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Apricot and Spice Entremet

Recipe by Chef Sylvain - Long live pastry!

A refined entremet with a spice‑perfumed sponge, silky apricot mousse, Italian meringue and chocolate decoration, fresh fruit and pistachios. Ideal for special occasions.

HardFrenchServes 8

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Source Video
1h 45m
Prep
37m
Cook
17m
Cleanup
2h 39m
Total

Cost Breakdown

$18.50
Total cost
$2.31
Per serving

Critical Success Points

  • 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

Safety Warnings

  • Handle the 121 °C syrup with care to avoid burns.
  • Use the torch at a safe distance from the face and flammable surfaces.
  • Watch for splashes when pouring hot syrup onto the egg whites.

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