Atacama Pâques

Atacama Pâques

Made with Jivara 40%

An original recipe by David Briand

9 steps

Makes 8 16cm-square entremets

Recipe Step by Step



686 g Whole UHT milk
294 g UHT cream 35%
196 g Oeufs entiers
20 g Caster sugar

Mix the eggs and sugar without beating too much. Bring the cream and milk to a boil and combine the two mixtures.
Heat the mixture to 183°F (84°C) and mix with an immersion blender to combine.
Use immediately or cool quickly in the refrigerator.


1100 g Basic custard
550 g JIVARA 40%
1650 g Total weight

Take the hot and strained custard and use a rubber spatula to emulsify with the melted chocolate, as for a ganache, until smooth, glossy and elastic. Blend to perfect the emulsion, taking care not to incorporate any air and working at 3545°C (94-95°F). This technique will ensure the crémeux is always smooth, even after thawing. Leave to set in the refrigerator.


15 g Pectin NH
385 g Sugar
7 g Gelatin
765 g Mango pulp
425 g Passion pulp
1597 g Total weight

Mix the sugar with the pectin.
Bloom the gelatin in five times its weight of cold water.
Heat the pulp to 40°C (104°F) and then sprinkle on the sugar/pectin mixture and bring to a boil.
Add the bloomed gelatin.


40 g Dry butter 84% fat
40 g Soft brown sugar
40 g All-purpose flour
40 g Minced hazelnut
160 g Total weight

Mix together the dry ingredients. Cut the cold butter into small cubes. Place everything in the bowl of a freestanding mixer with a paddle attachment and blend until the mixture is sandy. Push the chilled dough through a 4mm grill to create small pieces. Set aside in the refrigerator or freezer until ready to bake.
Bake at 150-160°C (302-320°F) with the damper open until golden brown.


715 g Minced hazelnuts
575 g Caster sugar
285 g Dry butter 84% fat
1050 g Whole eggs
230 g Egg whites
45 g Caster sugar
2900 g Total weight

Mix the hazelnuts, sugar, and eggs in a food processor and then fold in the butter.
Meanwhile, whip the egg whites with the sugar.
Carefully fold together the two mixtures.
Bake at 180°C (356°F) for 15-20 minutes.


20 g Gelatin powder 220 Bloom
155 g Water
275 g Sugar
275 g Glucose
180 g Sweetened condensed milk
300 g JIVARA 40%
1205 g Total weight

Bloom the gelatin in five times its weight in cold water.
Cook the water, sugar, and glucose to 104°C (220°F) and then stop the cooking with the condensed milk.
Melt the gelatin in a microwave and add to the mixture.
Emulsify with the melted couverture.
Blend to perfect the emulsion.
Leave to set at 4°C (39°F), overnight if possible, before using.


300 g Whole milk
10 g Gelatin
820 g JIVARA 40%
1205 g Whipping cream
2335 g Total weight

Heat the milk and add the bloomed gelatin. Pour around 1/3 of the hot liquid onto the melted couverture.
Whisk until smooth, glossy, and elastic, as the mixture emulsifies. Add the remaining milk, taking care to preserve the texture. Blend to perfect the emulsion. When the mixture is at 30-35°C (86-95°F), fold in the whipped cream. Pour immediately and then blast freeze.


100 g Hazelnuts
50 g Caster sugar
15 g Water
1 g Fleur de sel
166 g Total weight

Roast the hazelnuts at 150°C (302°F) for around 12 minutes.
Cook the sugar and water to 115°C (239°F). Add the hazelnuts and fleur de sel to the cooked sugar.
Caramelize the nuts and leave to cool on a baking sheet.


100 g Water

Bring the Absolu Cristal to the boil in the water.
Immediately apply using a spray gun at about 175°F (80°C).

Assembly and finishing

Atacama Pâques

Prepare the Jivara Crémeux, the Milk Chocolate Glaze and the Mango Passion Fruit Jelly. Pour the jelly into egg molds (REF: 3731). Prepare and bake the Hazelnut Streuzel. Take four pieces of 750g Moist Hazelnut Cake and sprinkle 150g of cooked streuzel on one of them. Place the cake with the streuzel on top in a 60 x 40cm frame and add 550g of crémeux.
Repeat until you have four sheets of cake with three layers of crémeux in between. Blast freeze. Cut 14cm squares to use as inserts. Make the Light Jivara Mousse and pour 330g into 16cm-square frames 4cm high. Immediately add the insert, assembling the entremets upside-down. Blast freeze. Unmold and then glaze the entremets with the Milk Chocolate Glaze heated to 35-40°C (94-104°F), smooth over and place on a card. Use a spray gun to glaze the half-eggs of Mango Passion Fruit Jelly with the Absolu Cristal Spray Glaze.
Arrange the half-eggs randomly on top, making sure there is at least one per portion of entremets. Temper some milk chocolate couverture and roll out between two colored acetate sheets. Before it sets completely, cut out egg shapes and make a hole in the center. Leave to set. Arrange the egg decorations on top of the half-eggs and finish with some halved Caramelized Hazelnuts and a house logo.

Meet the Chef
Executive pastry chef, French craftsperson of the year 2019 at Tain l’Hermitage

David Briand

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