Raspberry, Milk Chocolate and Vanilla Entremets

Last Recipes

Raspberry, Milk Chocolate and Vanilla Entremets

Raspberry, Milk Chocolate and Vanilla Entremets


Raspberry, Milk Chocolate and Vanilla Entremets
Raspberry, Milk Chocolate and Vanilla Entremets

Ingredients Raspberry, Milk Chocolate and Vanilla Entremets
Number of persons
-
12
+
For the milk chocolate sponge cake:

60 g milk chocolate

40 g soft butter

55 g egg yolk

85 g egg white

40 g sugar

40 g sifted flour
For the homemade praline:

100 g of hazelnuts

100 g sugar

2 cl of water
For feuilletine

100 g of praline

115 g milk chocolate

85 g of crushed lace pancake
For the Bavarian raspberry bavarois

180 g raspberry coulis

30 g lemon juice

6 g gelatine (3 leaves)

11 cl single cream

85 g egg white

170 g sugar

3.5 cl of water
For the raspberry jelly:

190 g raspberry coulis

30 g sugar

6 g gelatine (3 leaves)
For the vanilla mousse:

31 cl of whole milk

1 teaspoon vanilla extract

65 g sugar

50 g egg yolk

25 g vanilla powder

4 g gelatine (2 leaves)

20 cl of liquid crème fraîche
For the whipped cream:

150 g of thick crème fraîche

3 teaspoons icing sugar
For the macaroon shells:

120 g sifted icing sugar

80 g almonds, sifted

2 tablespoons of cocoa

80 g egg white

60 g caster sugar
For the milk chocolate ganache:

100 g of chopped milk chocolate

2 egg yolks

65 g sugar

6.5 cl fresh cream

Fresh raspberries



Preparation Raspberry, Milk Chocolate and Vanilla Entremets
Total Time: 6h15
Preparation: 6 h
Cooking time: 15 min
For the milk chocolate sponge cake: Butter a 20×30 cm or 25×25 cm removable-bottomed mould or a 20×30 cm or 25×25 cm dessert square. The mould should be larger than the final dessert so that the sponge cake can be cut to the right size and thus avoid crispy, irregular or shrunken sides.
Preheat the oven to 170°C (gas mark 5-6).
Melt the chocolate and butter in a double boiler. Let cool and then add the egg yolks. Beat the eggs until stiff. When they are frothy, pour in the sugar while the mixer is still running. Beat until you get a firm meringue. Gently stir in the meringue chocolate with a spatula. Add the sifted flour. Bake for 15 minutes. Let cool before cutting. Garnish the walls of the dessert rack with waxed paper or rhodoid film. Place the sponge cake at the bottom of the mould...
For the praline feuilletine: You can make the praline feuilletine with praline bought in supermarkets, but here's how I make mine. Of course it takes time but it is so much cheaper and so delicious. Moreover, it is convenient to prepare large quantities to keep and take out for later use.
Homemade praline: if your hazelnuts are already set, you can skip the next steps. Otherwise, you must peel them. Preheat your oven to 190°C (thermostat 6-7) and bake the hazelnuts for 15 minutes. When they are cool enough to handle, wrap them in a cloth and shake them vigorously. The skin of the hazelnuts will begin to peel off. Be careful, this step can be a bit messy. Then all you have to do is remove the rest of the skin with your fingers or a small knife. This may take a little time.

When the hazelnuts have formed, boil the sugar with the water. Add the hazelnuts all at once and mix well to coat the dried fruit with syrup. Remove from the heat and continue to stir with the wooden spoon until the sugar crystallizes. Return to the heat and melt the sugar until you obtain a caramel. Pour onto baking paper and leave to cool. Crush the hazelnuts and blend them in a food processor. Blend until you obtain a soft dough.
Feuilletine: Melt the chocolate in a bain-marie. Remove from the heat and add the praline and lace pancakes. Pour the mixture over the sponge cake layer. Place the dessert in the fridge.
For the raspberry bavarois: soften the gelatine leaves in cold water for 5 minutes. Bring the raspberry coulis and lemon juice to the boil. Stir in the gelatine, mix well and leave to cool. Whip the cream into whipped cream and put in the fridge. When the raspberry mixture has cooled, add it to the chantillty. Leave to stand in the refrigerator.
Pour the egg whites into the bowl of your mixer. Bring the sugar and water to a boil. When the syrup reaches 100°C, start beating the egg whites at maximum speed. When the syrup reaches 117°C, remove from the heat and pour over the beating meringue. Whisk until cool. Stir in 145 g of the Italian meringue with whipped cream. Pour into the dessert rack. Leave to set in the freezer.
For the raspberry jelly: soften the gelatine leaves in cold water for 5 minutes. Bring the raspberry coulis and sugar to the boil. Stir in the gelatine, mix well and leave to cool. Gently pour over the raspberry mousse layer (make sure that the mousse is firm enough for the jelly to be poured in). Return to the freezer to set.
For the vanilla mousse: soften the gelatine leaves in cold water for 5 minutes. Mix the egg yolks, sugar and pudding. Bring the milk and vanilla to the boil. Remove from the heat and pour over the egg yolk mixture and add the gelatine. Mix well and return to the pan. Return to the heat and let thicken. Cover with cling film and leave to cool in the refrigerator. Whip the cream into whipped cream. When the vanilla cream is cold, add it to the whipped cream. Spread over the raspberry jelly. Let set in the freezer.
For the whipped cream: whip the whipped cream and add the icing sugar. Spread over the layer of vanilla mousse. Place in the fridge to set.
For the milk chocolate macaroons:
Macaroon shells: Mix the icing sugar, almond powder and cocoa powder finely and thoroughly. Beat the eggs until stiff. When they become frothy, pour the sugar over the beating whites until a firm meringue is obtained. When the whips are removed, the meringue should form beautiful bird beaks. Use a spatula to stir the powder mixture into the meringue. Lay small domes of dough on baking paper using a piping bag fitted with a smooth tip. Let stand for 25 minutes. Preheat the oven to 150°C (gas mark 5). Bake for 12 minutes. Leave to cool.
Milk chocolate ganache: blanch the egg yolks with the sugar. Bring the cream to the boil. Pour over the egg yolks. Mix well and reheat on the fire to thicken. Pour the mixture over the chocolate. Mix well to melt it. The ganache once cold, garnish a macaroon shell with a piping bag. Fill generously and place a second shell over the cream. Do the same for all the macaroons.
Assembly: freeze the dessert for several hours (at least 4 hours in my opinion). This way, the mousse will be easier to cut and will keep its shape.
Take the dessert out of the freezer. Cut it into 12 or 16 pieces. Decorate each with a macaroon and a fresh raspberry. Place in the refrigerator before serving.
You can also garnish with raspberry coulis if you have some left over.
Enjoy!

No comments