-
Timeless Classics
This entremet was inspired by a visit to Munich -sitting in the beer gardens, under chestnut trees, and enjoying the beauty of nature. Cacao Barry Fleur de Cao 70% has roasted and woody notes that complement the chesnut. Translating this into a special treat to be enjoyed at the holidays was very sentimentalThis entremet was inspired by a visit to Munich -sitting in the beer gardens, under chestnut trees, and enjoying the beauty of nature. Cacao Barry Fleur de Cao 70% has roasted and woody notes that complement the chesnut. Translating this into a special treat to be enjoyed at the holidays was very sentimentalThis entremet was inspired by a visit to Munich -sitting in the beer gardens, under chestnut trees, and enjoying the bea...
- Shelf life:
- 3 Days
- Conservation:
- Refrigeration
Containing: 4 Components
Chocolate Sponge Roll
Ingredients: Chocolate Sponge Roll
-
52 gsugar
-
45 gEgg
-
72 gEgg yolk
-
72 gegg whites
-
62 gflour
-
65 gmilk
-
13 gbutter
Preparation: Chocolate Sponge Roll
- Over low heat bring milk and butter to a simmer
- When the milk boils add melted chocolate and stir until creamy
- Add the sifted dry ingredients and mix until smooth
- Transfer to a mixer with a paddle and add eggs and yolks
- Prepare a French meringue with the sugar and whites
- Fold meringue into chocolate base
- Spread into a prepared silicone baking mat that has been lined with parchment
- Bake at 160C until done, then immediately cover with a silicone mat and allow to cool to room temperature
Tools
- Saucepan
- Offset spatula
- Silicone mat
- Stand Mixer
- Rubber Spatula
- Paddle attachment
Porcini Mascarpone Cream
Ingredients: Porcini Mascarpone Cream
-
26 ggelatin mass
-
2 gsalt
-
150 gCream 1
-
21 gdried porcini mushrooms
-
38 gsugar
-
83 gmascarpone
-
210 gCream 2
Preparation: Porcini Mascarpone Cream
- Infuse mushrooms in cream 1 with sugar and salt for 30 minutes, strain and rescale back to orginal weight
- Cool and use and immersion blender to mix in mascarpone
- Add cream 2 and refrigerate for 6 hours
- Whip
- Spread an even layer over chocolate sponge and roll tightly
- Place tube of malted cremeux on the lower edge of chocolate sponge and begin to roll around the insert creating a spiral of cake and cream.
- Freeze solid and portion to the size of your mold
Tools
- Saucepan
- Whisk
- Strainer
- Immersion blender
- Offset spatula
- Stand Mixer
Malted Cremeux
Ingredients: Malted Cremeux
-
209 gmilk
-
52 gcream
-
63 gEgg yolk
-
26 gcaramel powder
-
280 gCHK-N35ZECA
-
6 ggelatin mass
-
62 gMunich Malt
Preparation: Malted Cremeux
- Heat milk and cream with cracked malt. Allow to infuse for 20 minutes
- Strain and rescale back to 261g, adding more milk if needed. Add sugar and bring to a simmer
- Temper into yolks at 70C
- Return to the heat and bring to 85C then pour over couverture and gelatin mass
- Emulsify with a hand blender and cast into an acetate lined tube
- Freeze until solid
Tools
- Saucepan
- Strainer
- Immersion blender
- Acetate sheet
- 1" Diameter Tube
Chestnut Mousse
Ingredients: Chestnut Mousse
-
500 gLes Vergers Boiron Chestnut Puree
-
50 ggelatin mass
-
250 gsugar
-
60 gwater
-
120 gegg whites
-
400 gwhipped cream
Preparation: Chestnut Mousse
- For Italian meringue, cook sugar to 121C then pour over whites and whip until cool
- Pour bloomed and melted gelatin into meringue and continue to whip for 30 seconds
- Fold 125g of meringue into room temperature puree careful not to lose volume
- Pour into desired mold. Add chocolate sponge insert and freeze until solid
- Unmold and spray with colored cocoa butter
Tools
- Stand Mixer
- Rubber Spatula
- Whisk Attachment
Need support with your chocolate confections?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments