Entremets

Entremet Tainori

Made with Taïnori 64%

An original recipe by L'Ecole ValrhonaRecipe made for 32 plated desserts

4 steps

Recipe Step by Step

01

Chocolate Cake

115g egg yolks
300g egg yolks
225g sugar
190g egg whites
85g brown sugar
75g all purpose flour
70g COCOA POWDER

1000 g / tray 40 x 60 cm

Whip egg yolks, whole eggs and sugar.

Whip egg whites with brown sugar to soft peak.

Combine the two mixtures and then slowly add the combined sifted flour and cocoa powder.

Spread onto tray and bake at 180°C/360°F in a ventilated oven for approx. 20 minutes.

Cut 6 rounds of 140 mm in diameter.
02

Taïnori Caramel Creamy

345g sugar
125g melted butter
680g whipping cream 35%
45g glucose
345g TAINORI 64%

Make a dry caramel with sugar, deglaze with the melted butter and finish with the hot mixture of the cream and glucose.

Create a proper emulsion with the melted chocolate.

Allow to crystallize in the fridge for 4 – 6 hours.
03

Taïnori Mousse

360g whipping cream 35%
360g whole milk
145g egg yolks
70g sugar
740g cream anglaise base
1110g whipping cream 35%
875g TAINORI 64%

Bring to boil cream and milk and add to the egg yolks mixed with sugar. Cook all to 82-84°C/176-185°F, and then pass through a chinois.

Create and emulsion with the hot crème anglaise base and the melted chocolate

At 35-40°C/95-104°F add the soft whipped cream and then pour into the molds and then freeze.
04

Taïnori Glaze with Absolu Cristal

450g heavy cream
600g TAINORI 64%
1200g ABSOLU CRISTAL NEUTRAL GLAZE

Bring to boil the heavy cream, pour it into the chocolate and start to make an emulsion. It is very important to form a perfect emulsion to stabilize the glaze; then add the melted neutral glaze (70-80°C/150°F)

Assembly and finishing

Unmold cakes and glaze with Taïnori glaze at 35-40°C/95-104°F.Finish with proper garnish.