Chocolate Almond Entremet

Method of Preparation

1. Bring heavy cream #2 to a boil and pour over chocolate and PreGel Cacaopat Traditional Paste (Chocolate - Unsweet) - 56522 to create a ganache.
2. Add heavy cream #1, milk and PreGel Five Star Chef Pastry Gelatin Base - 311008 in a mixing bowl.
3. Whip to soft peaks and fold into room temperature ganache.
4. Set aside for assembly.

1. Whisk together all ingredients.
2. Portion into desired mold and freeze.

1. Mix both ingredients together.
2. Spread into a ½ sheet pan lined with parchment paper.
3. Refrigerate.
4. Cut into desired shape and set aside for assembly.

1. Mix all ingredients with a whisk until a smooth, creamy mixture is obtained.
2. Spread batter onto a ½ sheet pan lined with parchment paper or a silicone baking mat.
3. Bake at 350°F for 10-12 minutes. Cut into desired shape and set aside for assembly.

1. Pipe Chocolate Mousse into desired mold.
2. Insert frozen Vanilla Cremeux.
3. Pipe a small amount of Chocolate Mousse on top of the cremeux and insert the Milk Chocolate Praline Crunch.
4. Pipe a small amount of Chocolate Mousse on top of the Milk Chocolate Praline Crunch and insert the Chocolate Sponge. The sponge should be level with the top of the cake ring or mold.
5. Freeze.
6. When frozen, unmold and glaze with PreGel Evolution glaze - Chocolate - 34402.