Valrhona Scarlett Entremet Recipe

Valrhona Scarlett Entremet

Original Recipe by Chef Nathaniel Reid
Course: Dessert
Cuisine: French
Keyword: Cake, Entremet
Difficulty: Intermediate
Brand: Valrhona

Equipment

  • 1 Sifter
  • 1 Oven
  • 1 Mixing Bowl

Ingredients

Chocolate Dacquoise

Cocoa-Almond Sablé

Cherry & Black Currant Compote

  • 135 g Cherries
  • 270 g Cherry Purée
  • 160 g Black Currant Purée
  • 110 g Raspberry Puree
  • 2 pinch Ground Cloves
  • 85 g Granulated Sugar
  • 2 g Pectin NH
  • 10 g Gelatin

Taïnori Chocolate Mousse

Instructions

Chocolate Dacquoise

  • Sift the almond flour, confectioner's sugar, cake flour, and 40 g Valrhona Dutched Cocoa Powder together.
  • Make a meringue with the egg whites, sea salt and sugar
  • Fold the flour mixture into the meringue
  • Spread the mixture into a 40cm x 60cm frame and bake at 175°C / 350°F

Cocoa-Almond Sablé

  • Cream the butter, confectioner's sugar and sea salt together
  • Slowly add the 1 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste and eggs to the mixture
  • Sift the flour, 30 g Valrhona Dutched Cocoa Powder and almond powder together
  • Add the dry ingredients to the butter mixture until it is combined
  • Cool the dough
  • Roll the sable out and cut disks of 14cm
  • Place sliced almonds on to the sable and bake at 170°C / 340°F
  • When the sable comes out of the oven, sprinkle cocoa butter on top

Cherry & Black Currant Compote

  • Pit and slice the cherries
  • Heat the cherries, cherry purée, black currant purée, raspberry purée and cloves
  • Mix the sugar and pectin NH together and add to the purées at 40°C / 104°F
  • Bring the purées to a boil
  • Add the soaked gelatin to the purées
  • Scale 200g into a 14cm mold and freeze

Taïnori Chocolate Mousse

  • Boil 100g of cream and milk
  • Add the softened gelatin to the warm cream to dissolve
  • Pour warm cream over 305 g Valrhona Taïnori Dominican Republic 64% Dark Couverture Chocolate Feves and invert sugar and make an emulsion
  • At 40°C / 104°F, fold the whipped cream into the ganache.

Assembly & Finishing

  • Fill an 16cm ring halfway with dark chocolate mousse
  • Place a disc of chocolate dacquoise along with a cherry and a disc of the black currant compote into the mousse
  • Place more mousse on top of the cherry and black currant compote
  • Set another disc of chocolate dacquoise on top of the mousse
  • Spread a thin layer of mousse onto the dacquoise and place the cocoa-almond sable on top

Discover More Recipes

Lake Champlain S’mores Bars

  Lake Champlain...

Dick Taylor Chocolate Waffles

  Dick Taylor Chocolate...

Guittard Dairy Free Hummingbird Muffins

  Guittard Dairy Free...

Valrhona Manjari Plant Based Macarons

  Valrhona Manjari...

Prova Banana Fosters Ganache

  Prova Banana Fosters...

deZaan Carbon Black Pistachio Mochi

  deZaan Carbon Black...

Lake Champlain Chocolate Stout Cake

  Lake Champlain...

Guittard Keto Coconut Bars

  Guittard Keto Coconut...

Dick Taylor Chocolate Zucchini Bread

  Dick Taylor Chocolate...

Dick Taylor Chocolate Coconut Macaroons

  Dick Taylor Chocolate...

Explore Industry Content

Bald Guys Bake

Bald Guys Bake About the Founder: Torey Searcy...

Diane Krulac and Cocoa Creek Chocolates

Meet Diane Krulac Cocoa Creek Chocolates, Camp...

Where does Cocoa Grow?

Where does Cocoa Grow?Can cocoa grow anywhere in...

Apothecary Chocolates

Meet Shelby, CEO (Chocolate Executive...

The History of Guylian Chocolate

Guylian Chocolate The History of Guylian...

What are Dragées?

DragéesWhat are Dragées? Is this a category of...

What is Giandujotto?

GiandujottoWhat is Giandujotto and what are...

What is Gianduja?

GiandujaWhat is Gianduja? Does the blend fall...

What is a Chocolate Napolitain?

NapolitainsWhat is a Chocolate Napolitain? Is...

Prittie Chocolat

Chocolate: A Most Complex EnjoymentPrittie...
0