Recipe for Valentine’s Day by Chef Romain Gourseau

White chocolate and mandarin Valentine’s Day rose entremets

For Valentine’s Day, opt for an elegant, indulgent and delicate creation.

Chef Romain Gourseau revisits the ultimate romantic dessert by creating a white chocolate and vanilla mousse rose with a surprise centre of mandarin crémeux. A dessert full of contrast, combining sweetness, acidity and softness.

Created in our rose silicone mould (ref. 004546), this creation is ideal for plated desserts, a showcase display or a special Valentine’s Day collection. Easy to unmould and perfectly defined, this rose pastry is suitable for both restaurant desserts and refined takeaway offerings.

 

 

Step 1: White chocolate and vanilla mousse

Ingredients:

• White chocolate: 300g
• Water: 40g
• Sugar: 50g
• Egg yolks: 80g
• Double cream: 350g
• Gelatine: 2 sheets

Method:

Melt the chocolate.
Make a syrup with the water and sugar, then pour over the egg yolks and whisk until completely cool.
Heat 50g of cream to melt the gelatine, then pour the hot mixture over the chocolate to form a ganache.
Whip the remaining cream.
Add the whisked yolks (which should have tripled in volume) to the ganache, then gently fold in the whipped cream. Fill the moulds directly with the mousse.

Step 2: Mandarin crémeux insert

Ingredients:

• Cream: 100g
• Milk: 80g
• Sugar: 70g
• Egg yolks: 70g
• Gelatine: 1 sheet
• Homemade mandarin pulp: 120g

Method:

Make a crème anglaise, then add the gelatine previously soaked in cold water.
Finish by adding the mandarin pulp – and it’s ready!
Pour the crémeux into small dome moulds and freeze.
Once frozen, place a mandarin crémeux dome in the centre of each rose mould, then add a second layer of white chocolate mousse.

Assembly

Make a madeleine-style sponge and spread it out on a baking tray. Once baked, cut to fit the moulds and insert into each one.
Freeze the pastries overnight.
The next day, decorate and place on a baked sweet pastry disc!

Ingredients

Equipment and ustensils

• Rose silicone mould for Valentine's Day recipe

Recipe steps

• Step 1: White chocolate and vanilla mousse

• Step 2: Mandarin crémeux insert

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