1 Sep 2021
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For 4 cakes of 16 cm square and 4cm high
Mix the first 6 ingredient to obtain a homogenous crumbly dough. Put the crumble on a baking tray and bake it for about 14 minutes at 170°C with open dampers. Leave to cool down.
Melt the Vietnam chocolate to 40°C and add the baked crumble, the Crousticrepe and the PatisFrance Pralinor 55. Mix everything together with a spatula. Spread the composition out on a baking paper with a thickness of 3 mm. Put a layer on the bottom of the square of your entremets. Cut strips of 2 cm wide and put on each side of the metal square mould a strip of the crumble crispy. Leave to set in a fridge.
Pipe a layer of 3 mm PatisFrance Pralinor 55 on this crumble crispy and put a layer of the Hazelnut dacquoise on top.
Heat up the cream together with the egg yolks to 85°C and pour onto the Belcolade Origins Lait Vietnam 45 Cacao-Trace chocolate. Mix to obtain a ganache. Add the with water pre-soaked gelatine powder and mix. Add the PatisFrance Pralirex Hazelnut and mix the creamy with an immersion blender. Leave to cool down till 35°C and pour 150 g of this Praliné chocolate creamy in each square and cover with another layer of hazelnut dacquoise.
Whip the egg whites until firm and add the sugar and whip again for about 4 minutes at medium speed. Sieve all the dry ingredients together. Incorporate the dry ingredients to the meringue by using a spatula. Spread out on 1 baking tray 40/60cm and bake the hazelnut dacquoise at 210°C for about 10 minutes with closed dampers. Leave to cool down.
Semi whip the 600 g cream and put aside. Soak the gelatine powder in cold water.
Boil the fresh cream and milk and pour on the agg yolks and heat this to 85°C. Pour the anglaise on the chocolate and make an emulsion. Add the soaked gelatine. When the Ganache reaches 32°C incorporate the whipped Cream. Fill up the square moulds with this chocolate mousse and 4 circles of 1 cm high and 13cm diameter. Freeze it.
Melt and heat up both ingredients together to 45°C and spray the frozen entremets and the mousse circles. Decorate the entremets with decorations made out Belcolade Selection Cacao-Trace.