Raspberry, almond, and chocolate entremets

1/ Chocolate sponge cake

Ingredients

• Egg yolks : 240 g
• Sugar : 100 g
• Cocoa powder : 60 g
• Flour T45 : 120 g
• Baking powder : 8 g
• Salt : 2 g
• Egg whites : 300 g
• Salt : 2 g
• Sugar : 100 g

Instructions

Beat the egg yolks and sugar (1). Add the cocoa powder, flour, yeast, and salt (1). Whisk the egg whites with salt (2) and sugar (2) until you obtain a soft meringue and gently fold it into the previous mixture. Pour onto a baking sheet and bake in a preheated oven at 165 °C (325 °F) for 30 minutes. Once cooled,
cut the sponge cake into 5 cm (2 inch) circles using a cookie cutter.

2/ Caramelized almonds

Ingredients

• Water : 100 g
• Sugar : 200 g
• Grilled flaked almonds : 200 g

Instructions

Cook the sugar and water to make a caramel. Add the almonds and mix. Let cool.

3/ Milk chocolate and almond mousse

Ingredients

• Sugar : 20 g
• Milk : 80 g
• Cream : 80 g
• Whole eggs : 50 g
• Caramelized almonds : 30 g
• Gelatine sheets : 3 pièces
• Milk chocolate couverture (41%) : 180 g
• Cocoa butter : 30 g
• Whipping cream : 350 g

Instructions

Make a dry caramel with the sugar. Off the heat, add the milk and cream. Stir in the eggs and heat to 85 °C (185 °F). Add the softern gelatin, milk chocolate, cocoa butter, and caramelized almonds. Mix well. Let cool to 35 °C (95 °F). Gently fold in the whipped cream.

4/ Raspberry garnish

Ingredients

• Fruit'Puree Raspberry : 200 g
• Fruit'Puree Blood Orange : 52 g
• Water : 10 g
• Sugar : 25 g
• NH pectin : 5 g
• Fruit'Zest Orange Zest : 5 g

Instructions

Blend all the ingredients together, then bring to a boil. Set aside until cool.

5/ Crispy dark chocolate glaze

Ingredients

• Cocoa butter : 500 g
• Dark couverture chocolate 64% : 500 g
• Cocoa nibs : 200 g
• Chopped grilled almonds : 200 g

Instructions

Heat all the ingredients together to 60 °C (140 °F).

6/ Assembly

Instructions

Upside-down assembly. In a “Raspberry” mold, pipe the milk chocolate and almond mousse halfway up. Add a Capfruit Fruit’IQF raspberry to the center of the mousse. Place a circle of dark chocolate sponge cake on top, then the raspberry filling, and another circle of sponge cake. Finish piping the mousse to the top of the mold. Freeze. Unmold the entremets and glaze the bottom half of the raspberry entremets with the crispy dark chocolate glaze. Decorate.