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Three Chocolate Entremet
Difficulty : Medium
Cooking time : 11 minutes
Cooking cost : Affordable
Ingredients
Serves 6 to 8:
For the cocoa sponge base :
- 2 eggs,
- 45 g sugar
- 30 g flour,
- 10 g cocoa,
- 45 g butter,
- 15 g almond powder.
For the praline crunch :
- 110 g praline,
- 40 g of milk chocolate,
- 50 g feuillantine (or crêpes dentelles).
For the dark chocolate mousse :
- 50 g dark chocolate with 50% cocoa,
- 80 g dark chocolate 72% cocoa,
- 250 g full cream,
- 1 large sheet of gelatine.
Pour la mousse au chocolat au lait :
- 130 g milk chocolate,
- 250 g full cream,
- 1.5 large sheets of gelatine.
For the white chocolate mousse :
- 160 g white chocolate,
- 250 g of full cream,
- 1.5 large sheets of gelatine.
For the set :
- Dark chocolate chips,
- Slivers of roasted almonds,
- Borage flowers.
Preparation
- Preheat the oven to 180°C.
| Prepare the cocoa sponge cake: |
- In a bowl, mix the egg yolks with the sugar, then add the cocoa, melted butter, flour and almond powder.
- Mix well.
- Beat the egg whites until stiff and fold them gently into the cocoa mixture.
- Pour into a 22 cm diameter cake tin with a sheet of greaseproof paper.
- Bake for 10-11 minutes.
- Allow to cool before removing the baking paper.
- Place the sponge cake on the serving dish, surrounded by a stainless steel ring set to 22 cm in diameter.
- Place rhodoid sheets vertically inside the circle.
| Prepare the praline crisp: |
- Melt the praline and milk chocolate in a bain-marie.
- Add the feuillantine and mix well.
- Pour the mixture onto the sponge cake inside the circle and smooth the surface.
- Place in the refrigerator for 1 hour.
| Prepare the dark chocolate mousse: |
- Soften the gelatine in a bowl of cold water.
- Heat 30 g of liquid cream for a few seconds in the microwave.
- Squeeze out the gelatine and add it to the warm cream. Mix well.
- Melt the dark chocolate in a bain-marie. When it is melted, add the warm cream.
- In a food processor, whip the remaining 220 g of full cream until stiff.
- Add the whipped cream to the dark chocolate mixture.
- Pour inside the circle over the crispy praline, then place in the refrigerator for 1 hour.
- Follow the same steps for the two remaining mousses.
| Prepare the milk chocolate mousse: |
- Soften the gelatine in a bowl of cold water.
- Heat 30 g of liquid cream for a few seconds in the microwave.
- Squeeze out the gelatine and add it to the warm cream. Mix well. Melt the milk chocolate in a bain-marie.
- When it is melted, add the warm cream.
- In a food processor, whip the remaining 220 g of full cream until stiff.
- Add the whipped cream to the milk chocolate mixture.
- Pour over the dark chocolate mousse and place in the refrigerator for 1 hour.
| Finally, prepare the white chocolate mousse: |
- Soften the gelatine in a bowl of cold water.
- Heat 30 g of liquid cream for a few seconds in the microwave.
- Squeeze out the gelatine and add it to the warm cream. Mix well.
- Melt the white chocolate in a bain-marie. When it is melted, add the warm cream.
- In a food processor, whip the remaining 220 g of full cream until stiff.
- Add the whipped cream to the white chocolate mixture.
- Pour over the milk chocolate mousse inside the pastry ring, then place in the refrigerator for 1 hour.
- Just before serving, remove the pastry ring and the rhodoid sheets.
- Decorate with dark chocolate shavings, roasted almonds and a few borage flowers.
Suggestions:
- If you can't find feuillantine (which can be bought in specialised pastry shops), you can get some crêpes dentelle and crush them roughly.
- For a gluten-free version, replace the flour in the sponge cake with the same amount of corn flour and replace the feuillantine in the praline crisp with praline.
- The setting time of the different layers of the entremet is quite long, so it is better to make the sponge cake and the praline crisp in advance.
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Blog Nanie Cuisine :www.naniecuisine.com |
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