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Skill Level » Advanced

MARACAIBO & VANILLA ENTREMET

Posted by: AUI

Active Time

1 Hour   0 Minutes

Total Time

1 Hour   30 Minutes

Recipe

1MARACAIBO SPONGE

Ingredients

Directions

  1. Mix together first measure of granulated sugar, salt and egg white powder. Pour over liquid white egg and stir till dissolved. Whip mixture to create a creamy meringue mass
  2. Separately, beat whole egg, egg yolks and sugars (second measure of granulated and inverted) to obtain a foamy mass
  3. Heat the couverture to 50°C/122°F and fold onto the meringue mass. Add butter.
  4. Sieve flour and cocoa powder and mix well into meringue mass.Fold in foamy egg mass
  5. Pour the sponge mixture into a 1 cm (0.82in) high silicone Quadro frame
  6. Bake at 155C/311F in a convection oven for 20-25 min, or at 170C/338F in a deck oven for 15-20 min.

2CHOCOLATE CRUMBLE

Ingredients

Directions

  1. Cream butter and brown sugar
  2. Mix the flour, cornmeal, cocoa powder and almond flour together with sea salt and add to butter mixture
  3. Knead till obtaining crumbles and bake at 145°C/293°F in a convection oven, or at 165°C/329°F in a deck oven for 15-20 minutes

3CHOCOLATE MOUSSE & MARACAIBO

Ingredients

Directions

  1. Melt chocolates at 65°C/149°F
  2. Bring milk to boil and pour half of it over the chocolates. Add the egg yolks and then the second half of the milk. Mix
  3. Create a meringue with granulated sugar and egg white and lightly whip the heavy cream
  4. Mix the ganache into the whipped cream. Pour the mass into the meringue and delicately mix till well combined

4VANILLA CHANTILLY

Ingredients

Directions

  1. Whisk together all ingredients

Flavor Profiles

Taste Profile

Aroma Profile

  • Cocoa

Texture Profile

Temperature Profile

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