Felchlin Maracaibo Entremet

Felchlin Maracaibo & Vanilla Entremet

Premium Felchlin chocolate makes this multi-layered cake a feast for the eyes and the tastebuds !
Course: Dessert
Cuisine: French
Keyword: Cake
Servings: 5 Servings

Ingredients

Part 1: Maracaibo Sponge

Part 2: Chocolate Crumble

Part 3: Chocolate Mousse & Maracaibo

Part 4: Vanilla Chantilly

  • 525 g Heavy cream
  • 65 g Mascarpone cheese
  • 42 g Inverted sugar
  • 8 g Vanilla bean

Instructions

Part 1: Method

  • Mix together first measure of granulated sugar, salt and egg white powder. Pour over liquid white egg and stir till dissolved. Whip mixture to create a creamy meringue mass.
  • Separately, beat whole egg, egg yolks and sugars (second measure of granulated and inverted) to obtain a foamy mass
  • Heat the couverture to 50°C/122°F and fold onto the meringue mass. Add butter.
  • Sieve flour and cocoa powder and mix well into meringue mass. Fold in foamy egg mass.
  • Pour the sponge mixture into a 1 cm (0.82in) high silicone tray.
  • Bake at 155C/311F in a convection oven for 20-25 min, or at 170C/338F in a deck oven for 15-20 min.

Part 2: Method

  • Cream butter and brown sugar.
  • Mix the flour, cornmeal, cocoa powder and almond flour together with sea salt and add to butter mixture.
  • Knead till obtaining crumbles and bake at 145°C/293°F in a convection oven, or at 165°C/329°F in a deck oven for 15-20 minutes.

Part 3: Method

  • Melt chocolates at 65°C/149°F
  • Bring milk to boil and pour half of it over the chocolates. Add the egg yolks and then the second half of the milk. Mix
  • Create a meringue with granulated sugar and egg white and lightly whip the heavy cream.
  • Mix the ganache into the whipped cream. Pour the mass into the meringue and delicately mix till well combined.

Part 4: Method

  • Whisk together all ingredients

Part 5: Assembly

  • Pour the Maracaibo mousse over the crumble into a 1.5 cm (0.6in) tray. Freeze.
  • Spread a thin layer of tempered Maracaibo 65% couverture onto a plastic sheet. When it starts crystallizing, cut rectangles of 8 x 21 cm ( 3.1 x 8.3 in).
  • Remove the frozen tray and cut rectangles of 7 x 20 cm (2.8 x 7.9 in).
  • Place a decor such as a chocolate platelet on top and pipe vanilla chantilly with a St. Honore piping tube. Decor as desired.

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