Srednje tezine

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

rok trajanja:: 3 Days
Conservation:: Refrigeration

Containing: 4 Components

Napišite komentar Sačuvajte

52 g

sugar
45 g

Egg
72 g

Egg yolk
72 g

egg whites
62 g

flour
7 g

Cacao Barry Cacao powder - Plein Arôme 22-24% - powder - 1kg bag
40 g

Cacao Barry DARK COUVERTURE - FLEUR DE CAO™ 70% - PISTOLS - 20KG BOX
65 g

milk
13 g

butter

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

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

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

209 g

milk
52 g

cream
63 g

Egg yolk
26 g

caramel powder
280 g

Cacao Barry WHITE CHOCOLATE - ZÉPHYR™ CARAMEL 35% - PISTOLS - 2.5KG BAG
6 g

gelatin mass
62 g

Munich Malt

Heat milk and cream with cracked malt. Allow to infuse for 20 minutes
Strain and rescale back to 261g / 9.2oz, 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

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

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