Apricot and passion fruit entremet

by Chiara

I made this cake over a month ago, when apricots were at their peak season and they’re lovely. It is now difficult to find apricots that are really juicy and sweet (I mean, here in Switzerland), but maybe you guys are luckier.
These stone fruits pair well with almost everything and one of the most delicious combination I’ve ever tried is with passionfruit.
The sweet touch given by apricots helps cut through the distinctive sourness of passionfruit and, on the contrary, it introduces just the right refreshing and bright contrast to the cake.
Because both go beautifully with nutty flavors, I decided to add this apricot kernels butter, which is a little twist on typical nut butter, as it is made with raw and sweet apricot kernels.

This mousse cake is a complex blend of sweet, partially tart, nutty and refreshing all at once. And it is completely gluten-free!

The recipe is for an entremet of Ø 20 cm (6-8 portion) and it is gluten-free. These are the main components:

  • Gluten-free Orelys 35% blond chocolate and apricot kernels butter croustillant
  • Gluten-free apricot kernels butter financier
  • Apricot and passion fruit compote
  • Passion fruit Inspiration, apricot and vanilla mousse
  • Orelys 35% blond chocolate mirror glaze
  • Orelys 35% blond chocolate and apricot kernels butter namelaka

If you make this recipe, don’t forget to leave a comment or tag me on Instagram. I’d be more than happy to hear from you all. Seeing your creations makes me the happiest person beyond everything!
And, of course, if you have any questions or doubts about this recipe and/or pastry techniques in general, feel very free to write me. I’ll do my best to respond you as quickly as possible ♡

Apricot and passion fruit entremet

Cakes Apricot and passion fruit entremet European Print This
Serves: 6-8
Nutrition facts: 200 calories 20 grams fat

Ingredients

Gluten-free apricot kernels butter financier
70 g butter
28 g raw apricot kernels butter (or raw hazelnuts butter)
26 g acacia honey
78 g icing sugar
33 g potato starch (or cornstarch)
2 g gluten-free baking powder
70 g hazelnuts flour
1,25 g (¼ tsp) Maldon salt
7,5 g (1 tsp + ½ tsp) vanilla powder
106 g egg whites, to room temperature

Gluten-free Orelys 35% blond chocolate and apricot kernels butter croustillant
40 g Gianduja 39% milk chocolate (Valrhona) (or the good quality milk chocolate of choice)
50 g gluten-free crunchy cereals
20 g raw apricot kernels butter (or raw hazelnuts butter)
⅛ tsp Maldon salt
40 g Orelys 35% blond chocolate

Apricot and passion fruit compote
250 g fresh apricot, pitted and cubed  
50 g passion fruit puree
10 g cane sugar (or caster sugar)
2,5 g pectin NH

Passion fruit Inspiration, apricot and vanilla mousse
6 g gelatin sheets, Gold strength (200 Bloom)
30 g cold water to soak the gelatin sheets
250 g apricot puree
1 vanilla bean
187 g Passion fruit Inspiration couverture
295 g heavy cream 35% fat content, cold

Orelys 35% blond chocolate and apricot kernels butter namelaka
3 g gelatin sheets, Gold strength (200 Bloom)
15 g cold water to soak the gelatin sheets
96 g unsweetened almond milk (or cow's milk 3,5% fat content)
32 g glucose syrup
208 g Orelys 35% blond chocolate
80 g raw apricot kernels butter (or raw hazelnuts butter)
208 g heavy cream 35% fat content, cold

Orelys 35% blond chocolate mirror glaze
92 g unsweetened almond milk (or cow's milk 3,5% fat content)
80 g caster sugar
92 g trehalose sugar (or caster sugar)
172 g glucose syrup DE 40
10 g gelatin sheets, Gold strength (200 Bloom)
50 g cold water to soak the gelatin sheets
208 g Orelys 35% blond chocolate
80 g Absolu Cristal (neutral gelatin)

Assembly and decoration
tempered Orelys 35% blond chocolate flexible band
edible flowers
edible gold leaf

