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Orange Vanilla Chocolate Entremet

Posted by: AUI

Layers of different textures and flavors using citrus, chocolate and vanilla.

Active Time

0 Hour
52 Minutes

Total Time

0 Hour
52 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

14.1 oz Black Cocoa Streusel 400 g Black Cocoa Streusel

12.8 oz Chocolate and Orange Cake 816 g Chocolate and Orange Cake

1.6 oz Vanilla Creme 499 g Vanilla Creme

11.1 oz Mandarin Creme 315 g Mandarin Creme

15.7 oz Orange Gelee' 445 g Orange Gelee'

12.8 oz Orange Chocolate Mousse 1724 g Orange Chocolate Mousse

0.1 oz Orange Fruit Chips 3 g Orange Fruit Chips

2.0 fl.oz Mint Sprig 2 fl.oz Mint Sprig

Directions

Using a box grater, grate the Black Cocoa Streusel in to 2 x 7 inch cake rings on top of a parchment paper lined half sheet pan. Bake at 320F/160C for 8-10 minutes or until done. Allow to cool completely.
Pour the Vanilla Creme into two 7 inch cake rings, freeze. Pour a thin layer of Mandarin Creme onto the Vanilla Creme, freeze. Pour a thin even layer of the Orange Gelee on top of the frozen Mandarin Creme, freeze. Then pour the rest into Silkomart Flexi Mini Half-Sphere (591004) and freeze.
Unmold the Vanilla-Mandarin Creme inserts. Build the entremets upside down in a 7 inch cake ring. Spread an even layer of Orange Chocolate Mousse, press inside a layer of the Orange Chocolate Cake and spread another layer of the Orange Chocolate Mousse. Press inside the Vanilla Mandarin Creme insert. Spread one more layer of Orange Chocolate Mousse, place the last piece of Orange Chocolate Cake inside. Spread more Orange Chocolate Mousse, and finish with the Black Cocoa Streusel, freeze. Unmold the entremets and glaze with the Milk Chocolate Glaze.
Place two of the frozen Orange Gelee half-spheres on top and one Orange Chip. Sprinkle the micro mint on top.

1Black Cocoa Streusel

Ingredients

3.5 oz Butter 100 g Butter

3.5 oz Granulated sugar 100 g Granulated sugar

2.1 oz Almond Flour 60 g Almond Flour (204162) (204162) Qty: 1

2.8 oz All-purpose flour 80 g All-purpose flour

0.7 oz Black Cocoa Powder, Dutch Processed 20 g Black Cocoa Powder, Dutch Processed (679003) (679003) Qty: 1

0.1 oz Salt 2 g Salt

0.1 oz Pure Tahitian Vanilla Bean Extract 2 g Pure Tahitian Vanilla Bean Extract (596103) (596103) Qty: 1

Directions

In a mixer fitted with a paddle attachment, combine all the ingredients and mix until the dough comes together. Refrigerate until ready to use.

2Chocolate and Orange Cake

Ingredients

6.7 oz Garnet 63% Dark Couverture Coins 189 g Garnet 63% Dark Couverture Coins (500563) (500563) Qty: 1

4.7 oz Butter 133 g Butter

3.6 oz Hazelnut Paste Akcakoca, Unsweetened 102 g Hazelnut Paste Akcakoca, Unsweetened (501003) (501003) Qty: 1

4.3 oz Egg yolk 122 g Egg yolk

1.3 oz Inverted Sugar 38 g Inverted Sugar (505093) (505093) Qty: 1

6.8 oz Egg white 192 g Egg white

3.6 oz Granulated sugar 102 g Granulated sugar

3.2 oz All-purpose flour 92 g All-purpose flour

0.4 oz Orange, zest 10 g Orange, zest

0.4 oz Orange Paste 10 g Orange Paste (633306) (633306) Qty: 1

Directions

Combine the chocolate and butter and melt together. Stir in the hazelnut paste and set aside.
In a bowl fitted with the whisk attachment, whip the yolks and inverted sugar until it reaches ribbon stage. In a separate bowl, whip the egg whites and sugar to a stiff meringue.
Fold the chocolate mixture in to the yolks, followed by the meringue. Sift in the flour and fold in the orange paste and orange zest.
Pour or spread into desired cake frame and bake at 320°F/160°C. Allow to cool completely.

