Apple Chocolate Entremet:
My love for entremets is neverending, I am telling you! These elegant, beautiful cakes have stollen my heart! And for good reason – just look at them with their surprising interior and delicate flavors, just imagine all the possibilities, all the fun, all the delicious layers! It’s why I started pastry at the end of the day, it’s why I keep doing it! And this Apple Chocolate Entremet is the perfect example of what a cake idea and a few basic ingredients can do if the right technique is applied!
This Apple Chocolate Entremet is composed of:
- Pain de genes – Sponge cake with cinnamon
- Apple insert – apples and dark rhum with enough butter to make everything silky
- Dark chocolate rhum ganache – dark chocolate and dark rhum for a perfect layer
- Spiced dark chocolate mousse – flavored with cardamom, star anise and cloves for the perfect apple combo
- Ganache glaze – very similar to a mirror glaze, this recipe is simple to make and use
As you can see, the elements are not in such a huge number, but that’s the trick with these cakes – there’s no need to go ballistic with the number of layers. You do need to pay attention to what flavors you use, to apply the techniques correctly, but as far as elements go, less is definitely more, as is the case with pretty much anything pastry related.
Watch How to Make Apple Chocolate Entremet
Prior to this cake, I avoided apples. Perhaps I could see them in a pie, but not so much in a cake. It all came down to a not so nice experience I had years ago with an apple cake probably, so I decided to go past that and try my own version, especially since I had plenty of apples sent from my family’s orchard. It would have been such a shame to not take advantage of it, right?! So here I am using apples in an entremet, something I didn’t think I would do too soon, but I loved it! The delicacy of the apples complemented so well the rough edges of the chocolate! The addition of dark rhum made everything even better, adding a subtle aroma that brought everything to life!
Apples go so well with almonds, butter, cream, apricots, brandy or bourbon, dark rhum or calvados, cognac, Cointreau, caramel, spices (cinnamon, cardamom, star anise, ginger), walnuts, pecans, lavender, thyme, meringues, molasses, pine nuts, pistachios, pumpkin, raisins, rhubarb or rice. So they are incredibly versatile and go so well with so many other ingredients that it is a true shame to not put them to good use. Whether is this delicious entremet or a simple Apple Pie, have fun with ingredients!
Apple Chocolate EntremetCourse: Entremets
This apple chocolate entremet is intense and packed with chocolate, while the texture of the apple insert combined with the delicate chocolate mousse is incredible!
- Apples insert
60g white sugar
300g apples, cut into small cubes
30g dark rhum
- Dark rhum chocolate ganache
110g heavy cream
80g dark chocolate 70%
55g milk chocolate
20g dark rhum
- Pain de genes
80g whole eggs
16g all-purpose flour
2g baking soda
1g cinnamon powder
40g butter, melted
- Spiced dark chocolate mousse:
105g heavy cream
5g gelatin + 30g water
spices of your choice (cardamom, star anise and whole cloves were my option)
40g inverted sugar
125g dark chocolate 70%
265g heavy cream, whipped
- Ganache glaze
200g dark chocolate 55-60%
3g gelatin + 18g water
220g heavy cream
- Apple Insert
- Caramelize the sugar until it has a deep amber color.
- Add the butter, then the cubed apples and cook for 4-5 minutes or until they begin to soften slightly.
- Stir in the dark rhum and cook for 2 more minutes.
- Transfer the mix into your insert – I used a buche mould for the final cake, therefore the insert had the same shape, just smaller. Check out Silikomart moulds for buche and other shapes.
- Freeze the insert for a few hours.
- Dark chocolate rhum ganache
- Heat up the heavy cream in a pot.
- Melt the two chocolates together.
- Pour the cream over the chocolate and blend with a hand blender until smooth.
- Add the remaining ingredients and blend well.
- Pour the ganache over the apple insert and freeze for a few more hours until completely frozen and easy to take out from the mould.
- Pain de genes
- Combine the eggs and marzipan in a food processor and mix until smooth, for about 3 minutes.
- In the meantime, mix the flour with the salt, baking powder and cinnamon.
- Transfer the eggs and marzipan mixture in a bowl and whip until stiff and pale.
- Gently fold in the dry ingredients, then add the melted butter by tempering the mix – take a bit of sponge batter and mix with the butter, then add it to the larger quantity of sponge batter, thus preventing the fat to sink to the bottom of the bowl.
- Transfer the pain de genes in a 25x9cm cake frame. Bake at 170C for 20-25 minutes or until golden brown.
Cool completely before taking out of the frame.
- Spiced dark chocolate mousse
- Combine the milk, cream, inverted sugar, spices and bloomed gelatin in a pot. When hot, take aside and cover with plastic wrap to allow the spices to infuse. About 10 minutes should be enough.
- Strain the hot liquid over the chocolate then blend until smooth.
- Cool down to 30C then fold in the whipped cream.
- To finish the cake I used a Silikomart buche mould. Build the cake like so: pour chocolate mousse into the mould until half way full, then arrange the apple insert in the center. Pour a bit of mousse again, then place the pain de genes on top.
- Level the cake then freeze at least 6 hours.
- Ganache glaze
- Heat up the cream with the glucose and bloomed gelatin.
- Pour over the chocolate and blend well, making sure to avoid introducing air bubbles into the glaze.
- Use the glaze at 35-40C.
- Take the cake out of the mould and place it on a glazing grill. Evenly pour the glaze over the cake, making sure the edges are well covered.
- Remove the excess glaze then transfer the cake on a cake board.
- Decorate as you wish. Enjoy!