Pineapple, Peach & Saffron Christmas Entremets

To prepare this Pineapple, Peach & Saffron Christmas Entremets recipe, start by gathering all the ingredients for the vanilla madeleine biscuit.

Vanilla madeleine biscuit: Pour the whole eggs into the bowl of the stand mixer.

Add the large amount of caster sugar...

...and blanch this mixture using the whisk attachment for a few minutes (about 5 minutes).

When the mixture is pale and has increased in volume, add the fine salt.

Also, add the almond powder and the vanilla, while continuing to mix.

Once the mixture is homogeneous, stop the mixer...

...and transfer it into a mixing bowl.

After cleaning the stand mixer bowl, pour in the egg whites...

...and whisk them until stiff.

During whisking, add the small amount of caster sugar...

...and whip until stiff peaks are formed...

...like this.

Pour all the stiff egg whites into the previously prepared mixture...

...and gently fold with a spatula (maryse type).

The mixture should be folded gradually...

...until smooth and homogeneous. Fold in the melted and cooled butter.

Transfer this vanilla madeleine biscuit batter onto a baking sheet lined with a silicone mat...

...and spread it evenly, as shown in the photo.

Place the tray in a fan-assisted oven, preheated to 180°C, and bake for about 12 minutes. This baking time may vary from one oven to another.

At the end of the baking time, the biscuit should be golden on the surface. Remove from the oven...

...and let it cool at room temperature.

Pineapple, peach and saffron confit: Pour the pineapple purée into a saucepan...

...and add the glucose syrup (warmed in the microwave beforehand to make it more fluid).

Bring to a boil.

While the purée is heating, add the Tadoka vanilla (or half a vanilla pod, or vanilla powder).

Stir carefully with a whisk to fully dissolve the vanilla.

When the purée reaches a simmer, add the saffron pistils...

...as shown in the photo. Whisk again.

Cover the saucepan by stretching a sheet of cling film across the edges of the pan.

Let it infuse for 30 minutes.

Reconstituted shortbread: Gather the ingredients.

Pour the Mycryo cocoa butter (or cocoa butter in pistoles) into a saucepan.

Add the butter and melt both ingredients.

While melting, add the Tadoka vanilla (or half a vanilla pod, or vanilla powder).

Stir occasionally to ensure all ingredients blend well.

Place the cooked shortbread dough in a pastry bowl...

...and crush it with the end of a rolling pin.

Pour the melted butter and cocoa butter over the crushed biscuits...

...and mix thoroughly with a maryse spatula, until the reconstituted shortbread is formed.

Cut a strip of acetate...

...to line the inside of a mousse ring 16cm.

Pour 100 to 110 grams of shortbread dough into the stainless steel ring...

...and spread it using a small offset spatula...

...to achieve this result.

Take a cake board and fold one side to create a handle. Press down on the cardboard and rotate it on the surface of the shortbread dough to make it compact.Refrigerate.

Pineapple, peach and saffron confit (continued): Take the peach halves and cut them into strips...

...and then dice these strips into small cubes.

Once the pineapple purée has infused, strain it through a fine sieve to remove the saffron pistils...

...and press the mesh with the spatula to extract all the flavours.

Pour half the caster sugar into the pineapple purée and start heating.

Mix the other half of the caster sugar with the NH pectin...

...and blend these two powders to prevent lumps from forming.

When the pineapple purée is hot, add the pectin and sugar mix in a fine stream while whisking the mixture.

Bring it all to a boil and maintain for 1 minute to activate the pectin's properties.

At the end of cooking, add the lime juice...

...as well as the diced peach, and mix.

Transfer the pineapple confit into a food container...

...and cover it with cling film. Allow it to cool at room temperature before refrigerating.

Once the vanilla madeleine biscuit is cold, flip it over a sheet of parchment paper and gently remove the silicone mat. This should be done when the biscuit is cold to avoid tearing.

This is what the result should look like.

Take a stainlesssteel mousse ring Ø 14cm...

...and place it on the corner of the biscuit to cut out a disc.

Place the mousse ring on a baking sheet lined with parchment paper, and position the biscuit disc at the bottom.

