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Home / Winter Entremet

Winter Entremet

Winter Entremet

Rating:

Recipe Created By:
Frederic Hawecker
Difficulty:
Advanced

  • Components Of Recipe
  • Cinnamon Honey Madeleine Biscuit
  • Speculoos
  • Speculoos Praline
  • Chocolate Biscuit
  • Light Milk Chocolate Speculoos Cream
  • Chocolate Mousse 70%
  • Dark Chocolate Glaze

Cinnamon Honey Madeleine Biscuit

400g (14.1oz)
280g (9.9oz)
140g (4.9oz)
400g (14.1oz)
16g (0.6oz)
16g (0.6oz)
4g (0.1oz)
360g (12.7oz)

* can be replaced with

Method of Preparation

  1. Mix the eggs, brown sugar and honey.
  2. Add sifted flour with baking powder, salt and cinnamon.
  3. Incorporate the hot melted butter (50˚C/122°F).
  4. Bake at 180˚C/356°F for about 18 minutes.

Speculoos

240g (8.5oz)
160g (5.6oz)
160g (5.6oz)
96g (3.4oz)
20g (0.7oz)
2g (0.1oz)

Method of Preparation

  1. Mix all ingredients.
  2. Spread between two silpats.
  3. Cook for 15-20 minutes at 160˚C/320˚F.

Speculoos Praline

430g (15.2oz)
70g (2.5oz)
40g (1.4oz)
275g (9.7oz)

* can be replaced with

Method of Preparation

  1. Mix all ingredients.
  2. Spread on Cinnamon Honey Madeleine Biscuit.

Chocolate Biscuit

125g (4.4oz)
110g (3.9oz)
200g (7.1oz)
60g (2.1oz)
550g (19.4oz)
40g (1.4oz)
40g (1.4oz)
135g (4.8oz)

Method of Preparation

  1. Whip the eggs yolks and sugar #1.
  2. Whip the egg whites and sugar #2.
  3. Incorporate 2 mixes and then the sifted dry ingredients.
  4. Add the melted butter.
  5. Spread on a tray and bake at 180˚C/356°F for about 12 minutes.

Light Milk Chocolate Speculoos Cream

130g (4.6oz)
40g (1.4oz)
1/2 each
570g (20.1oz)
7.5g (2.6oz)
38g (1.3oz)
88g (3.1oz)
40g (1.4oz)
605g (21.3oz)

Method of Preparation

  1. Create a syrup with water and brown sugar; infuse vanilla.
  2. Sift through a chinois and boil again, pour onto couverture, then incorporate the melted gelatin mass and butter.
  3. Mix and then at 35°C/95°F incorporate the whipped cream.
  4. Then incorporate the crushed spéculoos.
  5. Pour as a log insert.

Chocolate Mousse 70%

180g (6.3oz)
60g (2.1oz)
140g (4.9oz)
120g (4.2oz)
500g (17.6oz)
600g (21.2oz)

Method of Preparation

  1. Melt the chocolate couverture to 55˚C/131°F.
  2. Create a pate a bomb with the cooked sugar and egg yolks at 115˚C/239°F.
  3. Mix 1/3 of whipped cream with the chocolate couverture, incorporate the pate a bomb then the rest of the whipped cream.

Dark Chocolate Glaze

450g (15.9oz)
225g (7.9oz)
450g (15.9oz)
300g (10.6oz)
180g (6.3oz)
150g (5.3oz)

Method of Preparation

  1. Cook sugar, water and glucose to 106˚C/222.8°F.
  2. Add the condensed milk and gelatin mass.
  3. Pour onto the chocolate couverture and mix.
  4. Use between 28-30˚C/82-86˚F.