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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

1CHOCOLATE SABLE DOUGH

Ingredients

Directions

  1. Using a stand mixer with paddle attachment mix butter, sugar and salt until reaching a creamy mixture
  2. Sieve flour and cocoa powder and add to the cream mixture. Combine to form a dough
  3. 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
  4. 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
  5. Bake at 145°C/293°F for 25 minutes. Keep sable dough tart in its frame. Cool

2STRAWBERRY COULIS

Ingredients

Directions

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

3GANACHE 75% SAO PALME

Ingredients

Directions

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

4LIQUID CHOCOLATE

Ingredients

Directions

  1. Melt couverture and butter to 65°C/149°F.
  2. Add egg yolk onto melted chocolate mixture
  3. Sift together corn starch, almond flour and cocoa powder. Incorporate to melted chocolate mixture
  4. Separately, whip the egg white, sugar and salt till forming a meringue
  5. 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

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