Gold digger - plated dessert petit entremet

Created by

  • Jodie Van Der Velden - CHOCOLATIER AT JOSOPHAN’S FINE CHOCOLATES
level 2

Recipe components

LIGHT GOLD MOUSSE

IngredientsPreparation
  • 80g
    egg yolks
  • 50g
    caster sugar

Beat together until light and creamy.

  • 250g
    thick cream
  • 250g
    whole milk

Bring to simmer. Slowly pour over previous mixture while beating.

Return mix to saucepan. Heat gently until 82°C. Stir base to prevent sticking. Remove from heat.

  • 2g
    softened gold gelatin leaf
  • 3g
    crushed sea salt flakes

Add.

Pour over previous mixture while passing it through mesh strainer.
Combine.
 

  • 250g
    thick cream

Whip lightly. Fold in at 30°C.

Pipe into flexi mould.
Add frozen passion fruit cream insert and a round of crunchy base. Level mousse around base and freeze.
 

PASSION FRUIT CREAM INSERT

IngredientsPreparation

Hydrate gelatin leaf in cold water until soft. Squeeze. Set aside.

  • 180g
    thick cream
  • 80g
    caster sugar

Bring to boil. Simmer for ± 3 minutes.

  • 45g
    passion fruit juice

Add. Simmer for ± 2 minutes.

  • 1g
    softened gold gelatin leaf

Add.

Pipe into small flexi moulds. Let cool slightly.
Sprinkle freeze-dried passion fruit pieces covered in cocoa butter over passion fruit cream. Freeze.
 

CRUNCHY BASE

IngredientsPreparation

Mix together.

Melt and add.

Spread into frame of 2 mm thick. Cut rounds of base smaller than the base of petit entremets using a cookie cutter.

GOLD GLAZE

IngredientsPreparation

Hydrate gelatin leaf in cold water until soft. Squeeze. Set aside.

  • 280g
    caster sugar
  • 145g
    caramel water*
  • 280g
    liquid glucose

Bring to a boil.

*Caramel water: Dry-caramelise 100 g of caster sugar. Deglaze with 125 g heated water. Strain. Add additional water
to reach 145 g total.
 

  • 270g
    condensed milk
  • 22g
    softened gold gelatin leaf

Add. Stir gently.

Pour over previous mixture while passing through mesh strainer.

Add golden shimmer powder to liking. Pour over frozen petit entremet at 35°C.

ALMOND MALT CRUMBS

IngredientsPreparation
  • 65g
    caster sugar
  • 90g
    powdered almond meal
  • 40g
    flour
  • 3g
    ground sea flakes
  • 65g
    unsalted butter

Combine. Bake at 180°C until lightly golden. Let cool.

  • 25g
    malt powder

Add and blend until desired consistency is reached.

WHIPPED MILK CHOCOLATE GANACHE

IngredientsPreparation
  • 125g
    thick cream
  • 25g
    honey

Bring to a boil.

Mix together. Pour over previous mixture.

Cool slightly. Whip with beater until lighter in colour.
Pipe onto plate with entremets.
 

GOLD PRALINE CAKE

IngredientsPreparation
  • 200g
    brown sugar
  • 55g
    caster sugar
  • 165g
    whole egg(s)

Beat together.

  • 275g
    whole milk

Add.

Melt together.

Add.

  • 200g
    flour
  • 15g
    baking powder
  • 5g
    ground sea salt

Fold in.

Pour in lined pan and bake at 160°C. Leave it moist in centre.
Cut a round of cake and serve under mousse entremets. Or plate torn cake pieces next to entremets.