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Professional
Bahibe Lactee Entremets
Made with Bahibe 46%
Makes six entremets 16 cm in diameter and 4,5 cm high
7 stepsRecipe Step by Step
01
Moist Chocolate Cake
360g sugar
375g egg white powder
360g egg yolks
75g potato starch
75g all-purpose flour
160g P125 COEUR DE GUANAJA
160g BEURRE LIQUIDE CLARIFIE
Whip the egg whites with the caster sugar. Sift together the flour and starch. Meanwhile, melt the butter and the P125 COEUR DE GUANAJA. Carefully mix the whipped egg whites with the yolks and then sprinkle on the flour and starch.
02
Salted Butter Vanilla Caramel
260g sugar
35g salted butter
3g vanilla bean
Caramelize the sugar with the split and scraped vanilla beans. Stop the cooking with the butter. Pour onto a silicone mat to cool. Blend to obtain a coarse powder to ensure a crunchy texture. Store in a dry place.
03
Salted Butter Vanilla Caramel Shards
500g BAHIBE LACTEE 46%
150g Salted Butter Vanilla Caramel
2
5g fleur de sel
Melt the chocolate at 45° C, then temper and add the Salted Butter Vanilla Caramel. Roll out to a thin sheet between two acetate sheets. Leave to set at 17° C.
04
Bahibe Lactée Caramel Crémeux
240g sugar
90g BEURRE LIQUIDE CLARIFIE
475g whipping cream 35%
30g glucose
265g BAHIBE LACTEE 46%
Heat the cream with the glucose and salt. Make a dry caramel with the sugar. Add the butter and then stop the cooking with the hot cream mixture. Add a little of this mixture to the couverture and start emulsifying. Gradually add the remaining liquid, preserving the texture of the emulsion. Blend to perfect the texture. Leave to set in the refrigerator for a few hours before piping or leave to cool slowly to pour into frames.
05
Light Bahibe Lactée Mousse
500g whole milk
1000g whipping cream 35 % fat
655g BAHIBE LACTEE 46%
10g gelatin
Bring the cream and milk to a boil and pour over the gelatin. Pour around 1/3 of the hot liquid onto the chocolate and whisk to obtain a smooth, glossy and elastic texture, signifying the emulsion process has begun. Add the remaining milk, taking care to preserve this texture. When the chocolate mixture reaches 35-40° C, fold in the whipped cream. Use immediately. Blast freeze.
06
Absolu Cristal Spray Glaze
500g ABSOLU CRISTAL NAPPAGE NEUTRE
50g water
Bring the Absolu Cristal to a boil with the water and then blend. Spray immediately with a spray gun at a temperature of around 80° C.
07
Soft Bahibe Lactée Glaze
225g whipping cream 35 % fat
600g ABSOLU CRISTAL NAPPAGE NEUTRE
325g BAHIBE LACTEE 46%
Melt the couverture. Bring the cream to a boil and separately, melt the Absolu Cristal at 60-70° C. Gradually pour the cream onto the melted chocolate and emulsify using a rubber spatula (as for a ganache), finishing with the neutral glaze. Blend to ensure a fine texture and glossy look, taking care not to incorporate any air bubbles. It is best to leave the glaze to rest overnight before use. Use the glaze at 32° C, reheating in the microwave.
Assembly and finishing
Place a stainless-steel frame on a silicone mat. Place the Moist Sponge mixture in the frame and bake for 10-13 minutes at 180° C. Take a 14 cm ring and cut out circles of sponge. Pipe a fine spiral of Chocolate Caramel Crémeux of around 10 g onto each, and then add 30 g Vanilla Caramel Shards. Use a piping bag with a plain 13 mm nozzle to pipe 160 g of Chocolate Caramel Crémeux in balls on top of the shards to make the insert. Blast freeze. Stick an acetate sheet onto a smooth baking tray. Arrange some 16 cm rings lined with acetate on top and then add 320 g of Light Mousse per ring and then immediately add the insert, assembling the entremets upside-down. Blast freeze. Unmold the entremets from the rings. Heat the Soft Glaze to 30-32° C and then glaze the entremets using a piston funnel in an irregular manner on the sides in three places on the entremets. Blast freeze. Spray the entremets with hot Spray Glaze. Temper some milk chocolate couverture and then roll out thinly between two plastic sheets. Before it sets completely, cut out random shapes (see photo). Arrange these attractively on the entremets.