Bourbon Entremet
Ingredients
  • Streuzel Cacao
  • 190g butter
  • 40g 72% – Fine Dark Chocolate Couverture
  • 70g powdered sugar
  • 2g salt
  • 140g all-purpose flour
  • 12g potato starch
Chocolate Croustillant
  • 444g Streuzel Cacao
  • 106g cocoa butter
  • 88g feuilletine
Chocolate Sponge
Orange Marmalade
  • 270g candied orange paste
  • 45g sugar
  • 250g orange juice
  • 28g gelatin mass x6
Tanzaka 72% Smoked Sorbet
Light Tanzaka 72% Mousse
  • 262g whole milk
  • 12g gelatin mass
  • 255g 72% – Fine Dark Chocolate Couverture
  • 390g whipped cream
Instructions
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.