YIELDS: 3 | PREPARATION: 240 minutes | COOKING: 22 minutes | SKILL LEVEL: Advanced
Flourless Lemon Sponge
Ingredients
75g egg yolks
35g caster sugar (A)
100g egg whites, room temperature
pinch of cream of tartar
35g caster sugar (B)
20g Callebaut W2 White Chocolate 28%, melted
35g Ravifruit Lemon Puree
30g almond meal
15g cornflour
Method
1. Heat the oven to 170°C, fan forced.
2. Place the egg yolks and sugar (A) in the bowl of a stand mixer fitted with a whisk attachment and whip until light and creamy, approximately 10 minutes.
3. In a separate stand mixer bowl with a clean whisk attachment, place the room temperature egg whites, cream of tartar, and sugar (B). Begin to whisk on low, then gradually increase the speed. Once the meringue reaches a medium peak, remove from the mixer.
4. Fold the melted white chocolate through the egg yolk mixture, followed by the lemon puree and meringue.
5. Lastly, add the almond meal and cornflour and fold through.
6. Gently spread the mixture evenly over a half-size Flexipat mat.
7. Bake in the preheated oven for 10 minutes, or until the sponge bounces back when gently pressed.
8. Allow to cool completely at room temperature before removing from the Flexipat mat.
9. Cut out three rectangles, 210mm x 80mm in size, one for each entremet. Then, trim the rectangles to create rounded corners
10. Place into the freezer until required.
Notes:
• Allow the frozen sponge rectangles to stand at room temperature for 5 minutes prior to topping with the crunch layer.
• The sponge can be made in advance, wrapped in plastic wrap, and stored in the freezer for up to 3 months.
Buckwheat Crunch Layer
Ingredients
60g soba cha (Japanese roasted buckwheat)
45g candied orange fillets, finely diced
115g Callebaut 823 Milk Couverture 33.6%
75g Callebaut Almond Praline Paste 50%
Method
1. Place the soba cha and finely chopped diced candied orange in a bowl and mix to combine.
2. Temper the milk chocolate by placing it into a microwave-safe plastic bowl and heating in 30-second increments until it is 50% liquid and 50% solids, then stir vigorously until completely melted.
3. Add the almond praline paste and stir to combine.
4. Lastly, add the combined soba cha and orange, and mix to incorporate.
5. Spread a third of the mixture into an even layer over each of the prepared flourless lemon sponge rectangles.
6. Place into the freezer until required.
Caramel
Ingredients
85g Bulla Thickened Cream
220g caster sugar
140g unsalted butter, cubed
85g liquid glucose
Method
1. Place the cream into a saucepan and bring to a boil.
2. In a separate saucepan, heat the sugar and gently stir until completely dissolved and caramelised.
3. Carefully add the hot cream while stirring over low heat.
4. Remove from the heat and add the butter a piece at a time, whisking by hand to incorporate after each addition.
5. Add the glucose and stir through.
6. Transfer into a bowl and cover the surface of the caramel with plastic wrap.
7. Set aside at room temperature until it reaches piping consistency. This will take approximately 2 hours.
8. Once firm enough, transfer the caramel into a piping bag fitted with an 8mm round piping nozzle.
9. Pipe a layer of the caramel on top of the frozen buckwheat crunch layer.
10. Return to the freezer until required.
Notes:
• The caramel can be made up to 2 weeks in advance and stored at room temperature.
• If your room temperature is too warm, the caramel may remain fluid. If so, you can chill the caramel in the refrigerator for a short period of time to firm up prior to piping it.
Chocolate Mousse
Ingredients
vegetable oil spray, for greasing
210g Callebaut Power 80 Dark Couverture 80%
50g Callebaut 823 Milk Couverture 33.6%
5g Gelita Gold Gelatine sheets, or 2.5 individual gelatine sheets
130g egg yolks
120g caster sugar (A)
160g full cream milk
120g caster sugar (B)
1g Maldon Sea Salt
320g Bulla Thickened Cream, semi-whipped
Method
1. Grease three rectangular frames, 90mm x 230mm x 30mm H.
2. Line the frames with acetate strips, 30mm in height, to create rounded corners. Then, place them onto a baking tray lined with a Silpat mat.
3. Place the dark and milk chocolate into a bowl and set aside until required.
4. Soak the gelatine in a bowl of cold water. Once soft and pliable, gently squeeze to remove any excess water and set aside until required.
5. Place the egg yolks and sugar (A) in a bowl and whisk by hand to combine.
6. Heat the milk and sugar (B) in a saucepan and bring to a boil.
7. Pour the hot milk mixture over the combined egg yolks and sugar while whisking to incorporate.
8. Return the mixture to the saucepan and stir continuously over low heat until it reaches 80°C to create an anglaise.
9. Remove from the heat, immediately add the pre-soaked gelatine, and stir until dissolved.
10. Strain the anglaise over the chocolate and whisk by hand until the chocolate is completely melted and incorporated.
11. Add the salt and stir through, then allow to cool to 34°C at room temperature, stirring intermittently.
12. Once it reaches temperature, fold in the semi-whipped cream.
13. Transfer into a piping bag and assemble immediately.
Assembly
Method
1. Place the frozen inserts into the prepared rectangle frames, ensuring it is centered.
2. Pipe the mousse around the insert, then flood the top until the frame is full.
3. Use a palette knife to level off the mousse so it is flush with the top of the frame.
4. Place into the freezer to freeze completely before glazing, a minimum of 6 hours.
Note:
Once assembled and completely frozen, the entremets can be wrapped in airtight packaging and stored in the freezer for up to 3 months.
