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Recipe for 1 entremets of 6 portions.

Dacquoise sponge

  • Whole almond powder 65 g
  • Icing sugar 50 g
  • Flour 10 g
  • Egg whites 70 g
  • Caster sugar 20 g

Whip the egg whites with the sugar to create a mousse texture. Fold in the dry ingredients with a rubber spatula. Pipe the sponge with a #10 tip in 16 cm discs. Bake at 180°C for approximately
12 minutes. Leave to cool.


Chocolate sponge

  • Almond marzipan 50% 25 g
  • Butter 30 g
  • Cocoa powder 10 g
  • Egg yolks 45 g
  • Dark chocolate couverture 15 g
  • Egg whites 35 g
  • Caster sugar 15 g

Mix the marzipan and the butter together, gradually add the egg yolks, the cocoa powder and the melted chocolate. Whip the egg whites with the sugar and fold into the previous mixture. Pipe the sponge with a #10 tip in 16 cm discs. Bake at 180°C for approximately 15 minutes. Leave to cool.


Vanilla cream

  • Cream 35% fat 200 g
  • Vanilla bean 1/3 piece
  • Caster sugar 30 g
  • Egg yolks 50 g
  • Powdered gelatin (200 bloom) 1 g
  • Water (for gelatin) 5 g

Mix the gelatin with the water for a minimum of 20 minutes before use. Heat the cream with the cut a scraped vanilla bean. Mix the egg yolks with the sugar and pour the hot cream onto the egg yolks mixture. Cook to 82°C as for a crème anglaise. Add the gelatin and leave to cool to 25°C (in the refrigerator). Pour onto 16 cm rings with the chocolate sponge on the bottom. Blast freeze.


Dark chocolate 69% mousse

  • Water 30 g
  • Caster sugar 30 g
  • Egg yolks 55 g
  • Dark chocolate 69% 133 g
  • Cream 35% fat 190 g

On a bain-marie, poach the egg yolks, the sugar and water to 80°C. Whip on the mixer to cool. Melt the chocolate to 50°C and lightly whip the cream. Fold the whipped cream into the chocolate and finish with the pâte à bombe.


Bubble glaze

  • Cream 35% fat 125 g
  • Glucose 200 g
  • White chocolate 250 g
  • Belnap® neutral glaze 250 g
  • Grape seed oil 225 g

Boil the cream, glucose and the neutral glaze. Put onto the chocolate, add the oil and mix with a hang mixer. Set aside.


Chocolate glaze

  • Caster sugar 777.6 g
  • Water 324 g
  • Cream 35% fat 576 g
  • Glucose 288 g
  • Cocoa powder 216 g
  • Inverted sugar 86.4 g
  • Fish gelatin 27.54 g
  • Water (for gelatin) 183.6 g

Cook the sugar with the 324 g of water to 116°C. Heat the cream and glucose to 40°C, add the cocoa powder and mix with a hand mixer. Stop the cooking of the syrup with the cocoa cream. Add the inverted sugar and then the gelatin.


Finishing

Using an 18 cm ring make an entremets. Place the ring onto a tray with baking paper and place an acetate on the inside of the ring (to help with turning out the ring). Pour chocolate mousse half way up the ring and place the insert (chocolate sponge onto the mousse). Add a little more mousse and place the dacquosie sponge on the top. Place into the freezer for 3 hours. Make sure the entremets is well frozen before turning out the mould.


Decoration

Turn out the entremets, do not forget to take off the acetate. Place the entremets onto a wire rack, placing a tray on the bottom so that the excessive glaze will be collected. Pour the glaze onto the entremets, taking of the excess with an offset spatula. Place the entremets onto a cake board. Leave to defrost in the fridge the day before of leave outside for 3 hours at room temperature if you are in a hurry.

Recipe given by

Sébastien Bouillet
Pâtisserie Bouillet, Lyon

The idea?

To pair the most popular ingredients in French pastry, the bitterness of chocolate and the sweetness of vanilla.


The shape?

The round form, with the originility in the white bubble glaze.


The flavours?

Dark chocolate 69% from Valrhona and vanilla from Madagascar.


Careful

When cooking the crème anglaise for the vanilla cream. Also cooking the egg yolks for the pate à bombe. The temperature of the chocolate when folding in the mousse.

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