Dulcey-Passion Entremet
Hey foodies!
I wanted to try the combination of Dulcey chocolate and passion fruit.
Verdict... I'm not disappointed! I love this flavour pairing. The sweetness of the Dulcey chocolate is balanced by the acidity of the passion fruit. :-)
I'd like to share a wonderfully indulgent entremet made in the beautiful "Honoré" mould by Silikomart.
It consists of a caramel-passion fruit insert, a Dulcey chocolate mousse and a Dulcey-hazelnut brownie.
Let's get started with the recipe!
To make this entremet you will need:
Passion fruit cremeux
- 3 eggs
- 100gr sugar
- 10gr cornstarch
- 120gr passion fruit puree
- 80gr butter
Brownie biscuit
- 65gr Dulcey chocolate
- 30gr butter
- 1 egg
- 30gr brown sugar
- 35gr flour
- 25gr whole hazelnuts
Passion fruit caramel
- 60gr sugar
- 30gr glucose
- 75gr passion fruit puree
- 45gr butter
- 2.7gr powdered gelatine
- 14gr water
Dulcey mousse
- 255gr Dulcey chocolate
- 135gr whole milk
- 3 gelatine sheets
- 255gr heavy cream
Decoration
White velvet spray
Gold leaf
Passion fruit cremeux
We'll start by preparing our insert, which will be a passion fruit cremeux.
Crack 3 eggs into a saucepan and add 100gr of sugar.
Pour in 120gr of passion fruit puree.
Weigh out 10gr of cornstarch using the balance spoon to be precise.
Using a whisk, mix everything together well.
Cook over medium heat while stirring constantly, until you obtain a smooth cream.
At the first "PLOP", remove the saucepan from the heat.
The cream will have thickened nicely. Continue to stir well for a few minutes.
Add 80gr of butter cut into pieces and mix well.
Using an immersion blender, blend well to obtain a perfectly smooth cream.
For this recipe, use a silicone insert mould 16 cm in diameter, it will be perfect for the Honoré mould.
Place it on a tray to make it easier to move to the freezer. ;-)
Pour the cremeux into the insert mould and place it in the freezer for about 2 hours.
While the insert sets in the freezer, we'll prepare the brownie biscuit.
Brownie biscuit
Preheat the oven to 180°C, fan setting.
In a bowl, melt 65gr of Dulcey chocolate and 30gr of butter in the microwave for 1 minute at 600Watt.
Mix well and if not everything has melted, return to the microwave for a few seconds.
In a large bowl, crack 1 egg and add 30gr of brown sugar.
Using a whisk, whisk everything together until the mixture lightens and becomes nice and fluffy.
Meanwhile, place 25gr of hazelnuts in a small bag.
Using a large rolling pin, roughly crush the hazelnuts.
Once the egg and brown sugar mixture is nicely fluffy, pour in the Dulcey chocolate and butter mixture.
Using a spatula, gently fold everything together so that the batter doesn't deflate.
Using a sieve, sift in 35gr of flour.
Mix everything together well with a spatula.
To add crunch to our biscuit, fold in the 25gr of crushed hazelnuts.
Mix well so the hazelnuts are evenly distributed throughout the brownie batter.
Place a silicone mat on a perforated baking tray.
Place an adjustable ring, set to 17 cm in diameter.
To make unmoulding easier, spray it with non-stick release spray.
Pour the biscuit batter into the ring and bake for 12 minutes in the middle of the oven preheated to 180°C, fan setting.
After 12 minutes, the biscuit will be nicely golden.
To check if it's done, insert a knife blade into the biscuit. If the blade comes out clean, it's cooked. :-)
Remove the ring as soon as it comes out of the oven and leave to cool.
We will now move on to the second part of our insert.
Passion fruit caramel
Before starting this step, make sure the cremeux has set sufficiently (2 hours in the freezer), otherwise you won't be able to pour the caramel on top.
To make this caramel, start by weighing out 2.7gr of powdered gelatine in 14gr of cold water.
