Entremet pure chocolat

Created by

  • Alexandre Bourdeaux - Chef and owner of Pastry&Chocadvice Belgium
level 3

Recipe components

Used Callebaut products

Chocolate biscuit

IngredientsPreparation
  • 145g
    butter
  • 390g
    Power 80

Melt together at 50°C (122°F)

  • 285g
    egg yolks
  • 166g
    sugar

Beat and pour over the chocolate.

  • 330g
    egg white
  • 166g
    sugar

Beat until stiff and pour over the chocolate. Fold in well.

Pour into two baking trays of 40 cm x 60 cm and bake for 8 minutes at 190°C (374°F).

Croustillant with praliné

IngredientsPreparation

Mix together vigorously

  • 50g
    Pailleté Feuilletine

50 g biscuit crunch Callebaut® Pailleté Feuilletine M-7PAIL Add and dress into circles of Ø 16 cm.

Powerful crémeux

IngredientsPreparation
  • 235g
    milk
  • 235g
    cream

Combine and bring to the boil.

  • 90g
    egg yolks
  • 66g
    sugar

Beat well until pale and add. Cook to make a crème anglaise.

  • 130g
    Power 80

Pour the crème anglaise over the chocolate and emulsify. 

Velvet crémeux

IngredientsPreparation
  • 235g
    milk
  • 235g
    cream

Combine and bring to the boil.

  • 90g
    egg yolks
  • 66g
    sugar

Beat well until pale and add. Cook to make a crème anglaise.

  • 150g
    Velvet
  • 21g
    gelatin mass

Pour the crème anglaise over the chocolate and gelatine mass and emulsify. 

Milk chocolate bavarian

IngredientsPreparation
  • 190g
    milk
  • 190g
    cream
  • 1piece(s)
    vanilla bean pulp

Combine and bring to the boil

  • 95g
    egg yolks
  • 75g
    sugar

Beat well until pale and add. Cook to make a crème anglaise.

Pour the crème anglaise over the chocolate and emulsify. 

  • 65g
    gelatin mass

Soak and add. Leave to cool.

  • 540g
    whipped cream

Fold in

Finishing and presentation

- In a Ø 16 cm ring, assemble the cake centre: start with a layer of chocolate biscuit and pour a layer of Powerful crémeux on top. Add another layer of chocolate biscuit and pour a layer of Velvet crémeux on top. Finish with a third layer of chocolate biscuit and set aside.

- In an Ø 18 cm ring, place a chocolate biscuit on the bottom and cover it with praliné croustillant. Encircle with some of the Bavarian and add the cake centre.

- Add the rest of the Bavarian on top, make smooth and freeze.

- Take the entremet out of the ring, and glaze with dark chocolate glazing Callebaut® ChocO’shine™ Dark FWD-41CHOCSH