Cacao Gluten Free Entremets
Difficult
Makes: 3x18cm
  • Good For Me
"I wanted to create a gluten free entremets while remaining true to a classical one, using Cacao Powder in every component as well." Dimitri Fayard, 2008 World Pastry Champion- North America Lead Chef Chocolate Academy™ Centers. Cacao Powder Collection added value: Nature Cacao enhance the philosophy of this entremet, "clean label" The Noir Intense is used to create a really dark glaze. Tips : In order to have the best volume on the flourless sponge, be sure to add the sugar in at least 6 steps.  
"I wanted to create a gluten free entremets while remaining true to a classical one, using Cacao Powder in every component as well." Dimitri Fayard, 2008 World Pastry Champion- North America Lead Chef Chocolate Academy™ Centers. Cacao Powder Collection added value: Nature Cacao enhance the philosophy of this entremet, "clean label" The Noir Intense is used to create a really dark glaze. Tips : In order to have the best volume on the flourless sponge, be sure to add the sugar in at least 6 steps.  
Conservation:
Room temperature: not recommended; Refrigeration: recommended; Freezing: not recommended
Containing: 7 Components

Hazelnut Crumble

Ingredients: Hazelnut Crumble

Preparation: Hazelnut Crumble

1 Sand the turbinado sugar, cassava flour, crushed hazelnuts, cacao powder and butter.
2 Bake at 160°C for 20 minutes.
3 Melt Evocao chocolate to 35°C and add the fleur de sel.
4 Mix in the warm crumble.
5 Shape in 3x18 cm rings using a press.
6 Crystallize in the refrigerator for 5 minutes. Store in a cool dry place.

Flourless Sponge

Ingredients: Flourless Sponge

Preparation: Flourless Sponge

1 Whip the egg whites to soft peak with the sugar. Add the sugar slowly in 6 steps.
2 Fold in the egg yolks.
3 Fold in the sifted cacao powder.
4 Pipe 3 x16 cm discs and bake at 200°C for 12 minutes.

Chocolate Crémeux

Ingredients: Chocolate Crémeux

Preparation: Chocolate Crémeux

1 Bloom the gelatin with water.
2 Bring the milk infused with vanilla, inulin and sugar to the boil.
3 Pour over the egg yolks, heat to a temperature of 80-84°C and strain.
4 Add the gelatin.
5 Pour the crème anglaise over the couverture and cacao powder.
6 Emulsify.
7 Cast and freeze.

Chocolate Mousse

Ingredients: Chocolate Mousse

Preparation: Chocolate Mousse

  1. Bloom the gelatin with water.
  2. Bring the milk, inulin and invert sugar to the boil.
  3. Pour over the couverture and cacao powder
  4. Emulsify
  5. Fold in the soft whipped cream when the base is at 40°C.

Chocolate Glaze

Ingredients: Chocolate Glaze

Preparation: Chocolate Glaze

1 Bloom the gelatin with water #1.
2 Bring the cream, water #2 and sugar to a simmer.
3 Add the cacao powder and cook to 103°C.
4 Add the gelatin mass, blend and strain.
5 Use at 35°C.

Assembly

Build the Entremets upside down by starting with a small amount of chocolate mousse
Add the chocolate cremeux
Top with a thin layer of mousse
Add the flourless chocolate sponge
Top with a thin layer of mousse
Add the hazelnut crumble
Freeze
Warm the glaze to 35°C
Glaze the Entremets and finish with the chocolate decor

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