Instructions

Gluten-free apricot kernels butter financier

  1. Preheat the oven to 160°C, ventilation mode. Line a micro-perforated baking tray with Silpat mat. Wrap both the external edges and the bottom of a 18x18 stainless steel frame with a sheet of aluminium foil. The foil should come up over the external edges of the frame. This will assure that no batter escapes from the bottom of the frame during baking. Place the frame onto the prepared tray. 
  2. Make the brown butter (the beurre noisette). Place pieces of butter into a saucepan and let melt over medium heat. Don't stir the butter, it is not needed. Once melted, the butter will begin to foam and sizzle. In about 3-4 minutes from when you started, the butter will turn golden brown. The foam will slightly dissolve and the milk solids on the bottom of the pan will toast and get brown. The butter should also smell intensely nutty and caramelized. 
  3. Once the butter is ready, remove the saucepan from the heat and filter the butter through a cheese cloth, previously placed into a stainless steel sieve, to remove the brown milk solids that are formed at the bottom of the saucepan. Add in the apricot kernels butter and honey and combine well with a rubber spatula. Leave aside at room temperature.
  4. In a bowl, sift together icing sugar, potato starch and baking powder. Add in the hazelnuts flour, salt and vanilla powder and mix by hand with a fine whisk.
  5. Whip the egg whites to stiff peaks. Add ⅓ of whipped egg whites to the batter and mix vigorously with a rubber spatula in oder to lighten up the batter. No worries to deflate the air of the egg whites at this stage. Add the leftover egg whites in 2 times, folding gently with a scooping-and-folding motion at this time. The batter shall be smooth and slightly fluffy.
  6. Add in the mix of brown butter, while folding gently with the spatula, until the batter looks homogeneous. 
  7. Pour 260 g of batter into the mould. Bake for approximatively 15-20 minutes, or until the financier looks golden-brown, puffed, firm and dry to touch.
  8. Remove from the oven and allow to cool completely before cutting a circle with a Ø 16 cm cake ring. I suggest to place the financier in the freezer for about 1h (or 30 minutes in the blast freezer) before cutting it, so that it will be easier to cut. Store the financier disc wrapped in clingfilm in the freezer until assembly.

Gluten-free Orelys 35% blond chocolate and apricot kernels butter croustillant

  1. Melt together Gianduja chocolate and Orelys chocolate in the microwave to 45°C. Stir through the apricot kernels butter to get a smooth mixture.
  2. Add in cereals and salt and combine well, ensuring that the cereals are well coated with the chocolate mixture.
  3. Line a baking tray with Silpat mat and place onto a Ø 16 cm stainless steel cake ring. Evenly spread a layer of croustillant into the ring, to about 2-3mm in thickness. Press the crunch with the back of a spoon, to make an even and smooth surface. Lift up the ring and freeze until it hardens. Store the croustillant in the freezer until assembly. 

Apricot and passion fruit compote 

  1. In a saucepan, combine apricots, passion fruit puree and 5g of sugar. Heat to 40°C.
  2. Mix the remaining 5g of sugar with the pectin NH, then add in the saucepan. Stir with a spatula and bring to boil. Once the mixture is boiling, cook for around a minute, until the apricots are soft and almost pureed. 
  3. Transfer into a mixing glass and blend with the hand blender to reduce the apricots into a smooth puree. If you want, pass the puree through a sieve to make it smoother.
  4. Pour the compote into a round silicone mould of Ø 16 cm to 1 cm in thickness. Freeze for about 2h in a domestic freezer or 1h in the blast freezer. Store the compote in the freezer until assembly. 

Passion fruit Inspiration, apricot and vanilla mousse

  1. Soak the gelatin sheets in cold water.
  2. Melt Passion fruit Inspiration in the microwave to 45°C.
  3. Heat apricot puree with vanilla seeds in the microwave without bringing to boil, then add in the soaked gelatin sheets and stir through with a rubber spatula until the gelatin is completely dissolved.
  4. Pour the apricot puree over the melted couverture in 3 times, while stirring with a spatula, in order to obtain a smooth cream.
  5. Transfer the cream into a mixing glass and emulsify with the hand blender to stabilize the emulsion and to obtain the best and most silky smooth consistency. Leave the cream to cool down to 35-40°C.
  6. Semi-whip the cold heavy cream until it forms soft peaks. Check the temperature of the passion fruit and apricot cream: when it is 35-40°C add in the semi-whipped cream in 2-3 times, folding gently with a rubber spatula in order to obtain a light, smooth and shiny mousse.
  7. Pour a little of mousse into the DOT Ø20 cm mould from Silikomart. Use a teaspoon to spread the mousse up the sides of mould to eliminate any air bubbles and to avoid whitespace. Set inside the frozen apricot and passion fruit compote and press it gently and slightly down so that it is almost submerged in the mousse. Cover the compote with other mousse, ensuring to leave a gap for the financier. Place the financier on top of the mousse and press it gently and slightly down. Cover the financier with other mousse, ensuring to leave a gap for the croustillant. Place the croustillant on top of the mousse and press it gently down until the croustillant is level with the top of the mould.
  8. Using a palette knife, remove any excess mousse and place in the freezer. If you’re using a domestic freezer, it will take approximately 4-5 hours to freeze. If you’re using a blast freezer, it’ll take approximately 2 hours. 

