Valentine’s heart entremet recipe by chef Pierre-Edouard Banry

The Sparkling Heart for Valentine’s Day: a gourmet creation made with the 3D silicone mould

Pastry chef and consultant-trainer Pierre-Edouard Banry presents his exclusive recipe “The Sparkling Heart”, specially designed for Valentine’s Day and made using the Maé Innovation 3D heart silicone mould (Ref. 012707). This refined creation consists of three essential components: a delicately toasted almond vanilla biscuit, a strawberry compote subtly scented with rose, and a light, airy champagne mousse.

The recipe is scaled for 10 individual small cakes of 100 ml each, tailored to the needs of professional pastry chefs, caterers, and restaurateurs. The biscuit combines technical precision with texture mastery, while the compote adds freshness and indulgence. The champagne mousse offers aromatic finesse and lightness, with a perfect balance of acidity and sweetness.

Thanks to the Maé Innovation 3D heart silicone mould, the finish is clean, the unmoulding easy, and the presentation optimal, meeting the highest standards of the gastronomic sector. This recipe is a true invitation to elevate your sweet offerings for special occasions, appealing to demanding customers seeking originality and gustatory emotion.

 

Step 1: Almond and vanilla biscuit

Ingredients:

• 47.7g softened butter
• 36.8g caster sugar 1
• 8.7g egg yolks
• 82.2g toasted almond powder
• 19.4g T55 flour
• 73.4g egg whites
• 34.5g caster sugar 2
• 0.1g vanilla pod
• 53.8g toasted crushed almonds

Method:

Toast the almond powder and crushed almonds for 20 minutes at 150°C. Make softened butter and add sugar 1, egg yolks, cooled toasted almond powder, flour, and vanilla. Whisk the egg whites with sugar 2.

Combine both mixtures. Spread on a smooth silicone frame. Sprinkle the biscuit with the toasted crushed almonds. Bake at 165°C for about 15-18 minutes. When cold, cut 40 biscuits with a 4cm cutter.

Step 2: Strawberry and rose compote

Ingredients:

• 155g strawberry purée
• 75g fresh strawberries
• 20g caster sugar
• 3.5g NH pectin
• 0.2g rose essence

Method:

Heat the purée and strawberries to 45-50°C. Add the sugar and pectin mixture. Cook to boiling point. When cold, add a few drops of rose essence.

Step 3: Champagne mousse

Ingredients:

• 157g Champagne
• 0.8g orange zest
• 0.8g lemon zest
• 123.3g caster sugar
• 86.3g egg yolks
• 78.1g gelatin mass
• 320.5g 35% whipping cream

Method:

Heat half the champagne with the sugar and zest. Strain and cook anglaise with the egg yolks. Pour over the other half of the champagne and gelatin mass. Blend. Fold in whipped cream when the mixture is at 35-40°C.

Assembly and finishing

In a MAE INNOVATION 3D heart mould with 12 cavities – 100 ml:

Ingredients

Equipment and ustensils

• Heart-shaped silicone mould

Recipe steps

• Step 1: Almond and vanilla biscuit

• Step 2: Strawberry and rose compote

• Step 3: Champagne mousse

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