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Mezcal entremets

An inspiring recipe for entremets with Mezcal pineapple caramel, ancho pepper ganache, and almond mascarpone mousse

Maurice Petitejean Pineapple Caramel
Mezcal entremet
Maurice Petitejean

Maurice Petitejean

Le Petitjean

Ingredients

For 16 servings

Mezcal pineapple caramel

6 g gelatine sheets

250 g pineapple

250 g sugar

100 g Mezcal

40 g Debic Crème Butter

Almond croustillant

100 g white chocolate

50 g almond praliné

2 g salt

30 g almond pieces

100 g feuilletine

Ancho pepper ganache

2 (dried) ancho peppers

270 g Debic Stand & Overrun

250 g dark chocolate

2 g salt

Almond mascarpone mousse

3 g gelatine sheets

150 g Debic Stand & Overrun

60 g almond praliné

3 g salt

700 g Debic Cream Plus Mascarpone

10 g Mexican tajín powder

Debic products used

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Debic Incorporation Butter Crème 4x2.5KG

  • Excellent butter taste in all preparations due to lower melting point
  • Soft and easy to blend
  • Perfect for usage in whipping applications
  • Can be mixed easily with other ingredients such as acids, fruit and alcohol
  • Offers a high working comfort thanks to its smooth and homogeneous structure
  • Easy to handle bars, with indication on the foil for each 1/2 kilo.
packshot ce hero

Debic Stand & Overrun 1L

  • An average overrun of 160%
  • Superb stand without the risk of collapsing
  • Rich cream taste and smooth mouthfeel
packshot ce front

Debic Cream Plus Mascarpone 1L

  • Extra convenience: skip one step in preparation
  • Rich indulgent taste
  • No curdling, constant quality, overrun and firmness

Preparation

Mezcal pineapple caramel

Soak the gelatine sheets in cold water.

Then cut the pineapple into brunoise-style cubes of about 0.5 cm.

Heat a pan, add the sugar and heat until a caramel forms.

Once the caramel has a smooth texture, stir in the pineapple cubes and the Mezcal.

Simmer gently for 2 minutes to evaporate the alcohol, then add the gelatine and Crème Butter.

Once this has melted, pour the mixture into a silicone half-sphere.

Be sure to distribute the pineapple cubes evenly over the half-spheres.

Put the filled mould in the freezer until needed.

Almond croustillant

Melt the chocolate and mix with the almond praliné and salt.

Add the almond pieces and feuilletine.

Pour this mixture into a baking ring and press to a thickness of about 1 cm.

Ancho pepper ganache

Roast the ancho peppers in a pan until they start to smoke slightly.  

Remove the strip of seeds and cut the peppers into small pieces.  

Add to the Stand & Overrun in a pan and bring to a boil.  

Remove the pan from the heat and leave to steep for a few minutes.  

Strain out the peppers and add to the cream mixture.

Strain and pour over the dark chocolate and salt.  

Mix until homogeneous and pour over the almond croustillant.  

Once this has set, cut out circles with a round ring cutter and store in the fridge.  

Almond mascarpone mousse

Hydrate the gelatine sheets in cold water.

Heat the Stand & Overrun, praliné, and salt in a pan. 

As soon as this comes to a boil, remove the pan from the heat and add the hydrated gelatine.

While this mixture is cooling to 35°C, beat the Cream Plus Mascarpone until fluffy.

Fold the cooled almond mixture into the mascarpone and mix the tajín powder into the mousse.

Assembly

Pipe the almond and mascarpone mousse into the desired forms until they are three-quarters full.  

Press the ganache circles into the mousse.  

Smooth them off with a palette knife for a neat finish.  

Put in the freezer to harden.  

Remove the half-sphere of mezcal pineapple caramel from the mould and place it on top of the mousse tart.

Place on a shortcrust pastry base. 

Recipe tags Maurice Petitejean Pineapple Caramel Almond Ancho pepper Mousse Debic Crème Butter Debic Stand & Overrun Debic Cream Plus Mascarpone

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