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:
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Egg white – 255g
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Sugar – 105g
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T45 flour – 48g
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Icing sugar – 95g
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Chestnut powder – 155g
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Sea salt – 1u
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Cocoa nibs – 30g
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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:
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Chestnut & vanilla purée (Les vergers Boiron) – 220g
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Full milk – 412g
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35% Cream – 1040g
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65% Dark chocolate – 590g
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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:
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Pear purée (Les vergers Boiron) – 600g
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Quince purée (Les vergers Boiron) – 70g
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Vanilla bean – 1
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Sugar – 65g
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Pectin NH – 12g
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Calvados – 30g
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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:
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PGI Corsican clementine purée (Les vergers Boiron) – 150g
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Orange concentrate (Les vergers Boiron) – 30g
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35% Cream – 200g
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Honey – 200g
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Glucose DE60 – 200g
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Cocoa butter – 130g
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Citric acid solution – 10g
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Unsalted butter – 80g
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Salt – 2g
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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:
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Chestnut & vanilla purée (Les vergers Boiron) – 125g
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48% Milk chocolate – 215g
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Condensed milk – 155g
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Water – 100g
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Gelatin mass 5:1 – 26g
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Sugar – 200g
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Glucose DE60 – 225g
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Nappage – 100g
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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:
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T45 flour – 390g
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Icing sugar – 183g
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Butter – 225g
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Egg yolk – 90g
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Vanilla – 1
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Almond powder – 30g
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Chestnut powder – 40g
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Orange zest – 2g
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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:
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PGI Corsican clementine purée (Les vergers Boiron) – 500g
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Glucose DE60 – 60g
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Sugar – 500g
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Yellow pectin – 15g
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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:
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PGI Corsican clementine purée (Les vergers Boiron) – 100g
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Water – 400g
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Sugar – 550g
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Orange zest – 5g
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Lemon zest – 2g
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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.
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