Pour 220 grams of pineapple confit (whipped beforehand) into the stainless steel ring, directly on the vanilla madeleine biscuit...

...and spread it evenly with a spatula. Place in the freezer.

Vanilla mousse: Prepare the ingredients. Mix the powdered gelatin with the hydration water (tap or mineral water), and let it hydrate for 15 minutes.

Pour the milk into a saucepan...

...add the Tadoka solid vanilla and bring it to a boil.

When it reaches a boil, the Tadoka vanilla pod will have fully dissolved.

Add the hydrated gelatin into the boiling vanilla milk and stir vigorously.

Then pour the hot milk over the white chocolate (melted in the microwave beforehand in 20 to 30-second intervals, stirring every time).

Mix everything carefully until you get a smooth, homogeneous mixture.

Pour the whipping cream into the stand mixer bowl...

...and mix until you get a whipped cream.

You should obtain a soft whipped cream.

Pour half of the whipped cream into the white chocolate mix...

...and fold with a spatula.

Add the remaining whipped cream...

...and gently fold it in with a spatula until you obtain a vanilla mousse with a soft texture (almost runny).

Transfer the vanilla mousse into the flower silicone mould Ø 1 cm, filling it halfway.

Take the insert out of the freezer and gently heat the mousse ring with a kitchen torch.

Lift the stainless steel ring to release the insert.

Place the insert inside the mould with the biscuit on top, so that the confit side is in direct contact with the vanilla mousse.

Fill the mould with the remaining vanilla mousse.

Take the reconstituted shortbread and remove the stainless steel ring.

Position the shortbread disc inside the silicone mold...

...on top of the vanilla mousse, centering it well.

Wrap everything tightly with cling film and store in the freezer. This recipe can be made up to this step several days in advance.

Finish: On the day, remove the silicone mold from the freezer and take off the plastic wrap.

Gently peel back the mold to release the entremets. For optimal results, make sure the cake is frozen solid, so it won't stick to the mould.

If necessary, clean up any smudges with a knife for a neat finish. Work quickly to avoid thawing the entremets.

Place the entremets on a baking sheet lined with plastic wrap. You can use a rotating cake stand for an easier coating process.

Shake the red velvet spray bottle vigorously before use.

Then spray the colour all over the surface of the frozen entremets. Apply the coating in a thin layer. The vanilla mousse should no longer be visible, but make sure you don't create a layer that is too thick as it could crack once defrosted.

This is what the result should look like.

Take the serving platter...

...and transfer the entremets onto it using two offset spatulas.

Place the entremets in the fridge for at least 4 hours to defrost completely.

Raspberry confit: Prepare all the ingredients.

Heat the raspberry purée in a saucepan.

Mix 20 grams of caster sugar into the NH pectin.

Add the remaining 80 grams of caster sugar to the raspberry purée.

Stir with a whisk and heat over moderate heat.

Meanwhile, mix the pectin with the sugar.

When the purée starts to release a bit of steam...

...and reaches around 60°C (using a laser thermometer is recommended)...

...add the NH pectin and sugar mix while whisking continuously (the pectin must always be mixed with sugar beforehand to avoid lumps).

Bring the mixture to a boil and keep it boiling for 1 to 2 minutes to activate the pectin properties. Stir continuously with the whisk during cooking. Transfer the raspberry confit into a container and cover it with plastic wrap. Refrigerate for at least 1 hour to set.

Finish (continued): Once cooled, transfer the confit into a bowl...

...and whisk vigorously until smooth...

...as shown in the photo.

Pour the raspberry confit into a piping bag (without a nozzle).

Cut a small opening at the tip of the piping bag with scissors and pipe a thin lace of confit around the outer curves of the flower.

Continue until you have decorated all the curves.

Fill the centre of the entremets with the remaining raspberry confit and spread to a thin layer...

...and smooth carefully with a mini cranked spatula.

Arrange red currants over the confit, lining them up side by side, ensuring the black dot on each currant is facing up.

Press the currants together tightly...

...to achieve this final finish. Keep the cake in the fridge until ready to serve. Enjoy!