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Chocolate orange entremet

Pecan crisp with orange insert, caramel crémeux and chocolate mousse

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Butter Chocolate Eggs

Chocolate orange entremet

Debic's Culinary Team

Debic

Ingredients

For 1 serving

Crispy bottom

750 g pecan chunky praliné

500 g milk chocolate

10 g salt

Shortcrust pastry with pecan flour

250 g flour

50 g pecan flour

100 g fine granulated sugar

2 g salt

125 g Debic Croissant Butter

50 g eggs

Joconde

280 g eggs

110 g icing sugar

60 g flour

120 g almond flour

120 g pecan flour

60 g Debic Crème Butter

210 g egg white

60 g sugar

40 g pecan chunks

Orange insert

8 g gelatin sheets

600 g orange juice

14 g orange, the zest

100 g sugar (1)

14 g pectin NH

40 g sugar (2)

70 g candied orange

Caramel crémeux

370 g sugar

740 g Debic Prima Blanca

40 g gelatin mass

400 g Debic Crème Butter

Chocolate mousse

2500 g Debic Prima Blanca

50 g Cointreau 60% vol.

480 g sugar

200 g water

600 g egg yolk

1500 g dark chocolate 75%

Chocolate glaze

500 g Debic Prima Blanca

400 g water

760 g sugar

250 g neutral jelly

250 g cocoa powder

90 g gelatin mass

Finish

chocolate decoration

gold powder

Debic products used

Croissant Butter 5x2KG

Crème Butter 4x2.5KG

Prima Blanca 2L

Preparation

Crispy bottom

Mix the pecan praliné with the melted chocolate and the salt.

Spread, freeze and cut out an 18 cm diameter circle.

Shortcrust pastry with pecan flour

Mix the flour, the pecan flour, the sugar and the salt.

Add the Croissant Butter and mix until a smooth dough forms.

Finally, add the egg.

Roll out to a thickness of 2 mm and cut out circles (18-cm diameter).

Bake at 175°C for 12-15 minutes.

Place beneath the crispy bottom.

Joconde

Beat the egg and icing sugar until light and airy.

Fold in the flour, the almond flour, the pecan flour and the melted Crème Butter.

Beat the egg whites and sugar until light and airy.

Spread and sprinkle with pecan chunks.

Bake at 180°C for 8-10 minutes.

Cut out an 18 cm diameter circle.

Orange insert

Soak the gelatin sheets in cold water.

Heat the juice with the zest and sugar (1).

Add pectin with sugar (2) and boil briefly.

Add gelatin and candied orange.

Pour into a 16 cm circle and put in the freezer.

Caramel crémeux

Make a dry caramel with the sugar and deglaze with warm Prima Blanca.

Add gelatin.

Leave to cool to 40°C and emulsify with the Crème Butter.

Leave to crystallise and pour on the orange insert.

Freeze.

Chocolate mousse

Whip the Prima Blanca until firm but not stiff, together with the Cointreau.

Make a pâte à bombe by heating the sugar and the water to 118°C.

Pour on the egg yolk and beat until light and airy.

Melt the chocolate and fold in the pâte à bombe and Prima Blanca.

Chocolate glaze

Bring the Prima Blanca, the water, the sugar and the jelly to the boil.

Then add the sifted cocoa powder.

Boil for 5 minutes.

Leave to cool to 60°C and add the gelatin mixture.

Handle at 40°C.

Assembly

Place the crispy bottom and the joconde in a high 18‑cm circle.

Place the frozen insert of orange and caramel crémeux in the centre.

Fill the rest of the tart with chocolate mousse and spread smooth.

Freeze.

Use the glaze to 35°C.

Finishing touch

Decorate with the whipped ganaches and finish with chocolate decorations.

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