Valrhona Valentine's Entremets

Course: Dessert

Cuisine: French

Keyword: Berry, Cheesecake, Entremet

Difficulty: Advanced

Brand: Belcolade, Valrhona

Servings: 16cm entremets

Author: An original recipe by l’École Valrhona

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.

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.

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.

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.

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.

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!