Ingredients for 2 entremets and 5 servings
- 2 stainless steel circles, 3.5 cm high x 18 cm in diameter
- 2 Flexipan disks, 3.5 cm high x 18 cm in diameter
- 1 stainless steel circle, 16 cm in diameter
- 100 g raspberry purée
- 15 g sugar
- 2 g powder gelatine
- 8 g water
Bake the raspberry purée and the sugar at 40°C (105°F) in a pan and pour the mix on the gelatine, which you have previously dissolved in water.
Pour into the two Flexipan disks (or silicone moulds) and put away in the refrigerator.
Orange crème brûlée
- 150 g cream 35 % fat
- 11 g concentrated orange juice
- 30 g sugar
- 45 g egg yolks
- 1 g powder gelatine
- 4,5 g water
- 9 g Cointreau
- Some vergeoise
Bake the cream, the concentrated orange juice and the sugar in a pan and bring to a boil.
Slowly pour the boiling mix on the egg yolks and prepare a custard at 85°C (185°F).
Pour the mix on the gelatine, which you have previously dissolved in water.
Put back to the heat and add the Cointreau when the mix reaches 40°C (105°F).
Pour into the two Flexipan disks (or silicone moulds, and put away in the freezer.
As soon as they become hard, sprinkle the vergeoise with cream before caramelising them with a hot iron or a blowtorch.
- 190 g cream 40 % fat
- 50 g cream 35 % fat
- 120 g Madagascar chocolate
- 65 g syrup (30 g sugar + 35 g water, brought to the boil)
- 37 g egg yolk
Raise the 40 % fat cream and put away.
Bring the 35% fat cream to the boil and pour on the melted chocolate.
In another pan, boil the syrup and the yolks at 85°C (185°F).
Pour the mix into a blender and mix at half speed until the mix is cold. The dough must be raised sufficiently with a light and shiny firmness, like a biscuit dough.
Speculoos shortbread (about 300 g)
- 100 g butter
- 100 g vergeoise
- 30 g caster sugar
- 30 g egg
- 1 egg yolk
- 20 g milk
- 1 g salt
- 2 g bicarbonate
- 2 g cinnamon
- 2 g quatre-épices
- 200 g flour
Mix the butter, the vergeoise and the sugar. Incorporate the “liquids”, eggs and milk.
End with the “dry ingredients”, salt, bicarbonate, cinnamon, quatre-épices and flour.
Mix vigorously and leave the dough to rest for 4 hours in the refrigerator. Cover with a baking film to avoid crusting.
Spread the dough on a thickness of 1.5 cm and cut away two speculoos shortbread shells with the 16 cm stainless steel circle.
Bake for 7 to 8 minutes in an oven which you have previously preheated at 170-180°C (340-360°F).
Lay the 18 cm stainless steel circles on a baking paper to dress the entremets.
Fill each mould with chocolate mousse, one third full.
Add the raspberry coulis circle, then the orange crème brûlée. End with a new layer of chocolate mousse and speculoos shortbread.
Put away in the freezer.
For the confirmed amateurs, cover the cake with a dark red icing (500 g of icing approximately), then drop a few fresh raspberries and sprinkles of black chocolate.
When Marc Ducobu combines pleasure and know-how, he offers a whole palette of sweetness that will make you rediscover the art of mixing happiness, flavor and the discovery of each one in his desserts. Very inspired by his travels abroad, specifically to Japan, Marc Ducobu makes pastry evolve all the [...]Read more