ENTREMET OBSIDIAN

ENTREMET OBSIDIAN

4 rings / 8 portions each

INGREDIENTS

GLUTEN FREE DARK CHOCOLATE SPONGE 70%

130 gr Dark Chocolate Blend Ecuador+Perú 70%

90 gr Egg yolks

110 gr Caster sugar

295 gr Egg whites

110 gr Caster sugar

PÂTE SUCRÉE CACAO

145 gr Butter

90 gr Icing sugar

40 gr Eggs

180 gr Flour

25 gr Almond Flour

25 gr Cacao Powder 22-24%

STRAWBERRY COMPOTE

50 gr Corn starch

100 gr Sugar

600 gr Strawberry purée

10 gr Gelatine in powder (200 bloom)

50 gr Water

500 gr Fresh strawberries

STRAWBERRIES AND DARK CHOCOLATE MOUSSE 70%

STRAWBERRY CUSTARD

1000 gr Strawberry purée

200 gr Egg yolks

100 gr Sugar

MOUSSE ANGLAISE

700 gr Strawberry custard

900 gr Heavy cream 35%

460 gr Dark Chocolate Blend Ecuador+Perú 70%

18 gr Gelatine

90 gr Water

GLAZED MIRROR

200 gr Water

520 gr Caster sugar

380 gr Heavy cream 35%

192 gr Glucose

145 gr Cacao Powder 22-24%

56 gr Inverted sugar

30 gr Gelatine in powder (200 bloom)

150 gr Water

METHOD

GLUTEN FREE DARK CHOCOLATE SPONGE 70%

Melt chocolate. Whip the egg yolks with the first caster sugar. Whip the egg whites with the second caster sugar. Mix the 3 textures. Bake on a sheet pan at 180°C (356°F) for 20 minutes.

PÂTE SUCRÉE CACAO

In a stand mixer, mix slowly the flour, cacao powder, salt and creamy butter. Add icing sugar, almond powder, and eggs, mix slowly until obtaining an homogenous mix. Do not overmix. Set aside in the fridge for few hours before rolling down. Bake at 160°C (320°F) for 15 minutes.

STRAWBERRY COMPOTE

Cut the fresh strawberries in brumoise. Cook all the ingredients together. Add the bloomed gelatin.

STRAWBERRIES AND DARK CHOCOLATE MOUSSE 70%

STRAWBERRY CUSTARD

In a sauce pan, bring the strawberry puree to a boil. In a mixing bowl, mix the eggs yolks and sugar. Slowly mix a small portion of the hot puree to the egg yolks and sugar. Cook this mixture over a double boiler until it reaches 84°C (183°F). Strain through a sieve.

MOUSSE ANGLAISE

Bloom the gelatin in cold water. Melt the chocolate in a bowl. In a separate bowl, whip the cream to soft peaks, set aside. Add the bloomed gelatin to the strawberry custard.

STRAWBERRIES AND DARK CHOCOLATE MOUSSE 70%

Add the hot strawberry custard in several additions to the chocolate, using a spatula, until fully incorporated. With an immersion blender, blend until smooth. Check that temperature is at 40°C (104°F). Add the whipped cream, folding with a spatula. Place in a desired mold.

GLAZED MIRROR

Heat the cream, glucose, and cocoa powder to 80°C (176°F). Use a spatula. Cook water and sugar to 110°C (230°F). Add to the first mix and bloomed gelatin. Mix well with an immersion blender to ensure a smooth texture with no bubbles. Use at 27°C (80°F).

ASSEMBLY

Use the pâte sucrée as base. Put a layer of almond sponge. Pipe the ganache. Add the chocolate mousse and freeze. Glaze. Decorate.