Use the balance spoon to be precise with the gelatine weight.
Mix well and set it aside for now.
Heat 75gr of passion fruit puree in the microwave for 30 seconds at 600Watt. Set it aside while you prepare the caramel.
In a saucepan, pour 60gr of sugar and 30gr of glucose.
Heat the sugar and glucose until you obtain a beautiful golden caramel.
Simply let it heat, do not stir.
Remove the saucepan from the heat and pour in the 75gr of passion fruit puree heated earlier, mix well with your whisk.
Add 45gr of butter cut into pieces.
Pour the caramel into a bowl, add the gelatine, let it melt for a few seconds and mix well.
Set the caramel in the fridge to bring the temperature down.
Check the caramel temperature with a thermometer; it should be between 25 and 27°C so it doesn't melt the passion fruit cremeux.
Take your insert out of the freezer and pour the caramel over the passion fruit cremeux. Return everything to the freezer for about 6h.
The last step of the recipe: the Dulcey chocolate mousse.
Dulcey mousse
Before you start, your insert must have been frozen for at least 6 hours.
Soak 3 gelatine sheets in a jug of cold water.
Melt 255gr of Dulcey chocolate in the microwave for 1 minute at 600Watt.
If the chocolate isn't completely melted, that's fine.
Pour 135gr of milk into a saucepan and bring it to the boil.
Once the milk is boiling, squeeze out the gelatine and place it in the milk, mix well.
Pour the milk over the chocolate in 3 additions, mixing well between each addition.
Set the mixture aside.
In a bowl, pour 255gr of heavy cream and whip it to obtain whipped cream; it should be firm but not too stiff. ;-)
Important! The milk/chocolate/gelatine mixture must reach a temperature between 26°C and 29°C before adding the whipped cream, otherwise your mousse won't be smooth and will separate.
Check with a thermometer.
Once the mixture has reached the right temperature, add the whipped cream and gently fold everything together with a spatula.
The mousse is ready, we can now move on to assembling the entremet.
For this entremet, I chose the "Honoré" mould by Silikomart.
It's one of my favourite moulds from their range, as I find it very elegant and the final result is stunning.
Place the mould on a perforated tray.
Pour Dulcey mousse up to halfway up the mould.
Tap the tray on the work surface and spread the mousse along the edges using a small angled spatula to avoid air bubbles.
Unmould the insert and place it on the Dulcey mousse, right in the centre.
Press gently so the mousse rises up around the insert.
Add the remaining mousse and place the biscuit on top, pressing down so it sits flush with the mould and the mousse rises nicely around the edges.
Using a spatula, remove the excess mousse and smooth well to obtain a perfectly flat entremet.
You can put everything back in the freezer for about 12 hours.
Once the entremet is completely frozen, we can finish it.
Decoration
We're going to spray the entremet with a white velvet spray to give it a velvet effect.
Spray the entremet about 6-8 hours before serving so it can defrost (in the fridge).
If you'd like to make this dessert in advance, you can spray it and put it straight back in the freezer in a box. That way, you'll just need to take it out on the day! :o) Don't leave it in the freezer for more than 3 weeks to avoid altering the flavours and textures.
Cover a turntable with baking paper.
Velvet spray is very volatile and a nightmare to clean! That's why I recommend spraying inside a tall box.
Important! For the velvet spray to have optimal consistency, we recommend soaking the bottle in hot water for about 10 minutes before use.
Place the turntable inside the tall box.
Remove the entremet from the freezer and unmould it onto the turntable.
Spray it immediately with white velvet spray straight from the freezer. This is very important, as this is how velvet sprays adhere.
For a beautiful finish, spray from about 30 cm away from the entremet.
Using a spatula, transfer the entremet to a board, a stand or a beautiful plate.
Add some gold leaf for a super elegant finish! :-)
The entremet is finished. I absolutely love the result! :-)
This entremet will impress both you and your guests! ;-)
Once decorated, leave it to defrost in the fridge for about 6-8 hours before serving.
