Toasted Sesame and Black Honey Entremets

Ingredients

• Butter60g
• White sesame seeds80g
• Black sesame paste45g
• Dark honey (buckwheat or chestnut)70g
• Heavy cream480g
• Whole milk200g
• White chocolate150g
• Egg yolks5
• Sugar90g
• Gelatin sheets7
• All-purpose flour50g
• Almond flour40g
• Eggs3
• Powdered sugar35g
• Neutral glaze100g
• Salt2g

Method

1. 1.Bloom all gelatin sheets in ice water.
2. 2.Toast white sesame seeds in a dry pan until deep golden. Reserve 20g for garnish, grind the rest into a fine paste.
3. 3.Make the sponge (joconde): whisk 3 eggs with 35g powdered sugar until thick. Fold in 50g flour, 40g almond flour, and 30g melted butter. Spread thin on a lined sheet pan and bake at 180°C for 10 minutes. Cool and cut to fit a 20cm ring mold.
4. 4.Make the sesame cremeux: heat 200g cream with the ground sesame paste and black sesame paste. Whisk egg yolks with 60g sugar, temper with the hot cream, and cook to 82°C. Add 3 squeezed gelatin sheets and 150g white chocolate. Blend smooth, pour into a 16cm silicone insert, and freeze.
5. 5.Make the honey mousse: warm the dark honey with 80g cream. Add 4 squeezed gelatin sheets and stir until dissolved. Cool to 30°C. Whip 200g cream to soft peaks and fold into the honey mixture.
6. 6.Assemble in a 20cm ring mold: pour a layer of honey mousse, set the frozen sesame cremeux insert on top, then place the sponge disc. Freeze at least 4 hours.
7. 7.Unmold and glaze with warmed neutral glaze. Garnish with reserved toasted sesame seeds and a thin drizzle of dark honey.
8. 8.Thaw in the refrigerator for at least 3 hours before serving.