Praline Entremets Financier and Pure Chocolate Mousse

Fall / Winter

Praline Entremets Financier and Pure Chocolate Mousse

Created by
  • Philippe Marand
    Cacao Barry® chef & CHOCOLATE ACADEMY™ centres Manager EEMEA
Level
level 3
Recipe components

Praline financier

IngredientsPreparation
  • 33g
    almond powder
  • 39g
    fine sugar
  • 52g
    flour
  • 137g
    fresh egg whites
  • 14g
    salted butter
  • 23g
    blood orange juice
  • 3g
    orange zest
  • 33g
    icing sugar

Whisk the Almond powder, Icing sugar, Flour. Melt the salted butter at 50°C and add it in the first mixture. 
Whisk the egg whites with the caster sugar and add it in the first mixture.
Pipe it in a 12 cm diameter mold (100 g mixture/mold).
Cook at 160˚C for 15 min.

 

Light praline cream

IngredientsPreparation

Whip a butter pomade with praline onctueux. Make an Italian meringue and cook at 120°C. 
Cook slowly the water and sugar at 120°C. then cook over low heat at 30°C.
In the meantime whisk the egg whites and add to the previous mixture.

Blood orange cream

IngredientsPreparation
  • 221g
    blood orange puree
  • 16g
    lemon puree
  • 2g
    orange zest
  • 23g
    cornflour
  • 46g
    butter
  • 1
    Red Power Flowers™ petal
  • 1
    Yellow Power Flowers™ petal

Make the pastry cream. Blend with an immersion blender and put 100 g of the mixture into the Ø12 cm rings.

Red mirror glaze with non-Azo dye

IngredientsPreparation
  • 300g
    sugar
  • 300g
    glucose
  • 150g
    water
  • 23g
    gelatin powder 160 bloom
  • 112g
    water
  • 12
    Non-Azo red Power Flowers petals™
  • 200g
    sweetened concentrated milk

Use at 30°C. 
Boil the sugar, glucose and water together. Add the condensed milk, gelatin, and water. 
Then add the non-Azo red Power Flowers petals and work with the mixture at 30°C.

 

Finishing/assembly

Entremets

  1. Bake the praline financier in a Ø12 cm ring: 100 g of mixture per ring (1.5 cm in height).
  2. Let the biscuit cool down.
  3. Fill the Ø12cm ring with the blood orange cream: 100 g of mixture per ring.
  4. Place in the freezer.
  5. Prepare the chocolate caramel mousse.
  6. Pour the caramel mousse into a Ø14 cm ring, then cover with blood orange cream and the praline financier.
  7. Coat with red mirror glaze.

Decoration

  1. Make dark chocolate shells using a Pavoni PX4326 mold.
  2. Fill with light praline cream and freeze. Then unmold and decorate.
  3. Prepare 2.5cm long pink bands using the Flower Powers (Red 5D) dye for the decoration.