Recipes, Desserts

Chocolate Entremets with Caramel Insert

Chocolate Entremets, Caramel Insert

For 6 domes

Difficulty: medium

Price: medium

Preparation time: 1h30

Resting time: 12h 

Cooking time: 15 min

séparation

Ingredients

For the chocolate sponge

  • 80 g granulated sugar
  • 60 g T55 flour
  • 20 g unsweetened cocoa powder
  • 1 pinch of fine salt

For the caramel insert

  • 150 g granulated sugar
  • 15 cl heavy cream (35%)
  • 50 g unsalted butter
  • 2 gelatin sheets
  • 1 pinch of fleur de sel

For the dark chocolate mousse

  • 200 g 70% dark couverture chocolate
  • 4 egg yolks
  • 60 g granulated sugar
  • 10 cl whole milk
  • 4 gelatin sheets
  • 40 cl heavy cream (35%)

For the chocolate mirror glaze

  • 150 g granulated sugar
  • 50 g unsweetened cocoa powder
  • 12 cl water
  • 10 cl heavy cream (35%)
  • 4 gelatin sheets
icone

Ustensils

séparation

Preparation of the caramel insert

To be prepared the day before.

Soak the gelatin in cold water for 10 minutes.

Cook the sugar dry in a saucepan over medium heat without stirring until an amber caramel forms.

Pour the hot cream in a thin stream off the heat, stirring vigorously.

Stir in the butter and fleur de sel.

Add the squeezed-out gelatin off the heat and mix until completely dissolved.

Pour into half-sphere cavities smaller than the de Buyer molds. Freeze overnight.

Preparation of the chocolate sponge.

Whisk the egg yolks with the sugar until pale.

Whip the egg whites to stiff peaks with the salt.

Gently fold in the whites in three batches using a rubber spatula.

Sift the flour and cocoa together and fold in gently without deflating the mixture.

Spread onto a baking sheet lined with parchment paper in an even 1 cm layer. Bake at 180°C for 10 to 12 minutes.

Let cool and cut out 6 discs to the exact diameter of the half-sphere mold openings.

Preparation of the chocolate mousse.

Soak the gelatin in cold water for 10 minutes.

Melt the dark chocolate in a double boiler.

Whisk the yolks with the sugar until pale.

Bring the milk to a simmer, pour over the yolks while whisking, return to the saucepan and cook to 82°C like a crème anglaise.

Stir in the squeezed-out gelatin, then the melted chocolate. Let cool to 25°C.

Whip the heavy cream to soft peaks and gently fold it in in three batches using a rubber spatula.

Pour the chocolate mousse into each DE BUYER dome cavity, filling them two-thirds full.

Gently tap the mold on the work surface to remove air bubbles and ensure the mousse rises well up the sides.

Place in the freezer for 10 minutes until the mousse is slightly set on the surface.

Unmold the frozen caramel inserts and gently press one insert into the center of each dome, pressing down until it is level with the mousse.

Place a chocolate sponge disc on each dome, pressing lightly to seal it completely. Smooth if necessary with a small spatula. Cover with plastic wrap and freeze for a minimum of 6 hours, ideally overnight.

Prepare the mirror glaze

Soak the gelatin in cold water for 10 minutes. Bring the water, sugar, and cream to a boil.

Add the sifted cocoa off the heat while whisking. Stir in the squeezed-out gelatin.

Blend with an immersion blender without incorporating air.

Strain through a fine-mesh sieve and let cool to 35°C before use.

Unmold the frozen DE BUYER domes by firmly inverting the flexible mold.

Place each dome, sponge-side down, on a wire rack set over a baking sheet.

Pour the mirror glaze at 35°C in a single steady pour over each dome, letting the excess drip off naturally.

Carefully transfer to the serving platter and thaw in the refrigerator for a minimum of 4 hours before serving.

séparation
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