Recipe Chocolate entremets

To prepare this dish

Ingredient list

Flourless chocolate biscuit sponge

200 g sugar
190 g egg white
130 g egg yolks
50 g cocoa powder
50 g almond powder

Whipped sublime with vanilla

625 g Sublime, Cream with Mascarpone
55 g sugar
12 g Kirsch
QS vanilla powder
4 g powered gelatine
20 g water for dissolving the gelatine
160 g crisp almond and hazelnut (50%) praline

Dark chocolate mousse

100 g milk
145 g sugar
130 g egg yolks
110 g eggs
16 g powered gelatine
80 g water for dissolving the gelatine
500 g dark couverture chocolate 63%
200 g Excellence whipping cream 35% fat
750 g Excellence whipping cream 35% fat

Crispy shortbread

610 g sugar
610 g Elle & Vire gourmet butter 82% fat
6 g salt
4 g liquid vanilla
450 g flaked almonds
125 g flour

Dark chocolate glaze

300 g water
1 g xanthan gum
50 g coeur de guanaja chocolate
300 g dark chocolate 63%
20 g gelatine powder (200 bloom), dissolved in water
100 g Excellence whipping cream 35% fat
50 g invert sugar
200 g glucose syrup
20 g sorbitol
5 g pectagel 843
65 g sugar
65 g sugar

Elle & Vire products used

Sublime, Cream with Mascarpone

Excellence whipping cream 35% fat

Elle & Vire gourmet butter 82% fat

The recipe,
step by step

1. 1

   Flourless chocolate biscuit sponge

   8 entremets - 180mm diameter Silikomart Eclipse

   Whisk the egg whites with the sugar until stiff then add the egg yolks.
   Fold in the cocoa powder and ground almonds.
   Bake at 210°C for 10 minutes.

2. 2

   Whipped sublime with vanilla

   Make thin discs of dark chocolate between 2 acetate guitar sheets (160mm diameter).
   Whip the Sublime, sugar, kirsch and vanilla until soft.
   Add the gelatine that has been dissolved in water. Position a chocolate disc on each biscuit sponge (cut to a diameter of 160mm) then add 80g of whipped Sublime with vanilla.
   Add 20 g of praline insert into the whipped Sublime with vanilla. Freeze.

3. 3

   Dark chocolate mousse

   Bring the milk and sugar to the boil, add the eggs and yolks. Heat to 70°C.
   Whisk to make a bombe mixture. Bring the whipping cream to the boil and pour onto the chocolate.
   When the mixture reaches 50°C, add the dissolved gelatine and whipped cream. Add the bombe mixture.

4. 4

   Crispy shortbread

   Combine all the ingredients, roll out to a thickness of 3mm and cut out 200mm diameter discs.
   Bake at 175°C for 15 minutes.

5. 5

   Dark chocolate glaze

   Heat the water, add the sugar and pectagel 843. Bring to the boil and add the sorbitol, glucose and inverted sugar.
   Bring to the boil and add the cream, dissolved gelatine and chocolates.
   Combine the xanthan gum and sugar. Blend and strain through a china cap sieve.
   Use at 36°C.

6. 6

   Assembly

   Add chocolate mousse to the mould. Add the frozen whipped Sublime with vanilla insert. Freeze. Glaze with dark chocolate glaze and position on top of the crispy shortbread. 

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