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All-Chocolate Entremets
For: 6 to 8 Author: Chef
Philippe
Time: 3 hours (+12
hours)
8 ratings
Difficulty:
0 comments
Published on : 6
Apr. 2020
Ingredients for 6 to 8:
For the chocolate biscuit (steps 1 For the chocolate insert (steps 60 For the chocolate glossy icing
to 34):
70g egg whites
15g granulated sugar
60g egg yolks
15g almond flour
15g icing sugar
32g unsalted butter, softened
17g Caraïbe dark chocolate
66%
10g cocoa powder
12g whipping cream (35% fat) For the chocolate mousse (steps
For the streusel crumble* (steps 78 to 105):
35 to 45):
50g unsalted butter
50g castor sugar
50g chopped roasted
hazelnuts
50g flour T55
For the crunchy chocolate biscuit
(steps 46 to 59):
113g streusel crumble
3g soft brown sugar
(cassonade)
35g Caraïbe dark chocolate
66%
to 74): (steps 129 to 147): (make the day
65g milk before)
5g glucose syrup 80g water
2.5g powder gelatine 200 240g castor sugar
bloom 80g cocoa powder
12.5g water (for the gelatine) 160g whipping cream (35%
90g Caraïbe dark chocolate fat)
66% 12g powder gelatine 200
140g whipping cream (35% bloom
fat) 60g water (for the gelatine)
For the decoration (steps 122 to
128 and 155 to 168):
30g whole eggs Streusel scraps
80g egg yolks Chocolate mousse decoration
30g water with velvet icing*
50g castor sugar Chocolate rectangle
216g whipping cream (35% decorations
fat) Gold leaf
50g milk
For the finish* (steps 157 to 159):
150g Caraïbe dark chocolate
Chocolate pearl velvet spray
66%
Utensils:
Kitchenaid K45 stand mixer
Stainless Steel Mixing Bowl
Stainless Steel Square Ring
Non-Stick Perforated Baking
Sheet
Non-Stick Baking Mat
Small Cranked Spatula
Serrated Cake Knife
Pavoni Jupiter Silicone Mould
Unbreakable Graduated
Pitcher 1L
Bamix® Pop M120 Hand
Blender
Chocolate Laser
Thermometer -50°C to +420°C
Polyethylene Sheets

Method for All-Chocolate Entremets:

1 Before starting this All 2 For the chocolate biscuit:
Chocolate Entremets recipe, Place the egg whites in the
organise the necessary stand mixer recipient...
ingredients for the
chocolate biscuit.

3 ... and start beating. 4 When the egg whites have a

foamy consistency, add the
granulated sugar and beat
until the egg whites form
 soft peaks. The egg whites
should have a soft
consistency (not firm).

5 Pour the egg yolks in a food 6 Add the almond powder...

processor.

7 ... icing sugar... 8 ... and mix for 2 or 3

minutes until foamy and
homogeneous.

9 This is what the result 10 Transfer the mix into a

should look like. mixing bowl.

11 Melt the dark chocolate in 12 When the dark chocolate is

the microwave, stirring completely melted, add the
every 20 seconds to make soft butter (at room
sure the chocolate doesn't temperature)...
burn.

13 ... and combine carefully... 14 ... until the consistency is

similar to a chocolate
spread.

15 Add the butter and 16 ... and combine well with a

chocolate mix to the egg rubber spatula...
and almond preparation...

17 ... until smooth and 18 Add the cocoa powder...

homogeneous.

19 ... and combine with the 20 Add the beaten egg whites
rubber spatula. to the preparation...

21 ... and combine gently with 22 When almost incorporated,

a rubber spatula. add the whipping cream...
23 ... and combine carefully.
25 ... and even the surface with
a small cranked spatula.
27 When cooked, remove from
the oven...
29 When the biscuit has almost
completely cooled down,
slide a knife between the
cake and the frame...
31 The chocolate biscuit is
ready.
33 This is what the result
should look like at this
stage.
35 For the streusel crumble:
Organise the necessary
ingredients.
37 ... and knead with your
fingers...
39 Continue kneading until you
get the consistency of a
dough.
24 Place a stainless steel
square frame 16 x 16cm on
a perforated baking sheet
lined with a silicone mat.
Slightly grease the inside of
the frame with an oil spray.
Pour the chocolate
preparation in the square
frame...
26 Bake in a fan-assisted oven
at 190°C (gas 5) for 12
minutes.
28 ... and leave to cool at room
temperature.
30 ... and release from the
frame.
32 If you find the biscuit too
thick, trim the top part to
remove the hard crust.
34 Trim the sides with a
serrated knife to the
dimensions of the Jupiter
silicone mould (16 x 15cm).
Set aside.
36 In a mixing bowl, place the
butter, castor sugar, flour
and ground hazelnuts...
38 ... until you obtain a crumbly
consistency.
40 Line a baking sheet with a
silicone mat.
41 Using a cooling rack... 42 ... grate the streusel dough
against the wires to create
small chunks of dough.

