Today’s blog post is the second of a three part series on how to complete one of my favorite entremet recipes from Fauchon, the “Intense”. My last post outlined how to make the three components that would comprise of the internal layers of the entremet. Today, I will discuss how to make the dark chocolate mousse and how to assemble the entremet in a cake ring.
You can refer to the diagram above on how the Intense should look like once it is assembled:
Intense (Part 2)
Dark Chocolate Mousse
190g Heavy cream
123g Dark Chocolate 70% cocoa (Preferably Valrhona 70% Guanaja dark chocolate)
63g Egg yolks
19g Egg whites
72g Simple syrup (50% granulated / 50% water)
– Whip the heavy cream until soft peaks. Cover and place in the fridge.
– In a large mixing bowl, melt the dark chocolate over a bain marie. Once melted, take the mixing bowl off the bain marie and put aside.
– In another mixing bowl, mix egg yolk, egg whites, and simple syrup together.
– Place the mixing bowl with the egg mixture over a bain marie and whisk until the egg mixture thickens to a point where you can coat the back of a spoon or until it reaches 80 degrees Celsius. Once the egg mixture thickens or reaches the right temperature, pull the mixing bowl off the bain marie. Using a stand mixer (or a handheld mixer) with the whisk attachment, mix the egg mixture on medium speed until cooled. You will notice that the egg mixture will thicken and grow in volume as you cool the mixture. The mixture will be considered cooled when you touch the bottom of the mixing bowl and it feels lukewarm to the touch. Place aside.
– Ensure the melted chocolate is still slightly warm. If it has cooled significantly, quickly place the chocolate over a bain marie to warm it up a little. Once warmed, pull off heat.
– Take the whipped cream from the fridge and put a quarter of it into the melted chocolate. Using a whisk, immediately whisk the whipped cream into the chocolate and don’t stop until it is fully incorporated.
– Next, pour the whipped egg mixture into the chocolate mixture and fold with a mixing spoon. After a few folds with the mixing spoon, pour in the rest of the whipped cream into the egg/chocolate mixture. Fold until the ingredients are incorporated but not too much as to deflate the mousse. Use immediately.
Assembling the Entremet
– Place a 16cm diameter x 4.5cm height cake ring on a baking sheet lined with parchment paper. Line the inside of the cake ring with acetate liner. If you don’t have acetate liner, simply cut a sheet of A4 (or 8.5” x11”) acetate (you can use those clear acetate sheets for binding your reports) into two 4.5cm height strips and line the inside of the cake ring with these strips.
– Place the brownie base at the bottom of the cake ring and make sure it is centered.
– Pour a bit of chocolate mousse over the brownie base and using a mixing spoon, spread the mousse so that it fills the sides of the cake ring around the brownie base.
– Place the praliné feuilletine layer over the brownie base and press down so that it sticks to the top of the brownie.
– Pour a bit of chocolate mousse over the praliné feuilletine layer and using a mixing spoon, spread the mousse so that it fills the sides of the cake ring.
– Place the chocolate cremeux layer over the praliné feuilleté layer and press down so that it sticks to the top of the praliné feuilleté layer.
– Pour the rest of the mousse over the chocolate cremeux layer and using an offset spatula, smoothen the top of the cake ring with the chocolate mousse. You’ll have excess chocolate mousse as result. Put this chocolate mousse aside for now.
– Immediately place the assembled entremet into the freezer and freeze for about 15 minutes. After 15 minutes, pull out the entremet from the freezer. You’ll notice that the chocolate mousse has deflated a little and you’ll see the top of the entremet a little depressed. Using your remaining mousse, spread and smoothen the mousse over the top of the entremet with your offset spatula. Once smoothened, immediately place entremet back into freezer and freeze overnight. You can eat the remainder of the chocolate mousse as a reward for a job well done!
That’s it for part two. My next and final posting in this three part series will discuss how to mask, glaze, and decorate the Intense. Stay tuned!