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Made with Bahibé 46%
An original recipe by L'Ecole ValrhonaRecipe made for 6 Entremets (16 cm in diameter and 4.5 cm high)7 steps
Recipe Step by Step
Moist Chocolate Cake
375g egg whites
360g egg yolks
75g corn starch
75g all purpose flour
160g P125 COEUR DE GUANAJA
Sift together the flour and starch.
Meanwhile, melt the butter and the P125 COEUR DE GUANAJA.
Carefully mix the whipped egg whites with the yolks and then sprinkle on the flour and starch.
Add the melted butter and P125 COEUR DE GUANAJA.
Divide between two half sheet pans.
Salted Butter Vanilla Caramel
35g salted butter
3g vanilla bean
Stop the cooking with the butter. Pour onto a silicone mat to cool.
Blend to obtain a coarse powder to ensure a crunchy texture.
Store in a dry place.
Salted Butter Vanilla Caramel Shards
300g MILK BAHIBE 46%
150g salted Butter Vanilla Caramel
2.5g fleur de sel
Roll out to a thin sheet between two acetate sheets.
Leave to set at 17°C (63°F).
Bahibé Milk Caramel Cremeux
475g whipping cream 35 % fat
265g MILK BAHIBE 46%
Add the butter and then stop the cooking with the hot cream mixture.
Add a little of this mixture to the BAHIBE MILK 46% couverture and start emulsifying. Gradually add the remaining liquid, preserving the texture of the emulsion. Blend to perfect the texture.
Leave to set in the refrigerator for a few hours before piping or leave to cool slowly to pour into frames.
Light Bahibé Milk Mousse
500g whole milk
1000g whipping cream 35 % fat
655g MILK BAHIBE 46%
Add the remaining milk, taking care to preserve this texture.
When the chocolate mixture reaches 35-40°C (95-104°F), fold in the whipped cream. Use immediately. Blast freeze.
Absolu Cristal Spray Glaze
500g ABSOLU CRISTAL NEUTRAL GLAZE
Spray immediately with a spray gun at a temperature of around 80°C (176°F).
Soft Bahibé Milk Glaze
Bring the cream to a boil and separately, melt the Absolu Cristal at 60-70° C (140-158°F).
Gradually pour the cream onto the melted chocolate and emulsify using a rubber spatula (as for a ganache), finishing with the neutral glaze. Blend to ensure a fine texture and glossy look, taking care not to incorporate any air bubbles.
It is best to leave the glaze to rest overnight before use.
Use the glaze at 32°C (90°F), reheating in the microwave.
If glazing the whole cake, use around 37°C (98.6°F).
Assembly and finishing
Place a stainless-steel frame on a silicone mat. Place the Moist Sponge mixture in the frame and bake for 10-13 minutes at 180°C (356°F).Take a 14 cm ring and cut out circles of sponge.Pipe a fine spiral of Chocolate Caramel Crémeux of around 10 g onto each, and then add 30 g Vanilla Caramel Shards.Use a piping bag with a plain 13 mm nozzle to pipe 160 g of Chocolate Caramel Crémeux in balls on top of the shards to make the insert. Blast freeze.Stick an acetate sheet onto a smooth baking tray. Arrange some 16 cm rings lined with acetate on top and then add 320 g of Light Mousse per ring and then immediately add the insert, assembling the entremets upside-down.Blast freeze. Unmold the entremets from the rings.Heat the Soft Glaze to 30-32°C (86-90°F) and then glaze the entremets using a piston funnel in an irregular manner on the sides in three places on the entremets. Blast freeze.Spray the entremets with hot Spray Glaze. Temper some milk chocolate couverture and then roll out thinly between two plastic sheets.Before it sets completely, cut out random shapes (see photo). Arrange these attractively on the entremets.