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
Difficulty: Intermediate
Brand: Callebaut, deZaan
Dietary: Dairy-Free, Gluten-Free
Servings: 12 people

Equipment

  • Cake Ring
  • Sieve
  • Mixer
  • Utensils

Ingredients

Part 1: Brownie Base

Part 2: Caramel Ganache

Part 3: Chocolate Glaze

Part 4: Salted Soya Caramel

Part 5: Salted Caramel Cremeux

  • 300 g Salted Soya Caramel
  • 100 g Soy Milk
  • 120 g Yumbo Plant-Based Egg Yolk
  • 30 g Caster Sugar
  • 20 g Corn Flour
  • 250 g Margarine

Instructions

Part 1: Method

  • Melt the 120 g Callebaut 811 54.5% Dark Chocolate Baking Callets 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 25 g deZaan Holland True Dark 10/12% Natural Cocoa Powder 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 225 g Callebaut 811 54.5% Dark Chocolate Baking Callets to 40°C. Boil the salted caramel sauce, soya milk, 20 g Allez Belgian Glucose Syrup and 10 g deZaan Holland True Dark 10/12% Natural 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 25 g deZaan Holland True Gold 20/22% Natural Cocoa Powder to a boil, and mix sugar and agar agar together. Add the agar sugar mix gradually and re-boil 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 50 g Allez Belgian Glucose Syrup 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.

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