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Eclipse Entremet

Eclipse Entremet


Recipe Created By:
Frederic Monti

  • Components Of Recipe
  • Coconut Dacquoise
  • Black Sesame Coconut Nougatine
  • Coconut Pain de Genes
  • Vanilla Mousse
  • Grapefruit Jam
  • Elderflower Syrup
  • Grapefruit Creme Brulee
  • Chocolate Mirror Glaze
  • Dark Chocolate Decor
  • Assembly Instructions

Coconut Dacquoise

325g (11.5oz)
10g (0.4oz)
95g (3.4oz)
3g (0.1oz)
160g (5.6oz)
80g (2.8oz)
240g (8.5oz)
10g (0.4oz)

Method of Preparation

  1. Sift together the dry ingredients.
  2. Whisk the egg whites with the sugar and salt in a Kitchen Aid® mixer with the whip attachment until the meringue has soft peaks.
  3. Fold in the PreGel 5-Star Chef Pastry Select™ Coconut Compound and dry ingredients.
  4. Place the batter into a piping bag with a small straight piping tip and pipe into a round silicone mold.
  5. Bake at 180˚C/356°F for about 15 minutes.

Black Sesame Coconut Nougatine

100g (3.5oz)
85g (3.0oz)
25g (0.9oz)
80g (2.8oz)
30g (1.1oz)
15g (0.5oz)
20g (0.7oz)
2g (0.1oz)

Method of Preparation

  1. Combine the sugar, glucose, and water and cook to 112°C/233˚F.
  2. Remove from heat and stir in the sesame seeds, butter, and salt; allow to cool.
  3. Transfer mixture to a silicone mold and spread with a small offset spatula.
  4. Bake for approximately 15 minutes at 180°C/355˚F or until lightly browned.
  5. Remove from oven and allow to cool before removing from mold.

Coconut Pain de Genes

110g (3.9oz)
36g (1.3oz)
36g (1.3oz)
90g (3.2oz)
100g (3.5oz)
20g (0.7oz)

Method of Preparation

  1. In a small saucepot, melt the butter over medium heat.
  2. Meanwhile, combine the dry ingredients and sift together.
  3. 3. In a Kitchen Aid® mixing bowl with a whip attachment, whip the egg whites just until frothy and yellow color dissipates. Whisk in the dry ingredients until smooth and homogenous.
  4. Slowly whisk in the warm melted butter and PreGel 5-Star Chef Pastry Select™ Coconut Compound, ensuring complete emulsification.
  5. Spread the batter into a round silicone mold with a small offset spatula.
  6. Bake for approximately 10 minutes at 180°C/355˚F or until pale, but fully baked.

Vanilla Mousse

250g (8.8oz)
250g (8.8oz)
63g (2.2oz)
75g (2.6oz)
35g (1.2oz)
56g (2.0oz)

Method of Preparation

  1. Whip the cream to soft peaks and reserve for later use.
  2. Combine the milk with half of the sugar and the PreGel Vanilla Purissima Traditional Paste and bring to the boil.
  3. Whisk the remaining half of the sugar with the egg yolks.
  4. Temper the hot milk mixture into the egg yolk mixture, then return this mixture to the heat and cook to 85°C/185°F.
  5. Pour the anglaise through a chinois and cool over an ice bath until cooled.
  6. Pour the cooled anglaise into the whipped cream and add the PreGel 5-Star Chef Pastry Select™ Pastry Gelatin Base.
  7. Whisk the mixture until smooth and place in a piping bag.

Grapefruit Jam

2 each (0.1oz)
1000g (35.3oz)
1 each (0.0oz)
300g (10.6oz)
300g (10.6oz)
150g (5.3oz)
25g (0.9oz)

Method of Preparation

  1. Combine sugar #1 and the yellow pectin together in a small bowl.
  2. In a large saucepot, combine together the grapefruit, lemon juice, sugars and pectin.
  3. Cook until the mixture measures 68° Brix as measured in a refractometer.
  4. Set aside to cool for later use.

Elderflower Syrup

250g (8.8oz)
125g (4.4oz)
10g (0.4oz)
100g (3.5oz)

Method of Preparation

  1. Combine all of the ingredients in a small sauce pot and bring to a boil.
  2. Remove the syrup from the heat once it has come to a boil.

Grapefruit Creme Brulee

100g (3.5oz)
250g (8.8oz)
250g (8.8oz)
1 each (0.0oz)

Method of Preparation

  1. Whisk together all ingredients.
  2. Pour into the desired round silicone mold and place in the freezer.

Chocolate Mirror Glaze

as needed (as needed)
as needed (as needed)

Method of Preparation

  1. In a medium bowl over a hot water bath, warm the glaze to 40°C/104°F and blend in the black powdered color with an immersion blender.

Dark Chocolate Decor

as needed
as needed

Method of Preparation

  1. Using a large metal half dome that measures the same diameter as the entremet mold, pour the tempered PreGel Cacao Essenziale™ Tanzaka 72% (Fine Dark Chocolate Couverture) into the mold.
  2. Pour out the excess chocolate and place the mold in the refrigerator for a few minutes or until the chocolate has set and hardened.
  3. Unmold the chocolate half dome.
  4. Using a piece of marble that has been heated by a torch, melt the top of the half dome at a angle to create the desired shape of the deco.
  5. Spray the half dome with the melted Chef Rubber - Artisan Cocoa Butter Eclipse Black until fully covered and let set.
  6. Once the sprayed cocoa butter has set, use a small sponge dipped in ice water to polish and buff the décor.

Final Assembly

  1. Using a silicone entremet mold, fill the mold approximately a quarter of the way full with the Vanilla Mousse.
  2. Place the insert of the Grapefruit Crème Brulee into the mousse and pipe a thin layer of the vanilla mousse on top of the insert.
  3. Place the Coconut Dacquoise disc into the mousse.
  4. Moisten the Coconut Pain de Genes with the Elderflower Syrup and place in the blast freezer.
  5. Using a small offset spatula, spread the Grapefruit Jam on the moistened Coconut Pain de Genes in a thin layer.
  6. Place the Coconut Pain de Genes disc into the mousse and pipe a thin layer of the vanilla mousse on top of the insert.
  7. Place the disc of Black Sesame Coconut Nougatine into the mold and fill any remaining areas with the Vanilla Mousse. Place the built entremet into the blast freezer before glazing.
  8. Unmold the frozen entremet from the blast freezer and glaze with PreGel Mirror Icing-Chocolate at a temperature of 30°-35°C/ 86-95°F.
  9. Place the glazed entremet in the refrigerator for a few minutes to allow the glaze to set.
  10. Place the glazed entremet on the desired cake board and garnish with the Dark Chocolate Décor.
  11. Finish decorating the entremet with microgreens and flowers from The Chef’s Garden.