I hope you enjoy this wonderfully indulgent recipe.
Have a wonderful Sunday!
Sophie
P.S.: All the equipment used can be found at the bottom of the recipe
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Comments
Question de Doris
By: Doris D. On 2024-12-08Bonsoir, je souhaiterais faire cette recette sous forme de bûche pour Noël. Je salove déjà ;-) pourriez vous me dire comment calculer les quantités ? Avec un moule à bûche silicomart avec tapis texturé ? Merci d'avance pour votre aide et merci poir ces merveilleuses recettes.
Replied by: Karin On 2024-12-09
Replied by: Doris D. On 2024-12-10
Replied by: Karin On 2024-12-10
Question de Aline
By: Aline F. On 2024-11-15Bonjour!
J’ai monté l’entremet ce soir. Toutefois, le caramel fruit de la passion n’était pas « pris » , malgré le fait qu’il était au congélateur depuis qq jours.. Dois-je craindre la décongélation?
Replied by: Karin On 2024-11-18
Replied by: Aline F. On 2024-11-18
Replied by: Aline F. On 2024-11-18
Question de Carole
By: Carole R. On 2023-12-24Bonjour, j’aimerais remplacer le chocolat dulcey par du chocolat au lait, dois-je modifier les quantités ? Merci pour votre réponse
Replied by: Karin On 2024-01-02
Question de Veronique
By: Veronique E. On 2023-11-21Bonjour, que pourriez-vous conseiller comme autre arôme que passion ? Et savez-vous quand est-ce qu’il sera à nouveau dispo ?? Merci et belle journée
Replied by: Karin On 2023-11-22
Question de Alicia
By: Alicia B. On 2023-01-23Ce moule est magnifique ?. Je l'ai commandé il y a quelques semaines et je vais me lancer dans un entremet ce week-end. Des conseils pour le démouler sans encombres ?
Replied by: Karin On 2023-01-24
Question de Angela
By: Angela C. On 2023-01-10Bonjour, j aimerais réaliser cette recette en petits entremets individuels, pour les crémeux je mets toujours de la gélatine et je vois que vous avez mis de la maïzena, es ce que ça ne risque pas de couler à la découpe? Merci de votre retour.
Replied by: Karin On 2023-01-10
Question de Patricia
By: Patricia B. On 2022-12-30Bonjour Laura,
J'ai fait la recette pour Noel et c'était excellent ! J'ai particulièrement apprécié le caramel fruit de la passion c'est ce qui m'a décidé à choisir votre entremet.
Merci pour cette délicieuse recette.
Meilleurs voeux pour 2023 et cordiales salutations.
Patricia
Replied by: Laura On 2022-12-30
Replied by: Carole R. On 2023-12-29
Replied by: Patricia B. On 2023-12-30
Question de Céline
By: Céline C. On 2022-11-22Bonjour,
J’ai une petite question, vous pensez qu’ on pourrait remplacer l’arôme passion par nectarine ?
D’avance merci et meilleures salutations
Replied by: Laura On 2022-11-23
Replied by: Céline C. On 2022-12-05
Question de Debora
By: Debora A. On 2022-11-15Bonjour
Super ! Je souhaite la réaliser pour l’anniversaire de ma maman
Toutefois, une petite question, ce moule est idéal pour 8 personnes maximum ? Merci
Replied by: Laura On 2022-11-15
Question de Noémie
By: Noémie D. On 2022-11-14Bonjour,
J’ai testé votre recette ce week end, et je me réjouis de la déguster!
Par contre, dans la liste des ingrédients pour le caramel fruit de la passion, il est indiqué 45gr de beurre. Et dans la recette (du caramel fruit de la passion) plus bas, il est indiqué 80 gr de beurre. C’est noté identique que ce soit sur la recette sur internet et dans le pdf!
Quelle quantité de beurre est juste?
Merci beaucoup pour tout!
Noémie
Replied by: Laura On 2022-11-15