Hero image: Roger Pizey’s Black Agate entremet © D. Loftus
Above image: Roger Pizey, Executive Pastry Chef at Fortnum & Mason
Roger Pizey is the talented pastry whiz responsible for crafting the exquisite afternoon tea experience at Fortnum & Mason’s renowned Diamond Jubilee Tea Salon. With a rich and diverse culinary background, Roger’s expertise was honed during his early career with a two-year apprenticeship under the legendary Albert Roux at Le Gavroche. He then took his culinary prowess to new heights when he joined the team of the original enfant terrible of British cuisine, Marco Pierre White, serving as the Chef Pâtissier for Harvey’s Restaurant when it was lauded with three Michelin stars. To this day, Marco still praises Roger as one of the most gifted pastry chefs globally.
As the current Executive Pastry chef at Fortnum & Mason, Roger continues to grace the globe with his incredible creations, seamlessly navigating everything from preparing meals for royalty to curating intricately themed pâtisserie, showcasing his unparalleled skill and dedication in the world of gastronomy.
CHEF’S NOTES:
“We usually serve this decadent mousse with our ‘Explorer’s Blend’ tea, which has delicate, floral notes to complement the rich flavour and texture of the confectionary. The mousse base is versatile and can be used in a number of other ways, or just served simply as a set cheesecake.”
Makes about 40 entremets using gem moulds, 30 using financier moulds and 8 using dariole moulds.
Above image: Roger Pizey’s Black Agate entremet © D. Loftus
For the Base
Ingredients
- 75g white chocolate, broken into pieces
- 300g praline paste
- 110g pailleté feuilletine, crushed
Method
- To make the base, place the white chocolate and praline paste in a heatproof bowl over a pan of hot but not boiling water and let it melt.
- Stir through the pailleté feuilletine and then pour the mix onto a sheet of baking parchment and cover with another sheet. Roll or spread the base mix to about 2mm thick, or as thin as possible.
- Place on a tray and put into the fridge to set.
For the Mousse
Ingredients
- 280ml double cream
- 280ml whipping cream
- 450g milk chocolate
- 280ml whole milk
- 4 leaves of gold gelatine or 6 leaves of bronze gelatine, soaked in iced water
Method
- For the mousse, whisk the creams together in a bowl to a ribbon consistency and place in the fridge while you do the next step.
- Break the milk chocolate into a bowl and set aside.
- Pour the milk into a pan and bring to the boil, then add a pinch of salt and the softened gelatine. Stir to melt the gelatine, then pour the milk through a fine sieve into the bowl of chocolate.
- Using a spatula, stir until all the chocolate has melted.
- Take the cream out of the fridge and little by little fold in the milk chocolate mixture until evenly combined.
- Immediately fill your moulds with the mousse, leaving a little space for the insert.
For the Almond Insert
Ingredients
- 170g caster sugar
- 180ml whipping cream
- a pinch of flaked sea salt
- 40g toasted nibbed almonds
Method
- To make the insert, put the sugar into a pan and place over a medium heat. Swirling the pan and without stirring it, heat the sugar to a caramel.
- In another pan, warm the cream, then carefully pour it on to the caramel, whisking continuously. Add a pinch of flaked sea salt, stir, then remove from the heat.
- Leave to cool almost completely – it will be very runny when hot – then add the toasted nibbed almonds.
- Place the mixture in a piping bag and pipe a teaspoon of it into each mousse. Put the moulds into the freezer while you make the glaze.
For the Glaze
Ingredients
- 30g cocoa powder, sifted
- 50g Valrhona Absolu Cristal Glaze, or Mirror Glaze from Silikomart
- 60ml double cream
- 90g caster sugar
- 1 leaf of bronze gelatine, soaked in iced water
Method
- Make a paste with the cocoa powder and some water.
- Put the remaining glaze ingredients, apart from the gelatine, into a pan and place over a medium heat.
- Stir in the cocoa paste and bring to a boil. Take the pan off the heat and add the softened gelatine, stirring to melt.
- Pass the glaze through a fine sieve into a small container and leave to cool slightly; you want it to reach 30°C.
- Take the mousses from the freezer. Pop them out on to a chilled tray and stick a cocktail stick into the top of each mousse. Carefully place on a wire rack over a tray.
- When the glaze has reached 30°C, dip each mousse carefully into the glaze, using the cocktail stick to hold them, letting any excess drip away. Put them back on the rack.
- Remove the base from the fridge and cut out circles the size of the mousses, using a cutter. When the glaze has set, carefully place a mousse on each base and twist the cocktail stick to remove it.
- Finish with the chocolate decoration of your choice, or simply add gold leaf.
Recipe courtesy of Roger Pizey, Executive Pastry Chef of Fortnum & Mason