3Vanilla Creme

Ingredients

8.8 oz Heavy cream 249 g Heavy cream

0.1 oz Original Tahitian Vanilla Beans Tahitensis (Tahiti), Scraped 2 g Original Tahitian Vanilla Beans Tahitensis (Tahiti), Scraped (596102) (596102) Qty: 1

2.1 oz Egg yolk 60 g Egg yolk

0.1 oz Sheet Gelatin, Gold, Bloomed in cold water 2 g Sheet Gelatin, Gold, Bloomed in cold water (018040) (018040) Qty: 1

6.0 oz Heavy cream 170 g Heavy cream

Directions

In a pot combine the Heavy cream and scraped vanilla and bring it to a boil. Whisk together the yolks and sugar; temper into hot cream. Stir constantly on medium until 170ºF/76ºC.
Strain and add the bloomed gelatin,cool, fold in the whipped Heavy cream.

4Mandarin Creme

Ingredients

1.0 oz Granulated sugar 27 g Granulated sugar

241 g FROZEN PUREE, MANDARIN, 1 KG 241 g FROZEN PUREE, MANDARIN, 1 KG (655039) (655039) Qty: 1

0.7 oz Cornstarch 19 g Cornstarch

1.0 oz Cocoa Butter granulated, 2.5Kg 27 g Cocoa Butter granulated, 2.5Kg (750021) (750021) Qty: 1

Directions

Sift together the cornstarch and sugar. Add to the mandarin, and bring to a boil while stirring constantly. Remove from heat, and add the cocoa butter, stir to incorporate.

5Orange Gelee'

Ingredients

0.2 oz Sheet Gelatin, Gold, Bloomed in cold water 5 g Sheet Gelatin, Gold, Bloomed in cold water (018040) (018040) Qty: 1

7.8 oz FROZEN PUREE, MANDARIN, 1 KG 220 g FROZEN PUREE, MANDARIN, 1 KG (655039) (655039) Qty: 1

7.8 oz FROZEN PUREE, EXOTIC, 1 KG 220 g FROZEN PUREE, EXOTIC, 1 KG (655025) (655025) Qty: 1

Directions

Bloom gelatin in cold water, strain. Melt together the puree's and gelatin and pour on top of or into desired molds. Freeze.

6Orange Chocolate Mousse

Ingredients

0.1 oz Sheet Gelatin, Gold, Bloomed in cold water 3 g Sheet Gelatin, Gold, Bloomed in cold water (018040) (018040) Qty: 1

5.7 oz FROZEN PUREE, MANDARIN, 1 KG 161 g FROZEN PUREE, MANDARIN, 1 KG (655039) (655039) Qty: 1

5.7 oz Heavy cream 160 g Heavy cream

0.8 oz Granulated sugar 23 g Granulated sugar

2.8 oz Egg 80 g Egg

22.6 oz Topaz 37% Swiss Milk Couverture Coins 642 g Topaz 37% Swiss Milk Couverture Coins (500537) (500537) Qty: 1

22.6 oz Heavy cream, Whipped to soft peak 642 g Heavy cream, Whipped to soft peak

Directions

Bloom gelatin in cold water and set aside. In a pot combine the puree and the Heavy cream bring to a boil; whisk together the sugar and eggs, temper into the hot liquid. Stir constantly on medium heat till 170ºF/76ºC.
Strain on top of the milk couverture coins, stir to emulsify, add the bloomed gelatin. Allow mixture to cool, fold in whipped Heavy cream.

7Orange Fruit Chips

Ingredients

0.1 oz Granulated sugar 4 g Granulated sugar

0.1 oz Water 2 g Water

0.0 oz Lemon 0 g Lemon

0.0 each Orange 0 each Orange

Directions

In a pot combine the sugar, water and lemon juice bring to a boil. Dip orange slices in syrup, place on a dehydrator tray and allow to dry overnight.

Flavor Profiles

Taste Profile

Sweet

Aroma Profile

Cocoa
Dairy
Others
Nuts
Fruits (citrus, tropical, berries, etc.)

Texture Profile

Crunchy
Hard
Smooth
Soft
Solid
Others
Light

Temperature Profile

Cold
Room Temperature