Entremets signature 100% wholefruit

Recipe

Created by
  • Aurélien Trottier - Member of the Relais Desserts International since 2009, Pâtisserie - Chocolaterie Angers et Cholet - Ambassador France

Evocao™ cream

Ingredients Preparation
  • 190g
    rice milk
  • 190g
    cream
  • 120g
    honey
  • 230g
    Evocao™ WholeFruit Chocolate

Total weight: 730 g

Heat the cream, rice milk and honey together.
Pour half the mixture over the chocolate and blend.
Add the remaining mixture and blend again.
Pour 180 g into 14 cm diameter moulds.
Freeze.

Evocao™ chocolate mousse

Ingredients Preparation
  • 5g
    Gelatin powder (fish)
  • 15g
    water
  • 1g
    Vanilla pod
  • 285g
    Evocao™ WholeFruit Chocolate
  • 460g
    cream

Total weight: 1000 g

Soften the gelatin with the water and refrigerate.
Heat the rice milk with the split and scraped vanilla pod.
Dissolve the gelatin in the vanilla milk.
Remove the vanilla pod.
Pour over the Evocao™ WholeFruit chocolate and blend carefully.
Check the temperature (40°C).
Add 1/4 of the whipped cream to the ganache.
Then add the remaining whipped cream.
Note: 250 g of mousse / dessert

 

Soft chocolate biscuit

Ingredients Preparation
  • 7g
    butter
  • 100g
    Evocao™ WholeFruit Chocolate
  • 70g
    egg yolks
  • 110g
    egg whites
  • 90g
    caster sugar
  • 60g
    cornflour

Total weight: 500 g

Melt the butter and dissolve the chocolate.
Add the egg yolks.
Whisk the egg whites with the sugar to make a meringue.
Add the meringue in thirds to the chocolate mixture.
Slowly sift in the flour.
Pipe 120 g in 14 cm diameter moulds.
Bake for 10 minutes at 160°C.

Biscuit base

Ingredients Preparation
  • 40g
    brown sugar
  • 50g
    butter
  • 45g
    ground almonds
  • 80g
    cornflour

Total weight: 215 g

Combine the ingredients.
Crumble the mixture and bake for 20 minutes at 160°C.

Crunchy biscuit

Ingredients Preparation
  • 180g
    cooked biscuit base
  • 70g
    almond praline
  • 15g
    butter
  • 35g
    Evocao™ WholeFruit Chocolate

Total weight: 300 g

Put the butter, chocolate and praline in the mixer bowl.
Pour in the hot baked biscuit.
Mix with the paddle to the right consistency.
Spread 70 g on the soft chocolate biscuit.
Freeze.

Assembly

Fill the mould with 150 g chocolate mousse.
Add the cream filling.
Top with 100 g mousse.
Close with the crunchy biscuit.
Freeze.

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