Entremets & Cheesecakes

AZÉLIA ENTREMET

An original recipe by L’École Valrhona Guest Chef Antonio Bachour
Yields 3 cakes of 21 cm

6 steps

Recipe Step by Step

Almond Sponge Cake

170gALMOND PASTE FROM PROVENCE 70%
170g unsalted butter (softened)
150g sugar
1 ea vanilla bean (split & scraped)
3ea eggs
128g cake flour
3g baking powder
1 pinch salt
155g sour cream

Preheat oven to 162°C (325°F).

In the bowl of a stand mixer fitted with a paddle attachment, beat the ALMOND PASTE, butter, sugar and vanilla until smooth. Add the eggs slowly, mixing well between each addition. Sift the cake flour, baking powder and salt over the egg mixture.

Add the sour cream to the egg mixture and beat until smooth.

Line 3 ring molds of 16cm (6”) and pour in the mixture evenly.

Bake for 15-20 minutes until golden. Reserve the cakes inside the molds.

AZÉLIA 35% Crispy Hazelnut

190gALMOND HAZELNUT PRALINÉ 50%
100gAZELIA 35%
50g toasted hazelnuts (finely crushed)
170g corn flakes (crushed)

Mix to combine the ALMOND HAZELNUT PRALINÉ 50% with AZÉLIA in a medium bowl.

Add the hazelnuts and corn flakes and stir to combine.

Divide the mixture between 3 insert molds of 16 cm (6”), press to 4mm (1/4” inch) thick and freeze until ready for use.

Passion Fruit Crémeux

6.5g gelatin sheets (silver)
200g egg yolks
125g eggs
215g sugar
300g passion fruit purée
250g unsalted butter (softened)

Soak the gelatin in ice water until softened. Squeeze out any excess water and set aside.

Over a double boiler, cook the yolks, eggs, sugar and purée, whisking constantly until thickened at 82°C (185°F).

Remove from the heat, stir in the gelatin and butter to dissolve.

Spread the mixture evenly into 3 insert molds of 16 cm (6”) and freeze until ready for use.

Glaze

22.5g gelatin sheets (silver)
125g water
225g sugar
225g glucose syrup
225gAZELIA 35%
90g ABSOLU CRISTAL NEUTRAL GLAZE
160g condensed Milk

Soak the gelatin in ice water until softened. Squeeze out any excess water and set aside.

Bring the water, sugar and glucose to a boil and stir in the drained gelatin.

Place the AZÉLIA 35% Chocolate in a medium bowl. Pour hot syrup onto the AZÉLIA 35% Chocolate and emulsify.

Stir in the condensed milk and ABSOLU CRISTAL. Mix with an immersion blender until smooth. The glaze will be ready when it reaches 35°C (95°F).

GIANDUJA Wire

A/NGIANDUJA HAZELNUT MILK 35%

Using a zest stripper (zester), scrape the GIANDUJA block to obtain the wire for the garnish.

AZÉLIA 35% Mousse

12g gelatin sheets (silver)
750gAZELIA 35%
500g whipping cream
120g ALMOND HAZELNUT PRALINÉ 50%
750g whipping cream (whipped to soft peaks)

Soak the gelatin in ice water until softened. Squeeze out any excess water and set aside.

Bring the cream to a boil. Add the drained gelatin.

Melt the AZÉLIA 35% Chocolate. Place AZÉLIA 35% and ALMOND HAZELNUT PRALINÉ into a medium bowl. Pour hot cream onto the GIANDUJA and mix to create an emulsion.

Allow the mixture to cool to a temperature of 30°C (86°F). Fold the whipped cream into the chocolate mixture.

Assembly and finishing

Line three 21 cm (8”) molds with acetate strips. Build the entremet upside down in the following order: Pipe a layer of Mousse. Place the Passion Fruit Crémeux on top of the Mousse. Place some more Mousse onto the Crémeux . Add the AZÉLIA Crunchy insert. Add a small amount of Mousse and place the Cake on top and then freeze. Glaze the frozen cake and decorate with GIANDUJA Wire and chocolate garnishes.