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Ruby chocolate and strawberry entremet with piped chantilly petals

Ruby Chocolate and Strawberry Entremet

A fragrant entremet for strawberry season, pairing delicate ruby chocolate with one of pastry's best-loved fruits.
Servings :8 servings
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Prep Time 2 hours
Cook Time 30 minutes
Freezing time 12 hours

Ingredients
  

Almond strawberry sponge

  • 50 g whole egg
  • 35 g egg yolks
  • 80 g almond flour
  • 80 g granulated white sugar (A)
  • 3 g vanilla extract
  • 70 g egg whites
  • 25 g granulated white sugar (B)
  • 25 g plain white flour
  • 1 g salt
  • 20 g butter (melted, at 45°C)
  • 50 g strawberries (sliced)

Strawberry compote

  • 80 g strawberry purée (or other red fruit)
  • 200 g strawberries (finely diced)
  • 4 g pectin NH
  • 40 g granulated white sugar
  • 2 g gelatin (bloomed in 12g cold water)

Ruby chocolate strawberry mousse

  • 8 g gelatin (bloomed in 48g cold water)
  • 130 g milk
  • 80 g strawberry purée (or other red fruit)
  • 200 g ruby chocolate
  • 230 g whipping cream (whipped)

Ruby chocolate chantilly

  • 420 g whipping cream
  • 1–3 g natural colouring (beetroot powder or similar)
  • 2.5 g gelatin (bloomed in 15g cold water)
  • 110 g ruby chocolate

Instructions
 

Almond sponge

  • In a stand mixer, whisk the whole egg, yolks, vanilla, sugar (A) and almond flour for a few minutes until you have a stable foam.
  • Separately, whisk the egg whites to a foam, gradually adding sugar (B).
  • Fold the meringue into the almond base, alternating with the flour sifted with the salt.
  • Finally, fold in the melted butter.
  • Divide the batter between two 16cm rings, scatter the strawberries on top and bake at 160°C (320°F) for 15–20 minutes.
  • Cool completely. Since this cake is assembled in a Silikomart Eclipse mould, cut one sponge to 14cm with a ring.
  • The recipe makes two sponges but you only need one – a smaller batch doesn't whip as well, so I prefer to make more. Freeze the second sponge.

Strawberry compote

  • Mix the pectin with the sugar.
  • Warm the fruit purée, add the sugar and pectin and bring to the boil. Boil for 20 seconds, then add the diced strawberries and bring back to the boil for 10 seconds.
  • Remove from the heat and add the bloomed gelatin.
  • Pour into a 14cm silicone mould and freeze.

Ruby chocolate mousse

  • Bloom the gelatin in the water.
  • Heat the milk and dissolve the bloomed gelatin in it.
  • Warm the strawberry purée.
  • Pour the purée over the ruby chocolate and blend, gradually adding the milk. Blend until smooth.
  • Cool to 28°C (82°F), then fold in the whipped cream.

Assembly

  • Pour mousse into the Eclipse mould.
  • Place the insert, top with more mousse and finish with the sponge.
  • Freeze for at least 12 hours.

Ruby chantilly and finishing

  • Heat the cream with the bloomed gelatin and the natural colouring, if using.
  • Pour over the chocolate and blend.
  • Cover with cling film and refrigerate for at least 8 hours.
  • Whip before using.
  • Pipe over the frozen cake with a petal nozzle, then freeze again for at least 6 hours.
  • Spray with pink velvet spray.
  • Decorate as you like.

Notes

I use beetroot powder as a natural colouring, usually 2–3g per batch of chantilly. Freeze-dried raspberry powder works too, or a synthetic colouring if you prefer – I try not to use synthetic colourings inside desserts.
I used the Eclipse mould from Silikomart Professional.
Keyword Entremet, Ruby Chocolate, Strawberry