Complexity level  

So’Choc, almond and lime entremet

Composition (for six 16 cm diameter, 4 cm thick entremets)

  • Almond crumble
  • Almond Joconde biscuit
  • Lime cream
  • Lemon simple syrup
  • Almond and almond milk mousse
  • So’Choc chocolate mousse
  • Glaze


1 Almond crumble
  • Butter 270 g
  • Sugar 300 g
  • White almond powder 300 g
  • Flour 360 g
  • Salt 12 g
  • Zest of one lemon, grated

Mix all the above ingredients in a mixer fitted with a flat beater until a smooth dough is formed.

Roll out the pastry to a thickness of 4 mm and cut into 15 cm diameter discs.

Place the discs in buttered 15 cm circles on a baking tray lined with a Silpain baking mat to ensure even baking.

Bake at 175°C for about 15 minutes.

Ensure that the bases are kept dry before use.

2 Almond Joconde biscuit
  • White almond powder 380 g
  • Sugar 380 g
  • Whole eggs 500 g
  • Flour 100 g
  • Melted butter 80 g
  • Egg whites 330 g
  • Sugar 50 g

Mix the 380 g of sugar and almond powder in a mixer fitted with the whisk attachment. Gradually add the whole eggs and beat the mixture on the second speed.

Once the mixture has stiffened, add the sifted flour and the cooled melted butter and mix together using a spatula.

Add the egg whites stiffened with 50 g of sugar, then finish mixing, still using the spatula.

Lay the biscuit dough over the Silpat mats, applying 600 g per mat.

Bake at 220°C for about 5 minutes. Cover and set aside at 4°C or in the freezer.

3 Lime cream
  • Glucose 100 g
  • Lime juice 50 g
  • Lemon juice 50 g
  • Zest of two limes, grated
  • Butter 135 g
  • Sugar 100 g
  • Whole eggs 170 g

Put the glucose, lime and lemon juice, lime zest and butter into a saucepan.

Bring to 103°C, stirring continuously using a whisk.

Add the stiffened egg and sugar mixture and bring to the boil.

Sieve the mixture and mix with a hand mixer until smooth and silky in texture.

Cover the cream with cling film and set aside at 4°C until completely cool before use.

4 Lemon simple syrup
  • Water 100 g
  • Sugar 90 g
  • Lemon juice 50 g

Mix the water with the sugar and bring to the boil.

Add the lemon juice and allow to cool before use.

5 Almond and almond milk mousse
  • Almond milk 120 g
  • PatisFrance Praliné Fluide Amande Doux 59% 120 g
  • Whole milk 120 g
  • Gelatin sheets 6 g
  • Whipping cream (35% fat) 360 g

Mix the almond milk together with the almond praliné and the whole milk and heat to 35°C.

Add the gelatine sheets, pre-soaked and melted in cold water.

Add the ‘yoghurt texture’ whipping cream to this mixture and combine using a spatula.

Use the mixture straight away to assemble the inserts.

6 Assembly of the lime almond inserts

For 6 inserts, each 15 cm in diameter

Pour the almond milk cream into 15 cm diameter flaxipan moulds, using 120 g per insert.

Directly on top of this, place a disc of Joconde biscuit, which has been soaked in the lemon syrup.

Freeze these now made inserts.

After freezing, place 100 g of lime cream directly on top of each insert and finish with a cooked crumble base.

Set aside in the freezer before assembling the entremets.

7 So’Choc chocolate mousse
  • Whole milk 80 g
  • Fresh cream (35% fat) 85 g
  • Egg yolks 180 g
  • Whole eggs 80 g
  • Invert sugar 170 g
  • Whipping cream (35% fat) 600 g

In a pan, mix together the whole milk, fresh cream, the yolks, whole eggs and invert sugar.

Poach this mixture at 83°C, then sieve directly into a mixer fitted with a whisk.

Whip the mixture until it has cooled to about 38°C, just like with an ‘appareil à bombe’ mixture

Melt the chocolate at 45°C, add two thirds of the ‘yoghurt texture’ whipping cream and mix using a whisk.

Then add the ‘appareil à bombe’ mixture, along with the rest of the whipping cream, and finish combining using a spatula.

Use the mousse as soon as it has been prepared to assemble the entremets.

8 Assembling the entremets

Put the chocolate mousse in 16 cm diameter circles, each lined with a rhodoïd and placed on a plate lined with a PVC sheet (mounted upside down).

Line the circles with the mousse using a spoon or a small palette knife.

Insert the frozen almond and lime inserts directly into the chocolate mousse.

Set aside in the freezer before icing.

9 Glaze
  • Whole milk 300 g
  • Glucose 500 g
  • Gelatin sheets 30 g
  • Puratos Miroir Glassage Neutre glaze 1 kg

In a saucepan, bring the whole milk and glucose to the boil.

Pour this mixture over the Selection Lait and So'Choc chocolates.

Add the pre-softened and melted gelatine and mix together using a whisk.

Add the slightly warmed, neutral mirror glaze.

Finish using a hand mixer, before sieving the mixture. Cover with cling film and set aside at 4°C.

Use the glaze at 38°C over a frozen surface.

Created by Stéphane Leroux

Glaz is a Breton term denoting the unique and constantly changing shades of blue, green and grey typical of the water along the region’s coastline. This entremet seeks to capture this subtle combination of power, freshness and calm through its flavors. The visual effect created by its decorative piece, reminiscent of crested waves hitting the shore, completes this nod to the element of water.

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