Mont Gerbier
Cercle V

Mont Gerbier

Made with Bahibe 46%

An original recipe by David Briand

7 steps

Makes 24 mini gateaux

Recipe Step by Step


French Meringue

140g Egg whites
130g Caster sugar
130g Icing sugar

Beat the egg whites on a slow speed until the air bubbles are evenly distributed, then gradually add the sugar to obtain foamy peaks.
Gently add the icing sugar to the egg whites using a spatula.

Bahibe & Chestnut Frosting

420g BAHIBE 46 %
40g Grape seed oil
40g Iced chestnut pieces

Melt the chocolate and oil to 95°F (35°C) and add the chestnut pieces.
While it is still at 95°F (35°C), use to ice the dessert and leave to crystallize in the refrigerator.

Crème Anglaise

80g UHT cream 35%
80g Whole UHT milk
30g Egg yolks
15g Caster sugar

Bring the cream and milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching).
Heat to 185°F (84°C) until the mixture coats the back of a spoon. Strain and use immediately or quickly cool and use later.

Bahibe Cream Mix

170g Crème anglaise
1g Gelatin powder - 220 Bloom
5g Water for the gelatin
85g BAHIBE 46 %

Add the rehydrated gelatin to the warm, strained crème anglaise. Slowly pour the warm mixture over the melted chocolate to make an emulsion using a spatula. Immediately mix using an electric mixer to make a perfect emulsion.
Leave to stiffen in the refrigerator.

Yuzu Inspiration Whipped Ganache

65g Yuzu pulp
7,5g Glucose DE 38/40
7,5g Inverted sugar
7,5g Cocoa butter
220g UHT cream 35%

Heat the pulp along with the glucose and inverted sugar.
Gradually pour the hot mixture over the melted fruit couverture and cocoa butter.
Immediately mix using an electric mixer to make a perfect emulsion.
Add the cold cream. Mix in the electric mixer again.
Store in the refrigerator and leave to stiffen, preferably overnight. Whip until firm.

Nappage Absolu à pulvériser

230g Absolu Cristal Neutral Glaze
20g Water

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

Chestnut Vermicelli

250g Chestnut paste
120g Chestnut cream
80g Dry butter 84%

Mix all the ingredients together, including the cold diced butter, using the cutter setting of an electric mixer. Do this until you have a homogeneous, creamy, slightly blanched texture.

Assembly and finishing

Mont Gerbier

Make the Bahibe cream mix and the Yuzu Inspiration whipped ganache and set them aside. Make the chestnut vermicelli mix and, using a vermicelli nozzle and piping bag, pipe it out onto a sheet of confectionery dipping paper. Freeze. Make the French meringue, then use a piping bag with a smooth round 15mm nozzle to pipe out 15g balls onto 3.5cm-diameter silicone domes. Turn them over and leave them to dry in the oven at 210°F (100°C) for approx. 1 hour 30 minutes. Remove the silicone domes and store the meringues in a dry place. Spray the meringues with cocoa butter to keep any moisture out. Fill their hollows with 10g of Bahibe cream mix and 5g of chestnut cream. Freeze. Insert a toothpick into the cream mix and coat the meringue with Bahibe frosting. Leave to harden. Use a piping bag with a 15mm nozzle to make balls of whipped ganache (each one approx. 20g), then flatten them down slightly using a square of confectionery dipping paper. Freeze. Spray the whipped ganache pieces with a thin layer of Absolu Cristal. Place them on the meringues. Make 6cm-diameter disks of pre-hardened Yuzu Inspiration between two sheets of confectionery dipping paper. Leave to harden at 60°F (16°C). Cut out some 6cm-diameter disks of vermicelli and place them right on top of the Yuzu Inspiration decorations. Finish off with your own Customized Logo Decoration.

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

David Briand

Learn more