Apricot & Wasabi Entremet

Name: Apricot & Wasabi Entremet
Yield: Makes 2 (each serves 8)
Cuisine: French
Ingredients: 100 g (3½ oz/¾ cup) plain (all-purpose) flour; 100 g (3½ oz/¾ cup) icing (powdered) sugar; 125 g (4½ oz/generous ½ cup) unsalted butter; 100 g (3½ oz/scant 1 cup) ground hazelnuts; 300 g (10½ oz) whole eggs (about 6 eggs); 120 g (4½ oz/⅔ cup) caster (superfine) sugar; 1 quantity of Simple Syrup infused with 12 g (½ oz) fresh wasabi; 300 g (10½ oz) tempered dark (bittersweet) chocolate used to make Palette, Square and Copeaux; 300 g (10½ oz) tempered dark (bittersweet) chocolate used to make Palette, Square and Copeaux; 1 quantity of Dark Chocolate Crémeux, made with addition of 45 g (1½ oz) freshly grated wasabi infused into the milk and cream for 30 minutes; 1 quantity of Dark Chocolate Crémeux, made with addition of 45 g (1½ oz) freshly grated wasabi infused into the milk and cream for 30 minutes; 1 quantity of Dark Chocolate Crémeux, made with addition of 45 g (1½ oz) freshly grated wasabi infused into the milk and cream for 30 minutes; 1 quantity of Dark Chocolate Crémeux, made with addition of 45 g (1½ oz) freshly grated wasabi infused into the milk and cream for 30 minutes; 1 quantity of Pain de Gène; 1 quantity of Simple Syrup infused with 12 g (½ oz) fresh wasabi; 100 g (3½ oz/1 scant stick) unsalted butter; 1 vanilla pod (bean) split lengthways; 1 vanilla pod (bean) split lengthways; 12 apricots halved and stoned; 2 g (½ tsp) leaf gelatine; 150 g (5½ oz) Fruit Purée made with apricots; 150 g (5½ oz) Fruit Purée made with apricots; 50 ml (2 fl oz) lemon juice; 300 g (10½ oz) whole eggs (about 6 eggs); 300 g (10½ oz) tempered dark (bittersweet) chocolate used to make Palette, Square and Copeaux; 300 g (10½ oz) tempered dark (bittersweet) chocolate used to make Palette, Square and Copeaux; 1 quantity of Biscuit Macaron; ½ quantity of Dark Chocolate Mousse (sabayon method); 1 quantity of Dark Chocolate Glaze; 1 quantity of Light Fruit Nappage

Preparation info

Makes 2 (each serves
8
)

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

One of the highlights of my career was joining Relais Desserts International. After being nominated by Alain Roux and Pierre Hermé. I was then required to travel to the association’s annual conference in Yssingeaux in France to present one of our house entremets to all the members. I chose our Apricot and Wasabi Entremet as I wanted

Ingredients

Europe
France
Dessert
Mediterranean

Ingredients

Method