Chocolate Kalamansi Entremet
Chocolate, kalamansi and ginger are the three main flavors of this entremet and it is glorious!
Servings :1 20/22cm cake
Ingredients
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
Instructions
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.