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–+ servings

Chocolate Kalamansi Entremet

Olguta - Pastry Workshop
Chocolate, kalamansi and ginger are the three main flavors of this entremet and it is glorious!
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Rezultat -1 20/22cm cake

Ingrediente
 

Sable Breton:

  • 40 g egg yolk
  • 55 g white granulated sugar
  • 5 g vanilla extract
  • 60 g butter (softened)
  • 2 g salt
  • 90 g all-purpose white flour (sifted)
  • 5 g baking powder

Kalamansi curd:

  • 100 g kalamansi juice
  • 100 g whole egga
  • 70 g white sugar
  • 2 g gelatin + 10g cold water
  • 70 g butter (room temperature)

Flourless chocolate sponge cake:

  • 95 g egg white
  • 2 g salt
  • 35 g white sugar
  • 95 g dark chocolate 75%
  • 20 g butter
  • 20 g egg yolk

Ginger ganache:

  • 70 g dark chocolate 60%
  • 70 g heavy cream
  • 15 g white sugar
  • ¼ teaspoon ground ginger
  • 15 g butter

Chocolate croustillant:

  • 40 g dark chocolate 60% (melted)
  • 15 g vegetable oil
  • 50 g paillete feuilletine

Chocolate mousse:

  • 170 g whole milk
  • 100 g egg yolk
  • 30 g white sugar
  • 2 g salt
  • 3 g gelatin + 15ml cold water
  • 180 g dark chocolate 60% (melted)
  • 250 g heavy cream (whipped to stiff peaks)

Chocolate glaze:

  • 200 g heavy cream
  • 160 g dark chocolate 60%
  • 2 g gelatin + 10g cold water

Instructiuni

Sable Breton:

  • Mix the egg yolk with sugar andvanilla for 4-5 minutes until pale.
  • Stir in the butter and mix well then add the flour, salt and baking powder and mix into a paste.
  • Place the paste between two sheets of baking paper then roll it into a 0.5cm thick sheet.
  • Place in the freezer for 10 minutes then cut out an 18cm disc using a metal cake ring – keep the cake rind around the sable disc as it helps with the baking.
  • Remove the excess dough and bake the sable Breton in the preheated oven at 350°F for 15-17 minutes until golden brown and slightly crisp.
  • Allow to cool in the pan then place the baked sable dough in a cake ring lined with acetate sheets.
  • Place aside.

Kalamansi curd:

  • Bloom the gelatin in cold water.
  • Heat the kalamansi juice in a saucepan.
  • In a bowl, mix the sugar and eggs until pale. Pour gradually the hot kalamansi juice and mix well then return the mixture back on heat and cook until it reaches 82°C.
  • Remove from heat and stir in the gelatin.
  • Allow to cool to 40°C then add the butter and emulsify with a hand blender. Place aside until needed.

Flourless chocolate sponge cake:

  • Melt the chocolate with the butter in a bowl over a hot water bath. Remove off heat and allow to cool down slightly then stir in the egg yolk.
  • Mix the egg whites with the salt until fluffy then gradually stir in the sugar and mix until glossy and firm.
  • Incorporate the meringue into the melted chocolate mixture then pour the batter in an 18cm pan lined with baking paper.
  • Bake in the preheated oven at 350°F for 15 minutes then allow to cool completely.

Ginger ganache:

  • Heat the cream, ginger and sugar in a saucepan until the boiling point.
  • Pour the cream over the chocolate and mix until smooth and creamy.
  • Pour the ganache over the sable Breton in the cake ring and place in the fridge.

Chocolate croustillant:

  • Mix the melted chocolate with oil then stir in the paillete feuilletine.
  • Spread the mixture in an 18cm Ø pan and place in the freezer to set.
  • Once set, arrange the croustillant over the ganache then pour the kalamansi curd over it. Finish with the final layer – the flourless chocolate sponge cake.
  • Place these layers in the freezer for a few hours.

Chocolate mousse:

  • Bloom the gelatin in cold water.
  • Heat the milk in a small pot.
  • Mix the egg yolks with sugar and salt for 2-3 minutes. Pour in the hot milk, mixing all the time, then transfer the mixture back on low heat.
  • Cook until it reaches 82°C then remove from heat and stir in the gelatin.
  • Pour the mixture over the chocolate and mix until smooth.
  • Allow to come to room temperatures then fold in the whipped cream.
  • Prepare a 20 or 22cm Ø cake ring by lining it with acetate sheets.
  • Remove the frozen layers from the fridge and place them in the center of the 20/22cm Ø cake ring.
  • Pour the chocolate mousse around those layers then cover them with mousse.
  • Be careful as the mousse might spill at the bottom of the cake ring if it’s not properly sealed.
  • Place the cake in the freezer for a few hours.

Chocolate glaze:

  • Bloom the gelatin in cold water.
  • Heat the cream in a saucepan.
  • Remove from heat and stir in gelatin. Mix well then pour over the chocolate and mix well.
  • Allow to cool down slightly.
  • Remove the cake from the freezer and place it on a cooling rack.
  • Evenly pour the glaze over the cake and allow to set.
  • Decorate with chocolate or fresh fruits.
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