deZaan Chocolate Gluten and Dairy-Free Entremet
Vegan salted caramel entremet with a brownie base
Course: Dessert
Cuisine: French
Keyword: Entremet
Servings: 12 people
Cake ring
Sieve
mixer
Utensils
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.