ILLANKA BEET ENTREMETS, an original recipe by Guillaume Roesz, L'École Valrhona Executive Pastry Chef, North America
Entremets & Cheesecakes

ILLANKA BEET ENTREMETS

Made with Illanka 63%

An original recipe by Guillaume Roesz, L'École Valrhona Executive Pastry Chef, North America

Recipe calculated for 6 entremets 16 cm in diameter and 4 cm high

8 steps

Recipe Step by Step

01

TENDER ILLANKA BISCUIT WITH CRUNCHY ALMONDS

285g butter

100g ILLANKA 63% COUVERTURE

250g whole eggs

340g dark brown sugar

140g all-purpose flour

255g almonds, chopped

Toast the almonds at 300°F (150°C).



Beat together the eggs and sugar.



Cream the butter without incorporating air into it and add the ILLANKA 63% couverture melted to 104°F (40°C). Mix until smooth and creamy.



Gradually add the egg and sugar mixture while maintaining a smooth texture.



Add the sifted flour and the chopped toasted almonds.



Divide the mixture between six 140-mm rings, 220 g per ring.



Bake at 350°F (175°C) in a convection oven for 16–18 minutes.

02

RASPBERRY JUICE FOR "BEET AND RASPBERRY JUICE"

1,600g whole frozen raspberries

Using plastic wrap, tightly seal the raspberries in a bowl.



Place the bowl in a bain-marie and let cook for approximately 2 hours, or until the raspberries have mostly turned to juice.



Strain through a cheesecloth or fine-mesh strainer but do not press them.

03

BEET AND RASPBERRY JUICE

475g raspberry Juice

300g beet juice

17g lemon juice

10g fresh ginger juice

120g sugar

5g lemon zest

1ea NOROHY Madagascar Vanilla Bean, split and scraped

Pour all the juices into a saucepan, then add the sugar, lemon zest, and Vanilla Bean.



Bring to a boil.



Store in the refrigerator.

04

RASPBERRY BEET CARAMEL

275g Beet and Raspberry Juice

130g SOSA Glucose Syrup DE 38/40

3g NOROHY Madagascar Vanilla Bean, split and scraped

275g sugar

95g heavy cream 36%

110g butter

Heat the beet and raspberry juice with the Glucose Syrup and the Vanilla Bean.



Make a dry caramel using the sugar.



Add the hot cream to stop the cooking.



Add the warm juice.



Cook to 230°F (110°C).



Add the butter, blend, and use immediately.

05

BEET CONFIT

320g beets, cooked and peeled

320g Beet and Raspberry Juice

32g dark brown sugar

3.2g SOSA Pectin NH

Cut the beets into small cubes (a brunoise).



Combine the sugar and Pectin NH.



Combine the beet and raspberry juice with the sugar. Add the beet cubes and bring to a boil.



Set aside in the refrigerator.

06

BEET AND RASPBERRY JELLY

325g Beet and Raspberry Juice

5.3g SOSA Powdered Gelatin 220 bloom

26.5g water, for the gelatin

Bloom the gelatin in the water.



Heat around 100 g of the juice and add it to the gelatin mass.



Add the remaining juice and blend.



Use immediately and refrigerate.

07

ILLANKA GLAZE

150g water-1

200g sugar

250g SOSA Glucose Syrup DE 38/40

200g sweetened condensed milk

340g ILLANKA 63% COUVERTURE

50g VALRHONA COCOA BUTTER

400g ABSOLU CRISTAL NEUTRAL GLAZE

40g water-2

Make a syrup with the water-1, sugar, and Glucose Syrup. Cook to 219°F (104°C).



Add the condensed milk and begin making an emulsion by pouring a little of this mixture into the melted ILLANKA 63% couverture and COCOA BUTTER. The mixture will separate quickly. Stabilize the emulsion by progressively adding the remaining syrup to achieve a very elastic and glossy texture, the sign of a successful emulsion.



Blend using an immersion blender and add the ABSOLU CRISTAL previously brought to a boil with the water-2.



Blend and let cool.



Allow to set for 24 hours before use.



USE:

Reheat the glaze to 98°–100°F (37°–38°C).

Mix thoroughly and remove as much air as possible.

Glaze.

08

ILLANKA 62% LIGHTENED CHOCOLATE MOUSSE

350g whole milk

56g SOSA Glucose Syrup DE 60

7g SOSA Powdered Gelatin 220 bloom

35g water, for the gelatin

476g ILLANKA 63% COUVERTURE

700g heavy cream 36%

Bloom the gelatin in the water.



Bring the milk and Glucose Syrup to a boil and stir it into the gelatin mass.



Pour about one-third of the hot milk over the melted ILLANKA 63% couverture, stirring with a whisk in the center to get a smooth, shiny, and elastic texture, signifying the emulsion has begun. Gradually add the remaining milk, maintaining the texture.



As soon as the temperature of the ganache reaches 95°–104°F (35°–40°C), beat the cream and fold it in. Use immediately at 260 g per ring.



Blast freeze.

Assembly and finishing

ILLANKA BEET ENTREMETS, an original recipe by Guillaume Roesz, L'École Valrhona Executive Pastry Chef, North America

As Needed ILLANKA 63% COUVERTURE

In 14-cm stainless-steel rings lined with parchment paper and placed on a silicone baking mat, spread out 220 g of the Tender Illanka Biscuit with Crunchy Almonds and cook for 16–18 minutes at 350°F (175°C).

Let cool and then unmold.

In 14-cm rings lined with guitar sheets, place the cakes.

Prepare the Raspberry Beet Caramel and add 100 g per ring. Freeze.

Make the Beet Confit and add 100 g directly on top of the caramel. Freeze.

On a baking sheet, place a guitar sheet.

Place 16-cm rings lined with guitar sheets and add about 260 g of Illanka 62% Lightened Chocolate Mousse per ring. Immediately add the insert (tender Illanka biscuit, raspberry beet caramel and beet confit) to build the entremets upside down. Freeze.

Cut transfer sheet strips of 30 by 2 cm and dip them in tempered ILLANKA 63% couverture.

Place the tempered strips in 2-cm tubes to create a wave shape. Set aside to crystallize.

Pour the Beet and Raspberry Jelly into a 14-cm ring and refrigerate. Once set, cut the jelly in half following the outline of one of the chocolate wave decorations. Freeze the jelly.

Unmold the entremets.

Heat the Illanka Glaze to 95°–104°F (35°–40°C) and glaze the entremets.

Set the entremets in the refrigerator to thaw.

Place the jelly on the left side of the entremets and finish with the chocolate wave decoration corresponding to the shape of the jelly.

Meet the Chef

Chef Guillaume Roesz
Pastry Chef Trainer - USA at Brooklyn, NY

Guillaume Roesz

Learn more