Entremet pure chocolat
- Level:
-
Difficult
- Makes:
-
3 Entrements
Chocolate biscuit
Ingredients: Chocolate biscuit
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145 gbutter
Preparation: Chocolate biscuit
Melt together at 50°C (122°F)
Ingredients: Chocolate biscuit
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285 gegg yolks
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166 gsugar
Preparation: Chocolate biscuit
Beat and pour over the chocolate.
Ingredients: Chocolate biscuit
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330 gegg white
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166 gsugar
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).
Croustillant with praliné
Ingredients: Croustillant with praliné
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60 galmond paste
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30 gbutter (melted)
Preparation: Croustillant with praliné
Mix together vigorously
Ingredients: Croustillant with praliné
Preparation: Croustillant with praliné
50 g biscuit crunch Callebaut® Pailleté Feuilletine M-7PAIL Add and dress into circles of Ø 16 cm.
Powerful crémeux
Ingredients: Powerful crémeux
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235 gmilk
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235 gcream
Preparation: Powerful crémeux
Combine and bring to the boil.
Ingredients: Powerful crémeux
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90 gegg yolks
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66 gsugar
Preparation: Powerful crémeux
Beat well until pale and add. Cook to make a crème anglaise.
Ingredients: Powerful crémeux
Preparation: Powerful crémeux
Pour the crème anglaise over the chocolate and emulsify.
Velvet crémeux
Ingredients: Velvet crémeux
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235 gmilk
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235 gcream
Preparation: Velvet crémeux
Combine and bring to the boil.
Ingredients: Velvet crémeux
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90 gegg yolks
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66 gsugar
Preparation: Velvet crémeux
Beat well until pale and add. Cook to make a crème anglaise.
Ingredients: Velvet crémeux
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21 ggelatin mass
Preparation: Velvet crémeux
Pour the crème anglaise over the chocolate and gelatine mass and emulsify.
Milk chocolate bavarian
Ingredients: Milk chocolate bavarian
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190 gmilk
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190 gcream
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1/2 piece(s)vanilla bean pulp
Preparation: Milk chocolate bavarian
Combine and bring to the boil
Ingredients: Milk chocolate bavarian
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95 gegg yolks
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75 gsugar
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
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65 ggelatin mass
Preparation: Milk chocolate bavarian
Soak and add. Leave to cool.
Ingredients: Milk chocolate bavarian
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540 gwhipped 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
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