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Skill Level » Intermediate

CHOCOLATE FONDANT ENTREMET

Posted by: AUI

Luscious chocolate entremet with fresh strawberry aroma and flavor.

Active Time

1 Hour
30 Minutes

Total Time

2 Hour
0 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

42.3 oz CHOCOLATE SABLE DOUGH 1200 g CHOCOLATE SABLE DOUGH

11.1 oz STRAWBERRY COULIS 315 g STRAWBERRY COULIS

12.0 oz GANACHE 75% SAO PALME 340 g GANACHE 75% SAO PALME

19.8 oz LIQUID CHOCOLATE 560 g LIQUID CHOCOLATE

0.4 oz Cocoa Nibs, Caramelized, Ghana, 1Kg 10 g Cocoa Nibs, Caramelized, Ghana, 1Kg (750002) (750002) Qty: 1

0.4 oz Cocoa Powder, Dutch Processed ( 22-24%), 1Kg 10 g Cocoa Powder, Dutch Processed ( 22-24%), 1Kg (750057) (750057) Qty: 1

0.4 oz Icing Sugar Powder, 750g 10 g Icing Sugar Powder, 750g (672010) (672010) Qty: 1

Directions

Pipe 80g/ 2.8 oz. of the strawberry coulis on top of each framed chocolate sable tart. Chill
Pipe 110g/ 3.9 oz. of the ganache 75% Sao Palme per each chilled sable tart
Pipe the liquid chocolate on top of the ganache layer
Bake at 180°C/356°F for about 15 min. Chill and remove from ring mold
Finish decorating with caramelized cocoa nibs, powder sugar and cocoa powder

1CHOCOLATE SABLE DOUGH

Ingredients

22.2 oz Butter 630 g Butter

8.3 oz Icing Sugar Powder, 750g 234 g Icing Sugar Powder, 750g (672010) (672010) Qty: 1

0.1 oz Salt 4 g Salt

17.8 oz Pastry Flour 504 g Pastry Flour

2.5 oz Cocoa, powder 72 g Cocoa, powder

Directions

Using a stand mixer with paddle attachment mix butter, sugar and salt until reaching a creamy mixture
Sieve flour and cocoa powder and add to the cream mixture. Combine to form a dough
Remove dough from stand mixed onto a flat surface and knead for a short period of time to form a delicate dough. Set aside on refrigerator
Prepare three 16 cm (6 in) diameter round frame on top of a baking tray layered with a baking mat. Pipe one third f the mixture onto each frame
Bake at 145°C/293°F for 25 minutes. Keep sable dough tart in its frame. Cool

2STRAWBERRY COULIS

Ingredients

4.5 oz FROZEN PUREE, STRAWBERRY, 1 KG 128 g FROZEN PUREE, STRAWBERRY, 1 KG (655005) (655005) Qty: 1

1.1 oz Glucose Syrup 30 g Glucose Syrup (505092) (505092) Qty: 1

1.1 oz Granulated sugar 30 g Granulated sugar

0.1 oz Fruit Pectin, 500g 4 g Fruit Pectin, 500g (672155) (672155) Qty: 1

4.3 oz FROZEN PUREE, STRAWBERRY, 1 KG 123 g FROZEN PUREE, STRAWBERRY, 1 KG (655005) (655005) Qty: 1

Directions

Heat first quantity of strawberry puree and glucose syrup
Separately, combine sugar and pectin and add to strawberry mixture. Cook to 106°C/223°F
Add remaining strawberry puree and bring to a boil. Set aside and refrigerate

3GANACHE 75% SAO PALME

Ingredients

3.5 oz Couverture Dark Rondo,Sao palme 75%, 20Kg 100 g Couverture Dark Rondo,Sao palme 75%, 20Kg (750009) (750009) Qty: 1

0.9 oz Butter 25 g Butter

1.4 oz Egg yolk 40 g Egg yolk

1.8 oz Egg 50 g Egg

4.4 oz Heavy cream 125 g Heavy cream

Directions

Heat couverture and butter to 65°C/149°F
Whisk in whole eggs and egg yolks
Add cold heavy cream in three stages

4LIQUID CHOCOLATE

Ingredients

2.5 oz Couverture Dark Rondo,Sao palme 75%, 20Kg 70 g Couverture Dark Rondo,Sao palme 75%, 20Kg (750009) (750009) Qty: 1

2.9 oz Liquid butter 82 g Liquid butter

2.9 oz Egg yolk 82 g Egg yolk

1.1 oz Cornstarch 32 g Cornstarch

0.6 oz Cocoa, powder 16 g Cocoa, powder

1.1 oz ALMOND FLOUR 32 g ALMOND FLOUR (204168) (204168) Qty: 1

4.8 oz Egg white 135 g Egg white

3.9 oz Granulated sugar 110 g Granulated sugar

0.0 oz Salt 1 g Salt

Directions

Melt couverture and butter to 65°C/149°F.
Add egg yolk onto melted chocolate mixture
Sift together corn starch, almond flour and cocoa powder. Incorporate to melted chocolate mixture
Separately, whip the egg white, sugar and salt till forming a meringue
Fold in meringue onto chocolate and flour mixture

Flavor Profiles

Taste Profile

Sweet

Aroma Profile

Cocoa
Fruits (citrus, tropical, berries, etc.)

Texture Profile

Dense
Smooth
Soft

Temperature Profile

Room Temperature