The entremets - which is made of a Guanaja chocolate mousse, a Tanariva chocolate cremeaux, an exotic caramel enclosed between two layers of chocolate biscuits and an almond croustillant - is one of the recipes by the French team, winner of the Coupe du Monde de la Patisserie – World Pastry Cup 2003.





Chocolate biscuit

egg yolks g 200
egg g 100
trimoline g 50
sugar g 75
flour g 100
cacoa powder g 50
cocoa paste g 50
fresh butter, pomate g 220
egg whites g 250
egg whites, powder g 5
sugar g 100

Whip the yolks with the eggs, the sugar and the tremoline. Incorporate flour, cocoa, hot butter and melted paste cocoa. Pour the mixture over the whipped egg whites and turn it into a mousse. Bake in round moulds at 180°C in the lower oven for 30 minutes.

Almond croustillant

sugar g 150
butter g 150
salt g 1,5
vanilla g 1
sliced almond g 112
flour g 30

Whip the butter with the sugar, vanilla and salt in a mixer. Add the sliced almonds and the flour. Spread over a diameter of 16 cm and a thickness of 1 cm. Bake at 180°C for 20 minutes.

Chocolate cremeux

milk g 170
cream g 170
egg yolks g 68
Guanaja chocolate g 156
trimoline g 34

Cook at 85°C milk, cream and yolks. Pass trough the strainer and then emulsify the chocolate. Mix and filter in 18 cm round moulds (160 g per mould).

Exotic caramel

glucose g 60
sugar g 30
cream  g 18
salt g 0,5
vanilla as needed
butter g 37
passion fruit puree  g 58
coconut puree g 17
mango puree g 17

Caramelize the glucose with the sugar at 180°C, add the hot cream and the three fruit purees. Bring the mixture at 106°C and cool down to 35-40°C. Incorporate the butter and then work through the mixer. Pour the caramel between two layer of chocolate biscuit.

Guanaja chocolate mousse

milk g 136
trimoline g 47
egg yolks g 170
Guanaja covering g 165
whipped cream g 265
gelatine g 16

Make a custard with milk, trimoline and yolks, then add the gelatine; strain and emulsify the chocolate. Make a mixture with the whipped cream at 40°C. Garnish the entremets.

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