Entremet Paris

Tim Clark, Australia

“CAPRICE DE CACAO”

Composition:

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.