Home Recipes Mondrian entremet

Mondrian entremet

A tribute to abstract art with variations of intense dark chocolate.

Butter Chocolate Gelatin

Mondrian entremet

Alexis García

Alexis García

100% Hojaldre

Ingredients

For 10 servings

Crème anglaise

230 g Debic Stand & Overrun

230 g milk

90 g egg yolks

45 g sugar

Dark chocolate cream

530 g crème anglaise

210 g dark chocolate, 74%

Chocolate and blackcurrant glaze

180 g water

350 g sugar

440 g glucose DE38/40

530 g dark chocolate, 74%

120 g cocoa butter

350 g condensed milk

700 g neutral glaze

260 g blackcurrant purée

Dark chocolate sponge cake

240 g eggs

75 g inverted sugar

120 g sugar

73 g almond flour

120 g T45 flour

7 g baking powder

140 g Debic Stand & Overrun

75 g Debic Cake Butter

160 g dark chocolate, 74%

Dark chocolate pâte sablée

100 g dark chocolate, 74%

180 g Debic Cake Butter

75 g egg

340 g T45 flour

130 g icing sugar

3 g fleur de sel

Dark chocolate pressing sablée

440 g pâte sablée

150 g almonds

6 g fleur de sel

200 g dark chocolate, 74%

Dark chocolate mousse

160 g milk

160 g Debic Stand & Overrun

22 g gelatine (200 Bloom)

88 g water

330 g dark chocolate, 74%

250 g egg whites

75 g sugar

Decoration

hazelnuts

Debic products used

Stand & Overrun 1L

Cake Butter 4x2.5KG

Preparation

Crème anglaise

Bring the Stand & Overrun and milk to a boil and pour over the egg yolks mixed with sugar.

Cook to 82–84°C.

Strain and reserve.

Dark chocolate cream

Emulsify the hot anglaise into the melted chocolate.

Blend and refrigerate until crystallized.

Chocolate and blackcurrant glaze

Cook the water, sugar and glucose to 104°C.

Pour over the chocolate, the cocoa butter and condensed milk.

Add the neutral glaze and purée.

Leave to crystallize for 12 hours and use at 36–38°C.

Dark chocolate sponge cake

Mix the eggs with both sugars.

Add all dry ingredients.

Finish with the Stand & Overrun, Cake Butter and melted chocolate.

Pour into three Ø 8 cm moulds and one Ø 4 cm mould for each entremet.

Bake at 170°C for 8 minutes (adjust time slightly for the smaller mould).

Dark chocolate pâte sablée

Mix the chocolate and Cake Butter.

Add the eggs and dry ingredients.

Roll out and bake at 150°C for 10 minutes.

Dark chocolate pressing sablée

Chop the sablée and almonds.

Mix together with the salt.

Add the melted chocolate and roll out to 3 mm.

Cut into five Ø 14 cm circles.

Dark chocolate mousse

Bloom the gelatine powder with the water.

Heat the milk and Stand & Overrun.

Add the bloomed gelatine and emulsify with the chocolate.

Fold in the egg whites whipped with the sugar.

Assembly

Prepare the sponge cakes with crémeux centres and freeze until firm.

Place the frozen cakes on a wire rack over a tray.

Pour the chocolate and blackcurrant glaze evenly over each cake and allow the glaze to set.

For each entremet, position three glazed 8 cm cakes and one glazed 4 cm cake on the base.

Create a chocolate circle in the centre where the four cakes meet by piping dark chocolate and pressing toasted hazelnut halves into it while still soft.

Slide white chocolate panels in between the cakes to complete the Mondriaan-inspired presentation.

Butter Chocolate Gelatin

Debic for chefs

Debic for chefs