-
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."I wanted to create a gluten free entremets while remaining true to a classical one, using Cacao Powder in every compone...
- Conservation:
- Room temperature: not recommended; Refrigeration: recommended; Freezing: not recommended
Hazelnut Crumble
Ingredients: Hazelnut Crumble
-
6.0 ozbutter
-
6.0 ozTurbinado sugar
-
4.6 ozcrushed hazelnuts
-
0.1 ozSea salt
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
-
5.3 ozfresh egg whites
-
6.3 ozsugar
-
3.9 ozFresh egg yolks
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
-
14.1 ozWhole milk
-
0.7 ozinulin
-
0.7 ozsugar
-
0.5 pod(s)Vanilla
-
3.4 ozegg yolks
-
15.4 grgelatin powder
-
0.2 ozwater
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
-
8.8 ozmilk
-
0.7 ozinulin
-
0.9 ozinvert sugar
-
15.4 grgelatin powder
-
0.2 ozwater
-
1.0 lbcream 35% fat
Preparation: Chocolate Mousse
- Bloom the gelatin with water.
- Bring the milk, inulin and invert sugar to the boil.
- Pour over the couverture and cacao powder
- Emulsify
- Fold in the soft whipped cream when the base is at 40°C.
Chocolate Glaze
Ingredients: Chocolate Glaze
-
0.2 ozgelatin powder
-
1.3 ozWater #1
-
5.3 ozcream 35% fat
-
7.6 ozsugar
-
1.1 ozwater
-
1.1 ozWater #2
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
Decoration
Ingredients: Decoration
Preparation: Decoration
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.
Need support with your chocolate confections?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments