Raspberry, Milk Chocolate and Vanilla Entremets

Ingredients

12 servings

• 60 g milk chocolate
• 40 g unsalted butter
• 55 g egg yolk
• 85 g egg white
• 40 g sugar
• 40 g sifted flour
• 100 g hazelnuts
• 100 g sugar
• 2 cl water
• 100 g praline
• 115 g milk chocolate
• 85 g crushed lace crepes
• 180 g raspberry coulis
• 30 g lemon juice
• 6 g gelatin (3 sheets)
• 11 cl liquid cream
• 85 g egg white
• 170 g sugar
• 3.5 cl water
• 190 g raspberry coulis
• 30 g sugar
• 6 g gelatin (3 sheets)
• 31 cl whole milk
• 1 teaspoon vanilla extract
• 65 g sugar
• 50 g egg yolk
• 25 g vanilla powder
• 4 g gelatin (2 sheets)
• 20 cl liquid heavy cream
• 150 g thick crème fraîche
• 3 tsp icing sugar
• 120 g sifted icing sugar
• 80 g sifted almonds
• 2 tbsp cocoa powder
• 80 g egg white
• 60 g caster sugar
• 100 g chopped milk chocolate
• 2 egg yolks
• 65 g sugar
• 6.5 cl crème fraîche
• fresh raspberries

Steps

1. 1

   For the milk chocolate sponge cake: Butter a springform pan or a 20×30 cm or 25×25 cm square cake frame. The mold must be larger than the final entremets so that you can cut the sponge to the correct size, thus avoiding crispy, uneven, or shrunken edges.

2. 2

   Preheat the oven to 170°C (gas mark 5-6).

3. 3

   Melt the chocolate and butter in a double boiler. Let cool, then incorporate the egg yolks. Beat the egg whites until stiff. When foamy, gradually pour in the sugar while the mixer is still running. Beat until a firm meringue is obtained. Delicately fold the chocolate into the meringue using a spatula. Add the sifted flour. Bake for 15 minutes. Let cool before cutting. Line the edges of the cake frame with parchment paper or acetate film. Place the sponge at the bottom of the mold.

4. 4

   For the praline feuilletine: You can make the praline feuilletine with store-bought praline, but here is how I make mine. True, it takes time, but it is so much cheaper and so delicious. Plus, it is practical to prepare large quantities to store and pull out for later use.

5. 5

   Homemade praline: If your hazelnuts are already blanched, you can skip the next steps. Otherwise, you must peel them. Preheat your oven to 190°C (gas mark 6-7) and bake the hazelnuts for 15 minutes. When cool enough to handle, wrap them in a kitchen towel and shake vigorously. The hazelnut skins will start to come off. Be careful, this step can be a bit messy. Then, all you have left to do is remove the remaining skin with your fingers or a small knife. This can take a little time.

6. 6

   When the hazelnuts are blanched, boil the sugar with the water. Add the hazelnuts all at once and mix well to coat the nuts with syrup. Remove from heat and continue stirring with a wooden spoon until the sugar crystallizes. Put back on the heat and let the sugar melt again until a caramel is obtained. Pour onto parchment paper and let cool. Grind the hazelnuts and process them in a food processor. Process until a smooth paste is obtained.

7. 7

   Feuilletine: Melt the chocolate in a double boiler. Remove from heat and incorporate the praline and the crêpes dentelles. Pour the mixture over the sponge layer. Place the entremets in the refrigerator.

8. 8

   For the raspberry bavarois: soften the gelatin sheets in cold water for 5 minutes. Bring the raspberry coulis and lemon juice to a boil. Incorporate the gelatin, mix well, and let cool. Whip the cream into chantilly and place in the fridge. When the raspberry mixture has cooled, fold it into the chantilly. Let rest in the refrigerator.

9. 9

   Pour the egg whites into the bowl of your mixer. Boil the sugar and water. When the syrup reaches 100°C, start beating the egg whites at maximum speed. When the syrup reaches 117°C, remove from heat and pour over the beating meringue. Whisk until cooled. Incorporate 145g of the Italian meringue into the chantilly. Pour into the cake frame. Let set in the freezer.

10. 10

    For the raspberry jelly: soften the gelatin sheets in cold water for 5 minutes. Bring the raspberry coulis and sugar to a boil. Incorporate the gelatin, mix well, and let cool. Gently pour over the raspberry mousse layer (be sure the mousse is firm enough for the jelly to be poured on top). Put back in the freezer to set.

11. 11

    For the vanilla mousse: soften the gelatin sheets in cold water for 5 minutes. Mix the egg yolks, sugar, and pudding powder. Bring the milk and vanilla to a boil. Remove from heat and pour over the egg yolk mixture, then add the gelatin. Mix well and pour back into the saucepan. Put back on the heat to thicken. Cover with plastic wrap and let cool in the refrigerator. Whip the cream into chantilly. When the vanilla cream is cold, fold it into the chantilly. Spread over the raspberry jelly. Let set in the freezer.

12. 12

    For the chantilly cream: whip the cream into chantilly and add the powdered sugar. Spread over the vanilla mousse layer. Place in the fridge to set.

13. 13

    For the milk chocolate macarons:

14. 14

    Macaron shells: finely and thoroughly blend the powdered sugar, almond flour, and cocoa. Beat the egg whites until stiff. When foamy, gradually pour the sugar over the beating whites until a firm meringue is obtained. When removing the whisk, the meringue should form nice peaks. Incorporate the powder mixture into the meringue using a spatula. Pipe small domes of batter onto parchment paper using a piping bag with a plain nozzle. Let rest for 25 minutes. Preheat the oven to 150°C (gas mark 5). Bake for 12 minutes. Let cool.

15. 15

    Milk chocolate ganache: blanch the egg yolks with the sugar. Bring the cream to a boil. Pour over the egg yolks. Mix well and heat on the stove to thicken. Pour the mixture over the chocolate. Mix well to melt the chocolate. Once the ganache is cold, fill a macaron shell using a piping bag. Fill generously and place a second shell on top of the cream. Proceed in the same way for all macarons.

16. 16

    Assembly: freeze the entremets for several hours (at least 4 hours in my opinion). This way, the mousse will be easier to cut and will keep its shape.

17. 17

    Remove the entremets from the freezer. Cut into 12 or 16 slices. Decorate each with a macaron and a fresh raspberry. Place in the refrigerator before serving.

18. 18

    You can also garnish with raspberry coulis if you have any left.

19. 19

    Enjoy!