Orelys 35% blond chocolate and apricot kernels butter namelaka

  1. Soak the gelatin sheets in cold water.
  2. Heat the almond milk with the glucose syrup in the microwave without bringing to boil. Melt the chocolate in the microwave to 45°C, then stir through the apricot kernels butter to get a smooth mixture. 
  3. Once the almond milk is warm, add in the drained gelatin sheets and stir until dissolved. Pour over the melted chocolate in 3 times, while stirring with a spatula, in order to obtain a silky-smooth cream. 
  4. Transfer the cream into a mixing glass and emulsify with the hand blender to stabilize the emulsion.
  5. Add to wire the cold heavy cream, while blending constantly. 
  6. Transfer the namelaka into a baking dish, cover with clingfilm touching the surface and chill in the fridge for minimum 12h (overnight).

Orelys 35% blond chocolate mirror glaze 

  1. Soak the gelatin sheets in 50 g cold water for at least 10 minutes.
  2. Melt the blond chocolate in the microwave to 45°C and pour into a mixing glass.
  3. Heat almond milk, caster sugar, trehalose sugar and glucose syrup in a saucepan to 104°C.
  4. Remove from the heat and pour over the melted chocolate. Emulsify with the hand blender without adding air bubbles and in order to obtain a smooth and shiny glaze.
  5. Heat the Absolu Cristal in the microwave to 65°C and add into the glaze, followed by the drained gelatin sheets (add only the gelatin sheets and not the soaked water). Emulsify once more without adding air bubbles.
  6. Pass the glaze through a sieve and pour into a baking dish. Cover with clingfilm pressed on top of the glaze and chill in the fridge for minimum 12h (overnight).
  7. Heat the glaze in the microwave to 45°C then pour into a mixing glass and emulsify with the hand blender, ensuring the blade is submerged in the glaze and not showing, to avoid air bubbles. If you directly melt the glaze to 32-35°C (the temperature of usage), it will not be shiny and glossy. Place cling film on the surface of the glaze and cool it to 32-35°C. You can put the glaze in the fridge or take it at room temperature.
  8. In the meantime, cover the working surface with two sheets of clingfilm, slightly overlapping. They will serve to collect the excess glaze. Place onto a 14 cm metal ring.
  9. Once the glaze is 32-35°C, remove the entremet from the freezer and unmould. Place the entremet on top of the metal ring. Remove any condensation from the entremet by rubbing it with your hand. Ensure you work quickly and use the glaze immediately. Place a second 14 cm metal ring on top of the entremet, inside the cavity. This ring prevents the glaze from seeping inside the cavity of the entremet. Pour the glaze over the entremet, between the top ring and the entremet and allow the glaze to drip over the clingfilm sheets.
  10. When the glaze stops dripping, gently lift up the top ring, then remove any excess glaze from the base of the entremet with a small sharp knife. Place the finished cake onto a plate and place in the fridge.

Assembly and decoration

  1. Temper Orelys 35% blond chocolate, following this tempering curve: 45/48°C (melting chocolate in the microwave or in water-bath) - 26/27°C (cooling 2/3 of chocolate over a marble table or granite table) - 28/29°C (the chocolate is ready to use). Tempering chocolate is an essential step for making smooth and glossy chocolate decors. The tempering process takes chocolate through a temperature curve, a process which aligns the cocoa butter's crystals to make the chocolate look smooth, silky and glossy an to prevent the chocolate to get a dull and grayish color.  
  2. Make the flexible chocolate band as described here. You need a stainless steel cake ring of Ø 22 cm and an acetate strip of h 3 cm and long enough to wrap the cake ring entirely. 
  3. Wrap the flexible chocolate band around the entremet. Pipe the namelaka on top of the entremet, unsing three star nozzles (Wilton 6B, Wilton 4B and Matfer Ø18mm). Garnish with edible flower and gold leaf.

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