deZaan Chocolate Gluten and Dairy-Free Entremet

deZaan Chocolate Gluten and Dairy-Free Entremet

Vegan salted caramel entremet with a brownie base
Course: Dessert
Cuisine: French
Keyword: Entremet
Servings: 12 people


Part 1: Brownie base

Part 2: Caramel Ganache

Part 3: Chocolate glaze

Part 4: Salted soya caramel

  • 150 g Castor sugar
  • 2 g Salt
  • 250 g Soya milk
  • 50 g Margarine
  • 50 g Glucose

Part 5: Salted caramel cremeux

  • 300 g Salted soya caramel
  • 100 g Soya milk
  • 120 g Yumbo plant-based egg yolk
  • 30 g Castor sugar
  • 20 g Corn flour
  • 250 g Margarine


Part 1: Method

  • Melt the chocolate and margarine, whisk the yolk and sugar on the kitchen aid together for 5 minutes on full speed.
  • Pour the mix into a large bowl, add the chocolate mix and whisk gently, pour the sieved dry ingredients in and mix well.
  • Pour into a lined cake ring and bake at 160°C for 15 minutes.

Part 2: Method

  • Melt the chocolate to 40°C. Boil the salted caramel sauce, soya milk, glucose and cocoa powder.
  • Add the hot liquid to the chocolate and stir until smooth.
  • Finally, add the margarine and hand blend until smooth.
  • Pour the ganache over the cold set brownie and refrigerate to set.

Part 3: Method

  • Bring the soya milk and cocoa powder to a boil, and mix sugar and agar agar together.Add the agar sugar mix gradually and reboil the glaze. Cook for 1 minute, then pass the glaze through a fine sieve.
  • Cool the glaze on an ice bath to 35°C, then pour over the entremet, coat twice with the glaze and then refrigerate to set.
  • Once the cake has set in the fridge, cut into 12 portions evenly and serve.

Part 4: Method

  • Make a direct caramel with sugar and salt until a clear golden brown color.
  • Then add butter and glucose and stir until emulsified.
  • Add soya milk and cook on a medium heat until 165°C.
  • Remove from the heat and leave to cool. Use in the recipes as required.

Part 5: Method

  • Boil soya caramel and soya milk. Whisk the yolk sugar and corn flour together.
  • Add the the mix and whisk constantly until it boils. Once boiled, remove from the heat and cool on an ice bath to 40°C.
  • Once at 40°C, remove from ice bath and add margarine and hand blend until smooth. Pour the cremeux on the set layer of ganache and refrigerate again to set.
  • Once set, remove and place in the freezer for 2 hours before glaze with the chocolate glaze.

Discover More Recipes

Guylian Raspberry Pinwheels

  Guylian Raspberry Pinwheels Brighten up your day with these simple yet impressive raspberry wicks. They are much easier to make than they look and are also very tasty due to the combination of raspberry and the Guylian Seafood chocolate. OvenBaking...

deZaan Crimson Red Mole with Roasted Cauliflower

deZaan Crimson Red Mole with Roasted Cauliflower Cocoa mole sauce ShearsGlovesSaucepanOvenstrainer Part 1: For Mole3 pcs each of the following mixed dried chilli:- Guajillo - Ancho - Pasilla160 g Medium Onion (( chopped ))6 Garlic cloves (( chopped ))2-3 tomatoes ((...

Guittard Butterscotch Brownies

Guittard Chocolate Butterscotch Brownies Ovenmixing bowl 2 cups unsifted all-purpose flour1½ tsp baking powder½ tsp salt2 cups Guittard 46% Semisweet Dark Chocolate Baking Chips (divided)2 cups Guittard Butterscotch Baking Chips (divided)2 tbsp water (divided)½ cup...

Callebaut Chocolate Pecan Brownies

  Callebaut Chocolate Pecan Brownies Brownie300 grams Butter225 grams Callebaut 70-30-38 70.5% Dark Chocolate Baking Callets240 grams Whole Eggs240 grams Brown Sugar150 grams Flour240 grams Roasted Pecan ButsSalted Caramel500 grams Basic Caramel3 grams Salt...

Valrhona Dark Chocolate Macarons

Valrhona Dark Chocolate Macarons Macaron Shells3/4 cup Almond Flour1 1/3 cup Confectioner Sugar1/4 cup Valrhona Cocoa Powder1/2 cup Egg Whites3/4 cup Sugar3 tbsp WaterDark Chocolate Ganache1/4 cup Cream1.76 oz Valrhona Caraibe 66% Dark Chocolate Baking Feves Macaron...

deZaan Pistachio & Cherry ‘Heart’ Macarons

deZaan Pistachio & Cherry ‘Heart’ Macarons Rich and luxurious macarons Ovenmixing bowlUtensils Part 1: Cocoa Cherry Gel 200 g Cherry Puree100 g Water25 g Granulated Sugar15 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa PowderUltra-Tex: Add 1-2% of total...

