Bourbon Entremet

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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
  1. Combine butter and dark chocolate.
  2. Add remaining dry ingredients.
  3. Bake at 160˚C / 320˚F for about 20 min.
Chocolate Croustillant
  1. Melt cocoa butter.
  2. Add Struzel Cacao and Feuilletine.
  3. Spread and cast.
  4. Freeze.
Chocolate Sponge
  1. Whip almond paste, egg yolks, and eggs together.
  2. Melt cocoa paste and clarified butter.
  3. Add to previous mixture.
  4. In separate bowl, whip egg white and sugar.
  5. Fold mixtures together.
  6. Add sifted cocoa powder.
  7. Spread onto sheet pan.
  8. Bake for 10 minutes at 180˚C / 356˚F.
Orange Marmalade
  1. Dissolve sugar in orange juice.
  2. Add juice to Orange paste.
  3. Add melted gelatin mass.
  4. Spread onto Chocolate sponge.
Tanzaka 72% Smoked Sorbet
  1. Simmer water and inverted sugar.
  2. Add premixed sugar and stabilizer.
  3. Boil.
  4. Pour over chocolate.
  5. Add gelatin mass.
  6. Burr mix.
  7. Spin.
Light Tanzaka 72% Mousse
  1. Bring milk to 70˚C / 158˚F.
  2. Pour over chocolate.
  3. Create emulsion with immersion blender.
  4. Cool to 40˚C / 104˚F.
  5. Fold in whipped cream.
Method of Assembly
  1. Line an entremet ring with acetate.
  2. Pipe Light Tanzaka 72% Mousse in the bottom of the ring, and up the sides of the acetate.
  3. Insert frozen disk of Tanzaka 72% Smoked Sorbet.
  4. Pipe a small amount of mousse on the sorbet disk.
  5. Insert the frozen disk of Orange Marmalade, and pipe a small amount of the mousse on top of it.
  6. Insert the frozen disk of Chocolate Crousstillant, and pipe a small amount of mousse on top of it.
  7. Insert the Chocolate Sponge disk and pipe a small amount of mousse on it.
  8. Finally, insert the disk of Streuzel Cacao. It should be inserted so that it is level with the top of the cake ring.
  9. Clean any extra mousse from the sides and freeze the entremets.
  10. Unmold and glaze.

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