TLM dessert

Entremets Creations

TLM dessert

Created by
  • Ramon Morató
    Global Creative Innovation Leader for the Cacao Barry® brand
Level
level 2

Recipe makes approx. 6 units measuring 14 cm sideways and 3.5 cm high

Recipe components

Almond sable dough

IngredientsPreparation
  • 800g
    Wholemeal spelt flour T80
  • 250g
    almond flour
  • 250g
    Icing Sugar
  • 8g
    salt
  • 500g
    cold butter
  • 120g
    eggs

1. Use a spatula to mix together the flour, almond flour, icing sugar, salt and diced butter until you have a sandy texture.
2. Add the eggs and mix until the dough comes together and leave stretched and covered in the refrigerator for 24 hours.
3. Roll out the dough to a thickness of 3.5 mm and cut out 12 cm² squares.
4. Rest for about 20 minutes and pre-cook in the oven at 160 ºC. 

Evocao™Wholefruit Sponge Cake

IngredientsPreparation
  • 115g
    almond flour
  • 15g
    Sugar
  • 60g
    inverted sugar
  • 270g
    Egg yolk
  • 200g
    eggs
  • 270g
    fresh butter
  • 270g
    egg white
  • 140g
    sugar
  • 25g
    Wholemeal spelt flour T80

1. Whip the almond flour, sugars and egg yolk.
2. Gradually add the eggs until you have a stiff batter.
3. In a separate bowl, beat the egg whites with the sugar and mix the two together.
4. Add the chocolate and melted butter at approximately 45 ºC.
5. Finally add the cocoa powder sieved with the flour.
6. Measure out onto the cooked squares of almond sable dough.
7. Bake at 180 ºC in a convection oven.

Lemon and mint compote

IngredientsPreparation
  • 120g
    Boiled whole lemon pulp
  • 100g
    lemon juice
  • 200g
    water
  • 150g
    Sugar
  • 4g
    pectin NH
  • 6g
    gelatin leaves
  • 6g
    mint leaves
  • 1g
    lime zest

1. Boil the whole lemons for about an hour until the peel is well hydrated (change the water approximately 5 times during cooking).
2. Cut in half, remove the insides and pass through the meat mincer until you have a thick sauce.
3. Weigh out the required amount of lemon pulp and add the lemon juice and water.
4. Heat the sugar and combine with the pectin. 
5. Boil for one minute, take off the boil and add the gelatine leaves.
6. When the temperature is around 40 ºC, add the mint, lime and pour approximately 70 g into 12 cm square moulds.  

Jasmine tea foam

IngredientsPreparation
  • 750g
    Infusion of jasmine tea
  • 120g
    sugar
  • 12g
    gelatin leaves
  • 1g
    xantana
  • 300g
    slightly whipped cream

1. Mix together the infusion of jasmine tea and sugar and heat to around 40 ºC.
2. Add the previously hydrated gelatine leaves.
3. Chill to approximately 20/25 ºC, add the Xantana and blend with a stick blender.
4. Finally add the lightly whipped cream.
5. Pour around 120 g onto the lemon compote frozen in the 12 cm square moulds. 

* Note: For the infusion of tea, take 880 g of milk, 220 g of single cream and 70 g of jasmine tea.
Heat the liquid to 90 °C, pour the tea and leave to infuse for 4 minutes. Strain and separate the 750 g required for the recipe.

Evocao™ Wholefruit Chocolate Mousse

IngredientsPreparation
  • 450g
    milk
  • 50g
    single cream
  • 4g
    gelatin leaves
  • 940g
    slightly whipped cream

1. Boil the milk with the single cream and add the gelatine leaves.
2. Pour onto the couverture and emulsify.
3. Check the temperature and, when everything is at around 40/45 ºC, combine with the lightly whipped cream.
4. Assemble the cake immediately.

Dark chocolate mirror glaze

IngredientsPreparation
  • 270g
    water
  • 250g
    Sugar
  • 350g
    glucose syrup DE 44
  • 200g
    condensed milk
  • 28g
    gelatin leaves

1. Heat the water with the cocoa powder, add the sugar and the glucose syrup.
2. Bring to the boil, take off the heat and add the condensed milk and gelatine leaves.
3. Pour the mixture onto the dark couverture and emulsify.
4. Pass through a sieve and put in the fridge.
5. Use approximately 40 ºC on the previously frozen cakes.

Chocolate decoration

IngredientsPreparation

1. Melt the chocolate and anhydrous butter.
2. Add the cocoa powder and temper the mixture.
3. Lay onto the chocolate plaques.

Other

IngredientsPreparation

1. Cut out three rectangular plaques of milk chocolate. 
2. Once set, join together and lay on the chocolate decoration simulating a cocoa pod.
3. Paint with dark chocolate (50% chocolate-50% cocoa butter) to achieve a velvet effect and place on the surface of the cake once glazed.

Assembly

1. Measure out a layer of chocolate mousse in the bottom of the moulds.
2. Create the inside with the lemon and mint compote and tea foam. 
3. Continue assembling by measuring out the chocolate mousse and finish with the chocolate biscuit and the sable dough.
4. Put in the freezer and once frozen, cover with the chocolate glaze.
5. Decorate with the chocolate plaques.