Valrhona Scarlett Entremet
Original Recipe by Chef Nathaniel Reid
Equipment
- 1 Sifter
- 1 Oven
- 1 Mixing Bowl
Ingredients
Chocolate Dacquoise
- 285 g Almond Flour
- 360 g Granulated Sugar
- 40 g Cake Flour
- 40 g Valrhona Dutched Cocoa Powder
- 270 g Granulated Sugar
- 3 g Sea Salt
- 400 g Egg Whites
Cocoa-Almond Sablé
- 65 g Unsalted Butter
- 65 g Powdered Sugar
- 1 pinch Sea Salt
- 25 g Eggs
- 1 g Vanilla Bean Paste
- 85 g All-Purpose Flour
- 30 g Valrhona Dutched Cocoa Powder
- 25 g Almond Flour
- 50 g Sliced Almonds
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
- 100 g Whipping Cream
- 150 g Whole Milk
- 22 g Invert Sugar
- 305 g Valrhona Taïnori Dominican Republic 64% Dark Couverture Chocolate Feves
- 4 g Gelatin
- 500 g Whipping Cream
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 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