INGREDIENTS - ENTREMET OBSIDIAN
4 rings / 8 portions each
GLUTEN FREE DARK CHOCOLATE SPONGE 70%
| 130 gr | Dark Chocolate Blend Ecuador+Perú 70% |
| 90 gr | Egg yolks |
| 110 gr | Caster sugar |
| 295 gr | Egg whites |
| 110 gr | Caster sugar |
PÂTE SUCRÉE CACAO
| 145 gr | Butter |
| 90 gr | Icing sugar |
| 40 gr | Eggs |
| 180 gr | Flour |
| 25 gr | Almond Flour |
| 25 gr | Cacao Powder 22-24% |
STRAWBERRY COMPOTE
| 50 gr | Corn starch |
| 100 gr | Sugar |
| 600 gr | Strawberry purée |
| 10 gr | Gelatine in powder (200 bloom) |
| 50 gr | Water |
| 500 gr | Fresh strawberries |
STRAWBERRIES AND DARK CHOCOLATE MOUSSE 70%
Strawberry Custard
| 1000 gr | Strawberry purée |
| 200 gr | Egg yolks |
| 100 gr | Sugar |
Mousse Anglaise
| 700 gr | Strawberry custard |
| 900 gr | Heavy cream 35% |
| 460 gr | Dark Chocolate Blend Ecuador+Perú 70% |
| 90 gr | Water |
| 18 gr | Gelatine |
GLAZED MIRROR
| 200 gr | Water |
| 520 gr | Caster sugar |
| 380 gr | Heavy cream 35% |
| 192 gr | Glucose |
| 145 gr | Cacao Powder 22-24% |
| 56 gr | Inverted sugar |
| 30 gr | Gelatine in powder (200 bloom) |
| 130 gr | Water |
METHOD
ENTREMET OBSIDIAN
GLUTEN FREE DARK CHOCOLATE SPONGE 70%
Melt chocolate. Whip the egg yolks with the first caster sugar. Whip the egg whites with the second caster sugar. Mix the 3 textures. Bake on a sheet pan at 180°C (356°F) for 20 minutes.
PÂTE SUCRÉE CACAO
In a stand mixer, mix slowly the flour, cacao powder, salt and creamy butter. Add icing sugar, almond powder, and eggs, mix slowly until obtaining an homogenous mix. Do not overmix. Set aside in the fridge for few hours before rolling down. Bake at 160°C (320°F) for 15 minutes.
STRAWBERRY COMPOTE
Cut the fresh strawberries in brumoise. Cook all the ingredients together. Add the bloomed gelatin.
STRAWBERRIES AND DARK CHOCOLATE MOUSSE 70%
Strawberry Custard
In a sauce pan, bring the strawberry puree to a boil. In a mixing bowl, mix the eggs yolks and sugar. Slowly mix a small portion of the hot puree to the egg yolks and sugar. Cook this mixture over a double boiler until it reaches 84°C (183°F). Strain through a sieve.
Mousse Anglaise
Bloom the gelatin in cold water. Melt the chocolate in a bowl. In a separate bowl, whip the cream to soft peaks, set aside. Add the bloomed gelatin to the strawberry custard.
Strawberries and Dark Chocolate Mousse 70%
Add the hot strawberry custard in several additions to the chocolate, using a spatula, until fully incorporated. With an immersion blender, blend until smooth. Check that temperature is at 40°C (104°F). Add the whipped cream, folding with a spatula. Place in a desired mold.
GLAZED MIRROR
Heat the cream, glucose, and cocoa powder to 80°C (176°F). Use a spatula. Cook water and sugar to 110°C (230°F). Add to the first mix and bloomed gelatin. Mix well with an immersion blender to ensure a smooth texture with no bubbles. Use at 27°C (80°F).
ASSEMBLY
Use the pâte sucrée as base. Put a layer of almond sponge. Pipe the ganache. Add the chocolate mousse and freeze. Glaze. Decorate.
FOLLOW US ON INSTAGRAM
