Logo World Chocolate Masters

Inspiring recipes :


Entremet Paris

Tim Clark, Australia

Tim Clark
Entremet Paris



1. Orange Sable Breton µ
2. Dacquoise Noisettes
3. Caramelised Hazelnuts
4. Feuilletine Crispies
5. Chocolate Cremeux
6. Milk Chocolate Mousse
7. Clear Glaze
8. Boiled Su gar

Orange Sable Breton:

  • 105g butter
  • 140g flour
  • 3g salt
  • 93g sugar
  • 42g egg yolk
  • 7.5g baking powder
  • 25g candied orange zest (Boiron)

· Mix all together until homogenized
Roll out on floured bench to 3.5mm thickness and cut out shapes using ring, bake 180.c inside of ring

Dacquoise Noisettes:

  • 63g egg whites
  • 0.5g cream of tarter
  • 28g castor sugar
  • 28g almond meal
  • 28g hazelnut meal
  • 44g icing sugar
  • 10.5g flour

· Whisk group one like a meringue adding the sugar gradually once the egg whites have come up along with the cream of tarter. Gently fold in the mixed dry ingredients and pipe out desired shape & bake 160.c in convection oven or 180.c in deck oven, use a size 18mm piping tube

Caramelised Hazelnuts:

  • 75g Sugar
  • 100g Hazelnuts
  • (30g per entremets)

· Roast nuts lightly and remove skin
Dry caramelise the sugar and add warm nuts and mix until evenly coated in caramel. Set aside then chop nuts in half

Chocolate Cremeux:

  • 45g egg yolk
  • 23g castor sugar
  • 205g milk
  • 168g Couverture Cuba (70%)

· Cook first group same as you would to make a creme anglaise cooking to 85.c, pour this mixture over the chocolate and mix until smooth. Pout this over the baked sable breton.

Feuilletine Crispies:

  • 30g praline paste
  • 17g tempered couverture Saothome (70%)
  • 34g paillete feuilletine

· Mix all three ingredients together and mix until well combined and free of lumps

Milk Chocolate Mousse :

  • 150g milk
  • 150g cream
  • 66g egg yolks
  • 24g castor sugar
  • 672g Java milk coverture let cool to 35.c
  • 540g whipped cream, 35% fat content

· Cook first mixture as you would for a crème anglaise to 85.c, pour over the milk chocolate and let this mixture cool to 35.c before folding gently under the semi whipped cream.

Clear Glaze:

  • 1000g Neutral Mirror Plus Glacage
  • 200g Starfix Glaze (IP 40)
  • 600g Water

· Bring to boil starfix & 100g of the water, pour over the remaining water & Neutral glacage. Blend together until smooth with bar mixer. Pour over entremet between 24.c > 26.c

Boiled Sugar for marzipan orange:

  • 500g water
  • 200g sugar
  • 100g glucose

Boil all together to 160.c then add orange colour and dip marzipan fruit and hazelnut into the syrup.

  • Marzipan fruits to be 12g per piece
  • 48g marzipan 55% almond content required

Pastry made at the World Chocolate Masters 2005 Finals in France.

www.cacaobarry.com www.callebaut.com Carma
Copyright © 2004 Barry Callebaut