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Home / Three Chocolates Entremet
Three Chocolates Entremet
Rating:
Recipe Created By:
Stephane Glacier
Difficulty:
Advanced
Recipe Created By: Stephane Glacier
Difficulty: Advanced
- 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
- 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.