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Home / Chocolate Saffron Entremet

Chocolate Saffron Entremet

Chocolate Saffron Entremet

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Advanced

  • Components Of Recipe
  • Almond Sponge
  • Cocoa Sponge
  • Cointreau Cocoa Syrup
  • Orange-Saffron Foam
  • Dark Chocolate Mousse
  • Chocolate Glaze
  • Final Assembly

Almond Sponge

185g (6.5oz)
75g (2.6oz)
110g (3.9oz)
150g (5.3oz)

Method of Preparation

  1. Beat together the egg whites and sugar in a Kitchen Aid® mixer with the whip attachment.
  2. Add the sifted confectioner’s sugar and almond flour.
  3. Spoon into 16cm rings.
  4. Bake at 160°-170°C/320°-338°F.
  5. Use in final assembly.

Cocoa Sponge

220g (7.8oz)
600g (21.2oz)
240g (8.5oz)
370g (13.1oz)
240g (8.5oz)
120g (4.2oz)
280g (9.9oz)
180g (6.3oz)

Method of Preparation

  1. At a medium speed, beat together the egg yolks, whole eggs and first sugar measurement in a Kitchen Aid® mixer with a whip attachment.
  2. Whip the egg whites, second sugar measurement and inverted sugar separately.
  3. Combine the two mixtures and add the sieved flour and the sifted .
  4. Spread on 60 x 40 cm sheets, 6 mm thick.
  5. Bake at 220°-230°C/428°-446°F.
  6. Use in final assembly.

Cointreau Cocoa Syrup

1000g (35.3oz)
80g (2.8oz)
50g (1.8oz)

Method of Preparation

  1. Dissolve in 100g of the hot syrup.
  2. Add to the cold syrup and finally add in the Cointreau.
  3. Reserve in refrigerator.
  4. Use in final assembly.

Orange-Saffron Foam

300g (10.6oz)
4g (0.1oz)
0.8g (0.3oz)
450g (15.9oz)
200g (7.1oz)
160g (5.6oz)
8g (0.3oz)
250g (8.8oz)

Method of Preparation

  1. Prepare a custard with the fresh orange juice, heavy cream, egg yolks, sugar, saffron and orange zest.
  2. Sieve and dissolve the previously hydrated gelatin in it.
  3. Once cool, add the semi-whipped cream.
  4. Spoon 200g in each 16 cm, 2cm high disc.
  5. Use in final assembly.

Dark Chocolate Mousse

420g (14.8oz)
180g (6.3oz)
60g (2.1oz)
70g (2.5oz)
720g (25.4oz)
1350g (47.6oz)

Method of Preparation

  1. Prepare a custard with the milk, egg yolks and sugars.
  2. Pour over the chopped couverture.
  3. Emulsify and add the semi-whipped cream.
  4. Use in final assembly.

Chocolate Glaze

300g (10.6oz)
250g (8.8oz)
350g (12.3oz)
200g (7.1oz)
28g (1.0oz)
300g (10.6oz)

Method of Preparation

  1. Boil the water, sugar and glucose syrup.
  2. Add the condensed milk and previously hydrated gelatin sheets.
  3. Pour over the couverture.
  4. Emulsify well and strain.
  5. Keep cold and use at 40°C/104°F in final assembly.

Final Assembly

as desired
as desired

Method of Preparation

  1. Cut the cocoa sponge discs measuring 16 cm wide and 2cm high. Soak generously with the Cointreau Cocoa Syrup. Place in the freezer and freeze until solid.
  2. Place a layer of Dark Chocolate Mousse at the bottom of the mold.
  3. Next, place the Orange-Saffron Foam center fixed to the Cocoa Sponge layer, alternate the chocolate couverture disc and finish by topping with the remaining Dark Chocolate Mousse.
  4. Add the Almond Sponge.
  5. Once frozen, add a layer of Cacao Barry Cara Crakine™, turn over and glaze the tart.
  6. Decorate as desired.