{Chocolate Peach Entremet} – Entremet cu piersici si ciocolata

chocolate peach entremet

I’m totally in love with peaches lately. These soft, delicate, fragrant fruits are my summer addiction for sure – not a single day goes by without buying a new batch of peaches. I live steps away from a farmer’s market and I prefer buying everything fresh, especially ripe peaches.

I thought this chocolate peach entremet through for quite some time now and kept making sketches over sketches until I finally had everything done. My inspiration was a dessert called Peach Melba which combines peaches with raspberries. But I decided that a touch of chocolate won’t do it any harm – and we loved the final entremet. Layers of rich brownie, vanilla mascarpone mousse, raspberry chocolate mousse, peach insert and my all-time favorite chocolate mirror glaze. If there’s one thing I would change though is the glaze – I found the chocolate mirror glaze to be a bit too intense for this entremet, a bit overpowering so next time I think I’ll go for a chocolate ganache instead as it has a milder taste.

chocolate peach entremet

{Chocolate Peach Entremet} - Entremet cu piersici si ciocolata
 
Author:
Ingredients:
Brownie Base:
  • 175g dark chocolate, chopped
  • 175g butter, cubed
  • 225g sugar
  • 3 eggs
  • 125g all-purpose flour
  • ½ teaspoon salt
  • 2 ripe peaches, peeled and cubed
Vanilla Mascarpone Mousse:
  • 100g mascarpone cheese
  • 100g white chocolate, melted
  • 1 teaspoon vanilla paste
  • 3g gelatin + 15ml cold water
  • 150ml heavy cream, whipped
Peach Insert:
  • 200g peach puree
  • 50g sugar
  • 2 cardamom pods, crushed
  • 4g gelatin + 20ml cold water
Chocolate Raspberry Mousse:
  • 2 egg yolks
  • 60g sugar + 30ml water
  • 5g gelatin + 25ml cold water
  • 150g fresh or frozen raspberries
  • 30g sugar
  • 150g dark chocolate, melted
  • 300ml heavy cream, whipped
Chocolate Mirror Glaze:
  • 225g sugar
  • 70g cocoa powder
  • 150ml cold water
  • 150ml heavy cream
  • 1 pinch salt
  • 8g gelatin + 45ml water
  • 1 teaspoon vanilla extract
Directions:
Brownie Base:
  1. Pre-heat the oven to 350F - 180C and line a round cake pan with parchment paper - 22cm diameter pan.
  2. Melt the chocolate and butter in a heatproof bowl over a hot water bath until smooth.
  3. Remove from heat and allow to cool 10 minutes then stir in the sugar and eggs and mix well.
  4. Fold in the flour and salt using a spatula then pour the batter in your prepared pan.
  5. Top with peach cubes and bake in the oven for 20-25 minutes.
  6. Allow to cool in the pan then place the brownie base in a cake ring lined with acetate sheets. Place aside.
Vanilla Mascarpone Mousse:
  1. Bloom the gelatin in cold water.
  2. Mix the mascarpone with melted white chocolate. Stir in the melted gelatin then add the vanilla paste.
  3. Fold in the whipped cream then spoon the mousse over the brownie base.
Peach Insert:
  1. Bloom the gelatin in cold water.
  2. Combine the peach puree, sugar and cardamom seeds in a saucepan.
  3. Cook over low heat for about 10 minutes then remove from heat and discard the cardamom seeds. Allow the puree to cool down slightly then stir in the gelatin.
  4. Pour the puree in a 18cm diameter round cake pan lined with plastic wrap and place in the freezer until needed for at least 1 hour to set and freeze so it can be handled later.
Chocolate Raspberry Mousse:
  1. Start by mixing the raspberries with 30g sugar. Place over low heat and cook for 10 minutes until softened. Pass the mixture through a fine sieve to remove the seeds. Place the puree aside.
  2. Bloom the gelatin in cold water for 10 minutes.
  3. Mix 60g sugar with 30ml cold water and place over medium flame. Cook for 5 minutes until the syrup start to thicken.
  4. While the syrup cooks, mix the egg yolks with an electric mixer until fluffy and light.
  5. Slowly pour in the hot syrup, mixing all the time. Continue mixing for a few minutes until at least double in volume.
  6. Stir in the melted gelatin, followed by the melted chocolate.
  7. Fold in the raspberry puree then allow the mixture to come to room temperature.
  8. Fold in the whipped cream then pour half of the mousse over the mascarpone mousse. Place in the freezer for 10 minute to set.
  9. Remove the cake ring and the peach insert from the freezer. Unmold the peach insert and place it in the center of the chocolate mousse.
  10. Cover with the remainign chocolate raspberry mousse and place back in the fridge to set for a few hours, preferably overnight.
Chocolate Mirror Glaze:
  1. Bloom the gelatin in cold water for 10 minutes.
  2. Combine the sugar, cocoa powder, cold water, cream and a pinch of salt in a saucepan.
  3. Place over medium flame and cook for 10 minutes until it begins to thicken. Watch it carefully as it tends to foam up.
  4. Remove from heat, stir in the gelatin and vanilla and pass the mixture through a fine sieve.
  5. Allow to cool completely before using.
To glaze the cake:
  1. Remove the cake from the fridge and carefulyl take off the ring and acetate sheets. Place the cake in the freezer for at least 1 hour before glazing.
  2. Place the cake over a wire rack set up over a cake pan or large plate to gather the dripping glaze.
  3. Make sure the glaze is runny, but not warm. Pour the glaze evenly over the cake, starting with the center then moving over the edges then allow the glaze to drip off for a few minutes.
  4. Transfer the cake on your cake platter and serve.

