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Dubai

Entremet with pistachio, chocolate and kadaif crunch.

Butter Chocolate Gelatin

Dubai entremet

Jaël Verleysen

Jaël Verleysen

Bakery Verleysen

Ingredients

For 5 entremets of ⌀16cm

Pistachio dacquoise

600 g egg whites

240 g sugar

540 g almonds

540 g icing sugar

60 g flour

60 g Debic Crème Butter

200 g pistachio paste, 100%

Pistachio crémeux

13 g gelatine powder (200 Bloom)

66 g water

330 g milk

505 g Debic Stand & Overrun

155 g sugar

242 g egg yolks

875 g pistachio chocolate

150 g pistachio paste, 100%

Joconde

480 g egg yolks

180 g sugar (1)

420 g egg whites

180 g sugar (2)

180 g almonds

180 g icing sugar

170 g flour

90 g cocoa powder

170 g Debic Crème Butter

Milk chocolate mousse

175 g water

310 g sugar

320 g egg yolks

625 g milk chocolate, 36%

250 g dark chocolate, 60%

1750 g Debic Stand & Overrun

Kadaif filling

200 g kadaif (shredded filo pastry)

20 g Debic Brioche Butter

130 g white chocolate

100 g pistachio paste, 100%

Milk glazing

24 g gelatine powder (200 Bloom)

120 g water (1)

120 g water (2)

250 g glucose syrup

155 g condensed milk

300 g sugar

45 g dark chocolate

45 g white chocolate

300 g milk chocolate

100 g neutral glaze

Decoration

green chocolate, or ribbons

dark chocolate, for ribbons and leaves

edible gold leaf

Debic products used

Crème Butter 4x2.5KG

Stand & Overrun 1L

Brioche Butter 4x2.5KG

Preparation

Pistachio dacquoise

Whip the egg whites and sugar.

Grind the almonds and premix with the icing sugar and flour, then fold in carefully.

Melt the Crème Butter, combine with the pistachio paste and mix into the previous mixture.

Spread over a baking tray and bake at 210°C for 15–18 minutes.

Pistachio crémeux

Bloom the gelatine powder with the water.

Prepare an anglaise by cooking the milk, Stand & Overrun, sugar and egg yolks to 85°C.

Pour over the chocolate, pistachio paste and bloomed gelatine.

Mix thoroughly until you have a smooth, glossy crémeux.

Pour into Ø 14 cm silicone moulds and freeze.

Joconde

Whip the egg yolks with the sugar (1).

In a separate bowl, whip the egg whites with the sugar (2).

Combine both mixtures.

Ground the almonds and mix with the sieved icing sugar, flour and cocoa powder, then fold into the egg mixture.

Mix carefully with the melted Crème Butter (40°C).

Spread over a 60 × 40 cm baking tray.

Bake at 220°C for 8 minutes.

Milk chocolate mousse

Bring the water and sugar to a boil (121°C).

Pour over the whisked egg yolks and whip on medium speed until the mixture reaches around 40°C.

Combine with the melted chocolates.

Fold in the semi-whipped Stand & Overrun.

Use immediately.

Kadaif filling

Cook the kadaif in a hot pan with the Brioche Butter.

Gently mix with the melted white chocolate and pistachio paste.

Spread over the pistachio dacquoise.

Milk glazing

Bloom the gelatine powder with the water (1) for 20 minutes.

Bring the water (2), glucose syrup, condensed milk and sugar to a boil.

Pour over the chocolates, add the bloomed gelatine and the neutral glaze.

Mix with a hand blender.

Use at 35°C.

Assembly

Place the dacquoise with kadaif filling at the bottom of the entremet rings.

Fill the rings two-thirds full with chocolate mousse.

Add the frozen pistachio crémeux insert.

Cover with the remaining chocolate mousse and smooth the surface.

Store the entremets in the freezer.

Unmould the entremets and glaze with the milk glazing.

Finish with chocolate leaves and wrap a green chocolate ribbon around the entremet.

Wrap a dark chocolate ribbon around the entremet.

Finishing touch

Apply a touch of edible gold to finish.

Butter Chocolate Gelatin

Debic for chefs

Debic for chefs