Entremet Tainori

1000 g / tray 40 x 60 cm



Whip egg yolks, whole eggs and sugar.



Whip egg whites with brown sugar to soft peak.



Combine the two mixtures and then slowly add the combined sifted flour and cocoa powder.



Spread onto tray and bake at 180°C/360°F in a ventilated oven for approx. 20 minutes.



Cut 6 rounds of 140 mm in diameter.

Make a dry caramel with sugar, deglaze with the melted butter and finish with the hot mixture of the cream and glucose.



Create a proper emulsion with the melted chocolate.



Allow to crystallize in the fridge for 4 – 6 hours.

Bring to boil cream and milk and add to the egg yolks mixed with sugar. Cook all to 82-84°C/176-185°F, and then pass through a chinois.



Create and emulsion with the hot crème anglaise base and the melted chocolate



At 35-40°C/95-104°F add the soft whipped cream and then pour into the molds and then freeze.

Bring to boil the heavy cream, pour it into the chocolate and start to make an emulsion. It is very important to form a perfect emulsion to stabilize the glaze; then add the melted neutral glaze (70-80°C/150°F)