Exotic Individual Entremets (Passionné’Mangue)

Begin by sifting the flour and baking powder together.

In the bowl of a stand mixer fitted with the paddle, add the sugar, butter cut into pieces, salt and lemon zest, and begin mixing on low speed. Gradually increase the speed.

Add the sifted flour and baking powder mixture, then mix lightly on low speed. The mixture should be sandy — do not over-mix!

Add the egg yolks and mix as little as possible, still on low speed. When the dough starts to come together into a ball, stop the mixer. Do not over-work the dough.

Shape the dough into a ball, wrap in cling film and refrigerate for several hours (I left the dough overnight).

In a saucepan, heat the fruit purées and water to 40°C / 104°F.

Add the sugar and pectin, previously mixed together, then cook to 103°C / 217°F.

Pour into a half-sphere mould, leave to cool slightly, then freeze overnight.

Soak the gelatine in the water.

In a saucepan, combine the fruit purées, eggs, egg yolks and sugar, then stir together with a whisk.

Heat to 83°C / 181°F, stirring constantly. The cream will thicken. This is like cooking a crème anglaise — be careful not to exceed that temperature. If you do not have a thermometer, here is Chef Michalak’s trick: whisk quickly then stop. If the “whirlpool” stops abruptly, the cream is at the right temperature.

Add the soaked gelatine and mix.

Pass the mixture through a sieve and pour into a jug. When it reaches around 40°C / 104°F, add the cold butter cut into pieces and blend with a stick blender. The cream should be homogeneous.

Pour into a half-sphere mould, leave to cool slightly, then freeze overnight.

Soak the gelatine in the water.

Break the white chocolate into pieces in a bowl (you can melt it slightly in a bain-marie or microwave).

Heat 175 g (6.2 oz) of cream with the split-and-scraped half vanilla pod in a saucepan and bring to the boil. Then cover and infuse for 15 minutes.

Remove the vanilla pod and reheat the cream.

Remove from the heat and add the soaked gelatine. Mix well, then pour one third of the cream over the white chocolate and stir with a spatula to create an emulsion. Add a second third, then a third, until the mixture is perfectly homogeneous.

Add the 175 g (6.2 oz) of cold cream and mix again. Blend for a few seconds with a stick blender to fully homogenise.

Press cling film directly onto the surface and refrigerate for several hours (ideally overnight).

Preheat the oven to 160°C / 325°F.

Whisk the egg whites with the 30 g (1.1 oz) of sugar to stiff peaks and set aside.

Melt the butter in the microwave.

Mix all the remaining ingredients in order, then add the hot melted butter followed by the meringue.

Pour the batter onto a tray lined with a sheet of baking paper.

Bake for approximately 25 minutes, then leave to cool on a wire rack at room temperature.

Cut out discs of 4 cm (1.6 in) diameter. For assembling the sphere:

Take the cremeux and confit half-spheres out of the freezer. Warm the underside of both inserts with your hand so they can stick together. The aim is to obtain a sort of mini sphere. Return to the freezer while you whip the ganache.

Whip the vanilla ganache in a stand mixer until it holds — it should not be too firm. Transfer to a piping bag without a nozzle.

Fill the half-sphere moulds with whipped vanilla ganache up to the halfway mark. Use a small spoon to push the ganache up the sides of the mould for a neat finish.

Insert a mini confit-cremeux sphere and press lightly to push the ganache up (confit side facing the ganache).

Add a little more whipped ganache to within 5 mm of the rim.

Place the almond sponge disc on top and press in gently to push the ganache up. Smooth with a small spatula, cover with cling film and freeze overnight.

Place the bowl and electric whisk attachments in the freezer for at least 15 minutes.

Pour the cream and mascarpone into the bowl and begin whisking on medium speed; once the cream starts to firm up, increase the speed. The cream will gradually thicken and stiffen.

Check your cream from time to time by stopping the mixer and looking at the consistency. It is ready when it holds completely — if you turn the bowl upside down, it should not fall out. Be careful not to over-whip the cream or you will end up with butter. Knowing when to stop is key.

Do not forget to add the icing sugar and vanilla when the cream is almost fully whipped.

Transfer to a piping bag fitted with a PF14 fluted nozzle and refrigerate until final assembly.

Preheat the oven to 160°C / 325°F fan-assisted.

Roll the Basque cake dough out to 3 mm thick and cut out circles of 7 cm (2.8 in) diameter.

Bake for approximately 20 minutes (the biscuits should be well coloured but must not burn).

Remove from the oven and leave the biscuits to cool on a wire rack.

Remove the individual entremets from the freezer, unmould and place on a wire rack.

It is best to protect your work area (however you can). Personally, I spray my entremet directly inside the dishwasher — it is quite practical.

Apply a thin layer of yellow spray from a distance of 30–40 cm (15.7 in).

Place the spheres on the Basque cake discs, perfectly centred.

Pipe the vanilla chantilly all around the sphere and on top of the entremet. Decorate with a small sugar paste flower and a little gold leaf if desired.

Leave to thaw in the refrigerator for 3–4 hours before serving.