Evocao™ Entremets
- Level:
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Medium
INSPIRATION I wanted to create an entremet with Evocao at the forefront that was also gluten free, using the chocolate in multiple components (cremeux, mousse, and crumble) with a straight forward cocoa profile. Pairing Evocao with fresh raspberries adds a touch of acidity and freshness, and is also in the spirit of upcycling; the whole raspberry is being used. TIPS & TRICKS Do not heat Evocao above 40°C, when mixing the pate a bombe, the first stage will look thicker than a traditional one. YIELD 3- 16cm Entremets
Hazelnut Crumble
Used products: Hazelnut Crumble
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6.0 ozIsigny butter
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6.0 ozTurbinado sugar
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6.0 ozCassava flour
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4.6 ozAmerican Almond crushed hazelnuts
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0.1 ozSea salt
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3.3 ozCWD-Q1EVOC
Preparation: Hazelnut Crumble
Sand the turbinado sugar, cassava flour, crushed hazelnuts, and butter.
Bake at 160°C for 20 minutes.
Melt Evocao chocolate to 35°C and add the fleur de sel.
Mix in the warm crumble.
Shape in 3-18 cm rings using a press.
Crystalize in the refrigerator for 5 minutes. Store in a cool dry place.
Chocolate Flourless Sponge
Used products: Chocolate Flourless Sponge
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5.3 ozfresh egg whites
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6.3 ozgranulated sugar
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3.9 ozEgg yolk
Preparation: Chocolate Flourless Sponge
Whip the egg whites to soft peak with the sugar. Add the sugar slowly in 6 steps.
Fold in the egg yolks.
Fold in the sifted cocoa powder.
Pipe 4-15 cm discs and bake at 200°C for 12 minutes.
Evocao Cremeux
Used products: Evocao Cremeux
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10.6 ozcream
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9.4 ozWhole milk
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3.0 ozgranulated sugar
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4.8 ozegg yolks
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8.0 ozCWD-Q1EVOC
Preparation: Evocao Cremeux
Bring the cream and milk to a simmer.
Mix the egg yolks with the sugar and temper with the warm liquids.
Bring back to the stove and cook to 84°C.
Pour over the Evocao chocolate and emulsify.
Cast into 3-15 cm molds.
Evocao™ Mousse
Used products: Evocao™ Mousse
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3.7 ozgranulated sugar
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2.3 ozglucose
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1.3 ozwater
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0.8 ozEgg yolk
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5.8 ozfresh egg whites
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9.6 ozCWD-Q1EVOC
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1.0 lbcream
Preparation: Evocao™ Mousse
Melt the Evocao chocolate to 40°C.
Cook the sugar, glucose and water to 118°C, pour over the egg whites and egg yolks.
Whip the cream to soft peak.
Once the pate a bombe is at full volume, mix it with the melted chocolate.
Fold in the soft whipped cream.
Raspberry Pepin
Used products: Raspberry Pepin
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8.8 ozfresh raspberries
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0.9 ozgranulated sugar
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0.1 ozNH pectin
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0.1 ozlemon juice
Preparation: Raspberry Pepin
Mix the sugar with pectin.
Bring the raspberries to 40°C and add the mixture or sugar/pectin.
Bring to a boil for 2 minutes.
Add the lemon juice and cast over the flourless sponge.
Glacage
Used products: Glacage
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5.3 ozcream
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7.6 ozgranulated sugar
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0.5 ozWater
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1.6 ozgelatin mass
Preparation: Glacage
Bring the cream, sugar and water to 103°C.
Add the cocoa powder and boil for 1 minute.
Add the gelatin mass, handblend, and strain.
Store in the refrigerator.
Assembly
Line a flat sheet pan and 4-18 cm rings with acetate.
Add a layer of Evocao™ mousse.
Place the Evocao™ cremeux.
Add a layer of Evocoa™ mousse.
Add the disc of sponge with raspberry pepin.
Add a thin layer of Evocao™ mousse and spread to height.
Blast freeze.
Once frozen, warm the glacage to 40°C.
Glaze the entremets and place ontop of the crumble.
Decorate with fresh raspberries.
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