Hamon and his recipe in English and French

 Vapabana 3 web

He is a pastrychef and owner with his wife of the confectionery shop Hamon in Brest, France…

He is also the inventor of P’tit Zef, a range of products based on caramel with salted butter, a specialty from Brittany.

emmanuel hamon pastrychef france 3




Vanilla mousse

custard cream                                                           g                 800

whipped cream                                                          g                 1100

gelatine                                                                      g                 12



milk                                                                            l                  1/2

sugar                                                                          g                 150

egg yolk                                                                     g                 80

egg                                                                             g                 30

vanilla pod                                                                 n.                1

custard powder                                                          g                 40

Make a custard cream with the ingredients listed above. Incorporate the gelatine previously soaked in cold water. When the custard is 35-40°C, fold in the whipped cream.


Creamy banana/coconut /lime/pineapple

banana purée                                                            g                 50

pineapple purée                                                         g                 50

coconut purée                                                           g                 50

egg yolks                                                                   g                 150

caster sugar                                                               g                 80

cream UHT                                                               g                 80

lime juice                                                                   g                 30

gelatine leaves                                                           g                 6

whipped cream                                                          g                 150

Bring the cream to a boil with all the fruit purées. Pour it over the blanched yolks with sugar. Cook until 85°C. Off the heat, add the hydrated gelatin. Leave to cool and add the whipping cream. Pour into a 6×50 cm mold and freeze.


Succés coconut sponge

egg whites                                                                 g                 250

grey almond powder                                                 g                 200

coconut                                                                      g                 75

icing sugar                                                                 g                 175

flour pastry                                                                g                 40

caster sugar                                                               g                 75

Whip the egg whites and sugar to obtain a meringue. With a spaluta, add the sieved mixture of almonds and icing sugar, coconut and flour, then mix gently. Spread the biscuit in the sense of the length to half of a baking tray 60×40 cm. Bake at 170°C for 10 minutes. Cut the biscuit in two strips, one of 50×7 cm and the other of 55×10 cm.


Rice crispy praline

praline                                                                        g                 375

milk chocolate                                                           g                 60

dark chocolate                                                           g                 30

puffed rice                                                                 g                 75

Melt the milk chocolate and dark chocolate, add the praline, mix well then add the rice crispy. Reserve.



sugar                                                                          g                 180

glucose                                                                      g                 150

cream                                                                        g                 110

butter                                                                         g                 50

salt                                                                             g                 4

In a saucepan, heat the sugar, glucose and cream. Add the salt and butter and cook over low heat until 121°C. Pour on a silicone mat to a thickness of 2 or 3 mm and 55 cm long and cool.


Assembly and method

Pour a first layer of vanilla mousse at 1/3 of the mold and spread. Insert the frozen  cream  and a layer of coconut  biscuit (7 cm). Cover with the rest of the vanilla mousse and place in the freezer.

On the coconut succés biscuit (55×10 cm), place a layer of caramel candy (55×7 cm) and cover everything with rice crispy praline. Then cut three rectangles of 18 cm. Unmold the mousse, cut 3 cakes of 16 cm and then spray them with white cocoa butter. Finish by placing each cake on the rice crispy praline/biscuit base. Decorate.

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Recette pour une gouttière rectangulaire de 50 cm ou pour 3 bûches de 18 cm de diamètre.


Mousse vanille

crème pâtissière                                                        g                 800

crème fouettée                                                          g                 1100

gélatine                                                                      g                 12


Crème pâtissière

lait                                                                              l                  1/2

sucre                                                                          g                 150

jaune d’œuf                                                               g                 80

œufs                                                                          g                 30

gousse de vanille                                                       n.                1

poudre à crème                                                         g                 40

Réaliser une crème pâtissière avec les ingrédients cités. Incorporer la gélatine préalablement ramollie dans de l’eau froide dans les 800 g de crème pâtissière encore chaude. Quand la crème pâtissière atteint 35-40°C, incorporer la crème fouettée.

Crémeux banane/coco/citron vert/ananas

purée de banane                                                       g                 50

purée ananas                                                             g                 50

purée coco                                                                g                 50

jaune d’œuf                                                               g                 150

sucre                                                                          g                 80

crème fraiche                                                            g                 80

jus de citron vert                                                        g                 30

gélatine                                                                      g                 6

crème fouettée                                                          g                 150

Chauffer ensemble la crème et les purées de coco, ananas, banane et le jus de citron vert. Verser sur le mélange le jaune et le sucre préalablement blanchis, puis remettre à cuire jusqu’à 85°C;  hors du feu, ajouter la gélatine, laisser refroidir puis incorporer la crème fouettée. Verser dans une moule rectangulaire de 50 cm et placer au congélateur. Réserver.


Biscuit succès coco

blanc d’œufs                                                              g                 250

poudre d’amandes grises                                          g                 200

noix de coco                                                              g                 75

sucre glace                                                                g                 175

farine pâtissière                                                         g                 40

sucre semoule                                                           g                 75

Monter les blancs avec le sucre semoule. Tamiser ensemble la poudre d’amandes, la noix de coco, le sucre glace et la farine, puis mélanger au blanc monté. Dresser sur la moitié d’une plaque sur le sens de la longueur et cuire à 170°C pendant 10 mn. Tailler ensuite une bande de 50 cm sur 7 cm et une autre de 55 cm sur 10 cm. Réserver.

Croquant praliné riz soufflé

praliné                                                                        g                 375

chocolat au lait                                                          g                 60

chocolat noir                                                              g                 30

riz soufflé                                                                   g                 75

Fondre le chocolat au lait et le chocolat noir, l’incorporer au praliné, bien mélanger puis ajouter le riz soufflé.

Bonbon caramel

sucre                                                                          g                 180

glucose                                                                      g                 150

crème                                                                        g                 110

beurre                                                                        g                 50

sel                                                                              g                 4

Dans une casserole, disposer le sucre, le glucose et la crème, chauffer. Ajouter ensuite le sel et le beurre puis laisser cuire à feu doux jusqu’à 121°C. Couler sur un tapis silicone sur une épaisseur de 2 ou 3 mm et 50 cm de long et laisser refroidir.


Procédé et montage

Couler une première couche de mousse vanille dans la gouttière à bûche rectangulaire jusqu’au 1/3. Placer ensuite le crémeux de Vapabana puis une couche de biscuit succès. Couler le reste de la mousse vanille. Réserver au surgélateur. Sur la bande de biscuit de 55 cm sur 10 cm de large, placer la couche de caramel bonbon taillée 55 cm sur 7 cm, puis recouvrir le tout avec le praliné riz soufflé. Couper ensuite 3 rectangles de 18 cm. Démouler la gouttière. Couper 3 entremets de 16 cm, puis les passer au pistolet blanc. Finir en plaçant un entremet sur chaque bande de biscuit praliné riz soufflé en taillant les surplus. Décorer.



Emmanuel Hamon

 Brest, France









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