Notice: Undefined variable: aregion in /var/www/vhosts/ on line 105

Home / Bourbon




Recipe Created By:
Jerome Landrieu

  • Components Of Recipe
  • Streuzel Cacao
  • Chocolate Croustillant
  • Chocolate Sponge
  • Orange Marmalade
  • Tanzaka 72% Smoked Sorbet
  • Light Tanzaka 72% Mousse
  • Method of Assembly

Streuzel Cacao

190g (6.7oz)
40g (1.4oz)
70g (2.5oz)
2g (0.1oz)
140g (4.9oz)
12g (0.4oz)

Method of Preparation

  1. Combine butter and dark chocolate.
  2. Add remaining dry ingredients.
  3. Bake at 160˚C / 320˚F for about 20 min.

Chocolate Croustillant

444g (15.7oz)
106g (3.7oz)
88g (3.1oz)

Method of Preparation

  1. Melt cocoa butter.
  2. Add Struzel Cacao and Cacao Barry Feuilletine.
  3. Spread and cast.
  4. Freeze.

Chocolate Sponge

150g (5.3oz)
180g (6.3oz)
130g (4.6oz)
25g (0.9oz)
180g (6.3oz)
180g (6.3oz)
85g (3.0oz)
60g (2.1oz)

Method of Preparation

  1. Whip almond paste, egg yolks, and eggs together.
  2. Melt cocoa paste and clarified butter.
  3. Add to previous mixture.
  4. In separate bowl, whip egg white and sugar.
  5. Fold mixtures together.
  6. Add sifted cocoa powder.
  7. Spread onto sheet pan.
  8. Bake for 10 minutes at 180˚C / 356˚F.

Orange Marmalade

270g (9.5oz)
45g (1.6oz)
250g (8.8oz)
28g (1.0oz)

Method of Preparation

  1. Dissolve sugar in orange juice.
  2. Add juice to Orange paste.
  3. Add melted gelatin mass.
  4. Spread onto Chocolate sponge.

Tanzaka 72% Smoked Sorbet

430g (15.2oz)
70g (2.5oz)
40g (1.4oz)
6g (0.2oz)
262g (9.2oz)
4 drops (4 drops)
38g (1.3oz)

Method of Preparation

  1. Simmer water and inverted sugar.
  2. Add premixed sugar and stabilizer.
  3. Boil.
  4. Pour over chocolate.
  5. Add gelatin mass.
  6. Burr mix.
  7. Spin.

Light Tanzaka 72% Mousse

262g (9.2oz)
12g (0.4oz)
255g (9.0oz)
390g (13.8oz)

Method of Preparation

  1. Bring milk to 70˚C / 158˚F.
  2. Pour over chocolate.
  3. Create emulsion with immersion blender.
  4. Cool to 40˚C / 104˚F.
  5. Fold in whipped cream.

Method of Preparation

  1. Line an entremet ring with acetate.
  2. Pipe Light Tanzaka 72% Mousse in the bottom of the ring, and up the sides of the acetate.
  3. Insert frozen disk of Tanzaka 72% Smoked Sorbet.
  4. Pipe a small amount of mousse on the sorbet disk.
  5. Insert the frozen disk of Orange Marmalade, and pipe a small amount of the mousse on top of it.
  6. Insert the frozen disk of Chocolate Crousstillant, and pipe a small amount of mousse on top of it.
  7. Insert the Chocolate Sponge disk and pipe a small amount of mousse on it.
  8. Finally, insert the disk of Streuzel Cacao. It should be inserted so that it is level with the top of the cake ring.
  9. Clean any extra mousse from the sides and freeze the entremets.
  10. Unmold and glaze.
Notice: Undefined variable: aregion in /var/www/vhosts/ on line 43
4450 Fortune Ave. NW Concord, NC 28027        Tel: 704.707.0300        Fax: 704.707.0301        Toll-Free: 866.977.3435
© 2017 PreGel America. All Rights Reserved.
Pinterest Twitter Facebook YouTube Instagram

Select Your Region

Please select your region below so we can better suit your recipe and ingredient needs.