14 October 2025
Alya: Lemon, Honey & Dark Chocolate Symphony
Shigeru Nojima, adapted by JojoM
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
Alya: Lemon, Honey & Dark Chocolate Symphony
Shigeru Nojima, adapted by JojoMA competition-born entremet by Shigeru: tangy lemon confiture, honey crème, hazelnut nougatine, airy chocolate mousse and a glossy glaçage—layers of texture and balance.
Chef's Tips
Make the lemon confiture 48 hours in advance to reach ~56°Brix and develop flavour.
Bloom gelatine fully in ice-cold water; dissolve into warm bases (60–70°C) off the heat.
Whip creams to soft peaks for folding; aim to combine at 30–35°C for the chocolate mousse.
Level each layer in the frame for clean slices; freeze inserts solid before assembly.
Toast hazelnuts until skins blister, then rub off while warm for best flavour.
Tools Used
Piping BagImmersion Blender(opens in a new tab)Stand Mixer(opens in a new tab)Baking Tray(opens in a new tab)Saucepan(opens in a new tab)
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Ingredients
USMetric
Lemon Confiture
Noisette Sponge (Hazelnut–Almond Sponge)
Nougat Noisette (Hazelnut Nougatine)
Crème Miel (Honey Cream Insert)
Chantilly
Chocolate Mousse
Chocolate Glaçage (Glaze)
Instructions
Lemon Confiture
- 1
Blanch sliced lemon peel 2–3 times. Add sugar and lemon juice; simmer until peel begins to soften.
- 2
Cool and rest overnight at room temperature. Next day, boil until the white pith looks translucent (~56°Brix).
- 3
Chill overnight, then blend smooth and keep refrigerated.
Noisette Sponge
- 1
Whisk hazelnut meal, almond meal, icing sugar, egg whites (1) and whole eggs until aerated.
- 2
Mix in flour, then soft butter.
- 3
Whip egg whites (2) with sugar to medium peaks; fold into batter.
- 4
Pipe onto lined tray to 1.2 cm thickness to match 36×10×4 cm frame. Bake 15 min at 190°C (375°F). Cool; trim to fit.
Nougat Noisette
- 1
Toast hazelnuts at 190°C (375°F) for 10–15 min; rub off skins; chop.
- 2
Heat sugar (1), butter and glucose to 80°C. Whisk in pectin with sugar (2); boil.
- 3
Add cream; boil again. Fold in hazelnuts. Spread thinly on Silpat; bake 20 min at 160°C (325°F). Cool; break into shards.
Crème Miel
- 1
Caramelise honey (1), add cream (1); reheat gently.
- 2
Temper into yolks; add honey (2) and gelatine. Cook in bain-marie to 75°C; chill over ice until thickened.
- 3
Fold in lightly whipped cream (2). Pour into 36×8×4 cm frame (base sealed with film). Freeze solid.
Chantilly
- 1
Melt gelatine; mix into cream. Add icing sugar and whip to firm peaks. Chill.
Chocolate Mousse
- 1
Caramelise sugar (1); add honey then cream (1); bring to the boil.
- 2
Melt chocolate; whisk in yolks and sugar (2). Temper with hot syrup; cool to 35°C.
- 3
Fold in softly whipped cream (2). Keep cool and pipeable.
Chocolate Glaçage
- 1
Boil cream with invert sugar. Blend in sugar, cocoa, bloomed gelatine, honey, praline and chocolate.
- 2
Emulsify with immersion blender. Cool to 35°C before glazing.
Assembly & Finish
- 1
Pipe lemon confiture in swirls over frozen crème miel; refreeze. Spread Chantilly on top; refreeze.
- 2
Place noisette sponge in 36×10×4 cm frame; add a layer of mousse. Scatter nougat shards; cover with a thin mousse layer.
- 3
Add frozen crème miel/confiture/Chantilly block on top. Fill with more mousse to level with the frame; smooth. Freeze solid.
- 4
Unmould and glaze at ~35°C for a shiny finish. Defrost in fridge, decorate, and slice cleanly with a hot knife.
Comments & Reviews
Priya
10/12/2025
Glaze tip to pour at 35°C saved me. Next time I’ll toast the nuts darker for extra flavour.
Alex G
10/12/2025
Built it in a loaf tin—layers held beautifully. Nougat shards added the best crunch!
Marina
10/12/2025
That lemon confiture swirl with the honey insert is unreal—perfect balance against the dark chocolate.
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Nutrition Facts
Serving Size: 1 slice (1/12 of cake)
Calories 520
% Daily Value*
Total Fat 36g46%
Saturated Fat 14g70%
Trans Fat 0g
Cholesterol 110mg37%
Sodium 60mg3%
Total Carbohydrates 45g16%
Dietary Fiber 3g11%
Sugars 36g
Protein 7g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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