Home / Three Chocolates Entremet
- 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) | |
Method of Preparation
- Melt the couverture; add the praline, then feuilletine.
- 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
- Whisk icing sugar, almond flour, and flour together with the eggs.
- Whisk the egg whites with the sugar; add this to the first mixture.
- Add lukewarm, melted butter.
- Pipe 650g (22.9oz) sponge cake per 400mm (15.7in) x 600mm (23.6in) sheet.
- 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
- Mix all ingredients together cold.
Bombe Mixture
420g (14.8oz) | |
150g (5.3oz) | |
280g (9.9oz) | |
280g (9.9oz) | |
Method of Preparation
- Combine sugar and water; cook to 118°C/244.4°F.
- Combine eggs and egg yolks; lightly whip.
- Pour over lightly whipped egg mixture.
- Whip until completely cold.
Dark Chocolate Mousse
350g (12.3oz) | |
300g (10.6oz) | |
8g (0.3oz) | |
550g (19.4oz) | |
Method of Preparation
- Bloom gelatin in cold water; strain excess water; melt in microwave; combine with a small amount of the bombe mixture.
- 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
- Bloom gelatin in cold water; strain excess water; melt in microwave; combine with a small amount of the bombe mixture.
- 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
- Bloom gelatin in cold water; strain excess water; melt in microwave; combine with a small amount of the bombe mixture.
- 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
- Combine cream, syrup, and glucose; bring to a boil.
- Pour over chopped couverture and coating chocolate; mix for 30 seconds.
- Strain through a fine sieve and use at 40°C/104°F.
Final Assembly
- Spread 250g (8.8oz) Dark Chocolate Mousse on top of the Crunchy Feuilletine layer in the frame.
- 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.
- Top with White Chocolate Mousse, spread evenly; freeze for about 20 minutes; top with chopped dark chocolate couverture.
- Spread 1000g (35.3oz) Milk Chocolate Mousse; top with a layer of Jaconde Sponge Cake, soaked with remaining Vanilla Punch.
- Top with remaining Milk Chocolate Mousse, spread evenly; freeze.
- Top with Dark Chocolate Glaze.
- Unmold, cut as desired; decorate with macaroons and chocolate ribbons.
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