Callebaut Donuts with Ruby Chocolate Frosting

Callebaut Donuts with Ruby Frosting Homemade donuts with a Ruby Chocolate frosting. Donuts75 grams butter (softened)115 grams caster sugar50 grams eggs650 grams flour350 grams whole milk30 grams yeast2 grams saltRuby Chocolate Frosting500 grams Callebaut Ruby...

Valrhona Chocolate Covered Candied Oranges

Valrhona Chocolate Candied Oranges Candied Oranges dipped in chocolate Cutting KnifeLarge Saucepandouble boiler Candied Oranges4 Oranges1000 g Water1000 g Sugar (Divided in 4)Dipping Chocolate250 g Valrhona Manjari 64% Dark Couverture Chocolate Feves Candied...

Ghirardelli Luscious Chocolate Ice Cream

Ghirardelli Luscious Chocolate Ice Cream Make-your-own premium ice cream, in the comfort of your house! 3 large Egg Yolks1/4 cup Granulated White Sugar3/2 cup Heavy Cream1/2 cup Whole Milk4 ounces Ghirardelli 70% Extra Bittersweet Chocolate Baking Bar<br...

Callebaut Ruby Cherries

Callebaut Ruby Cherries Ruby Chocolate Mold 200 g Callebaut Ruby Chocolate Vanilla Cream 80 g Corman Glacier Butter 2 g Concentrated Vanilla Extract 20 g Callebaut Cocoa Butter 140 g Callebaut Ruby Chocolate 100 g Cherry Cointreau Ruby Spray Mix 150 g Callebaut Cocoa...

Explore Industry Content

Chocolate Types

Generally speaking, chocolate is a range of food derived from cocoa, or cacao, mixed with cocoa butter and finely powdered sugar to produce these confectioneries. Believe it or not, different countries have their own 'rules' for each classification of...

The Chocolate Genome: Can it Save the Cocoa Crop?

Back in 2010, scientists announced what was their first draft of the chocolate genome, or genetic makeup, of the criollo variety. As climate change continues to affect the planet, cocoa is in danger of dying out entirely within the next 100 years. Some...

What is a Chocolate Napolitain?

NapolitainsWhat is a Chocolate Napolitain? Is there a greater significance of this terminology, or are we merely seeing basic semantics? And does "Neapolitan" have a different meaning? Scroll down below to discover our take and if there's more behind the story!The...

The History of Guittard Chocolate

Guittard Chocolate The History of Guittard ChocolateYou don’t have to travel halfway around the world to find the world’s best chocolate – though this was exactly how Etienne Guittard discovered his true calling. After arriving in San Francisco from France for the...

Kali’s Cookies NH

Meet Kali Kali's interest in cookies began at a young age, watching her mother fully own and operate a cookie store. Her mother baked and decorated countless batches of locally-loved cookies, constantly receiving raving local reviews. Seeing her mother craft cookies...

Making Chocolate

Growing & Harvesting After the cocoa pods are grown and ripe, they are commonly harvested by cutting, or knocking, off a a tree often with a machete. The pods are then broken, and the beans are separated from the surrounding pulp. The beans are then...

Sugar Alkymi

Meet Sugar Alkymi's Founder, Sahar Masarati Sahar's love affair with edible art started from an early age, as being a chaser of modern surreal art, tones, textures and romantic patterns influenced creating exquisite art of her own. It was Sahar's influence of...

Chocolate: Effects on health

With all things food-related, the effect on health can vary by the amount consumed in one given sitting. Chocolate does act as a stimulant, as does most sugary products, as it contains a slight amount of caffeine, as well as theobromine. Excessive...

Bean Varieties

Forastero The forastero bean is the most commonly grown across the globe. It is most likely native to the Amazon basin, and the African cocoa crop is almost entirely of forastero variety. They are significantly hardier, and offer a more classic chocolate...

Prittie Chocolat

Chocolate: A Most Complex EnjoymentPrittie Chocolat Heirloom Single Origin Chocolate Maggie Prittie has been working and crafting with chocolate for over a decade now. The complexitiy of the 5,000 year-old treasure if often overlooked, but Maggie has put this...

World Wide Chocolate

Pin It on Pinterest

Share This