Bourbon Entremet
Pastry
Entremets
Ingredients
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
Instructions
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.