- Advocaat Entremets-

DE_ROUW

Method

Ingredients for two entremets for 8

 

Utensils

  • 2 stainless steel circles, 16cm in diameter and 4cm high
  • 2 stainless steel circles, 14cm in diameter
  • 1 pastry bag

 

Pâte à bombe (200 g)

 

  • 120 g sugar
  • 20 g water
  • 60 g egg yolks

 

Bake the sugar in a pan at 119°C (245°F).

Pour the mix on the previously whisked yolks, whipping delicately until the pâte à bombe becomes tepid.

 

 

Chocolate mousse

  • 400 g unsweetened whisked cream
  • 20 g milk
  • 4 g de gelatine
  • 20 g water
  • 135 g Caribbean Valrhona chocolate, 66% cocoa
  • 200 g pâte à bombe

 

Start by slowly whipping the cream

Warm up the milk to a temperature of 60°C (140°F) with the gelatine, which you have previously soaked in cold water,

Warm up the chocolate to a temperature of approximately 50°C (120°F) before adding the warm milk, whipping thoroughly.

In a mixing bowl, mix the still tepid pâte à bombe to obtain an homogenous mixture.

Finish by incorporating the mix to the whipped cream.

 

 

Egg cream liqueur 

 

  • 125 g sweetened cream (8 g of sugar)
  • 125 g egg liqueur (Advocaat, a liqueur from the Netherlands made of eggs and sugar).
  • 3 g gelatine
  • 15 g water
  • 15 g cognac

 

Gently whip the cream.

Warm at low heat one quarter of the egg liqueur and dissolve the gelatine which you have previously soaked in cold water.

Incorporate the rest of the egg liqueur and the cognac and leave to warm to a temperature of approximately 20°C (68°F).

Mix the result with the whipped cream.

Pour into the 14cm diameter stainless steel circles and store away in the refrigerator.

 

 

Hazelnut Meringue

 

  • 110 g egg whites
  • 185 g caster sugar (110 g + 75 g)
  • 75 g hazelnuts in pieces
  • 15 g cocoa powder
  • 30 g flour

 

Whisk the egg whites, progressively adding the 110 g of sugar.

In a mixing bowl, mix the hazelnuts, the remaining 75 g of sugar, the cocoa powder and the flour, all sieved together previously, and incorporate delicately to the meringue with a spatula.

Raise the 14cm diameter round plates on a baking paper using a pastry bag and put in the oven for approximately 12 minutes at 170°C (340°F).

Flatten the meringues slightly after baking, using the bottom of a recipient.

 

 

Streusel

 

  • 75 g vergeoise
  • 75 g butter
  • 75 g crushed almonds
  • 65 g flour
  • 12 g cocoa powder

 

Mix the vergeoise and the butter with a spatula.

Add the other ingredients and keep mixing to obtain a smooth dough.

Store in the refrigerator.

Roll out the dough to a thickness of 2.5 cm and create two circles for the streusel case using the 16 cm diameter stainless steel circles.

Preheat the oven and insert the cases at 160°C (320°F) for approximately 18 minutes.

 

 

Icing

 

  • 10 g gelatine
  • 50 g water
  • 120 g caster sugar
  • 60 g glucose syrup
  • 140 g whipped cream
  • 140 g Absolu Cristal Valrhona chocolate
  • 60 g Valrhona Ivoire chocolate
  • 35 g Valrhona Extra Noir chocolate

 

Soak the gelatine in 50 g of cold water.

Caramelise the sugar and the glucose syrup in a pan to obtain a pale caramel.

Progressively pour the whipped cream into the mix, stirring with a spatula until it boils.

Add the gelatine and the previously melted chocolates.

 

 

Crunchy dough

 

  • 90 g sugar
  • 2 g yellow pectin
  • 40 g butter
  • 30 g glucose syrup
  • 110 g almond chippings

 

Bring the sugar, the pectin, the butter and the glucose syrup to a boil in a pan.

When boiling, quickly add the almond chippings.

Pour the preparation on a baking plate covered with baking paper and put in the oven at 190°C (375°F) to get a golden brown colour.

Leave to cool and break into pieces.

 

 

Dressing

Note that the dressing is done upside down.

 

Lay two 16 cm stainless circles on a baking plate covered with a sheet of baking paper.

Fill with the chocolate mousse on a thickness of approximately 2 cm.

Lay the circles of egg cream liqueur on the mousse base and press them delicately to make some of the chocolate mousse rise around the circles.

Cover with a thin layer of chocolate mousse.

Lay the meringues by pressing them gently to let some of the chocolate mousse pour out.

Fill the circles with the chocolate mousse and lay the streusel base on top. The cake should not be higher than the circle.

Store away in the freezer.

 

 

Finishing touch

 

Unmold the cake and turn it upside down.

Lightly heat the icing to make it liquid.

Place the frozen cake on a grid and let the icing flow for a minute to ice the cake entirely.

Finally, lay the entremets on a dish and garnish the circumference with pieces of crunchy dough.

You can also add some chocolate décors on top.

Member author

Arthur DE ROUW

What a satisfying profession being a pastry chef is: to constantly give pleasure to others! Mouthwatering products, cooked up in his own workshop, surrounded by a team where each member makes quality his or her primary concern, a team of true passionate professionals who all have taste and sensitivi [...]

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