{"id":18370,"date":"2020-04-08T08:25:12","date_gmt":"2020-04-08T06:25:12","guid":{"rendered":"https:\/\/www.matferbourgeat.com\/?p=18370"},"modified":"2023-01-26T11:58:28","modified_gmt":"2023-01-26T10:58:28","slug":"2020-easter-special-vincent-guerlaiss-raspberry-entremets","status":"publish","type":"post","link":"https:\/\/blog.matferbourgeat.com\/en\/2020\/04\/08\/2020-easter-special-vincent-guerlaiss-raspberry-entremets\/","title":{"rendered":"2020 Easter Special, Vincent Guerlais\u2019s raspberry entremets"},"content":{"rendered":"\t\t
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Ingredients for one entremets\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Almond biscuit sponge\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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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<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Beat the egg whites with the granulated sugar.<\/p>

Gently add the egg and egg yolks, then the dry ingredients: ground almonds, powdered sugar and flour.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Once baked, take a 15 x 15 cm frame mold and place a layer of biscuit sponge in the base.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Vanilla bavaroise\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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140 g Milk
1 Vanilla pod
50 g Egg yolks
45 g Sugar
6 g Gelatin
450 g Whipping cream
500 g white chocolate<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Then make the vanilla bavaroise.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Then make the vanilla bavaroise.<\/p>

Heat the milk with the vanilla pod to 60\u00b0C (140\u00b0F).<\/p>

Pour onto the egg yolks and combine.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Chef\u2019s tip<\/h2>\n
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Mix well to avoid cooking the eggs.<\/h3> <\/div>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Place the mixture in a saucepan and cook like a cr\u00e8me anglaise to 85\u00b0C (185\u00b0F).<\/p>

Add the gelatin and pour the liquid on the white chocolate to form an emulsion and to melt the white chocolate.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Pour your bavaroise on to the biscuit sponge inside the frame mold.<\/p>

Place in the freezer for 2 to 3 hours, the time it takes to all solidify.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Remove from the freezer and make a 15 cm high cardboard egg.<\/p>

Cut around the bavaroise and biscuit sponge to give it the egg shape.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Pink glaze\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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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<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\tCook the water, sugar and glucose to 106\u00b0C (223\u00b0F) then add the diluted gelatin, sweetened condensed milk, cocoa butter and food coloring.\n\nMix and use the glaze at 35\u00b0C (95\u00b0F).\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Then glaze the egg shape.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Place raspberries all around your shape, on the edge of your egg.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Raspberry confit\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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151 g Mash Raspberry
39 g Granulated sugar
4 g Pectine NH
6 g Granulated sugar<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Heat the raspberry pur\u00e9e and sugar to 60\u00b0C (140\u00b0F), then add the sugar\/pectin mixed together.<\/p>

Boil for 1 minute.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Use a pastry bag and garnish the inside of your raspberry confit shape.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Whipped raspberry ganache\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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150 g Mash raspberry
150 g Whipping cream, cold
50 g Whipping cream
130 g White chocolate<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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In a saucepan, bring the raspberry pur\u00e9e and 50 g whipping cream to a boil<\/p>

Pour this onto the white chocolate and use a spatula to combine.<\/p>

When the chocolate has completely melted, add the 150 g whipping cream.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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tir until the cream is nice and smooth.<\/p>

Refrigerate for 3 hours minimum.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"matfer-bourgeat-entremet-framboise-ganache-poche-douille\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Take the ganache and then whisk it to incorporate air into it.<\/p>

Put the mixture into a pastry bag with a tip and make small whipped raspberry ganache swirls inside your egg shape.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\tTo finish, you can add chocolate decoration on the raspberry ganache.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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You can also find on the site Vincent Guerlais recipes for the Gorilla<\/a> as well as for the new-style Mendiant Egg<\/a>.<\/p><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

C\u2019est une nouvelle recette sur le th\u00e8me \u00ab P\u00e2ques 2020 \u00bb que vous propose Vincent Gerlais aujourd\u2019hui. Toujours aussi chocolat\u00e9e mais avec un invit\u00e9 de marque : la framboise.<\/p>\n","protected":false},"author":6,"featured_media":17933,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[90,87],"tags":[],"post_folder":[510],"class_list":["post-18370","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chefs-recipes","category-chefs-spotlight"],"acf":[],"yoast_head":"\n2020 Easter Special, Vincent Guerlais\u2019s raspberry entremets - L'actualit\u00e9 Matfer Bourgeat<\/title>\n<meta name=\"description\" content=\"C\u2019est une nouvelle recette sur le th\u00e8me \u00ab P\u00e2ques 2020 \u00bb que vous propose Vincent Gerlais aujourd\u2019hui. 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