Chef's recipe: individual chocolate entremet

by Lucile Tinchant


Chocolate entremets recipe
This recipe is titled "Noir c'est noir" (Black is black). It was created by Chef Dimitri BÉCHEZ (his Instagram), using the entremets molds with a nest in the version of a 6-cavity tray or solo mold.

With this mold, you can make approximately 12 individual entremets

Preparations

Reconstituted cocoa shortbread

  • 300g crushed shortbread
  • 45g dark couverture chocolate
  • 18g soft butter
    Crush the shortbread, mix with the couverture and butter.
    Mold into two circles 16cm in diameter, spread the rest between two sheets and chill.

    Sacher biscuit

    • 108g 50% almond paste
    • 40g icing sugar
    • 41g eggs
    • 68g yolks
    • 102g egg whites
    • 40g sugar
    • 32g flour
    • 32g cocoa powder
    • 35g butter
      Blend the almond paste, icing sugar, eggs, and yolks in a food processor.
      Whisk until it forms a ribbon.
      Whisk the egg whites and stiffen with the sugar.
      Fold the two mixtures together then add the sifted powders.
      Finish with the melted butter.
      Pour into the mold and bake at 165°C.

      Guanaja crémeux

      • 150g cream
      • 150g whole milk
      • 60g yolks
      • 30g sugar
      • 140g Guanaja couverture
      • 3g fleur de sel

      Individual chocolate entremetsBring the milk and cream to a boil.
      Pour part of it over the yolks and sugar, then return to the saucepan.
      Cook the crémeux to coat the back of a spoon, then pour over the couverture in several stages to create a nice emulsion. Add the fleur de sel.
      Keep in the refrigerator before assembly.

      Buy plastic disposable moldCocoa nib bavaroise

      • 135g whole milk
      • 65g cream
      • 9g milk powder
      • 75g cocoa nibs
      • 75g sugar
      • 20g yolks
      • 35g gelatin mass
      • 200g whipped cream

        Bring the milk, cream, milk powder, and roasted nibs to a boil.
        Infuse for 1 hour. Strain through a chinois, then rebalance with milk. Blanch the yolks with the sugar.
        Cook the custard. Add the bloomed gelatin.
        Cool directly to 30°C.
        Smooth the bavaroise and fold in the whipped cream.
        Use immediately.

        Black spray gun mixture

        • 150g dark couverture
        • 150g cocoa butter
        Melt the dark couverture and cocoa butter at 45°C and blend. Filter and use immediately.

        Soft ganache

        • 200g cream
        • 100g Guanaja couverture
        Heat the cream to approximately 30°C.
        Melt the couverture at 30°C.
        Pour the cream little by little, creating an emulsion.

        Assembly of the entremets

        Cut 12 disks of 4cm from the Sacher biscuit.
        Pipe a dot of crémeux onto the reconstituted shortbread disks, stick the biscuit disks on top, pipe a generous dot on the biscuits, then freeze.
        Pipe the bavaroise into the bottom of the mold up to 70% of the mold, line it, then place the previously made insert inside. Smooth then freeze.
        Unmold the frozen entremets, spray immediately with the spray heated to 45°C.
        Pour the ganache into the hollow of the mold while it is still liquid but not too hot.
        Stick a piece of chocolate shaving on the corner.

        Chocolate entremets assembly

        Enjoy!

         

         

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