peachesROMANIAN

Nu stiu voi, dar eu ador vara pentru soare, dar mai ales pentru abundenta asta de fructe si legume atat de delicioase. In fiecare vara ajung sa ma obsedeze unele fructe sau legume si le mananc pana la refuz. Vara trecuta au fost rosiile, vara asta sunt piersicile. Am cumparat kilograme peste kilograme de piersici luna asta.. deja cand ma duc la piata, doamna ma asteapta cu piersicile in punga. Dar cum sa nu iubesti fructele astea atat de aromate, delicate, zemoase si parfumate?! Am atat de multe idei de a le folosi in deserturi incat nu reusesc sa le pun in practica pe toate, asa ca o iau pe rand. Si am inceput cu un entremet. Mi se facuse dor de entremet, recunosc. E abia al doilea tort de acest gen al anului, putin ciudat pentru mine.. poate as fi facut mai multe daca viata nu-mi dadea de lucru intre timp. Dar nu-i problema, recuperez eu cumva.

Acest entremet a fost inspirat putin de celebrele piersici Melba, un desert care combina piersicile cu zmeura. Am hotarat ca putina ciocolata nu-i strica si nu m-am inselat, cu toate ca daca as face din nou tortul, as opta pentru un ganache simplu in loc de glazura oglinda – gustul aceste glazuri, desi foarte bun, e putin prea intens si tinde sa acopere putin celelalte arome. O sa va intrebati unde e zmeura poate.. ei bine, am ascuns-o in mousse-ul de ciocolata, facand un mic experiment cu reteta de mousse pe care o folosesc eu de obicei. Si a iesit neasteptat de bine, sigur voi incerca si alte variante.

Ingrediente:

Brownies:

  • Am folosit reteta postata pe blogul lui Adrian Hadean (click pe link), adaugand 2 piersici curatate si taiate cuburi peste brownies chiar inainte de a baga la cuptor. De asemenea, am copt brownies intr-o tava rotunda de 22cm diametru.

Mousse de mascarpone cu vanilie:

  • 100g mascarpone
  • 100g ciocolata alba, topita si racita
  • 1 lingurita pasta de vanilie (sau extract)
  • 3g gelatina + 15ml apa rece
  • 150ml frisca lichida, batuta

Insert de piersici:

  • 200g piure de piersici (2-3 piersici curatate, transformate in piure)
  • 50g zahar
  • 2 pastai de cardamom, usor sfaramate
  • 4g gelatina + 20ml apa rece

Mousse de ciocolata cu zmeura:

  • 2 galbenusuri
  • 60g zahar + 30ml apa
  • 5g gelatina + 25ml apa rece
  • 150g zmeura proaspata sau congelata
  • 30g zahar
  • 150g ciocolata neagra, topita
  • 300ml frisca lichida, batuta

Glazura oglinda:

  • 225g zahar
  • 70g cacao neagra
  • 150ml apa rece
  • 150ml frisca
  • 1 praf de sare
  • 8g gelatina + 45ml apa rece
  • 1 lingurita extract de vanilie

Mod de preparare:

Brownies:

  1. Am explicat mai sus cum se fac brownies.
  2. Cand sunt gata, montati baza de brownies intr-un inel de tort tapetat cu folie de acetata si dati deoparte.

