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calculated for 6 entremets
Recipe Step by Step
01
Chocolate Cake
500g PATE D'AMANDE 55% 3
5KG
110g caster sugar
230g egg yolks
170g whole eggs
280g egg whites
146g caster sugar
110g cake flour
110g BEURRE LIQUIDE CLARIFIE
170g TAINORI 64%
Mix the almond paste, eggs and egg yolks and first quantity of sugar in a freestanding mixer with a paddle attachment. Whip the egg whites, gradually adding the sugar until light and fluffy. Sift the flour and meanwhile, melt the couverture and the butter at 50°C. ix a little of the egg white with the melted couverture and butter until smooth and light. Add the almond paste and egg mixture. Fold in the flour and finish with the emaining egg whites. Spread 780g of cake batter onto a baking sheet topped with a silicone mat. Bake at 180°C with the damper closed for 7 minutes.
02
Caramel Bahibe Milk Crémeux
290g sugar
110g BEURRE LIQUIDE CLARIFIE
80g butter 82% fat
570g Whipping cream 35%
30g glucose
5g fleur de sel
50g BEURRE DE CACAO
355g BAHIBE LACTEE 46%
Cook the sugar dry until caramelized. Add the glucose and then the butter and salt. Stop the cooking with the hot cream. Add a little of this mixture to the melted couverture and start to emulsify. Gradually add the remaining mixture, preserving the emulsion. Blend to perfect the texture. Leave to set in the refrigerator for a few hours before using.
03
Almond Velouté
220g whole milk
180g creamed white almond paste
10g glucose
6g powdered 200 gelatin
340g OPALYS 33%
450g whipping cream 35% fat
4g fresh lemon zest
Soak the gelatin in a large quantity of water and drain well. Melt the chocolate at 55°C, add the almond cream and lemon zests. Bring the milk to the boil with the glucose, and add the gelatin. Gradually pour the hot milk onto the melted chocolate, mixing vigorously until glossy and elastic, signifying the emulsification process is underway. Blend for two minutes to perfect the texture, taking care not to incorporate any air. The mixture should be kept at above 35°C, at which temperature the Cocoa Butter will solidify. Add the cold cream. Blend again, taking care not to incorporate any air. Cover with food wrap in contact with the surface and leave to set in the refrigerator at 4°C for a minimum of six hours. This cream is stiff enough for piping. Shape into quenelles or heat it in a microwave to 18-24°C, blend and pour using a piston funnel.
04
Cherry Coulis
1150g cherry pulp
30g powdered 200 gelatin
150g mineral water
120g invert sugar
Soak the gelatin in a large quantity of water and drain well. Heat 100g of cherry pulp with the sugar and dissolve the gelatin in the mixture. Add the remaining pulp and leave to set in the refrigerator to stabilize the texture. Use at 20°.
05
Special Custard
580g milk
120g egg yolks
30g glucose
30g invert sugar
Mix the egg yolks with the sugar without whitening. Bring the milk to the boil and pour onto the egg yolks. Cook until the mixture coats the back of a spoon at 82-84°C. Strain and use immediately or set aside, cooling quickly.
06
Taïnori Custard Mousse
900g whipping cream 35% fat
820g TAINORI 64%
760g special custard
Whip the cream until fluffy and set aside in the refrigerator to stabilize. Melt the Taïnori at 55°C. Reheat the custard to 60°C. Gradually pour the custard onto the chocolate, mixing vigorously until glossy and elastic, signifying the emulsification process is underway. Blend for two minutes to perfect the texture, taking care not to incorporate any air. The mixture should be kept at 45-50°C, as the Cocoa Butter will solidify at 34.6°C. Add the whipped cream and use.
07
Milk Chocolate Spray Mixture
600g BAHIBE LACTEE 46%
400g BEURRE DE CACAO
Weigh out all the ingredients separately. Melt them together in the microwave at 50°C. Blend to perfect the texture. Heat to 32°C and use.
Assembly and finishing
Assembling inserts: In a 60 x 40 x 4cm frame, place around 850g of cake batter in each 40 x 60cm frame. Add 1,500g of Caramel Bahibé Crémeux. Blast freeze. Add 1,200g of Almond Velouté. Chill. Weigh out 1,200g of Cherry Coulis and heat to 18°C. Pour directly into the frame.Assembly for six entremets: Cut six 14cm insert squares and chill. Line six stainless-steel squares with acetate. Pipe the mousse onto the sides and then fill the mold. Smooth over the surface and blast freeze. Smooth the surfaces again if necessary. Use 300-350g of mousse per mold for a total of 2,100g.Finishing: Spray the desserts with the Milk Chocolate Spray Mixture at 45-50°C for a velvety effect. To prevent condensation, avoid rapid temperature changes. Place in the blast freezer for a few minutes and then on the carton.To store: When the entremets are cool, remove the frames or bûche molds and chill again for 10 minutes. Roll up in food wrap, taking care to keep their shape. Store in an airtight container if possible, to prevent them drying out. Store for a maximum of 8-10 weeks.