Lumi
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Discover Lumi, an elegant entremet that pairs creamy Valrhona Dulcey chocolate and coconut with toasted almond and a vibrant citrus-ginger confit.
A recipe by Antoine Michelin. Made with Valrhona Dulcey 35% Blond Chocolate.
Makes six 16 cm desserts.
Warm, creamy, nutty, and refreshingly bright – Lumi is an elegant entremet that brings a beautiful balance of flavors and textures to every bite. Created by Valrhona pastry chef Antoine Michelin, this sophisticated dessert showcases the distinctive caramelized, biscuit-like notes of Valrhona Dulcey 35% Blond Chocolate alongside tropical coconut and toasted almond.
At the center of the dessert is a vibrant confit made with pink grapefruit, calamansi, fresh ginger, and vanilla. Its lively acidity cuts through the richness of the Dulcey and coconut mousse, while toasted almond sponge and crisp almond streusel add warmth, structure, and satisfying contrast. Finished with a supple Dulcey-coconut glaze and delicate Opalys 33% White Chocolate decorations, Lumi makes an unforgettable centerpiece for a refined dessert menu or special celebration.
Grapefruit, Calamansi, and Ginger Confit
INGREDIENTS
215g Granulated Sugar
20g Sosa Pectin NH
380g Pink Grapefruit Zest
235g Calamansi Puree
45g Fresh Ginger Juice
4g Tahitian or Norohy Madagascar Vanilla Bean
899g TOTAL PREPARATION
DIRECTIONS
1. Mix the sugar with the pectin.
2. Heat the fruit purées, ginger juice and vanilla to 105F (40C).
3. At 105F (40C), add the sugar and pectin mixture.
4. Bring the mixture to a boil then remove from heat and set aside.
Soft Dulcey and Coconut Glaze
INGREDIENTS
640g 100% Coconut Cream
9g CuisineTech Gelatin Powder (225 Bloom)
45g Water
880g Valrhona Dulcey 35% Blond Chocolate, melted
425g Valrhona Absolu Cristal Neutral Glaze
1999g TOTAL PREPARATION
DIRECTIONS
1. Heat the coconut cream, add the gelatin and gradually combine it with the melted chocolate using a spatula until an emulsion forms.
2. Immediately mix using an immersion blender to make a perfect emulsion.
3. Once the mixture is complete, add in the melted neutral glaze at 160F (70C) and mix together using a spatula so that no air bubbles form.
4. Mix with an immersion blender and strain out any lumps.
Tip for Use:
- It is important to make sure the mixture forms an emulsion.
- Heat the glaze in the microwave to avoid incorporating any air bubbles, but also to avoid destabilizing the emulsion.
- If you follow these instructions, the glaze will keep its supple, shiny texture for 48 to 72 hours after being defrosted or used.
Raw Almond Streusel
INGREDIENTS
75g Whole Raw Almonds
60g European-style Butter, like Beurremont
60g Granulated Sugar
15g Egg Whites
75g Wholemeal Flour
1.5g Sel de Guérande Salt
286.5g TOTAL PREPARATION
DIRECTIONS
1. Grind down the whole almonds in a stand mixer.
2. Add them to the remaining ingredients and blend until you have a homogeneous dough.
Toasted Almond Sponge
INGREDIENTS
155g Whole Raw Almonds
125g Wholemeal Flour
240g Egg Whites
190g Granulated Sugar
200g Egg Yolks
1000g TOTAL PREPARATION
DIRECTIONS
1. Toast the almonds at 300F (150C) for 20 minutes.
2. Once almonds have cooled, grind them down to a fine powder in a stand mixer, then mix them with the flour and set aside.
3. Beat the egg whites with the sugar. Add the yolks at the end.
4. Gently fold in the ground almond and flour mixture, then finish off with the butter melted to approximately 115F (45C).
5. Pour 150g into each 140mm diameter ring.
6. Sprinkle 40g of baked streusel on each sponge, then bake at 355F (180C) for approximately 11 minutes.
7. Let cool completely.
Dulcey Coconut Mousse
INGREDIENTS
240g 100% Coconut Cream
12g CuisineTech Gelatin Powder (225 Bloom)
60g Water
505g Valrhona Dulcey 35% Blond Chocolate
240g 100% Coconut Cream
360g Heavy Cream 36%
1417g TOTAL PREPARATION
DIRECTIONS
1. Heat the first portion of coconut cream and add the rehydrated gelatin.
2. Slowly combine with the melted chocolate.
3. Immediately mix using an immersion blender to make a perfect emulsion.
4. Once the mixture is between 95-100F (35-38C), incorporate the whipped coconut cream and frothy whipped cream.
5. Use immediately.
Assembly and Finishing
INGREDIENTS
As Needed Opalys 33% White Chocolate
As Needed Amifruit Shredded Coconut
50 g Valrhona Absolu Cristal Neutral Glaze
DIRECTIONS
1. Make the confit and the soft glaze. Set aside.
2. Use a spatula to loosen the confit, then unevenly apply approximately 120g to each cold sponge. Freeze.
3. Pour approximately 220g of the Dulcey Coconut Mousse into a 160mm ring, then place in the insert so the sponge is facing upwards. Press down gently so the mousse rises up the sides. Freeze.
4. Use some tempered Opalys couverture chocolate and a cornet to make some snowflakes, then sprinkle on some Extra Fine Shredded Coconut. Put these in a Yule log mold to give them a curved shape. Leave to set.
5. Melt the chocolate glaze to approximately 85F (30C) and ice the desserts.
6. Blend 50g of Absolu Cristal neutral glaze with 100g of confit, and drizzle lines of this onto the glaze.
7. Finish by adding the snowflake garnishes.
Lumi is a true showcase of modern pastry technique, combining carefully constructed layers with flavors that feel both comforting and unexpected. The caramelized sweetness of Dulcey, creamy coconut, toasted almond, and vibrant citrus confit come together in a dessert that is rich without feeling heavy and elegant without sacrificing personality.
Although this professional-level recipe requires preparation and patience, each component can be completed in stages, making it an excellent project for pastry chefs and experienced bakers looking to refine their entremet skills. The finished dessert rewards that effort with beautiful definition, contrasting textures, and a polished presentation worthy of a pastry case or restaurant menu.
Made the Lumi recipe? We would love to see your finished creation! Share your photos on Instagram and tag @thepastrydepotatl so we can celebrate your work.
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