Cacao Gluten Free Entremets

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

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.

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.

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.

1 Bloom the gelatin with water.
2 Bring the milk, inulin and invert sugar to the boil.
3 Pour over the egg yolks, heat to a temperature of 80-84°C and strain.
4 Pour over the couverture and cacao powder
5 Emulsify
6 Fold in the soft whipped cream when the base is at 40°C.

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.

1. Temper the chocolate.
2. Cut 3x18cm rings and abstract pieces
Using a stencil, cut out the word Cacao.
3. Dust Noir Intense on 1 of the abstract piece.