Entremets

IN THE SNOW

Made with KIDAVOA 50%

RECIPE BY L’ÉCOLE VALRHONA PASTRY CHEF ANTOINE MICHELINMakes six 16cm entremets

8 steps

Recipe Step by Step

01

Banana Syrup

320g water
160g sugar
2 ea NOROHY VANILLA BEANS
320g banana purée

Bring the water, sugar, and scraped vanilla bean to a boil.

Once the liquid has cooled, add in the banana purée. Store in the refrigerator.
02

Crème Anglaise

300g heavy cream 36%
300g whole milk
115g egg yolks
65g sugar

Bring the cream and milk to a boil and combine with the premixed egg yolk-sugar combination (without blanching).

Heat to 180-184°F (82-84°C) until the mixture coats the back of a spoon. Strain and use immediately or quickly cool and use later.
03

Banana and KIDAVOA Crémeux

380g Crème Anglaise
115g passion fruit purée
285g banana purée
6g gelatin powder (220 bloom)
30g water for the gelatin
380g 13757 (KIDAVOA 50% FEVE 3 KG)

Strain the crème anglaise and, while it is still hot, add in the hot purées and bloomed gelatin.

Gradually combine the warm mixture with the melted chocolate to make an emulsion using a spatula.

Immediately mix using an immersion blender to make a perfect emulsion.

Leave to set in the refrigerator.
04

Banana & Passion Fruit Compote

210g banana
285g banana purée
85g passion fruit purée
30g raw cane sugar
8.5g pectin NH

Peel the bananas and cut them into cubes of approx 1cm.

Heat the fruit purées and cubed banana to 105°F (40°C) and add in the pectin mixed together with the sugar.

Bring the mixture to a boil and store it in the refrigerator until you are ready to assemble.
05

Cocoa Teatime Sponge

730g egg whites
440g sugar
400g egg yolks
250g cornstarch
125g 10671 (COCOA POWDER 250G USA)
125g pastry flour

Whisk the egg whites while gradually adding the sugar.

Gently incorporate the egg yolks into the whites, then add the sifted dry ingredients.

Before baking, sprinkle with sugar once, then again 5 minutes later to create an attractive pearly finish.
06

Dark Chocolate Crisp

290g 6085 (NYANGBO 68% FEVE 3KG)
205g crispy wheat flake cereal
1g fleur de sel

Melt the chocolate at 105°F (40°C) and mix it with the crispy wheat flake cereal and fleur de sel.
07

Dark Chocolate Crème Anglaise Mousse

345g Crème Anglaise
385g 6085 (NYANGBO 68% FEVE 3KG)
520g heavy cream 36%

Strain the warm crème anglaise, then gradually combine with the partially melted chocolate. Immediately mix using an immersion blender to make a perfect emulsion. Stabilize the emulsion if necessary by adding cream whipped to the texture of a mousse. Once the mixture is smooth, check the temperature is at 113-122°F (45-50°C) and add the remaining frothy whipped cream. Use immediately.
08

OPALYS Spray Mix

267g 8118 (OPALYS 33% FEVE 3KG)
133g 160 (BEURRE DE CACAO 3KG)

Melt the ingredients together.

Strain before use.

Assembly and finishing

KIDAVOA 50% (as needed)

Confectioner’s sugar (as needed)

COCOA POWDER (as needed)

Make the Kidavoa and banana crémeux, put 180g into each 16cm ring and leave to set at 40°F (4°C) for at least 4 hours before freezing it. Use some tempered Kidavoa to mold some Ornaments (ref. 12435). Leave to set. Make the sponge batter and spread 800g onto each tray. Use a small spatula to make small waves along the width of one of the trays to create a “wood” effect. Sprinkle it with confectioner’s sugar, wait 5 minutes and sprinkle it with Cocoa Powder. Leave the second tray of sponge undecorated. Bake both trays at 410°F (210°C) for 7 minutes in a convection oven with the door slightly ajar.Once the sponge has cooled, soak each sheet with 400g of syrup. Cut the undecorated sponge into six 16cm circles and cut the decorated sponge into six 42 × 3cm strips.Place the sponge strips inside 16cm rings lined with acetate. Make the crisp and spread 80g into the base of each dessert. Arrange 100g of banana and passion fruit compote on top of the crisp and freeze. Turn out the Kidavoa and banana crémeux and place each one on top of a ring with a smaller diameter, so that you can lift them up and place them in the refrigerator.Make the mousse and add 90g to each dessert. Put the sponge disk in place and freeze. Use a piping bag without a nozzle to apply 100g of mousse to each frozen crémeux round, creating a slight wave effect so that the mousse runs slightly down the sides. Use a small spatula to add a little extra texture to the mousse, then freeze. Turn out the desserts.Spray the frozen rounds with Opalys spray mixto create a velvety effect.Place the rounds on the desserts. Assemble the ornaments and use a hot knife to cut a slightly slanted hole in the top. Press the ornament gently into the chocolate mousse and sprinkle on some confectioner’s sugar (see photo).