Orchid entremet


  1. 1. Hazelnut and almond crumble
  2. 2. Stewed raspberries with Cointreau
  3. 3. Lait Vietnam 45 chocolate cream
  4. 4. Vanilla cream

Hazelnut and almond crumble

Cold butter 270 g
Caster sugar 300 g
Almond powder 150 g
Hazelnut powder 150 g
Flour 360 g
Salt 12 g
Grated lemon zest 1


Mix all the ingredients in a mixer with blade until they are completely homogenised. Roll the pastry to a thickness of 9 mm and mark out discs 16 cm in diameter. Cook at 180°C in the circles in the oven on a plate with a Silpain. Keep dry after cooking.

Stewed raspberry with Cointreau

Frozen raspberry balls 300 g
Caster sugar 150 g
Gelatine leaves 4 g
Cointreau 15 g


Mix the broken raspberries and the sugar in a casserole and cook the mixture at 102°C. Leave to cool before adding the gelatine (pre-soaked in cold water). Add the Cointreau last and cover entirely with a film. Keep in the fridge before use.

Chocolate cream

Fresh cream 35% 240 g
Belcolade Origins, Lait Vietnam 45 240 g
Slightly whipped cream 240 g


Make a ganache with fresh cream and the Lait Vietnam 45. When the ganache is at 38°C, add the slightly whipped cream and mix the whole gently using a rubber spatula. Now mould in circles 16 cm in diameter with a Rhodoid tape and put on a plate fitted with a plastic sheet at a rate of 120 g per circle, and freeze the whole before finalising.

Vanilla cream

Whole milk 250 g
Vanilla 2 pcs
Caster sugar 30 g
Yolks 65 g
Belcolade Blanc Selection X605/G or J 140 g
Gelatine sheet 6 g
Whipped cream 380 g


Make an English Cream with the whole milk, yolks, sugar and vanilla and poach at 85°C.
Add the gelatine (pre-soaked in cold water) and strain directly on the Blanc Selection.
Leave to cool and work the whipped cream in gently using a rubber spatula.
Pour in Silikomart quenelle moulds and freeze before use.


Apply the stewed raspberries with Cointreau on a bottom of cooked crumble using a pastry bag. Then apply a frozen disc of Lait Vietnam 45 cream. Add 8 pre-frozen Vanilla Cream quenelles on top, apply the cocoa butter or glaze with white chocolate glazing. Decorate around the entremets with fine strips of coloured chocolate and on top with fine squares of chocolate with Blanc Selection and Lait Vietnam 45.