Recipe: Entrement 3 chocolates

EXCELLENCE, LACTÉE BARRY, ZÉPHYRTM
Recipe for 1 60 x 40 x 4,5 cm frame

BROWNIE HAZELNUT SABLAGE LA MORELLA

Whisk together
500 g Eggs - 270 g Caster sugar

Melt together at 45 ° C
570 g Excellence 55% dark chocolate couverture - 500 g Fresh butter

Blend the two mixtures.

Add
100 g Flour - 120 g Crushed Hazelnuts Sablage La Morella.

EXCELLENCE MOUSSE

Make a custard.
Heat  to 85 ° C
260 g Whole milk - 80 g Egg Yolk - 50 g Caster sugar

Strain and pour over
320 g Excellence 55% dark chocolate couverture

At 40 ° C add
500 g Whipped cream 35% fat

Place the Mousse Excellence on the Brownie biscuit Hazelnut Sablage La Morella, then freeze.

LACTÉE BARRY MOUSSE

Make a custard.
Heat  to 85 ° C.
180 g Whole Milk - 55 g Egg yolk - 33 g Caster sugar

Strain and pour over
520 g Lactée Barry 35,3% milk chocolate couverture

At 35 ° C add
410 g Whipped cream 35% fat

Place the Lactée Barry mousse on the Excellence mousse, then freeze.

ZEPHYRTM MOUSSE

Make a custard.
Heat  to 85 ° C
200 g Whole Milk - 60 g Egg yolk - 35 g Caster sugar.

Bake at 85 ° C, strain and pour over
320 g ZephyrTM White Chocolate - 55 g Mycryo® Cocoa butter

At 30 ° C add
530 g Whipped cream 35% fat

Place the ZéphyrTM mousse on the Lactée Barry mousse, then freeze.

FINISH

Spray the Barry Glace Fondant at the temperature of 45 ° C on the frozen entremet.
Add some Brillance Noire spots on the Cacao Barry entremet.

Enjoy!