Can I replace fir honey?

Yes—use a robust, resinous honey (forest or chestnut) to mimic fir honey’s aroma. Mild blossom honeys will taste flatter.

Do I have to use rectangular frames?

No—build in a loaf tin or adjustable frame. Keep insert smaller than outer frame so mousse fully surrounds the core.

My glaze isn’t shiny—why?

Glaze temperature is key: pour at ~35°C onto a frozen, smooth surface. Overmixing or too-cold glaze can dull the finish.

Alya: Lemon, Honey & Dark Chocolate Symphony

Name: Alya: Lemon, Honey & Dark Chocolate Symphony
Prep time: 360 min
Cook time: 75 min
Total time: 360 min
Yield: 12
Ingredients: Lemon, peel and juice; Granulated sugar; Hazelnut meal; Almond meal; Icing (confectioners’) sugar; Egg whites (1); Whole eggs; Plain flour; Unsalted cultured butter, soft; Egg whites (2); Granulated sugar; Hazelnuts, toasted & chopped; Granulated sugar (1); Unsalted butter; Glucose syrup; Pectin (yellow/LM); Granulated sugar (2); Whipping cream (35% fat); Fir honey (1); Whipping cream (35%) (1); Egg yolks; Fir honey (2); Gelatine (gold), bloomed; Whipping cream (35%) (2), lightly whipped; Gelatine, bloomed; Whipping cream (35%); Icing (confectioners’) sugar; Granulated sugar (1), caramelised; Fir honey; Whipping cream (35%) (1)

A competition-born entremet by Shigeru: tangy lemon confiture, honey crème, hazelnut nougatine, airy chocolate mousse and a glossy glaçage—layers of texture and balance.

Alya: Lemon, Honey & Dark Chocolate Symphony 🍋🍯🍫

There are desserts that speak, and then there’s Alya — a composition of contrasts and harmony. Created by Shigeru Nojima for the Coupe du Monde de la Pâtisserie, this entremet is a masterclass in texture, acidity, and balance. Imagine layers of tangy lemon confiture, fragrant honey crème, crisp hazelnut nougatine, and smooth chocolate mousse, all cloaked in a glossy glaçage. ✨

This cake isn’t just indulgent — it’s meditative. Every bite travels from zesty brightness to deep chocolate richness, with a whisper of forest honey in between.

🍋 The Concept

Shigeru designed Alya to showcase how opposing flavors can find rhythm. The lemon confiture brings sharpness, the honey cream adds a round, floral tone, and the dark chocolate mousse delivers depth and silkiness. It’s layered like music — each note distinct yet in harmony.

What makes this cake remarkable is not just its elegance but its architectural precision. Every component is engineered to melt in sync: the crisp noisette sponge, the crackle of nougatine, and the cloud-light mousse finish.

🍯 The Layers

Lemon Confiture – A tangy preserve with caramelised zest for balanced acidity.
Crème Miel – A luxurious honey cream insert, custard-smooth with a faint floral aroma.
Noisette Sponge – Almond and hazelnut base for nutty warmth.
Nougat Noisette – Buttery caramel crunch with toasted hazelnuts.
Chocolate Mousse – Deep, airy, and slightly bitter to offset the sweetness.
Chocolate Glaçage – A mirror-like glaze infused with honey and praline.

Each layer is frozen and assembled like a culinary sculpture, revealing perfect slices once cut — a hallmark of world-class pâtisserie. 🍰

⚙️ Pastry Chef Tips

Make the lemon confiture two days in advance — it needs time to mellow and reach its signature translucent gloss.
Aim for mousse at 35°C before folding the whipped cream — the texture will be cloud-like, not dense.
Pour the glaze at 35°C over a frozen cake for that flawless mirror shine.
Toast your hazelnuts deeply; that aroma transforms the entire dessert.

🍫 Why It Works

Alya plays with temperature and texture. When sliced, the cold, firm insert melts alongside the mousse, releasing bursts of lemon and honey against the silk of chocolate. It’s the ultimate balance of opposites — bright yet comforting, crisp yet creamy.

This entremet also highlights the Japanese attention to detail in French pastry craft. Every gram and degree matters — yet the result feels effortless and poetic. 🌸

✨ Final Impression

Whether you’re recreating it for a competition, a festive celebration, or pure self-indulgence, Alya is proof that perfection lies in precision and patience.

Let the glaze gleam, the honey hum, and the lemon sing — and you’ll have your own symphony on a plate. 🎶🍋🍫

Author: Shigeru Nojima, adapted by JojoM