Recipe for the Bee Happy entremet by Chef Jean-Thomas Schneider

By Jean-Thomas Schneider – Made in our sharing mold HONEYCOMB GALLET

BEE HAPPY

Dive into the delicate and floral world of honey with this unique creation by Jean-Thomas Schneider, Best Craftsman of France and World Pastry Champion. A true ode to nature, BEE HAPPY combines fruity, sweet, and tangy flavors in a honeycomb-shaped composition.

This recipe to share is designed to enhance our HoneyComb silicone mold ref. 012720 and promises a complete taste experience: moist almond financier, a melting pineapple creamy center, lime crème brûlée insert, and a light honey mousse, all topped with mango coulis. The isomalt bee decoration perfects this elegant and flavorful dessert.

Prepare 3 shareable entremets and impress your guests with this professional recipe made accessible step by step.

 

Step 1: Almond Financier (1kg)

Ingredients:

• 240 g Butter 82%
• 240 g Egg whites
• 108 g Amylaced powdered sugar
• 108 g White almond powder
• 168 g Granulated sugar
• 19.2 g Inverted sugar (Louis François)
• 96 g Flour T45
• 0.2 g Fine salt
• 20.4 g Rapeseed oil

Procedure:

Melt the butter until it turns into browned butter. Let cool.
Blend together all other ingredients.
Incorporate the cooled browned butter into the mixture.
Pour into a frame and bake at 170°C.

Step 2: Pineapple Creamy (650 g)

Ingredients:

• 444 g Pineapple puree 100% (Boiron)
• 62.2 g Sugar
• 88.8 g Glucose powder DE40 (Louis François)
• 10.7 g Pectin 325NH95 (Louis François)
• 75.5 g Butter 82%
• 1.8 g Tartaric acid (Louis François)

Procedure:

Mix dry sugar, glucose, pectin, and tartaric acid.
Add this mix to the pineapple puree and bring to a boil.
Incorporate butter off the heat, then blend.

Step 3: Lime Crème Brûlée (670 g)

Ingredients:

• 515.4 g Cream 35%
• 5.8 g Lime zest (2.9 g + 2.9 g)
• 60.1 g Sugar
• 2.9 g Carrageenan iota (Louis François)
• 85.9 g Pasteurized egg yolks

Procedure:

Mix sugar with half the zest.
Heat cream with carrageenan.
Add sugar and zest to hot cream, then bring to a boil.
Add yolks, blend and strain.
Add the remaining zest.

Step 4: Honey Mousse (1.2 kg)

Ingredients:

• 420.2 g Whole milk
• 144.1 g Honey
• 6 g Muscovado sugar
• 120.1 g Pasteurized egg yolks
• 78 g Fish gelatin mass (see recipe)
• 540.3 g Cream 35%

Procedure:

Mix honey with muscovado sugar.
Heat milk with egg yolks.
Add honey/sugar mixture, bring to a boil.
Add melted gelatin mass, blend and strain.
Fold in whipped cream.

Step 5: Fish Gelatin Mass (78 g)

Ingredients:

• 9.8 g Fish gelatin 200 bloom (Louis François)
• 68.3 g Water

Procedure:

Mix gelatin with water and let hydrate for 1 hour at room temperature.
Melt at 45–50°C.
Store refrigerated. Keeps 2-3 days, can be frozen.

Step 6: Ivory Flocking (200 g)

Ingredients:

• 140 g White chocolate
• 50 g Cocoa butter
• 10 g Sunflower oil

Procedure:

Melt all ingredients together at 40–45°C.
Strain before use.

Step 7: Mango Coulis (482 g)

Ingredients:

• 400 g Mango puree 100% (Vergers Boiron)
• 80 g Glucose powder DE40 (Louis François)
• 2 g Xanthan gum (Louis François)

Procedure:

Mix all ingredients together.
Blend until smooth.

Step 8: Isomalt (Bee Decoration)

Ingredients:

• 500 g Isomalt
• 10 g Black coloring
• 10 g Yellow coloring

Procedure:

Melt the isomalt.
Color with black and yellow coloring.
Shape the bees while the isomalt is still hot.
Let crystallize.

Assembly and Plating

Pineapple creamy: Pour 200 g onto the financier, then freeze.
Lime crème brûlée: Pour 200 g into the galet moulds (012125).
Honey mousse: Pour 350 g into HoneyComb moulds (012720).
Insert the frozen crème brûlée in the center of the mousse.
Add the financier disc with pineapple creamy.
Freeze the whole assembly, flock with ivory.
Complete with mango coulis.
Decorate with the isomalt bee.

Ingredients

Equipment and ustensils

• Silicone gallet mould
• Honeycomb gallet mould

Recipe steps

• Step 1: Almond Financier (1kg)

• Step 2: Pineapple Creamy (650 g)

• Step 3: Lime Crème Brûlée (670 g)

• Step 4: Honey Mousse (1.2 kg)

• Step 5: Fish Gelatin Mass (78 g)

• Step 6: Ivory Flocking (200 g)

• Step 7: Mango Coulis (482 g)

• Step 8: Isomalt (Bee Decoration)

Other recipes