A Festive Entremets by Chef Graham Mairs, Featuring Les vergers Boiron Fruit Purées This stunning holiday entremets by Chef Graham Mairs is a celebration of winter flavors, combining the richness of chestnut, the brightness of PGI Corsican clementine, and the elegance of perfectly layered textures. Created with precision and powered by Les vergers Boiron's premium fruit purées, this dessert is made to dazzle on any holiday table. With multiple components including mousse, confit, caramel, glaze, and more—each element builds depth and balance, delivering a masterclass in festive French pastry. Chestnut Dacquoise Ingredients: Egg white – 255g Sugar – 105g T45 flour – 48g Icing sugar – 95g Chestnut powder – 155g Sea salt – 1u Cocoa nibs – 30g 40% Milk chocolate – 40g Method:Whip egg white with sugar. Fold in flour, almond powder, salt and icing sugar. Add cocoa nibs and melted chocolate. Mix. Spread on baking tray and bake at 180°C for 10–12 minutes. Chill and cut discs of 12 cm diameter. Chestnut Mousse Ingredients: Chestnut & vanilla purée (Les vergers Boiron) – 220g Full milk – 412g 35% Cream – 1040g 65% Dark chocolate – 590g Gelatin mass 5:1 – 12g Method:Bring milk and chestnut purée to a boil. Add gelatin mass, blend to emulsify. Pour onto chocolate and blend until smooth. At 32–35°C, fold in semi-whipped cream in two parts. Fill quenelle molds and freeze. Reserve extra mousse for assembly. Pear & Quince Confit Ingredients: Pear purée (Les vergers Boiron) – 600g Quince purée (Les vergers Boiron) – 70g Vanilla bean – 1 Sugar – 65g Pectin NH – 12g Calvados – 30g Lime zest – 4g Method:Heat purées with vanilla. Add sugar and pectin, boil. Add calvados and lime zest. Cool to 4°C. Set in 8 cm rings. Spiced Clementine Caramel Ingredients: PGI Corsican clementine purée (Les vergers Boiron) – 150g Orange concentrate (Les vergers Boiron) – 30g 35% Cream – 200g Honey – 200g Glucose DE60 – 200g Cocoa butter – 130g Citric acid solution – 10g Unsalted butter – 80g Salt – 2g Star anise – 4 Method:Cook cream, honey, star anise, and glucose to 110°C. Add purées, cocoa butter, salt, citric acid, and butter. Cool and set. Chestnut Glaze Ingredients: Chestnut & vanilla purée (Les vergers Boiron) – 125g 48% Milk chocolate – 215g Condensed milk – 155g Water – 100g Gelatin mass 5:1 – 26g Sugar – 200g Glucose DE60 – 225g Nappage – 100g Yellow fat-soluble color – 2g Method:Heat sugars, water, and purée to 90°C. Add gelatin and pour onto chocolate and condensed milk. Blend, add nappage and color, re-blend. Chill for 24 hours. Chestnut Almond Breton Ingredients: T45 flour – 390g Icing sugar – 183g Butter – 225g Egg yolk – 90g Vanilla – 1 Almond powder – 30g Chestnut powder – 40g Orange zest – 2g Lemon zest – 2g Method:Soften butter. Mix all ingredients to a smooth paste. Roll between acetate sheets to 2mm. Freeze, cut desired shapes, and bake at 150°C for 18 minutes. Clementine Gelée Ingredients: PGI Corsican clementine purée (Les vergers Boiron) – 500g Glucose DE60 – 60g Sugar – 500g Yellow pectin – 15g Tartaric acid/water (1:1) – 13.5g Method:Heat purée to 60°C. Add pectin and sugar mix with tartaric acid. Boil 2 minutes. Add glucose and cook to 72° Brix. Set in silicone segment molds. Spiced Syrup Soak Ingredients: PGI Corsican clementine purée (Les vergers Boiron) – 100g Water – 400g Sugar – 550g Orange zest – 5g Lemon zest – 2g Grand Marnier – 50g Method:Heat water and sugar, add purée, zests, and Grand Marnier. Infuse for 5 minutes, covered. Strain. Final Assembly Use the UNIVERSO 1200 mold to build your entremets, layering each component for balanced texture and flavor. Top with chestnut glaze and finish with clementine gelée segments and quenelles for a festive, refined look. This holiday showpiece demonstrates the technical finesse and flavor mastery of Chef Graham Mairs—elevated by the consistent quality of Les vergers Boiron purées. Perfect for chefs looking to impress during the holiday season.
