By chef Cecile Moritel
Double cocoa and hazelnut entremet.
Part 1: Carbon Black Pate Sable
Ingredients
- 60g Butter (cold and cubed)
- 117g Flour
- 15g deZaan Carbon Black Cocoa Powder
- 32g Confectioners’ Sugar
- Salt (a pinch)
- 15g Almond Flour
- 24g Eggs
Method
- In a mixing bowl, add all the ingredients (excluding the eggs). Mix to a breadcrumb like texture.
- Add the eggs and mix to a crumble texture.
- Transfer the mixture to a tabletop and mix by hand until the dough forms.
- Roll to 3 mm thickness between two acetate sheets. Reserve in the refrigerator.
- Cut out seven 5 cm discs and bake at 160°C/320°F for 12 minutes.
- Refer to the assembly section below for further instructions.
Part 2: Cocoa Hazelnut Biscuit Trocadero
Ingredients
- 100g Butter (melted)
- 12g Honey
- 100g Hazelnut Flour
- 20g deZaan Carbon Black Cocoa Powder
- 80g Confectioners’ Sugar
- 16g Cornstarch
- 120g Egg Whites
- 44g Granulated Sugar
Method
- Make a beurre noisette with the butter. Strain and add honey. Reserve at room temperature.
- In a mixing bowl, add the dry ingredients (excluding the granulated sugar). Mix until combined.
- Add ½ quantity of the egg whites and mix.
- Make a meringue with the other ½ of egg whites and granulated sugar.
- Fold the meringue into a mixing bowl with other ingredients.
- Add butter and honey mixture and mix.
- Transfer to an edged silicone mat.
- Bake (opened vents) at 165°C/329°F for 12 minutes.
- Cut a 4 cm disc once cooled and reserve for assembly.
Part 3: Crimson Red Hazelnut Ganache
Ingredients
- 150g Cream 35%
- 14g Invert Sugar
- 50g deZaan Crimson Red Cocoa Powder
- 30g Hazelnut Praline
- 15g Butter
- 10g Gelatin Mass
Method
- Combine all the ingredients into a bowl excluding the cream and invert sugar.
- Bring the cream and invert sugar to a boil.
- Pour over the combined ingredients and mix until smooth.
- Transfer to insert molds and freeze.
- Refer to the assembly section below for further instructions.
Part 4: Crimson Red Praline Mousse
Ingredients
Crème Anglaise Base:
- 124g Cream 35%
- 124g Milk
- 50g Egg Yolk
- 20g Granulated Sugar
Mousse Base:
- 300g Crème Anglaise
- 55g Gelatin Mass (melted)
- 100g Noisette Praline
- 50g deZaan Crimson Red Cocoa Powder
- 200g Cream 35% (whipped)
Method
- Make the crème anglaise with the 1st list of ingredients.
- Add the gelatin mass to 300g of crème anglaise (warm) and mix with immersion blender.
- Add the praline and cocoa powder into the crème anglaise base. Mix with an immersion blender until smooth.
- Bring the mixture to 25°C/77°F and gently fold in the cream (whipped).
- Transfer the mousse to a piping bag.
- Refer to the assembly section below for further instructions.
Part 5: Assembly
Method
- Once all the components have been made, start by filling in the mold with mousse to approx. ½ full.
- With a spatula, spread the mousse well on the side up to the edge of the mold.
- Place the ganache insert in the center of the mold.
- Fill the remainder of the mold with the mousse and seal with trocadéro biscuit and freeze.
- Unmold and prepare onto a spraying rack. Spray with orange and bronze food coloring.
- Place onto the carbon black sable. Decorate with a small golden stem.