185° C, uncook with the warm purees, sprinkle in pectin with caster sugar, put on a boil and pour.
  • Mixed jelly: for 300 g add 25 g passion fruit pulp, mix and pour in the middle of the chou.

Semolina cream
  • Make a pastry cream with infused milk (milk and vanilla grated bean and lemon zests.)
  • Before blending egg yolks add the semolina in the milk, cook the pastry cream and set to cool.
  • Once cold add whipped cream and exotic jelly cubes.
  • Pouch choux from the top.
  • Take 40 g per chou.

Vanilla and lime chantilly cream
  • Bring cream to the boil, vanilla bean, lime zest and add gelatin.
  • Pour while hot on the white chocolate and mix.
  • Set aside to cool for 24 hours before making whipped cream.

Glaçage Rocher
  • Roast almonds at 170°C for about 15 min.
  • Melt coatings and oil in a microwave at 45°C, add hazelnuts and use at 32°C.