- COCOA CRUMBLE:
- 200g unsalted butter
- 200g caster sugar
- 200g ground almonds
- 180g flour
- 80g coca powder
- 120g Valrhona Equatorial dark chocolate 55%
- WHIPPING GANACHE:
- 170g whipping cream
- 20g glucose
- 20g timoline
- 150g Valrhona Illanka chocolate
- 350g whipping cream
- CHOCOLATE SOFT BISCUIT:
- 100g ground almonds
- 80g icing sugar
- 150g eggs
- 40g unsalted butter
- 40g Valrhona Guanaja dark chocolate70%
- 33g egg whites
- 20g caster sugar
- 20g cocoa nibs
- TONKA CREMEUX:
- 220g whole milk
- 220g whipping cream
- 110g egg yolks
- 72g caster sugar
- 4g gelatine
- 1 tonka bean
- RASPBERRY CONFIT:
- 450g frozen raspberries
- 132g Capfruit raspberry puree
- 70g sugar
- 9g NH pectine
- CHOCOLATE MOUSSE:
- 228g whole milk
- 4,6g gelatine
- 310g Valrhona Illanka chocolate 63%
- 456g whipping cream
- RED MIRROR GLAZE:
- 150g water
- 22g gelatine
- 300g caster sugar
- 300g glucose
- 300g Valrhona Ivoire white chocolate 35%
- 100g condensed milk
- 5g PCB Creation red colouring powder
- WHITE GLAZE:
- 45g water
- 7g gelatine
- 100g caster sugar
- 100g glucose
- 100g Valrhona Ivoire white chocolate 35%
- 75g condensed milk
- 10g white performer
Christmas crown entremet
Christmas crown entremet
Christmas crown entremet by François-Xavier Cocherel from Rhubarb at the Royal Albert Hall
Ingredients
Method
COCOA CRUMBLE:
Beat butter, sugar, ground almonds, flour and cocoa powder to a sandy texture.
Spread evenly and chill.
Cook at 170° for 11 min and cool down.
Melt the dark chocolate and mix with the crumble.
Roll down the mix to 4mm height and cut a circle of 30cm Ø. Inside this circle cut another circle of 12cm Ø and get rid of the central disc. Chill to set.
WHIPPING GANACHE:
Bring whipping cream, glucose and trimoline to the boil.
Melt gently the Illanka chocolate on a bain marie.
Add the whipping cream, glucose and trimoline mix once boiled to the chocolate.
Add the cold cold whipping cream and leave to set overnight.
Whip right before use.
CHOCOLATE SOFT BISCUIT:
Beat ground almonds, icing sugar and eggs together.
Melter chocolate and butter seperately and mix them together.
Beat egg whites and sugar together to make a French meringue.
Add the chocolate and butter mix to the first mix and fold in the French meringue. Add the cocoa nibs.
Bake in a 22cm Ø tin at 210° for 15 min and cool down.
Cut a circle of 21cm Ø. In this circle cut another circle of 14cm Ø and get rid of the central disc.
TONKA CREMEUX:
Bring milk and cream to the boil and leave the grated tonka to infuse.
Pass through a fine chinois and make an anglaise.
Add the presoaked gelatine and handblend.
Pour 350g in the insert mould and freeze.
RASPBERRY CONFIT:
Mix all ingredients together and cook until thickens.
Pour over tonka cremeux and freeze.
CHOCOLATE MOUSSE:
Bring the milk to the boil and add the presoaked gelatine.
Melt chocolate on a bain marie and add the milk and gelatine mix.
Semi whip the cream and add to the previous mix.
Pour 300g of chocolate mousse in the entrement mould and leave to set in freezer.
Once set, demould insert to put into the mould and cover with mousse.
Finally add the chocolate soft biscuit biscuit and cover with the mousse.
Freeze.
RED MIRROR GLAZE:
Bring water, sugar and glucose to the boil
Add the presoaked gelatine.
Pour the mix on the chocolate and add the colouring.
Handblend the mix and add the condensed milk.
WHITE GLAZE:
Bring water, sugar and glucose to the boil
Add the presoaked gelatine.
Pour the mix on the chocolate and add the white performer.
Handblend the mix and add the condensed milk.
BUILDING THE ENTREMET:
Demould the entrement and cover with the red glaze.
Fickle the white glaze on the entremet.
Put the entremet on the cocoa crumble disc and pipe bulbs of whipping ganache on the edge.
Finish with white chocolate truffle shells and fresh raspberries.
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