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Entremets & Cheesecakes
PEACH, DULCE DE LECHE & BUCKWHEAT HONEY ENTREMETS
Made with BLOND DULCEY 35%
An original Recipe by Chef Catherine Mera
Approx. 20 servings
Recipe Step by Step
Step01
BUCKWHEAT HONEY GANACHE
Bring the milk and the buckwheat honey to the boil.
Pour onto the chocolate and mix lightly using a spatula.
Step02
BUCKWHEAT HONEY SAVOIE SPONGE
250g melted butter
450g eggs
450g sugar
290g buckwheat flour
170g cornstarch
15g baking powder
250g almond powder
180g Charlevoix buckwheat honey
120g Ontario peaches
Cut the peaches into small cubes.
Mix the eggs and the sugar until you got a creamy color, then add the dry ingredients (buckwheat flour, cornstarch, baking powder, almond powder), the melted butter and honey and gently mix with a spatula.
Sprinkle with peach cubes.
Bake at 350°C for 14 minutes.
Step03
CRUNCHY PRALINÉ
150g praliné
150g hazelnut paste
150g feuilletine
50g crushed hazelnuts
30g butter
Melt praliné with hazelnut paste and milk chocolate.
Add butter, feuilletons and crushed hazelnuts and mix gently.
Step04
DULCEY NAMELAKA CREAM
Bring the milk to the boil and add the rehydrated gelatin.
Slowly pour the warm mixture over the melted chocolate to make an emulsion using a spatula.
Immediately mix using an electric mixer to make a perfect emulsion.
Add the cold cream then mix again.
Leave to stiffen in the refrigerator.
Step05
PEACH GELÉE
1L white peach fruit purée
15g pectin NH
15g gelatin mass
Bring the fruit purée to boil, then add pectin and gelatin.
Assembly and finishing
With a spatula, spread the crunchy praliné on the Savoie sponge.
Pour the ganache, then the peach gelée.
Cut into equal portions (20 approx.).
With a piping bag fitted with a Saint-Honoré tip, add the Namelaka cream.
Add some small peach pieces and green peas sprouts.