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Made with SATILIA DARK 62%

An original recipe by Derek Poirier, Pastry Chef at l'École Valrhona Brooklyn. Recipe calculated for 25 desserts

8 steps

Recipe Step by Step

01

CHOCOLATE CAKE WITH BROWN SUGAR

115g egg yolks
300g whole eggs
225g sugar
190g egg whites
85g brown sugar
75g bread flour
70g COCOA POWDER
3g gingerbread spice mix

Whip the egg yolks with the whole eggs and sugar.

Meanwhile, whip the egg whites with the dark brown sugar to stiff peaks meringue.

Delicately fold the meringue in the sabayon incorporating at the same time the flour, spices and cocoa powder sieved together before hand.
02

GINGER BREAD STREUSEL

100g butter
100g raw sugar
100g almond flour
100g all-purpose flour
10g GINGERBREAD SPICE MIX
2g fleur de sel

Mix the sugar, almonds, flour, and spice mix and salt together.

Cut the butter into small cubes and add gradually to the mix.

Using the paddle leave to mix until small lumps are formed.

Spread the mix evenly onto a silicone mat and bake at 150/155°C (302/311°F).

03

LIGHT MARSHMALLOW

120g egg whites
200g sugar
10g gelatin
100g water

Cook the sugar and water to 118°C (244°F), pour on the whipping egg whites and leave whipping to cool down.

Soak the gelatine in cold water and drain.

Add to egg whites while the mixture is still hot, then whip mixture until mixture reaches approximately 35°C (95°F) then pour in a Valrhona 10 mm frame (ref 3457) and let set.

04

Basic custard

185g Heavy cream 36%
185g milk
75g egg yolks
35g Sugar

Mix the egg yolks with the sugar without whitening. Bring the cream to a boil with the milk and pour onto the egg yolks and sugar mixture.

Cook until the mixture coats the back of a spoon at 84/85°C (183/185°F), strain and use immediately or chill quickly and set aside in the refrigerator.

05

SATILIA CHOCOLATE MOUSSE

440g basic custard
660g Heavy cream 36%
500g DARK SATILIA 62%

Use a whisk to emulsify the melted chocolate with the hot custard. The temperature of the mixture should be 45/50°C (113/122°F).

Stabilize the emulsion if necessary by adding a little whipped cream.

As soon as the mixture is smooth, check the temperature and add the remaining whipped cream. Pour immediately and freeze.
06

CHOCOLATE GLAZE

225g Heavy cream 36%
600g ABSOLU CRISTAL NEUTRAL GLAZE
325g DARK SATILIA 62%

Bring the cream to the boil.

Pour slowly the cream into the melted chocolate.

Stir in the centre with a rubber spatula to create an elastic, shiny and smooth core.

This texture should be kept to the end of mixing.

Stir the Absolu Cristal neutral glaze heated at 60°C (140°F).

Process with a stick blender to perfect the emulsion without incorporating any air bubbles. Set aside in the fridge.
07

orange compote

5 Orange
200g water
140g sugar

Peel the oranges to the flesh, cut out and set aside the segments.

Blanch 5 times the orange peel in water and drain.

Bring the water to the boil with 1/3 of caster sugar, add the orange peel and simmer for about 10 to 15 minutes.

Add the second 1/3 of caster sugar and simmer for another 10 to 15 minutes. Repeat on last time this operation with the last 1/3 of caster sugar. Set aside.

08

ABSOLU CRISTAL ORANGE SAUCE

250g ABSOLU CRISTAL NEUTRAL GLAZE
100g orange juice
10g lime juice
75g orange compote

Mix all ingredients together with a hand blender. Set aside.

Assembly and finishing

Bake gingerbread streusel.Prepare chocolate cake, spread cake onto sheet pan and then top with the baked gingerbread streusel. Bake at 155°C (311°F) for about 10 minutes. Prepare chocolate mousse and put into square flexipan molds, (ref 1366) freeze. Demold chocolate mousse, glaze with chocolate glaze. Cut chocolate cake slightly larger than the chocolate mousse.Place glazed mousse on to the chocolate cake. Cut marshmallow slightly smaller then the chocolate mousse and place on top, brown marshmallow slightly with torch.Decorated s’mores with chocolate décor and finish the plate with a smear of the marshmallow which is then browned with torch and highlight with orange sauce.