Servings: 6 16cm entremets
Equipment
- Food Processor
- Whisk
- Mixing Bowl
- Cutting Knife
- Oven
- Stovetop
- Large Pot
- Refrigerator
- Immersion Blender
- Sieve
- Freezer
- Piping Bag
- 14cm ring
- 16cm ring
- Tempering Machine
- Brush
- Heated Knife
Ingredients
Fluffy Almond Biscuit
- 560 g Almond Flour
- 450 g Granulated Sugar
- 225 g Butter
- 825 g Eggs
- 225 g Egg Whites
- 110 g Granulated Sugar
- 400 g Valrhona Opalys 33% White Couverture Chocolate Feves
Raspberry Compote
- 240 g Raspberry Puree
- 200 g Raspberries
- 50 g Granulated Sugar
- 8 g Pectin
Opalys, Raspberry & Star Anise Cream
- 240 g Raspberry Puree
- 275 g Eggs
- 200 g Valrhona Opalys 33% White Couverture Chocolate Feves
- 9 g Belcolade 100% Cocoa Butter Discs
- 3 g Gelatin
- 15 g Star Anise
- 65 g Granulated Sugar
Light OPALYS Mousse
- 420 g Milk
- 17 g Gelatin
- 790 g Valrhona Opalys 33% White Couverture Chocolate Feves
- 850 g Whipping Cream
Opalys Glaze
- 448 g Whipping Cream
- 298 g Absolu Cristal Neutral Glaze
- 6 g Gelatin
- 747 g Valrhona Opalys 33% White Couverture Chocolate Feves
Instructions
Fluffy Almond Biscuit
- In the food processor, process the almond flour, sugar and the eggs. Then add the butter.
- At the same time, whip the egg whites with the sugar.
- Using the food processor, chop the 400 g Valrhona Opalys 33% White Couverture Chocolate Feves until you have a fine chunks.
- Gently combine the egg whites and the almond flour mixture with the chocolate chunks.
- Gently combine the egg whites and the almond flour mixture with the chocolate chunks.
Raspberry Compote
- Heat the raspberry purée and the raspberries to 40°C (104°F ), then add the raw cane sugar mixed with the pectin.
- Bring to a boil and set aside in the refrigerator to cool.
Opalys, Raspberry & Star Anise Cream
- Soak the gelatin in a large bowl of water, then drain it.
- Add the raspberry purée, star anise, raw cane sugar and the eggs. Gently heat the mixture until it thickens. When it comes to a boil, add the gelatin.
- Strain and slowly pour the hot mixture over the melted 200 g Valrhona Opalys 33% White Couverture Chocolate Feves and 9 g Belcolade 100% Cocoa Butter Discs. Immediately mix using an immersion blender to make a perfect emulsion.
- Leave to set in the refrigerator.
Light OPALYS Mousse
- Soak the gelatin in a large bowl of water.
- Bring the milk to a boil.
- Drain the gelatin and add it to the milk.
- Pour around 1/3 of the hot liquid over the 790 g Valrhona Opalys 33% White Couverture Chocolate Feves and stir until the texture is smooth, shiny and elastic, showing the start of an emulsion.
- Gradually add the rest of the milk while maintaining the same texture. Finish with an immersion blender.
- When the chocolate mixture reaches 35°C (95°F), add the lightly whipped cream. Pour out immediately. Freeze.
Opalys Glaze
- Soak the gelatin in a large bowl of water.
- Melt the 747 g Valrhona Opalys 33% White Couverture Chocolate Feves.
- Bring the cream to a boil and add the drained gelatin.
- Heat the Absolu Cristal to 60°/70°C (140°/158°F).
- Slowly pour the hot cream over the melted chocolate in several additions, mixing well before adding more.
- Finish by adding the Absolu Cristal.
- Mix with an immersion blender to homogenize and to get rid of as many air bubbles as possible.
- Leave to set overnight.
Assembly & Finishing
- With a 14cm ring, cut out circles of Almond Biscuit, then pipe 80g of Raspberry Compote on top.
- Use a pipping bag with a plain 10mm nozzle to pipe 120g of OPALYS Raspberry Star Anise Cream in balls on top of the Raspberry Compote to make the insert. Blast freeze.
- Prep the Light OPALYS Mousse, then add 320g of Light Mousse into a 16cm ring. Immediately add the insert, assembling the entremets upside-down. Blast freeze.
- Heat the Glaze to 30-32°C (86-90°F) and then glaze the entremets. Temper some OPALYS 33% Chocolate and then roll it out thinly between two acetate sheets.
- With a brush, create rays of red colored cocoa butter.
- To serve, using a heated knife, cut two slices of the Valentine’s Entremets and place it on a plate with Raspberry Compote. Add the chocolate decor and some rose petals.
- Now, enjoy!