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Home / Three Chocolates Entremet

Three Chocolates Entremet

Three Chocolates Entremet

Rating:

Recipe Created By:
Stephane Glacier
Difficulty:
Advanced

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  • Components Of Recipe
  • Crunchy Feuillentine
  • Joconde Sponge Cake
  • Vanilla Punch
  • Bombe Mixture
  • Dark Chocolate Mousse
  • White Chocolate Mousse
  • Milk Chocolate Mousse
  • Chocolate Glaze
  • Final Assembly

Crunchy Feuillentine

320g (11.3oz)
180g (6.3oz)
340g (12.0oz)

* can be replaced with

Method of Preparation

  1. Melt the couverture; add the praline, then feuilletine.
  2. Spread mixture in the bottom of the frame on a sheet pan.

Joconde Sponge Cake

810g (28.6oz)
810g (28.6oz)
215g (7.6oz)
1080g (38.1oz)
720g (25.4oz)
110g (3.9oz)
160g (5.6oz)

Method of Preparation

  1. Whisk icing sugar, almond flour, and flour together with the eggs.
  2. Whisk the egg whites with the sugar; add this to the first mixture.
  3. Add lukewarm, melted butter.
  4. Pipe 650g (22.9oz) sponge cake per 400mm (15.7in) x 600mm (23.6in) sheet.
  5. Bake at 200°C/392°F in a convection oven for approximately 9-10 minutes.

Vanilla Punch

225g (7.9oz)
75g (2.6oz)
9g (0.3oz)

Method of Preparation

  1. Mix all ingredients together cold.

Bombe Mixture

420g (14.8oz)
150g (5.3oz)
280g (9.9oz)
280g (9.9oz)

Method of Preparation

  1. Combine sugar and water; cook to 118°C/244.4°F.
  2. Combine eggs and egg yolks; lightly whip.
  3. Pour over lightly whipped egg mixture.
  4. Whip until completely cold.

Dark Chocolate Mousse

350g (12.3oz)
300g (10.6oz)
8g (0.3oz)
550g (19.4oz)

Method of Preparation

  1. Bloom gelatin in cold water; strain excess water; melt in microwave; combine with a small amount of the bombe mixture.
  2. Melt the chocolate to 45°C/113°F; mix in a small amount of whipped cream; mix in gelatin mixture; mix in remaining bombe mixture; mix in remaining whipped cream.

White Chocolate Mousse

350g (12.3oz)
300g (10.6oz)
10g (0.4oz)
550g (19.4oz)
300g (10.6oz)

Method of Preparation

  1. Bloom gelatin in cold water; strain excess water; melt in microwave; combine with a small amount of the bombe mixture.
  2. Melt the chocolate to 45°C/113°F; mix in a small amount of whipped cream; mix in gelatin mixture; mix in remaining bombe mixture; mix in remaining whipped cream.

Milk Chocolate Mousse

350g (12.3oz)
300g (10.6oz)
10g (0.4oz)
550g (19.4oz)

Method of Preparation

  1. Bloom gelatin in cold water; strain excess water; melt in microwave; combine with a small amount of the bombe mixture.
  2. Melt the chocolate to 45°C/113°F; mix in a small amount of whipped cream; mix in gelatin mixture; mix in remaining bombe mixture; mix in remaining whipped cream.

Chocolate Glaze

500g (17.6oz)
400g (14.1oz)
100g (3.5oz)
200g (7.1oz)
1000g (35.3oz)

Method of Preparation

  1. Combine cream, syrup, and glucose; bring to a boil.
  2. Pour over chopped couverture and coating chocolate; mix for 30 seconds.
  3. Strain through a fine sieve and use at 40°C/104°F.

Final Assembly

  1. Spread 250g (8.8oz) Dark Chocolate Mousse on top of the Crunchy Feuilletine layer in the frame.
  2. Top with Joconde Sponge Cake sheet; soak with 150g (5.3oz) Vanilla Punch; top with remaining Dark Chocolate Mousse, spread evenly; freeze for about 20 minutes.
  3. Top with White Chocolate Mousse, spread evenly; freeze for about 20 minutes; top with chopped dark chocolate couverture.
  4. Spread 1000g (35.3oz) Milk Chocolate Mousse; top with a layer of Jaconde Sponge Cake, soaked with remaining Vanilla Punch.
  5. Top with remaining Milk Chocolate Mousse, spread evenly; freeze.
  6. Top with Dark Chocolate Glaze.
  7. Unmold, cut as desired; decorate with macaroons and chocolate ribbons.
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