Chocolate dessert - Entremets


For 6-8 portions

For an expandable frame
Position 18x18 cm

Cacao biscuit

  • 125 g egg yolks
  • 107.5 g sugar
  • 62.5 g T55 flour
  • 25 g cocoa powder
  • 37.5 g butter
  • 125 g egg whites
  • 33.5 g sugar

Gianduja crisp

  • 168 g Gianduja milk chocolate
  • 0.60 g  fleur de sel
  • 16 g almonds cut into sticks
  • 32 g crumbled gavotte biscuits

Chocolate mousse

  • 135 g cream
  • 70 g egg yolks
  • 210 g 70% chocolate
  • 360 g cream

Milk chocolate whipped cream

  • 250 g cream
  • 40 g 40% chocolate
  • 5 g honey


Cacao biscuit

Mix the egg yolks with the sugar (107.5g).
Add the sifted flour and cocoa powder.
Whisk the egg whites with the sugar (33.5g) and incorporate the melted butter.
Pour into a 40x30cm frame and bake at 185°C in a convection oven for 8 minutes.
Cut 2 x 18 x18 cm

Gianduja crips

Soften the gianduja in the microwave.
Add the other ingredients.
Pour and spread over an 18X18 sheet of biscuit.

Chocolate mousse

Heat the cream, milk and egg yolks to 85°C.
Immediately pour onto the couverture chocolate and mix.
Add the whipped cream when the mixture reaches 34°C

Milk chocolate whipped cream

Heat the cream to 85°C, add the honey. Pour over the couverture chocolate
Set aside in positive cold for 12 hours.
Assemble and pipe with a St-Honoré nozzle.

Assembly and finishing.

Place the frame set to 18X18 cm on a plate covered with a silicone mat.
Position the chocolate biscuit. Pour on the crisp mixture and spread it over the biscuit.
Pour on half of the chocolate mousse, smooth, then add the second biscuit.
Pour on more mousse up to the top edge of the frame.
Keep at 4°C for about 4 hours before unmoulding.
Arrange on top of the chocolate Chantilly cream.

The result.

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