Entremet

Keith Marley, United Kingdom

Keith Marley
Entremet

White and Milk chocolate mousses encasing a Raspberry and Drambuie jelly accompanied with Hazelnut Jaconde, Hazelnut Daquoise, a Chocolate Feuillatine base. (Recipe for 3*20 cm Entremets)

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Raspberry Jelly

PREPARATION TIME: 15 min.

Ingredients

Method

1) Soak gelatine till soft. Heat Drambuie with gelatine until dissolved. Add sugar then juice. Cool to 30 °C. Place raspberries into prepared moulds. Pour jelly over.

2) Semi-freeze. Release from moulds and reserve in freezer, ready for assembly.

Chocolate Feuillatine Base

PREPARATION TIME: 10 min.

Ingredients

Method

1) Melt the chocolate to 50 °C.
2) Mix with Feuillatine then spread on a plastic sheet. Place another on top then roll out to 2 mm. thick. Set.
3) Cut discs out and reserve.

Chocolate Décor Paste

PREPARATION TIME: 5 min.

Ingredients

Method

1) Mix together butter and icing sugar
2) Gradually mix in egg whites
3) Sieve together flour and cocoa powder then fold into the butter mix
4) Spread thinly onto silpat mat, pattern to the required taste then place onto baking sheet and freeze.

Jaconde

PREPARATION TIME: 15 min.

Ingredients

Method

1) Pre-heat the oven 240 °C
2) Put icing sugar, ground hazelnuts, flour and eggs into bowl and whisk till light in texture and colour.
3) Add cooled butter
4) Make a light meringue with egg whites and caster sugar
5) Fold into base mix then spread thinly onto frozen pattern. Bake for 4-5 mins
6) Release and cool onto paper lined cooling wire
7) Once cool, cut into strips, soak with Drambuie flavoured 1:1 syrup and line moulds. Reserve.

Hazelnut Daquoise

PREPARATION TIME: 15 min.

Ingredients

Method

1) Pre-heat the oven to 170 °C
2) Make a meringue with egg whites and caster sugar
3) Sieve the ground nuts, icing sugar and flour together then fold into the meringue
4) Either pipe in discs or spread with levelling tool onto silpat mat and bake for 15 mins.
5) Once baked cool , set discs to fit inside mould and reserve till assembly.

White Chocolate Mousse

PREPARATION TIME: 15 min.

Ingredients

Method

1) Soak the gelatine
2) Melt the chocolate to 40 °C
3) Whip the cream till thick ribbon stage
4) Heat the orange juice and dissolve gelatine
5) Temper gelatine with a little cream. Fold half of the cream into chcocolate followed by gelatine mix then the rest of the cream
6) Pipe into the prepared moulds. Chill.

Milk Chocolate Mousse

PREPARATION TIME: 20min.

Pate a Bombe

Ingredients

Method

Mix all the ingredients together and heat over a Bain-Marie to 85 °C, stirring all the time, then whip till nearly cold.

Chocolate Mousse

Ingredients

Method

1) Soak the gelatine in cold water
2) Melt the chocolate to 4 °C
3) Whip the cream to thick ribbon and mousse texture
4) Heat the Drambuie to dissolve gelatine
5) Add 2 large spoons of cream to gelatine to temper it
6) Add 1/4 of the cream to chocolate and make a smooth silky mass
7) Add the rest of cream and the gelatine mix. Fold in
8) When nearly mixed in, fold the Pate a Bombe in. Pipe into moulds.

Assembly

1) Line rings with Jaconde
2) Place Feuillatine biscuit in the bottom
3) Divide white chocolate mousse between the three rings
4) Place Daquoise on top
5) Half fill rings with milk chocolate mousse then lightly press a jelly into middle, top and level off with rest of mousse. Either set in fridge or freezer
6) Glaze and decorate accordingly.