Lemon-chocolate entremets

Hello sweet tooths,

Discover a dessert that combines indulgence, the acidity of lemon and the intensity of chocolate in delicious individual entremets.

A crunchy cereal and candied lemon base, a light lemon mousse and a smooth chocolate ganache come together to create a delicious dessert.

Let's get started with the recipe!

To make 6 individual entremets in the "Pop Eclair" mold you will need:

Cereal biscuit

- 25g of candied lemon peel

- 15g of oat flakes

- 15g of slivered almonds

- 15g of caramelized puffed quinoa

- 12g of butter

- 30g of sweetened condensed milk

Chocolate cream

- 2g of powdered gelatin

- 10g of water

- 43g of dark chocolate

- 33g of milk

- 66g of heavy cream

Lemon mousse

- 2.5 gelatin sheets

- 3 lemons (zest and 140g of juice)

- 2 egg yolks (40g)

- 120g of sugar

- 285g of heavy cream

Decorations

- Cream white velvet spray

First of all, we will make the cereal and candied lemon biscuit so it has time to cool down.

This choice of biscuit adds crunch and texture to our entremets.

Cereal biscuit

Start by cutting 25g of candied lemon peel into small cubes.

The peel will bring back the lemon flavour in the biscuit.

In a large bowl, pour 15g of oat flakes, 15g of slivered almonds and 15g of caramelized puffed quinoa.

Add the candied lemon peel cut at the beginning of the recipe and mix everything together.

Preheat your oven to 160°C, fan-assisted.

In a saucepan, pour 12g of butter and 30g of sweetened condensed milk.

Heat over medium heat while stirring to melt the butter.

Pour the butter/condensed milk mixture over the cereals and mix with a spoon.

To make this biscuit, we used the "My Snack" silicone mold from Silikomart, which is the perfect size for this preparation.

Place the mold on a perforated baking tray.

Distribute the mixture into 6 cavities of the mold, then press down with a fork so the biscuit holds together once baked.

Bake for 12 minutes in the middle of the preheated oven.

Once the biscuits are baked, let them cool for about 10 minutes. Do not try to unmold them while still hot, as they may break.

Unmold the biscuits. If you use them right away, leave them as they are on a tray. Otherwise, if you are preparing them in advance, place them in an airtight container and they can be stored in it for up to one week.

We will now prepare the chocolate mixture, as it will need to set in the freezer for at least 3 hours.

Chocolate cream

Start by mixing 2g of powdered gelatin into 10g of very cold water.

For accurate measurements, use a precision spoon scale. It's great for weighing small quantities precisely. :-)

Mix well and let the gelatin sit for 10 minutes at room temperature.

Melt 43g of dark chocolate in the microwave at 600W for one minute. It’s not a big deal if it is not completely melted.

In a saucepan, bring 33g of milk and 66g of heavy cream to a boil.

Remove the saucepan from the heat and add the gelatin. Stir until it dissolves completely.

Pour 1/3 of the previous mixture over the chocolate, then stir.

Pour in the rest of the milk/cream/gelatin mixture and mix well to obtain a smooth and homogeneous cream.

Transfer the cream into a jug.

For this recipe, we used the "Pop Eclair" kit from Silikomart.

This product consists of two molds: the eclair mold and the decorative mold. For this step of the recipe, we need the decorative mold (see second photo below).

Place the mold on a tray to make it easier to move. Pour the cream into it and place everything in the freezer for at least 3 hours.

We will now move on to the last preparation of the recipe, the lemon mousse. It will need to set for at least 6 hours in the freezer.

Lemon mousse

First, soak 2.5 gelatin sheets in a jug of very cold water.

In a saucepan, zest 3 lemons using a grater.

This grater is great for zesting citrus fruits, but also for grating tonka beans or even levelling tart bases.

Squeeze the juice of the 3 lemons. In total, we will need 140g of juice.

Pour it into the saucepan containing the zest, then set the saucepan aside.

In a large bowl, whisk 2 egg yolks (40g) with 120g of sugar until the mixture turns pale.

Bring the lemon juice and the zests to a boil.

Once the mixture is very hot, pour it over the egg yolk/sugar preparation while stirring well.

Pour everything back into the saucepan.

Heat the mixture over medium heat, stirring well, until it reaches 82°C. Use a thermometer whisk. It allows you to stir and monitor the temperature at the same time.

Once the right temperature is reached, remove the saucepan from the heat.

Squeeze the gelatin sheets and add them to the previous preparation.

Mix well until the gelatin dissolves completely. Let the cream cool to room temperature while stirring occasionally and monitoring its temperature. It should be between 27°C and 29°C.

Meanwhile, in a large bowl, whip 285g of cream into whipped cream, firm but not too stiff, so it blends well afterwards.

Keep it in the fridge until ready to use.

The lemon mousse base is at the right temperature (27°C-29°C), we can now add the whipped cream.

Add it in three additions, folding gently with a whisk each time.

Finally, gently fold with a spatula to obtain a smooth and homogeneous mousse.

Transfer it into a large piping bag. Use a jug to fill it neatly.

Place the eclair mold on a perforated tray. Pipe the lemon mousse 3/4 of the way into each cavity.

Spread the mousse along the edges using a small offset spatula.

Place the biscuit by pressing gently so the mousse rises up along the edges.

Remove any excess mousse with a small offset spatula, then place everything in the freezer for at least 6 hours so the mousse sets.

There will be a little mousse left. It is difficult to reduce the quantities because of the egg yolks. You can for example pipe the remaining mousse into small glasses ;-) They will keep for 2 days in the fridge.

Once the mousse has set, we can move on to the decoration. :-)

Decorations

Start by soaking a cream white velvet spray in a jug of lukewarm water (lukewarm tap water is enough).

This allows the cocoa butter in the spray bottle to become fluid, ensuring a beautiful finish when spraying the pieces.

On a turntable, place a sheet of baking paper, then unmold your entremets.

I recommend spraying them in groups of three so you can spray them evenly.

Keep the other three entremets in the freezer in the meantime. To achieve a perfect velvet finish, it is essential to spray on frozen pieces!

Cocoa butter is very volatile. To avoid spraying it all over your kitchen, I recommend spraying your pieces inside a tall box.

For a fine and even result, hold your spray bottle at about 20-25 cm away while spraying your desserts.

Once the entremets are sprayed, place the chocolate cream on top.

Arrange the desserts on a pretty plate or a small cake boards.

Use a small offset spatula to avoid damaging them when moving them.

The entremets are done! :-)

Don't forget to spray them 4 hours before serving so they can defrost gently in the fridge.

They can be stored in a box in the fridge for 2 days.

I hope you enjoy this recipe! :-)

Wishing you a lovely Sunday, sweet tooths.

Sophie

P.S.: All the equipment used can be found at the bottom of the recipe.