Apricot, Honey & Vanilla Entremet by Michel Baltzer

For 2 desserts with a diameter of 200

Panacotta whipped with vanilla

300 liters of whole cream

30 g of sugar

1 vanilla pod

3 g of powdered gelatin

Hydrate the gelatin with 15 g of water.

Bring the cream, sugar and scraped vanilla to a boil.

Incorporate the gelatin, removing the vanilla.

Refrigerate for 12 hours


250g butter

250 g brown sugar

250 g of almond powder

250g of flour

Beat all the ingredients in a mixer with the leaf.

Once the mixture is complete, distribute the crumble on a baking sheet and cook it at 150 degrees in a hot oven for 15-20 minutes, it should cook evenly throughout.

Reconstituted shortbread

1 kg of mixed cooked crumble

500 g of white chocolate

400 g of feuillantine

300 g brown sugar

10 g of fleur de sel

Melt the white chocolate in a mixer with the leaf.

Mix the cooked and mixed crumble, the melted white chocolate, the feuillantine, the brown sugar and the fleur de sel.

Spread in a 2 cm layer on a baking sheet and store in the freezer until ready to use.

Honey Vanilla Financier

100 g of almond honey

55 g of icing sugar

110g butter

155 g of egg white

55 g of flour

1 vanilla pod

110 g of almond powder

Melt the butter, meanwhile, mix the dry ingredients with the honey and the egg whites, add the butter and the vanilla seeds.

Pour 250g of mass into two circles or silicone molds 180mm in diameter.

Bake them in an oven preheated to 180 degrees for 12 to 15 minutes.

Honey and vanilla apricot compote

400 g apricots

1 vanilla pod

80 g of almond or acacia honey

20 g of sugar

8 g of 325nh pectin

In a saucepan, place the brunoise-cut apricots with the honey and vanilla.

Mix the sugar and pectin dry, when the above mixture is at 40 degrees, add the sugar and pectin and bring to the boil, taking care that the mixture does not stick to the bottom.

Vanilla Bavarian

150 g of milk

150 g of liquid cream

100 g of egg yolk

100 g of sugar

1 vanilla pod

15 g of powdered gelatin

400 g of liquid cream

In a saucepan, bring the milk, cream and vanilla to a boil.

Meanwhile, whisk together the sugar and egg yolks,

Hydrate the gelatin with 75g of water.

When the milk and cream mixture is boiling, pour a third of this mixture over the yolks and the sugar, mix and pour everything back into the saucepan, bring to 85 degrees without making lumps, preferably over a very low heat, remove into a mixing bowl and add the gelatin, previously melted, into the custard and wait until it has reached 30 degrees before adding the whipped cream.

Pour the foam obtained into a circle fitted with a rhodoid strip, with the insert in the center, of a diameter greater than that of the insert

Assembly and finishing

Two days before tasting, make the reconstituted shortbread, financier and apricot compote.

Garnish a circle of diameter 180 with a layer half a centimeter thick of reconstituted shortbread, place on top a puck of financier biscuit and 200 g of apricot compote, place everything in the freezer for at least one night.

The following day, make the bavaroise starting with the custard, when it reaches 30 degrees, delicately add the foamy whipped cream.

Unmold the insert and place it in the center of a 200 mm diameter circle lined with a strip of rhodoid, pour in the Bavarian cheese, being careful not to create an air bubble between the circle and the insert, smooth everything and freeze.

On the day of tasting, take out the dessert and cover it with a neutral mirror glaze;

Whip the vanilla panacotta and pipe dots of cream irregularly with a bag fitted with a plain nozzle.

Pipe small dots of remaining apricot compote, previously mixed, in a harmonious way.

Finish decorating the dessert with glazed apricot segments and a dried vanilla pod.

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