43 Spread the crumble over the 44 ... and bake in a fan-

silicone mat... assisted oven at 150°C (gas
2) for 20 to 25 minutes.

45 This is what the result 46 For the crunchy biscuit:

should be like once cooked. Organise all the necessary
ingredients, including the
streusel crumble.

47 Melt the chocolate in the 48 Measure 113 grams of

microwave, stirring every 20 streusel crumble using a
seconds to make sure the kitchen scale. Reserve the
chocolate doesn't burn, until remaining crumble for the
completely melted. decoration.

49 Add the melted dark 50 ... and combine carefully

chocolate to the crumble, with the spatula until
then the brown sugar... homogeneous.

51 On a baking sheet lined with 52 Pour the crunchy biscuit

a silicone mat, place the preparation at the bottom of
square frame used earlier. the frame...

53 ... and press with the small 54 This is what the result
cranked spatula to make it should be like.
compact.

55 Bake in a fan-assisted oven 56 When cooked, remove from

at 170°C (gas 3) for 8 the oven.
minutes.

57 The crunchy biscuit is ready. 58 Straight out of the oven,

place the chocolate biscuit
over the hot crunchy biscuit.

59 Leave to cool at room 60 For the chocolate insert:

temperature. Organise all the necessary
ingredients.
61 Hydrate the gelatine powder 62 Pour the glucose syrup into
with 12.5 grams of water. a saucepan...
Combine and set aside for
15 minutes.

63 ... add the milk... 64 ... and bring to a boil. Make

sure the glucose completely
dissolves in the milk.

65 Add the rehydrated gelatine 66 Pour the milk and glucose

to the hot milk and combine mix over the chocolate
carefully. chips. Cut the chocolate
feves into smaller chunks to
facilitate the melting
process.

67 Combine until you get a 68 Add the whipping cream

chocolate ganache. (heated until warm into a
saucepan beforehand).

69 When homogeneous, 70 ... and mix with a Bamix

transfer into a pouring jug... hand blender.

71 Stretch a sheet of cling film 72 Place the frame on a baking

over a second square frame sheet, the side with cling
(16 x 16cm). Make sure the film facing down.
film is stretched tight with
no folds.

73 Pour the chocolate insert 74 This is what the result

preparation to a thickness should look like at this
of 1cm. stage. Reserve in the
freezer.

75 When the biscuit has cooled 76 ... and remove the frame.
down completely, release it
gently...

77 Cut the biscuit to the mould 78 For the chocolate mousse:

dimensions, i.e. 16 x 15cm. Organise all the necessary
Reserve in the freezer so the ingredients.
two biscuits merge into one.

79 Pour the egg yolks in the 80 Add the whole eggs...

stand mixer bowl.
81 ... water... 82 ... castor sugar...

83 ... and beat with a hand 84 Place the bowl over a bain-
whisk. marie...

85 ... and bring the temperature 86 When the preparation has a

up to 70°C. Make sure temperature of 70°C...
you're constantly whisking
to prevent the eggs from
coagulating. The use of a
laser thermometer is
essential.

87 ... place the recipient in the 88 The preparation should be

mixer and beat until cooled pale and foamy.
down completely.

89 Beat the whipping cream 90 ... making sure it is not too

until you obtain a whipped firm. It is best if the cream
cream with the whisk... is a little too soft, even if
this means you need to use
a hand whisk to finish.

91 In a saucepan, bring the 92 Melt the chocolate in the

milk to a boil. microwave, stirring every 20
seconds to make sure the
chocolate doesn't burn.

93 When the chocolate has 94 Continue beating the

melted, add the hot milk and ganache with a rubber
stir vigorously to create an spatula.
emulsion.

95 Add 1/3 of the egg, water 96 ... and combine gently.

and sugar mix prepared
earlier...

