2020 Easter Special, Vincent Guerlais’s raspberry entremets

Ingredients for one entremets

Almond biscuit sponge

66 g Ground almonds
66 g Powdered sugar
49 g Whole egg
79 g Egg yolks
49 g Flour
118 g Egg whites
74 g Granulated sugar

Beat the egg whites with the granulated sugar.

Gently add the egg and egg yolks, then the dry ingredients: ground almonds, powdered sugar and flour.


Once baked, take a 15 x 15 cm frame mold and place a layer of biscuit sponge in the base.

Vanilla bavaroise

140 g Milk
1 Vanilla pod
50 g Egg yolks
45 g Sugar
6 g Gelatin
450 g Whipping cream
500 g white chocolate

Then make the vanilla bavaroise.


Then make the vanilla bavaroise.

Heat the milk with the vanilla pod to 60°C (140°F).

Pour onto the egg yolks and combine.

Chef’s tip

Mix well to avoid cooking the eggs.

Place the mixture in a saucepan and cook like a crème anglaise to 85°C (185°F).

Add the gelatin and pour the liquid on the white chocolate to form an emulsion and to melt the white chocolate.


Pour your bavaroise on to the biscuit sponge inside the frame mold.

Place in the freezer for 2 to 3 hours, the time it takes to all solidify.

l’Entremets aux framboises de Vincent Guerlais

Remove from the freezer and make a 15 cm high cardboard egg.

Cut around the bavaroise and biscuit sponge to give it the egg shape.

Pink glaze

38 g Water
76 g Granulated sugar
76 g Glucose (optional)
51 g LSweetened condensed milk
35 g Cocoa butter
19 g Water
4 g Powdered beef gelatin
1 g Fat-soluble pink food coloring

Cook the water, sugar and glucose to 106°C (223°F) then add the diluted gelatin, sweetened condensed milk, cocoa butter and food coloring. Mix and use the glaze at 35°C (95°F).

Then glaze the egg shape.


Place raspberries all around your shape, on the edge of your egg.

Raspberry confit

151 g Mash Raspberry
39 g Granulated sugar
4 g Pectine NH
6 g Granulated sugar

Heat the raspberry purée and sugar to 60°C (140°F), then add the sugar/pectin mixed together.

Boil for 1 minute.


Use a pastry bag and garnish the inside of your raspberry confit shape.

Whipped raspberry ganache

150 g Mash raspberry
150 g Whipping cream, cold
50 g Whipping cream
130 g White chocolate

In a saucepan, bring the raspberry purée and 50 g whipping cream to a boil

Pour this onto the white chocolate and use a spatula to combine.

When the chocolate has completely melted, add the 150 g whipping cream.


tir until the cream is nice and smooth.

Refrigerate for 3 hours minimum.


Take the ganache and then whisk it to incorporate air into it.

Put the mixture into a pastry bag with a tip and make small whipped raspberry ganache swirls inside your egg shape.

To finish, you can add chocolate decoration on the raspberry ganache.

You can also find on the site Vincent Guerlais recipes for the Gorilla as well as for the new-style Mendiant Egg.




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