Entremet pure chocolat
Recipe
Chocolate biscuit
| ingredients | preparation |
|---|---|
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Melt together at 50°C (122°F) |
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Beat and pour over the chocolate. |
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Beat until stiff and pour over the chocolate. Fold in well. |
Pour into two baking trays of 40 cm x 60 cm and bake for 8 minutes at 190°C (374°F). |
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Croustillant with praliné
| ingredients | preparation |
|---|---|
|
Mix together vigorously |
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50 g biscuit crunch Callebaut® Pailleté Feuilletine M-7PAIL Add and dress into circles of Ø 16 cm. |
Powerful crémeux
| ingredients | preparation |
|---|---|
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Combine and bring to the boil. |
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Beat well until pale and add. Cook to make a crème anglaise. |
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Pour the crème anglaise over the chocolate and emulsify. |
Velvet crémeux
| ingredients | preparation |
|---|---|
|
Combine and bring to the boil. |
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Beat well until pale and add. Cook to make a crème anglaise. |
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Pour the crème anglaise over the chocolate and gelatine mass and emulsify. |
Milk chocolate bavarian
| ingredients | preparation |
|---|---|
|
Combine and bring to the boil |
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Beat well until pale and add. Cook to make a crème anglaise. |
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Pour the crème anglaise over the chocolate and emulsify. |
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Soak and add. Leave to cool. |
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Fold in |
Finishing and presentation
- In a Ø 16 cm ring, assemble the cake centre: start with a layer of chocolate biscuit and pour a layer of Powerful crémeux on top. Add another layer of chocolate biscuit and pour a layer of Velvet crémeux on top. Finish with a third layer of chocolate biscuit and set aside. - In an Ø 18 cm ring, place a chocolate biscuit on the bottom and cover it with praliné croustillant. Encircle with some of the Bavarian and add the cake centre. - Add the rest of the Bavarian on top, make smooth and freeze. - Take the entremet out of the ring, and glaze with dark chocolate glazing Callebaut® ChocO’shine™ Dark FWD-41CHOCSH |