97 Add this preparation to 98 ... and fold gently with a

remaining 2/3 of the egg, rubber spatula.
water and sugar mix...
99 When the preparation is
cold or lukewarm...
101 Add 1/3 of the whipped
cream to the chocolate
preparation...
103 Add the rest of the whipped
cream...
105 The chocolate mousse is
ready.
107 ... and fill with the chocolate
mousse.
109 Pipe the chocolate mousse
at the bottom of the mould,
to a thickness of 2cm.
111 Take the chocolate insert
out of the freezer and slide
a knife blade between the
insert and the frame to
release the insert.
113 Using a graduated ruler, cut
the insert to a length of
16cm and a width of 15cm
to match the rectangular
dimensions of the mould.
115 ... and bury it slightly in the
chocolate mousse.
117 ... and even the surface with
the cranked metallic
spatula.
100 ... finish beating the
whipping cream with the
hand whisk.
102 ... and combine carefully.
104 ... and fold gently with a
rubber spatula.
106 Fit a piping bag with a plain
nozzle (diameter 15mm)...
108 Place the Jupiter mould on
a baking sheet.
110 Using a palette knife, create
a volcano shape so that the
mousse goes all the way up
the rim.
112 Remove the square frame
carefully.
114 Arrange the chocolate insert
in the silicone mould...
116 Cover with the rest of the
chocolate mousse...
118 Take the biscuit out of the
freezer and arrange it over
the chocolate mousse, side
with the streusel crumble in
contact with the mousse.
119 Make sure the streusel side
is facing down. Press on the
biscuit and even the sides
with the cranked spatula.
121 Up to this stage, this recipe
can be prepared several
days (or weeks) in advance
and stored in the freezer.
123 This is what the result
should look like.
125 Pipe drops of chocolate
mousse (in different sizes)
over the polyethylene sheet.
Use the drawing as a guide,
making sure the chocolate
shapes don't come outside
the drawing.
127 ... and flatten the
chocolates drops a little to
get a flat surface, using a
cranked spatula.
129 For the chocolate icing
(make the day before):
Prepare all the necessary
ingredients.
131 ...and combine. Set aside
for at least 15 minutes at
room temperature,
133 Add the castor sugar, then
bring to a boil.
135 When the syrup starts
boiling and the sugar is
completely melted (shortly
after the first boil)...
120 Cover the surface with cling
film and place the mould in
the freezer.
122 For the decoration: Place
the square frame on a sheet
of greaseproof paper and
draw the sides with a pencil.
124 Place a polyethylene sheet
over the baking parchment.
126 Place another polyethylene
sheet over the chocolate
drops...
128 This is what the result
should look like at this
stage. Store in the freezer.
We'll use the chocolate
drops for decorating the
cake later in the recipe.
130 Hydrate the gelatine with 60
grams of water at room
temperature...
132 Pour the water in a
saucepan.
134 Sift the cocoa powder into a
separate bowl.
136 ... turn off the stove and add
the cocoa powder to the
syrup. It is essential that the
sugar is totally melted for
this operation.
137 Combine with a whisk until
the cocoa powder is
completely dissolved.
139 ... and add to the chocolate
preparation.
141 ... and transfer the icing in a
pouring jug.
143 Cover the surface of the
icing with cling film and
refrigerate.
145 Reheat the icing in the
microwave, stirring every 30
seconds with a rubber
spatula.
147 Check the temperature of
the icing (ideally 35°C).
149 Take the cake out of the
freezer and remove the cling
film.
151 Pour the chocolate icing
over the frozen cake in one
stroke, starting from one
side to the other.
153 Let the excess icing drip off.
138 Bring the whipping cream to
a boil...
140 Add the hydrated gelatine
(melted in the microwave
for a few seconds
beforehand). Combine
carefully...
142 Mix with a hand blender
until the icing is smooth and
homogeneous.
144 The next day, take the icing
out of the fridge. The icing
should be completely set.
The cling film should come
off easily from the surface.
146 Repeat until the icing is
smooth enough to mix with
a hand blender. The texture
should be homogeneous
with no bubbles.
148 Place a rack on a deep tray.
150 Gently release the cake
from the silicone mould.
This will done straight after
taking the cake out of the
freezer.
152 Even the surface with the
metallic cranked spatula to
get rid of the chocolate
icing excess.
154 When the icing has set, lift
the cake carefully with two
cranked spatulas and
arrange it over a serving
dish.
155 Take the chocolate mousse
decoration out of the
freezer. Work quickly as it
won't take long before the
chocolate mousse goes
back to room temperature.
157 Shake the velvet spray
bottle until you can hear the
metal ball moving inside the
can.
159 Don't hesitate to rotate the
chocolate decoration to
make sure all sides are
coated.
161 ... and arrange carefully on
the surface of the cake,
diagonally.
163 To complete the decoration,
I prepared small chocolate
rectangles with tempered
chocolate (see our quick
method with the seeding
technique). I also used the
rest of the streusel crumble.
165 Prick a few chocolate
chocolates over the surface
of the entremets.
167 ... and pipe a drop of icing at
the tip of each chocolate
rectangle.
156 Gently remove the
polyethylene sheet on top.
Transfer the chocolate
decoration over a sheet of
greaseproof paper to
protect your workbench.
158 Spray the velvet icing over
the whole surface of the
chocolate mousse
decoration.
160 Lift the decoration carefully
while it is still frozen...
162 This operation should be
performed as quickly as
possible.
164 Arrange a few chunks of
crumble around the central
chocolate velvet decoration.
166 Pour some leftover
chocolate icing into a
decorating bag made of
greaseproof paper...
168 Place a small piece of gold
leaf directly over the fresh
drops of chocolate icing,
using decorating tweezers
(the gold will stick to the
icing). Defrost for at least 3
or 4 hours in the fridge
before serving. Enjoy this
exceptional chocolate
dessert!