Bourbon Entremet
Ingredients
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Unit of Measurement
- Streuzel Cacao
- 190 g butter
- 40 g 72% - Fine Dark Chocolate Couverture
- 70 g powdered sugar
- 2 g salt
- 140 g all-purpose flour
- 12 g potato starch
- Chocolate Croustillant
- 444 g Streuzel Cacao
- 106 g cocoa butter
- 88 g feuilletine
- Chocolate Sponge
- 150 g almond paste
- 180 g egg yolks
- 130 g eggs - whole
- 25 g grand caraque 100%
- 180 g clarified butter
- 180 g egg whites
- 85 g sugar
- 60 g PreGel Five Star Chef Cacao Togo (Cocoa Powder) - 70148
- Orange Marmalade
- 270 g candied orange paste
- 45 g sugar
- 250 g orange juice
- 28 g gelatin mass x6
- Tanzaka 72% Smoked Sorbet
- 430 g water
- 70 g inverted sugar
- 40 g sugar
- 6 g PreGel Neutro - Ice Cream Stabilizer - 304102
- 262 g 72% - Fine Dark Chocolate Couverture
- 4 drops Cedar House Liquid Smoke
- 38 g gelatin mass
- Light Tanzaka 72% Mousse
- 262 g whole milk
- 12 g gelatin mass
- 255 g 72% - Fine Dark Chocolate Couverture
- 390 g whipped cream
Method of Preparation
Streuzel Cacao
- Combine butter and dark chocolate.
- Add remaining dry ingredients.
- Bake at 160˚C / 320˚F for about 20 min.
Chocolate Croustillant
- Melt cocoa butter.
- Add Struzel Cacao and Feuilletine.
- Spread and cast.
- Freeze.
Chocolate Sponge
- Whip almond paste, egg yolks, and eggs together.
- Melt cocoa paste and clarified butter.
- Add to previous mixture.
- In separate bowl, whip egg white and sugar.
- Fold mixtures together.
- Add sifted cocoa powder.
- Spread onto sheet pan.
- Bake for 10 minutes at 180˚C / 356˚F.
Orange Marmalade
- Dissolve sugar in orange juice.
- Add juice to Orange paste.
- Add melted gelatin mass.
- Spread onto Chocolate sponge.
Tanzaka 72% Smoked Sorbet
- Simmer water and inverted sugar.
- Add premixed sugar and stabilizer.
- Boil.
- Pour over chocolate.
- Add gelatin mass.
- Burr mix.
- Spin.
Light Tanzaka 72% Mousse
- Bring milk to 70˚C / 158˚F.
- Pour over chocolate.
- Create emulsion with immersion blender.
- Cool to 40˚C / 104˚F.
- Fold in whipped cream.
Method of Assembly
- Line an entremet ring with acetate.
- Pipe Light Tanzaka 72% Mousse in the bottom of the ring, and up the sides of the acetate.
- Insert frozen disk of Tanzaka 72% Smoked Sorbet.
- Pipe a small amount of mousse on the sorbet disk.
- Insert the frozen disk of Orange Marmalade, and pipe a small amount of the mousse on top of it.
- Insert the frozen disk of Chocolate Crousstillant, and pipe a small amount of mousse on top of it.
- Insert the Chocolate Sponge disk and pipe a small amount of mousse on it.
- Finally, insert the disk of Streuzel Cacao. It should be inserted so that it is level with the top of the cake ring.
- Clean any extra mousse from the sides and freeze the entremets.
- Unmold and glaze.