Chocolate Glaze
Ingredients
20g Gelita Gold Gelatine sheets, or 10 individual gelatine sheets
150g water
300g caster sugar
300g liquid glucose
200g evaporated milk
130g Callebaut 823 Milk Couverture 33.6%
Method
1. Soak the gelatine in a bowl of cold water. Once soft and pliable, gently squeeze to remove any excess water and set aside until required.
2. Place the water, sugar, and glucose in a saucepan and bring to a boil. Continue boiling for 30 seconds to ensure the sugar has completely dissolved.
3. Remove from the heat, add the evaporated milk and stir to combine.
4. Allow the mixture to cool to below 80°C, then add the pre-soaked gelatine and mix until completely dissolved and combined.
5. Place the chocolate into a jug and pour the hot liquid on top. Then, emulsify with a stick blender.
6. Cover the surface of the glaze with plastic wrap and allow to cool to 28°C before using.
Notes:
• The glaze can be made ahead of time and stored for up to 2 weeks in the refrigerator or up to 8 weeks in the freezer.
• To reheat, melt half of the glaze and add it to the remaining glaze then emulsify with a stick blender.
White Chocolate Chantilly Cream
Ingredients
130g Bulla Thickened Cream (A)
18g liquid glucose
130g Callebaut Velvet White Chocolate 32%
180g Bulla Thickened Cream (B)
Method
1. Place the cream (A) and glucose in a saucepan and bring to a boil.
2. Pour the hot cream mixture over the white chocolate and whisk by hand until the chocolate is completely melted and incorporated.
3. Add the cream (B) and whisk to combine.
4. Cover the surface of the chocolate cream with plastic wrap and chill in the refrigerator for a minimum of 5 hours.
Note: The white chocolate Chantilly cream can be made up to 3 days in advance and stored in the refrigerator.
Cocoa Arabesque
Ingredients
50g pure icing sugar, sieved
20g orange juice
20g unsalted butter, melted
15g plain flour, sieved
5g Cacao Barry Plein Arome Cocoa Powder
Method
1. Heat the oven to 170°C, fan forced.
2. Place the sieved icing sugar, orange juice, and melted butter in a bowl and mix to combine.
3. Add the sieved flour and cocoa powder and mix until just combined.
4. Using an angled palette knife, spread a thin layer of the mixture over a lined baking tray.
5. Bake in the preheated oven for 12 minutes, then allow to cool at room temperature.
6. Once cool, test to see if the arabesque has the correct texture, it should snap. If it is elastic or stretchy, return it to the oven for a few more minutes.
7. Store the cooled cocoa arabesque in an airtight container until required.
Notes:
• The cocoa arabesque can be made up to 3 days in advance and stored in an airtight container.
• If it becomes soft, simply place it in the oven for a few minutes to evaporate any moisture it may have absorbed.
Chocolate Decor
Ingredients
100g Callebaut 2815 Dark Couverture 57.7%
Method
1. Cut three strips of guitar sheet, approximately 40mm x 300mm in size.
2. Temper the dark chocolate by placing it into a microwave-safe plastic bowl and heating in 30 second increments until it is 50% liquid and 50% solids, then stir vigorously until completely melted.
3. Using a pastry brush, brush strokes of the tempered chocolate onto the guitar sheet strips.
4. Before the chocolate sets, transfer the strips into PVC pipes, 30mm in diameter, to create a curve in the chocolate.
5. Allow to crystallise at room temperature prior to removing from the guitar sheet.
Finishing
Method
1. Use a heat gun or kitchen blow torch to gently heat the rectangle frames and unmould the frozen entremets. Alternatively, allow the sides of the entremets to soften for 5 minutes before removing the frames.
2. Sit the entremets on a small cake ring over a tray with sides, then gently remove the acetate.
3. If required, reheat the glaze to 28°C and re-emulsify.
4. Pour the glaze over the surface of the entremets. Immediately swipe a palette knife down the length of the entremets to remove any excess glaze.
5. Once the glaze stops dripping, use a sharp knife to trim the excess glaze from the base, then transfer the entremets onto display plates.
6. Pour the prepared chilled white chocolate Chantilly cream into the bowl of a stand mixer fitted with a whisk attachment and whip to a medium peak.
7. Transfer the whipped Chantilly into a piping bag fitted with a 15mm round piping nozzle.
8. Pipe peaks of the Chantilly on top of the glazed entremets in an assortment of sizes.
9. Break the prepared cocoa arabesque into smaller pieces.
10. Garnish the entremets with the cocoa arabesque pieces and prepared chocolate décor.
Notes:
• Once you have glazed the entremets, the remaining glaze can be stored for up to 2 weeks in the refrigerator or up to 8 weeks in the freezer.
• When glazing, you may need to scrape up the excess and re-emulsify it to glaze all three entremets.
Storage & Shelf Life
Store the finished entremets in the refrigerator for up to 5 days. Best eaten on the same day of assembly.
Recipe by Kirsten Tibballs.