ENTREMET OBSIDIAN

INGREDIENTS

INGREDIENTS - ENTREMET OBSIDIAN

4 rings / 8 portions each

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%
  90 gr Water
  18 gr Gelatine

 

 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)
130 gr Water

 

METHOD

METHOD

ENTREMET OBSIDIAN

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.

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