Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 376 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 381 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 386 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 391
Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/search_navi.php on line 38

Home / Chocolate Entremet

Chocolate Entremet

Chocolate Entremet

Rating:

Recipe Created By:
Frederic Monti
Difficulty:
Advanced

  • Components Of Recipe
  • Pannacotta
  • Strawberry Gelee
  • Chocolate Crunch
  • Flourless Chocolate Cake
  • Chocolate Mousse
  • Final Assembly

Pannacotta

225g (7.9oz)
275g (9.7oz)
20g (0.7oz)
160g (5.6oz)

Method of Preparation

  1. Warm milk to 40°C/140°F.
  2. Add powder and burr mix.
  3. Add cream and and burr mix.
  4. Pour into desired mold and set aside for assembly.

Strawberry Gelee

250g (8.8oz)
250g (8.8oz)
75g (2.6oz)

Method of Preparation

  1. Warm puree and add ; burr mix.
  2. Add and mix.
  3. Pour into desired mold and freeze until final assembly.

Chocolate Crunch

100g (3.5oz)
100g (3.5oz)

Method of Preparation

  1. Temper chocolate.
  2. Mix in and roll between two silpats.
  3. Cut into desired shapes and set aside for assembly.

Flourless Chocolate Cake

165g (5.8oz)
425g (15.0oz)
8 each
120g (4.2oz)

Method of Preparation

  1. Cream together butter and sugar.
  2. Add eggs two at a time to the butter, and scrape bowl between additions.
  3. Add sifted .
  4. Pipe into desired mold and bake at 171°C/340°F for 12 minutes, or until done.
  5. Set aside for assembly.

Chocolate Mousse

500g (17.6oz)
150g (5.3oz)
70g (2.5oz)
80g (2.8oz)
120g (4.2oz)
100g (3.5oz)

Method of Preparation

  1. Whip to ribbon stage.
  2. Whip heavy cream to soft peaks.
  3. Melt the dark chocolate.
  4. Heat milk and place in a bowl; whisk in , and dark chocolate.
  5. Fold in the whipped .
  6. Fold in the soft whipped cream.
  7. Set aside for assembly.

Final Assembly

  1. Line 8-inch ring with acetate sheet.
  2. Building cake upside down, pipe layer of Chocolate Mousse in mold.
  3. Place Pannacotta insert in center of ring. Pipe a second thin layer of Chocolate Mousse.
  4. Place Strawberry Gelee insert in center of ring. Pipe a thin layer of Chocolate Mousse.
  5. Place Flourless Chocolate Cake in center.
  6. Spread a small amount of Chocolate Mousse on Flourless Chocolate Cake to make next layer stick.
  7. Place Chocolate Crunch in center followed by a thin layer of Chocolate Mousse.
  8. Level and freeze.
Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/bottom-page.php on line 11

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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.

Close

Contact Us Today

Speak to our Instructors at the PreGel Professional Training Center to learn more about how PreGel can help your business and passion grow. Fill out the form below to start: