Entremets

ORELYS® Petit Gâteau

Made with BLOND ORELYS 35%

An original recipe by Chef Antonio Bachour

4 steps

Recipe Step by Step

01

Chocolate Cake

150g All-Purpose Flour
23g COCOA POWDER
112g Dark Brown Sugar
3g Baking Powder
3g Baking Soda
135g ILLANKA 63%
60g Maple Syrup
112g Whole Milk
112g Vegetable Oil
2 ea Eggs

Preheat oven to 180ºC (356ºF).

In a medium sized bowl, whisk all dry ingredients to combine.

In a separate bowl, whisk the ILLANKA 63% couverture, maple syrup, milk, oil and eggs to combine.

Combine wet and dry ingredients and whisk until smooth.

Line a sheet tray with a non-stick mat. Pour the mixture onto the lined tray, and bake for 10-15 minutes.

Allow to cool and cut cake into 24 round discs.
02

Strawberry Compote

125g Sugar
8g Pectin NH
240g Strawberry Purée
100g Strawberries (diced)

Mix the sugar and pectin together.

Heat the purée and strawberries to about 40ºC (104ºF) and stir in the sugar and pectin mix. Bring to a boil.

Pour the hot mixture into three 16cm (6in) insert molds, and freeze until firm.

03

Glaze

45g Gelatin Sheets
250g Water
450g Sugar
450g Glucose Syrup
450g ORELYS 35%
320g Condensed Milk
180g ABSOLU CRISTAL NEUTRAL GLAZE
AN Yellow Food Coloring

Soak the gelatin in ice water until softened, squeeze out the excess water, and set aside.

In a medium size pot, bring the water, sugar and glucose to a boil. Stir in the drained gelatin.

Place the ORELYS 35% chocolate in a medium sized bowl.

Pour the hot sugar mixture onto the ORELYS 35% chocolate and emulsify.

Stir in the condensed milk and ABSOLU CRISTAL and yellow coloring. With an immersion blender, mix until smooth. The glaze will be ready for use when it reaches 35°C (95°F).
04

ORELYS Chocolate Mousse

8.5g Gelatin Sheets
187g Whole Milk
170g Egg Yolks
25g Sugar
400g ORELYS 35%
450g Heavy Cream (whipped to soft peaks)

Soak the gelatin in ice water until softened, squeeze out the excess water, and set aside.

In a medium sized pot, bring the milk to a boil.

In a small bowl, whisk to combine the yolks and sugar, and pour in the hot liquid to temper.

Return the mixture to the pot and continue to cook, stirring often, to 82ºC (185ºF). Stir in the gelatin to dissolve. Strain over the ORELYS 35% chocolate.

Whisk in the ORELYS 35% chocolate until smooth, and set aside to cool to 28ºC (82°F).

When completely cool, fold in the whipped cream.

Assembly and finishing

Line three 21cm (8in) molds with acetate strips.Build the entremet inside the mold, upside down in following order:a) Pipe in a layer of mousse.b) Place the compote on top of mousse.c) Place some more mousse onto the compote.d) Place the cake on top.Freeze then glaze the entremets.