Chocolate-Raspberry Entremets for Mother's Day

Ingredients

For 8 servings

• •200 g 200 g Chocolate pastry black
• •50 cl 50 cl Whole liquid cream (30% MG)
• •10 cl 10 cl Whole milk
• •40 g 40 g Sweet butter
• •90 g 90 g Sugar powder
• •3 3 Egg(s)
• •60 g 60 g Wheat flour
• •40 g 40 g Almond powder
• •20 g 20 g Cocoa powder unsweetened
• •5 g 5 g Chemical yeast
• •2 g 2 g Fine salt
• •6 g 6 g Food gelatin leaf Vahine
• •350 g 350 g Fresh raspberry(s)
• •200 g 200 g Raspberry puree
• •2 c. à soupe 2 tablespoons Lemon juice
• •3 c. à soupe 3 tablespoons Water
• •30 g 30 g ground pistachio
• •Gold colorant

Method

1. 1.Preheating
2. 2.Before starting the preparation, preheat your oven to 180°C (th.6) so that it is at temperature when you need it to cook the base of the entremets. Meanwhile, remove all the ingredients and prepare your equipment.
3. 3.Preparation of the chocolate-almond genoise
4. 4.In a salad bowl, beat the eggs with 60 g of sugar until the mixture whitens. Stir in sieved flour, almond powder, yeast, salt and cocoa. Add the melted butter and mix until you get a smooth dough. Pour into a buttered mould.
5. 5.Cooking Genoese
6. 6.Bake the dough in the preheated oven for 15 minutes. Check the cooking by planting the blade of a knife: it must come out dry. Then let the genoise warm 10 minutes, then gently demolish it on a grid.
7. 7.Preparation of raspberry coulis
8. 8.Mix 200 g raspberries to get a purée. Filter it with a thin colander. Add the lemon juice and, depending on the acidity of the fruit, 30 g of sugar. Pour the water, then heat in a saucepan over low heat, stirring regularly. Reserve out of the fire.
9. 9.Preparation of chocolate foam
10. 10.Melt the black chocolate pastry with the bath-marie. Whip 25 cl of cold liquid cream until you get a soft chantilly. Gently add the whipped cream with a slightly warm melted chocolate. Mix thoroughly to obtain a smooth and shiny foam.
11. 11.Preparation of raspberry foam
12. 12.Make the gelatin soften in cold water. Heat slightly the purée of sweet raspberries. Try gelatin, then dissolve it in the hot purée. Let it cool. Put the rest of the cold liquid cream in chantilly and gently incorporate it into the raspberry purée.
13. 13.Mounting of intermets
14. 14.Chemise a circle with rhodoid. Place the genoise in the bottom. Cover with a regular layer of chocolate foam, smooth, then add the raspberry foam. Insert some fresh raspberries in the centre. Place in a cool place for at least 4 hours for the set to take.
15. 15.Finish and decoration
16. 16.At the time of service, gently demolish the intermets. Sprinkle the surface with ground pistachio and cocoa. Place fresh raspberries harmoniously on top, then, using a brush, add a few touches of golden colour for a festive and elegant presentation.
17. 17.Service
18. 18.Serve the fresh entremets for Mother's Day. Cut it with a long knife, passed under warm and wiped water, to get clean shares. Bring this tableware and enjoy this light and refined dessert in a friendly sharing moment.