Apricot and Spice Entremet

Ingredients

• 4 Eggs (whole eggs, at room temperature)
• 120 g Brown sugar (unrefined brown sugar)
• 120 g All-purpose flour (sift with cornstarch)
• 30 g Cornstarch (sift with flour)
• 2 tsp Spice mix for sponge (blend of cinnamon, ginger, nutmeg)
• 20 g Butter (for greasing the pan, at room temperature)
• 50 g Honey (for the soaking syrup)
• 50 ml Water (syrup)
• 500 g Fresh apricots (pitted and cut into pieces)
• 1 tbsp Lemon juice (fresh)
• 30 g Granulated sugar (for apricot purée)
• 100 ml Water (apricot purée)
• 6 g Sheet gelatin (2 sheets, softened in cold water)
• 300 ml Heavy cream (very cold)
• 30 g Granulated sugar (for whipped cream)
• 100 g Granulated sugar (for Italian meringue)
• 35 g Water (meringue syrup) (about 35 ml)
• 4 Egg whites (separated eggs, at room temperature)
• 200 g 70% dark chocolate (melted for small discs)
• 200 g Neutral glaze (work it slightly to loosen)
• 4 Fresh apricots (decor) (thinly sliced)
• 50 g Fresh raspberries
• 30 g Shelled green pistachios (for the final touch)

Instructions

1. Prepare the spice sponge

   In the mixer bowl, crack the eggs, add the brown sugar and whisk on high speed until the mixture whitens and doubles in volume (7‑8 min). Sift the flour, cornstarch and spices, incorporate them in two additions to the egg mixture by gently folding with a spatula.

   Time: PT10M

2. Bake the sponge

   Pour the batter into the 22 cm pan previously greased with butter and lined with parchment paper. Bake in a pre‑heated oven at 180 °C for about 20 min. Check doneness with a knife tip.

   Time: PT20M

   Temperature: 180°C

3. Cool the sponge

   Remove the cake from the oven, place it on a rack and let it cool completely before unmolding.

   Time: PT10M

4. Prepare the honey syrup

   Mix honey and water in a small saucepan, bring to a boil then let cool.

   Time: PT7M

5. Apricot purée and gelatin

   Wash, pit and cut the apricots. Place them in a blender, add lemon juice, 30 g sugar and 100 ml water. Blend, then pour the purée into a saucepan and heat to 50 °C. Soften the gelatin in cold water, squeeze and incorporate off the heat using a whisk.

   Time: PT10M

   Temperature: 50°C

6. Whip the cream

   Pour the very cold heavy cream into the mixer bowl, add 30 g sugar and whisk on medium‑high speed until a firm consistency is reached.

   Time: PT5M

7. Make the Italian meringue

   In a small saucepan, bring 100 g sugar and 35 g water to a boil, then cook until 121 °C. Pour the hot syrup over the egg whites (previously placed in the mixer bowl) when they reach 115 °C, while whisking at full speed. Continue whisking until completely cooled and a firm meringue forms.

   Time: PT10M

   Temperature: 121°C

8. Combine meringue and whipped cream

   Gently fold the Italian meringue into the whipped cream using a spatula, making folding motions to preserve volume.

   Time: PT3M

9. Blend apricot mousse with meringue‑cream

   In the cooled apricot purée, incorporate one third of the meringue‑cream mixture, then add the rest by gently folding to keep the airy texture.

   Time: PT5M

10. Assemble the first layer

    Cut the sponge into two (or three) discs. Place the first disc at the bottom of the ring, brush with honey syrup, then spread a layer of apricot mousse to half height.

    Time: PT15M

11. Complete assembly and freeze

    Add the second (or third) sponge disc, brush it as well, then cover entirely with apricot mousse. Smooth the surface with a palette knife. Place the entremet in the freezer for at least 30 min.

    Time: PT30M

12. Chocolate discs

    Melt the dark chocolate, drop about 25 small piles onto a sheet of parchment (or rhodoïd), cover with a second sheet and press each pile with a flat‑bottomed glass to obtain discs the same diameter as the ring. Refrigerate 30 min.

    Time: PT5M

13. Glaze the entremet

    Remove the entremet from the freezer, place it on a tray, then spread the neutral glaze with a palette knife in even motions.

    Time: PT5M

14. Unmold with torch

    Using a small torch, lightly heat the still‑frozen ring, then slide it out from the bottom to remove without damaging the cake.

    Time: PT2M

15. Final decoration

    Arrange fresh apricot slices and raspberries on top, drizzle the apricots with a stream of melted chocolate glaze for shine, then sprinkle crushed green pistachios.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Eggs: chicken eggs
• Instead of Brown sugar: white sugar, cane sugar
• Instead of All-purpose flour: wheat flour
• Instead of Cornstarch: potato starch
• Instead of Spice mix for sponge: cake spices
• Instead of Butter: vegetable oil
• Instead of Honey: agave syrup
• Instead of Fresh apricots: apricot nectar
• Instead of Lemon juice: lemon vinegar
• Instead of Granulated sugar (for apricot purée): powdered sugar
• Instead of Sheet gelatin: agar‑agar (vegan)
• Instead of Heavy cream: 30% cream
• Instead of Egg whites: pasteurized egg whites
• Instead of 70% dark chocolate: milk chocolate
• Instead of Neutral glaze: white fondant
• Instead of Fresh raspberries: frozen raspberries
• Instead of Shelled green pistachios: macadamia nuts

Equipment Needed

• Stand mixer with whisk
• Mixing bowl (mixer bowl)
• Silicone spatula
• Sieve
• 22 cm sponge pan (or pastry ring)
• Parchment paper
• Cooling rack
• Medium saucepan
• Kitchen thermometer
• Immersion blender
• Small bowl (for gelatin)
• Pastry brush
• Palette knife (pastry spatula)
• Entremet ring (springform pan)
• Freezer
• Baking sheet
• Flat‑bottomed glass (to press discs) (optional)
• Kitchen torch (optional)

Critical Steps — Do Not Skip

• Whisk the eggs with the brown sugar until whitened
• Incorporate the flour without breaking air bubbles
• Precisely reach 121 °C for the meringue syrup
• Incorporate the gelatin off the heat
• Assemble the layers before the mousse starts to melt

Chef Tips from the Video

• Sift the spices with the flour for even distribution.
• Use a probe thermometer for more precise syrup temperatures.
• For an ultra‑smooth finish, sift the glaze before spreading.

Troubleshooting

Storage

Refrigerator: Store in the refrigerator 2‑3 days, covered with a dome.

Freezer: Can be frozen up to 1 month, well wrapped.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Prepare the sponge and let it cool the day before.
• The apricot mousse can be made 24 h ahead and kept chilled.
• Chocolate discs keep in the refrigerator, covered with parchment.