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 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
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52 gsugar
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45 gEgg
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72 gEgg yolk
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72 gegg whites
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62 gflour
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65 gmilk
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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
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26 ggelatin mass
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2 gsalt
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150 gCream 1
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21 gdried porcini mushrooms
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38 gsugar
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83 gmascarpone
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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
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209 gmilk
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52 gcream
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63 gEgg yolk
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26 gcaramel powder
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280 gCHK-N35ZECA
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6 ggelatin mass
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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
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500 gLes Vergers Boiron Chestnut Puree
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50 ggelatin mass
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250 gsugar
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60 gwater
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120 gegg whites
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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
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