LE SUCCÈS

Entremets

Made with: LE NOIR 61% BLOC 1KG

Steps: 2

Makes 14cm dessert circle, Serves 4/6.  Preparation time : 40 minutes

Recipe steps

BISCUIT

  • 20gstrong flour
  • 60gpowdered hazelnuts
  • 60gsugar
  • 30gsugar
  • 3egg whites
  1. Sift the flour with the powdered hazelnuts and the 60g sugar. Beat the egg whites until stiff, quickly adding the 30g sugar to obtain a perfectly smooth texture. Finish by stirring in the sifted powders with a spatula. Spread on a pastry sheet. Cook in the oven: 180/190°C.

DARK CHOCOLATE GANACHE

  1. Bring the cream to the boil with the honey. Slowly pour one third of the hot liquid into the center of the melted chocolate *, stirring in small circular movements with a spatula. (1) Mix vigorously to create a glossy and elastic core. (2) Repeat twice more. (1 and 2) Take care to preserve the texture. Make sure the temperature of the ganache is approximately 40°C.

Assembly and finishing

Pour 1/3 of the ganache on a dessert circle, then place a disc of biscuit on top. Pour on the 2nd third of ganache, then add another disc of biscuit.
Cover with the last third of ganache then finish with a biscuit. Freeze overnight then turn out, flip over and decorate.
Let thaw in the refrigerator for at least 6 hours. Enjoy at ambient temperature (remove from refrigerator 1 hour before serving).

IDEA OF SÉBASTIEN : Best enjoyed at snack time with a cup of coffee or tea...

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