Valrhona Scarlett Entremet

Original Recipe by Chef Nathaniel Reid

Course: Dessert

Cuisine: French

Keyword: Cake, Entremet

Difficulty: Intermediate

Brand: Valrhona

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

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

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

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.

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