Blackcurrant Chocolate Entremet

A 100% plant-based creation, the Blackcurrant Chocolate Entremet is a delicious option for those seeking a sophisticated recipe with high-quality ingredients. This innovative recipe showcases a professional approach to blending texture, flavour, and ethical ingredients.

* Panier des Chefs' Suggestion: For the blackcurrant purée, we recommend Caraman's Ambient Fruit Purées (Red Fruit & Berries category) for superior flavour and colour.

Steps: 6

1 - Hazelnut Financier

• 90g Toasted Hazelnut Flour (Sosa)
• 225g Icing Sugar
• 90g Plain Flour
• 5g STD Baking Powder
• 10g Toasted Hazelnut Paste (Sosa)
• 90g Deodorised Coconut Fat (Sosa)
• 50g Sunflower Oil
• 215g Water
• 12g Potatowhip (Sosa)
• 20g Cornstarch

Mix the water with the Potatowhip and blend with an immersion blender.
Add the icing sugar and mix well using the paddle attachment.
Add the dry ingredients and continue mixing for one minute.
Finally, emulsify with the pre-mixed fats at 30 °C until a uniform mass is obtained. Set aside.

2 - Blackcurrant Cream

• 790g Blackcurrant Puree - Panier des chefs recommends Blackcurrant Pasteurised Purée (CaramanFruit)
• 120g Deodorised Coconut Fat (Sosa)
• 10g Profiber Stab 5 (Sosa)
• 6g Gracila Gel (Sosa)
• 100g Sugar

Weigh and refrigerate the coconut fat.
Blend the fruit purées with Profiber Stab 5, starch, sugar, and Gracila Gel using an immersion blender.
Bring to a boil. Allow the mixture to cool slightly to 45 °C.
Using a hand mixer, emulsify the mixture with the cold coconut fat. Store in the refrigerator with cling film (plastic wrap).

3 - Chocolate Mousse

• 400g Water (1)
• 20g Vegan Mousse Gelatin (Sosa)
• 160g Water (2)
• 70g Sugar
• 50g Flaxfiber (Sosa)
• 30g Sunflower Oil
• 280g Plant-based Chocolate - Panier des chefs recommends VAO Organic 42% (Weiss)

Melt the chocolate to 55 °C and mix with the sunflower oil until smooth.
Heat Water (1) with the Vegan Mousse Gelatine to boiling point while stirring.
Pour this over the chocolate mixture and emulsify using an electric whisk.
Separately, mix Water (2) with Potatowhip Cold and whip using an electric mixer.
Midway, add the sugar mixed with Flaxfiber. Continue to whip for about 10 minutes.
Gradually add the chocolate emulsion (at 55 °C) to the meringue, mixing at medium speed.

4 - Blackcurrant Glaze

• 270g Blackcurrant Puree - Panier des chefs recommends Blackcurrant Pasteurised Purée (CaramanFruit)
• 12g Fruit Pectin NH (Sosa)
• 660g Water
• 215g Sugar
• 120g Liquid Glucose 40DE (Sosa)

Heat the water to 40 °C.
Mix the Pectin NH with the sugar and pour onto the 40 °C water.
Add the glucose and bring to a boil.
Remove from heat and add the blackcurrant purée.
Mix well until a homogeneous texture is obtained.
Refrigerate overnight and use at 35-40 °C.

5 - Chocolate Glaze

• 300g Chocolate - Panier des chefs recommends the range of Weiss Couverture Chocolates
• 200g Cocoa Butter (Weiss)

Mix the ingredients and melt to 40 °C.

6 - Final Assembly

• 20g Hazelnut Financier
• 25g Blackcurrant Cream
• 30g Chocolate Mousse
• 15g Blackcurrant Glaze
• 10g Chocolate Glaze
• 0.02g Wet-Proof Strawberry Crispy (Sosa)

Fill the moulds with the mousse at the bottom.
Then, add the cream and finally the financier. Freeze.
Glaze half of the entremet with the blackcurrant glaze and the other half with the chocolate glaze.
Decorate with a Crispy Freeze-Dried Strawberry (Wet-Proof).

Delivery times mentioned on each product only concern shipments in France:

• 24/48h delivery: This product is currently in stock and will be shipped within 24 hours.  This delivery time is valid only for shipments in Metropolitan France.  The estimated delivery time for Corsica is of 3 to 5 working days.
• Delivery from 3 to 10 working days: This product requires restocking.  It will be shipped within 3 to 10 days according to the time mentioned on the product sheet. If you have an emergency or mandatory reception date, please contact us by email or phone.
• Orders placed before 12:00 noon will be shipped the same day (for order containing only products available in 24/48h).

Foreign countries: 

• European countries: Estimated delivery time between 5 and 10 working days.
• Switzerland: Estimated delivery time between 5 and 10 working days.

For a precise estimate of delivery times or for delivery outside of EU/Switzerland, please contact us.