Evocao™ Entremets

Evocao™ Entremets

Level:
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

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

  • 5.3 oz
    fresh egg whites
  • 6.3 oz
    granulated sugar
  • 3.9 oz
    Egg yolk
  • 2.0 oz
    DCP-22SP

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

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

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

  • 8.8 oz
    fresh raspberries
  • 0.9 oz
    granulated sugar
  • 0.1 oz
    NH pectin
  • 0.1 oz
    lemon 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

  • 5.3 oz
    cream
  • 7.6 oz
    granulated sugar
  • 0.5 oz
    Water
  • 2.5 oz
    DCP-22SP
  • 1.6 oz
    gelatin 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.