Eclipse Entremet
Ingredients
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Unit of Measurement
- Coconut Dacquoise
- 325 g egg whites
- 10 g PreGel Five Star Chef Albumissimo (Meringue Powder) - 71904
- 95 g sugar
- 3 g salt
- 160 g desiccated coconut
- 80 g almond flour
- 240 g confectioner's sugar - sifted
- 10 g PreGel Five Star Chef Pannacrema Coconut - 89846
- Black Sesame Coconut Nougatine
- 100 g sugar
- 85 g glucose syrup
- 25 g water
- 80 g white sesame seeds
- 30 g black sesame seeds
- 15 g PreGel Five Star Chef Pannacrema Coconut - 89846
- 20 g unsalted butter
- 2 g fine sea salt
- Coconut Pain de Genes
- 110 g unsalted butter - melted
- 36 g almond flour
- 36 g all-purpose flour - sifted
- 90 g confectioner's sugar - sifted
- 100 g egg whites
- 20 g PreGel Five Star Chef Pannacrema Coconut - 89846
- Vanilla Mousse
- 250 g whipped cream - soft peaks
- 250 g whole milk
- 63 g sugar
- 75 g egg yolks
- 35 g PreGel Vanilla Purissima Bean Traditional Paste (American Style Vanilla with Specks) - 23502
- 56 g PreGel Five Star Chef Fiordica Gel Evolution - 61124
- Grapefruit Jam
- 2 grapefruits, segmented
- 1000 g fresh grapefruit juice
- 1 lemon, juiced
- 300 g sugar #1
- 300 g atomized glucose
- 150 g sugar #2
- 25 g yellow pectin
- Elderflower Syrup
- 250 g still mineral water
- 125 g granulated sugar
- 10 g PreGel Vanilla Purissima Bean Traditional Paste (American Style Vanilla with Specks) - 23502
- 100 g St. Germain Elderflower Liquer
- Grapefruit Creme Brulee
- 100 g PreGel Five Star Chef Pronto Crème Brûlée (Instant Crème Brûlée Custard) - 312028
- 250 g whole milk
- 250 g heavy cream
- 1 grapefruit, zested
- Chocolate Mirror Glaze
- as needed PreGel Mirror Icing - Chocolate - 34402
- as needed Chef Rubber - Powdered Color Black
- Dark Chocolate Decor
- as needed 72% - Fine Dark Chocolate Couverture
- as needed Chef Rubber- Artisan Cocoa Butter Eclipse Black
Method of Preparation
Coconut Dacquoise
- Sift together the dry ingredients.
- Whisk the egg whites with the sugar and salt in a Kitchen Aid® mixer with the whip attachment until the meringue has soft peaks.
- Fold in the PreGel Five Star Chef Pannacrema Coconut and dry ingredients.
- Place the batter into a piping bag with a small straight piping tip and pipe into a round silicone mold.
- Bake at 180˚C/356°F for about 15 minutes.
Black Sesame Coconut Nougatine
- Combine the sugar, glucose, and water and cook to 112°C/233˚F.
- Remove from heat and stir in the sesame seeds, butter, and salt; allow to cool.
- Transfer mixture to a silicone mold and spread with a small offset spatula.
- Bake for approximately 15 minutes at 180°C/355˚F or until lightly browned.
- Remove from oven and allow to cool before removing from mold.
Coconut Pain de Genes
- In a small saucepot, melt the butter over medium heat.
- Meanwhile, combine the dry ingredients and sift together.
- 3. In a Kitchen Aid® mixing bowl with a whip attachment, whip the egg whites just until frothy and yellow color dissipates. Whisk in the dry ingredients until smooth and homogenous.
- Slowly whisk in the warm melted butter and PreGel Five Star Chef Pannacrema Coconut, ensuring complete emulsification.
- Spread the batter into a round silicone mold with a small offset spatula.
- Bake for approximately 10 minutes at 180°C/355˚F or until pale, but fully baked.
Vanilla Mousse
- Whip the cream to soft peaks and reserve for later use.
- Combine the milk with half of the sugar and the PreGel Vanilla Purissima Traditional Paste and bring to the boil.
- Whisk the remaining half of the sugar with the egg yolks.
- Temper the hot milk mixture into the egg yolk mixture, then return this mixture to the heat and cook to 85°C/185°F.
- Pour the anglaise through a chinois and cool over an ice bath until cooled.
- Pour the cooled anglaise into the whipped cream and add the PreGel Five Star Chef Fiordica Gel Evolution.
- Whisk the mixture until smooth and place in a piping bag.
Grapefruit Jam
- Combine sugar #1 and the yellow pectin together in a small bowl.
- In a large saucepot, combine together the grapefruit, lemon juice, sugars and pectin.
- Cook until the mixture measures 68° Brix as measured in a refractometer.
- Set aside to cool for later use.
Elderflower Syrup
- Combine all of the ingredients in a small sauce pot and bring to a boil.
- Remove the syrup from the heat once it has come to a boil.
Grapefruit Creme Brulee
- Whisk together all ingredients.
- Pour into the desired round silicone mold and place in the freezer.
Chocolate Mirror Glaze
- In a medium bowl over a hot water bath, warm the glaze to 40°C/104°F and blend in the black powdered color with an immersion blender.
Dark Chocolate Decor
- Using a large metal half dome that measures the same diameter as the entremet mold, pour the tempered 72% (Fine Dark Chocolate Couverture) into the mold.
- Pour out the excess chocolate and place the mold in the refrigerator for a few minutes or until the chocolate has set and hardened.
- Unmold the chocolate half dome.
- Using a piece of marble that has been heated by a torch, melt the top of the half dome at a angle to create the desired shape of the deco.
- Spray the half dome with the melted Chef Rubber - Artisan Cocoa Butter Eclipse Black until fully covered and let set.
- Once the sprayed cocoa butter has set, use a small sponge dipped in ice water to polish and buff the décor.
Assembly Instructions
- Using a silicone entremet mold, fill the mold approximately a quarter of the way full with the Vanilla Mousse.
- Place the insert of the Grapefruit Crème Brulee into the mousse and pipe a thin layer of the vanilla mousse on top of the insert.
- Place the Coconut Dacquoise disc into the mousse.
- Moisten the Coconut Pain de Genes with the Elderflower Syrup and place in the blast freezer.
- Using a small offset spatula, spread the Grapefruit Jam on the moistened Coconut Pain de Genes in a thin layer.
- Place the Coconut Pain de Genes disc into the mousse and pipe a thin layer of the vanilla mousse on top of the insert.
- Place the disc of Black Sesame Coconut Nougatine into the mold and fill any remaining areas with the Vanilla Mousse. Place the built entremet into the blast freezer before glazing.
- Unmold the frozen entremet from the blast freezer and glaze with PreGel Mirror Icing-Chocolate at a temperature of 30°-35°C/ 86-95°F.
- Place the glazed entremet in the refrigerator for a few minutes to allow the glaze to set.
- Place the glazed entremet on the desired cake board and garnish with the Dark Chocolate Décor.
- Finish decorating the entremet with microgreens and flowers from The Chef’s Garden.