Free shipping on orders over €45
Free shipping on orders over €45
Free shipping on orders over €45
Free shipping on orders over €45
Free shipping on orders over €45
Free shipping on orders over €45
Free shipping on orders over €45
Free shipping on orders over €45
Made by the Master Pastry Chef, Chocolatier, Ice-Cream Maker and Confectioner of the L’Atelier de Yann pâtisserie
Discover the full recipe for the gluten-free “Volup’Thé” entremets made by the Master Pastry Chef, Chocolatier, Ice-Cream Maker and Confectioner of the l’Atelier de Yann pâtisserie with our black tea 181 – Masala Chai!
This unique and exclusive creation can be enjoyed until March at L’Atelier de Yann, at 10 Place de la Cathédrale, 68000 Colmar.
Would you like to know more about Yann Navarro, his career and the creation of this unique pastry? Discover his interview!
Recipe for 3 entremets serving 6 people each
Soaking syrup
270g of water
190g of caster sugar
40g of cocoa powder
Bring the water and sugar to a simmer. Leave to cool, add the cocoa. Mix until you obtain a smooth syrup.
Hazelnut crunch
180g of hazelnut paste
90g of Jivara chocolate (Valrhona)
35g of softened butter
55g of puffed rice
Melt the chocolate to 45°C. Add the hazelnut paste, then the softened butter.
Then add the puffed rice.
Spread 80g of hazelnut crunch per biscuit (only for the base biscuit, not soaked). Keep chilled.
Tonka bean mousse insert
125g of semi-skimmed milk
2.8g of tonka bean
½ Madagascar vanilla pod
22g of caster sugar
40g of egg yolks
5.6g of GOLD powdered gelatine
185g of whipped cream
Hydrate the powdered gelatine with 4x its weight in water (i.e. 22.4g of water for 5.6g of gelatine).
Grate the tonka beans. Bring the milk to a simmer with the grated beans, remove from the heat then leave to infuse, covered, for 15 min.
Mix the caster sugar and the egg yolks together. Strain the infused milk over the yolk/sugar mixture. Add the seeds of the vanilla pod, then cook as a custard (crème anglaise) to 82°C.
Add the hydrated gelatine, blend.
Add the whipped cream as soon as the custard is at 32°C.
Pipe 105g of this preparation onto a 16cm-diameter flourless biscuit disc that has been soaked beforehand, cover with a 2nd soaked biscuit. Keep in the freezer.
Chocolate tea mousse
7g of GOLD powdered gelatine
230g of crème fraîche
18g of MASALA CHAI – NUNSHEN tea
460g of crème fraîche
105g of water
135g of egg yolks
85g of caster sugar
430g of Jivara chocolate (Valrhona)
Hydrate the powdered gelatine with 4x its weight in water (i.e. 28g of water for 7g of gelatine).
Place the chocolate to melt in a bain-marie (heat it to 45°C).
Bring the 230g of cream to a simmer with the tea, leave to infuse for 15 min, covered.
Keep in the refrigerator until completely cooled.
Add the second weighing of cream (460g).
Mix the water, sugar and yolks together, then place them in a bain-marie. Mix until the preparation thickens, then whisk in a mixer until the preparation triples in volume. This preparation is a “pâte à bombe”.
Whip the MASALA CHAI tea-infused cream in a mixer to obtain a whipped-cream texture.
Keep chilled.
Add the melted gelatine to the chocolate, then the pâte à bombe, delicately folding it in with a spatula. Then add the tea whipped cream.
Assembly
Place the biscuit with crunch in the bottom of an 18cm-diameter ring with an acetate strip.
Pipe the tea cream, then press in the tonka insert.
Cover with tea cream up to the height of the ring, smooth then keep in the freezer.
Once frozen, remove the ring and the acetate strip, and apply a velvet spray.