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Vegan Fig and Walnut Entremet

In our mission to innovate and offer cleaner alternatives without sacrificing flavor, we have collaborated with the talented Italian pastry chef Matteo Felicci, who has joined the challenge of using our product Proglaçage as a key piece to create a 100% vegan fig and walnut entremet. In a professional pastry shop that increasingly demands more ethical and plant-based products, this recipe represents a technical and sensory leap.

The vegan fig and walnut entremet combines several layers of technique: a walnut praline with a crunchy texture and depth of flavor; a walnut cookie that provides structure and contrast; a fig jam that provides juiciness and a fruity note; a walnut mousse that enhances the smoothness; and finally a fig glaze made with Proglaçage, our new plant-based solution for glazes.

Thanks to Proglaçage, the use of animal gelatin and pectins has been completely avoided, maintaining a very shiny, stable glaze with an authentic fruit flavor.

The fact that this dessert is 100% veggie not only responds to food trends, but also demands a high technical level: texture, flavor, stability, presentation. Matteo Felicci demonstrates once again how innovation and technical ingredients can go hand in hand to create works that satisfy both the most demanding chef and the conscious consumer.

Vegan Fig and Walnut Entremet

Matteo Felicci presents a vegan fig and walnut entremet, made with praline, cookie, jam, mousse, and a shiny fig glaze with Proglaçage, the plant-based alternative that avoids animal gelatin and pectins, enhancing the authentic flavor of the fruit.

Ingredients

Walnut praline
- 300g -
  Peeled walnuts
- 150g -
  Granulated sugar
- 6g -
  Flower of salt
Walnut cookies
- 45g -
  Walnut oil
- 55g -
  Soy yogurt
- 25g -
  Brown sugar
- 25g -
  Ground walnuts
- 10g -
  Cornstarch
- 40g -
  All-purpose flour
- 0,5g -
  Flower of salt
Croustillant
- 10g -
  Cocoa butter
- 25g -
  Walnut praline
- 10g -
  Toasted and puffed spelt
Fig Confit
- 220g -
  Figs
- 2,5g - Fruit NH Pectin
- 20g -
  Granulated sugar
- 5g -
  Lemon juice
Walnut mousse
- 215g -
  Sugar-free vegetable cream
- 50g -
  Brown sugar
- 20g -
  Potato starch
- 40g -
  Cocoa butter
- 75g -
  Walnut praline
- 215g -
  Half-whipped sugar-free vegetable cream
Fig glaze
- 35g - Proglaçace
- 170g -
  Granulated sugar
- 160g -
  Water
- 115g - 40D glucose syrup
- 70g -
  Fig puree
- 1g -
  Lemon juice

Prepared by

Walnut praline
1. Toast the walnuts in a convection oven at 160 °C for about 20 minutes.
2. Prepare a dry caramel with the sugar, spread on a silicone sheet, and let it harden.
3. Place the toasted walnuts, caramel pieces, and fleur de sel in a high-powered blender. Grind until a homogeneous mixture is obtained.
4. Store the praline in a jar, protected from light, at room temperature, for a maximum of 3 months.
Walnut cookie
1. Beat the walnut oil, soy yogurt, and brown sugar.
2. Add the remaining ingredients and beat until a homogeneous mixture is obtained.
3. Pour the batter into a 16 cm circular mold and bake in a convection oven at 160 °C for 20 minutes, or until golden brown.
4. Remove from the oven, cover with plastic wrap, and let cool.
Croustillant
1. Melt the cocoa butter and walnut praline in a bain-marie or in the microwave.
2. Add the puffed spelt, mix well, and spread on the bottom of a 14 cm ring.
3. Place the walnut cookie on top, cut to size, pressing lightly, and freeze.
Fig jam
1. Cut the figs into pieces and place them in a saucepan with the lemon juice and pectin mixed with sugar.
2. Bring to a boil and cook for 2 minutes.
3. Beat with a hand mixer and pour into a 14 cm circular mold.
4. Let cool at room temperature and freeze.
Walnut mousse
1. Mix the cream, sugar, and potato starch in a saucepan.
2. Beat well and cook over low heat, stirring continuously, until thickened.
3. Pour into a jug over the cocoa butter and walnut praline, and emulsify with a hand mixer.
4. When the mixture reaches 40 °C, carefully incorporate the semi-whipped cream with a spatula.
Fig glaze
1. Mix all the ingredients in a saucepan, beat well, and cook until the mixture reaches 100 °C.
2. Transfer to a jug and cool to 40 °C.
Assembly: Vegan fig and walnut entremet
1. Pour about 2 cm of walnut mousse into a 18 cm × 4.5 cm circular mold.
2. Add the frozen filling, pressing gently so that the mousse rises along the edges.
3. Pour the rest of the mousse and close with the frozen cookie, with the crunchy part facing up. Freeze until firm.
4. Unmold the entremet and glaze immediately with the fig glaze at 40 °C.
5. Garnish with fresh figs and gold leaf.
6. Before serving, let thaw in the refrigerator for at least 6 hours.