Entremet Tainori

An original recipe by L'Ecole du Grand Chocolat

Recipe made for 32 plated desserts

Chocolate Cake

115 g egg yolks
300 g whole eggs
225 g sugar
190 g egg whites
  85 g brown sugar
  75 g all purpose flour
  70 g VALRHONA 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.

Taïnori Caramel Creamy

345 g sugar
125 g melted butter
680 g whipping cream 35%
  45 g glucose
345 g VALRHONA 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.

Taïnori Mousse

Crème anglaise base

  360 g whipping cream 35%
  360 g whole milk
  145 g egg yolks
    70 g sugar Mousse
  740 g cream anglaise base
1110 g whipping cream 35%
  875 g VALRHONA 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.

Taïnori Glaze with Absolu Cristal

450 g heavy cream
  600 g VALRHONA TAINORI 64%
1200 g VALRHONA ABSOLU CRISTAL

 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.

 entremet_tainori.jpg

Products Used

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