Chocolate biscuit

Ingredients: Chocolate biscuit

  • 5.1 oz
    butter
  • 13.8 oz
    80-20-44NV

Preparation: Chocolate biscuit

Melt together at 50°C (122°F)

Ingredients: Chocolate biscuit

  • 10.1 oz
    egg yolks
  • 5.9 oz
    sugar

Preparation: Chocolate biscuit

Beat and pour over the chocolate.

Ingredients: Chocolate biscuit

  • 11.6 oz
    egg white
  • 5.9 oz
    sugar

Preparation: Chocolate biscuit

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).

Powerful crémeux

Ingredients: Powerful crémeux

  • 8.3 oz
    milk
  • 8.3 oz
    cream

Preparation: Powerful crémeux

Combine and bring to the boil.

Ingredients: Powerful crémeux

  • 3.2 oz
    egg yolks
  • 2.3 oz
    sugar

Preparation: Powerful crémeux

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

Ingredients: Powerful crémeux

  • 4.6 oz
    80-20-44NV

Preparation: Powerful crémeux

Pour the crème anglaise over the chocolate and emulsify. 

Velvet crémeux

Ingredients: Velvet crémeux

  • 8.3 oz
    milk
  • 8.3 oz
    cream

Preparation: Velvet crémeux

Combine and bring to the boil.

Ingredients: Velvet crémeux

  • 3.2 oz
    egg yolks
  • 2.3 oz
    sugar

Preparation: Velvet crémeux

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

Ingredients: Velvet crémeux

Preparation: Velvet crémeux

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

Milk chocolate bavarian

Ingredients: Milk chocolate bavarian

  • 6.7 oz
    milk
  • 6.7 oz
    cream
  • 1/2 piece(s)
    vanilla bean pulp

Preparation: Milk chocolate bavarian

Combine and bring to the boil

Ingredients: Milk chocolate bavarian

  • 3.4 oz
    egg yolks
  • 2.6 oz
    sugar

Preparation: Milk chocolate bavarian

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

Ingredients: Milk chocolate bavarian

Preparation: Milk chocolate bavarian

Pour the crème anglaise over the chocolate and emulsify. 

Ingredients: Milk chocolate bavarian

  • 2.3 oz
    gelatin mass

Preparation: Milk chocolate bavarian

Soak and add. Leave to cool.

Ingredients: Milk chocolate bavarian

  • 1.2 lb
    whipped cream

Preparation: Milk chocolate bavarian

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