Medium
Makes: 1 Entremet
  • 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 sentimental
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 sentimental
Shelf life:
3 Days
Conservation:
Refrigeration
Containing: 4 Components

Chocolate Sponge Roll

Ingredients: Chocolate Sponge Roll

Preparation: Chocolate Sponge Roll

  1. Over low heat bring milk and butter to a simmer
  2. When the milk boils add melted chocolate and stir until creamy
  3. Add the sifted dry ingredients and mix until smooth
  4. Transfer to a mixer with a paddle and add eggs and yolks
  5. Prepare a French meringue with the sugar and whites
  6. Fold meringue into chocolate base
  7. Spread into a prepared silicone baking mat that has been lined with parchment
  8. 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 g
    gelatin mass
  • 2 g
    salt
  • 150 g
    Cream 1
  • 21 g
    dried porcini mushrooms
  • 38 g
    sugar
  • 83 g
    mascarpone
  • 210 g
    Cream 2

Preparation: Porcini Mascarpone Cream

  1. Infuse mushrooms in cream 1 with sugar and salt for 30 minutes, strain and rescale back to orginal weight
  2. Cool and use and immersion blender to mix in mascarpone
  3. Add cream 2 and refrigerate for 6 hours
  4. Whip
  5. Spread an even layer over chocolate sponge and roll tightly
  6. 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.
  7. 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 g
    milk
  • 52 g
    cream
  • 63 g
    Egg yolk
  • 26 g
    caramel powder
  • 280 g
    CHK-N35ZECA
  • 6 g
    gelatin mass
  • 62 g
    Munich Malt

Preparation: Malted Cremeux

  1. Heat milk and cream with cracked malt. Allow to infuse for 20 minutes
  2. Strain and rescale back to 261g, adding more milk if needed. Add sugar and bring to a simmer
  3. Temper into yolks at 70C
  4. Return to the heat and bring to 85C then pour over couverture and gelatin mass
  5. Emulsify with a hand blender and cast into an acetate lined tube
  6. Freeze until solid

Tools

  • Saucepan
  • Strainer
  • Immersion blender
  • Acetate sheet
  • 1" Diameter Tube

Chestnut Mousse

Ingredients: Chestnut Mousse

  • 500 g
    Les Vergers Boiron Chestnut Puree
  • 50 g
    gelatin mass
  • 250 g
    sugar
  • 60 g
    water
  • 120 g
    egg whites
  • 400 g
    whipped cream

Preparation: Chestnut Mousse

  1. For Italian meringue, cook sugar to 121C then pour over whites and whip until cool
  2. Pour bloomed and melted gelatin into meringue and continue to whip for 30 seconds
  3. Fold 125g of meringue into room temperature puree careful not to lose volume
  4. Pour into desired mold. Add chocolate sponge insert and freeze until solid
  5. 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