Mousse de mascarpone cu vanilie:

  1. Hidratati gelatina in apa rece pentru 10 minute.
  2. Amestecati mascarpone cu vanilia si ciocolata topita apoi adaugati gelatina topita si racita.
  3. Incorporati frisca batuta si turnati mousse-ul peste baza de brownies. Dati la rece.

Insert de piersici:

  1. Hidratati gelatina in apa rece.
  2. Combinati piureul de piersici, zaharul si semintele de cardamom intr-un vas. Puneti pe foc mix si fierbeti 10 minute.
  3. Luati de pe foc, inlaturati semintele de cardamom si adaugati gelatina. Amestecati bine.
  4. Turnati piureul intr-o forma rotunda de 18cm diametru tapetata cu folie alimentara. Dati la congelator pentru cel putin 1 ora.

Mousse de ciocolata si zmeura:

  1. Amestecati zmeura cu 30g zahar si puneti pe foc mix. Fierbeti 10 minute apoi treceti piureul printr-o sita fina.
  2. Hidratati gelatina in apa rece pentru 10 minute.
  3. Amestecati 60g zahar cu 30ml apa rece si puneti pe foc mis spre mediu. Fierbeti 5 minute pana siropul incepe sa se ingroase.
  4. Cat fierbe siropul, mixati galbenusurile cu un mixer electric pana devin albicioase. Incepeti sa adaugati siropul fierbinte, treptat, mixand continuu. Mixati pana galbenusurile isi dubleaza volumul cel putin.
  5. Incorporati gelatina topita, apoi ciocolata topita. Adaugati treptat si piureul de zmeura si lasati amestecul sa vina la temperatura camerei.
  6. Incorporati frisca batuta apoi turnati jumatate din mousse peste cel de mascarpone. Dati la congelator 10 minute.
  7. Scoateti insertul de piersici din congelator, inlaturati folia si puneti-l in centrul tortului, peste mousse-ul de ciocolata.
  8. Acoperiti cu restul de mousse de ciocolata si zmeura si dati la rece peste noapte.

Glazura oglinda:

  1. Hidratati gelatina in apa rece.
  2. Combinati restul ingredientelor (fara vanilie) intr-un vas si puneti pe foc mic.
  3. Fierbeti 10 minute apoi luati de pe foc si adaugati gelatina si vanilia.
  4. Amestecati bine apoi treceti printr-o sita. Lasati glazura sa se raceasca la temperatura camerei. Eu prefer sa o fac cu o seara inainte apoi sa o reincalzesc foarte putin cand am nevoie de ea.
  5. Pentru a glazura tortul, dati-l la congelator cel putin 1 ora inainte de a-l glazura.
  6. Inlaturati inelul de tort si foile de acetat, puneti tortul pe un gratar asezat deasupra unei tavi si turnati glazura dinspre centru spre marginile tortului, lasand sa se scurga bine inainte de a transfera tortul pe un platou.
  7. Sa aveti pofta!

chocolate peach entremet

 

 

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  1. Buna :). Arata minunat tortul acesta. As vrea sa fac si eu tortul acesta pt o aniversare . Întrebarea mea este : pot sa înlocuiesc caisele cu zmeura si pt 25 de pers ar trebui sa triplez cantitatile? Multumesc.
    E minunat blogul acesta . Succes in continuare

    • Multumesc, Raluca. Da, poti inlocui un fruct cu alt fruct. Nu e nevoie sa triplezi cantitatile. Eu as socoti in mare toate ingredientele ca sa vezi cam ce greutate are tortul final si de acolo eventula dublezi, dar triplezi e prea mult zic eu. O felie pt 1 persoana se socoteste undeva la 150g.
      Spor la treaba!