Recipe for two sheets
Combine the ingredients. Divide the mixture in two (600g and 330g). Add white food colouring to 450g and purple and red to 250g.
Using a pastry brush, paint stripes along the length of the Silpat® sheet with the purple cigarettes russes mixture. Freeze, then spread the white cigarette russes mixture on top to cover the stripes. Freeze.
Recipe for 4 x 350g sheets per frame of biscuit sponge (37cm X 57cm)
Whisk together the egg yolks, eggs and sugar (A). Whisk the egg whites and sugar (B) in a separate bowl of the mixer. Combine the two mixtures and add the sieved flour. Spread onto the cigarettes russes mixture and bake at 230°C (446°F) for 6 minutes with a doubled baking sheet.
130g per sheet of biscuit sponge.
Bring the water, sugar, vanilla, and lime zest and juice to the boil.
Heat the fruit purées to 40°C (104°F) and add the pectin that has been dissolved with the sugar (A). Bring to the boil and add the sugar (B) and glucose. Heat to 50° Brix.
300 g per sheet
Heat the cream (A), inverted sugar and glucose and pour onto the white chocolate, and the cocoa butter that has been melted. Combine, then add the almond paste and Cream Cheese. Blend. Finish by adding the cream (B). Refrigerate for at least 4 hours and whip at medium speed.
Bring the ingredients to the boil and spray onto the frozen entremets.
Whip the ingredients together and, using a spoon, shape quenelles.
Spread 220g of blackcurrant confit onto the undecorated side of 3 sheets of biscuit sponge. Chill in a blast freezer. Whip the ganache and add 300g onto the 3 sheets of biscuit sponge with the confit. Chill in a blast freezer. Finish by smoothing 220g of confit on top of the ganache.
Stack the sheets on top of one another and finish with the remaining biscuit sponge. Press down then freeze.
Cut into 3cm x 13cm rectangles and spray with glaze. Decorate.
White chocolate sticks.
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