Citrus fruits and chocolate entremets… a gorgeous and delicious dessert for these festive days.
Winter is citrus fruit season, so let’s take advantage of these wonderful and fragrant fruits.
A soft orange Joconde sponge, a milk chocolate custard and finally a light white chocolate and citrus mousse to give a delicious freshness to the entire dessert.
Fast and simple pastry recipes for this truly surprising and stunning entremets.
Citrus fruits and chocolate entremets
Ingredients
Orange Joconde sponge
- 1/3 cup + 1 tbsp (65 g) icing sugar
- 2/3 cup (65 g) almond powder
- 2.5 tbsp (20 g) pastry flour
- A pinch of salt
- 2 medium (100 g) whole eggs, room temperature
- 1 tbsp (15 g) unsalted melted butter
- 3 medium (90 g) egg whites, room temperature
- 2 tbsp (30 g) superfine granulated sugar
- Grated zest from 2 organic oranges (4 g)
Milk chocolate crémeux
- Crémeux
- 5.5 oz (155 g) custard
- scant 2.5 oz (65 g) milk chocolate 40%, Jivara Valrhona
- 20 g dark chocolate 66%, Caraibe Valrhona
- 0.90 g gelatin, 200 bloom
- Custard
- 1/2 cup (115 g) whipping cream
- 3 tbsp + 1 tsp (50 g) full fat milk
- 2 large (35 g) egg yolks
- 1 tbsp + 1 tsp (20 g) superfine granulated sugar
White chocolate and citrus light mousse
- 5 tbsp (75 g) fresh orange juice, sifted
- 1 tbsp + 2 tsp (25 g) fresh lemon juice, sifted
- 3 g organic grated lemon zest
- 3.5 g organic grated orange zest
- Scant 6 oz (165 g) white chocolate 35%, Ivoire Valrhona
- 5 g gelatin, 200 bloom
- 1 cup less 1 tbsp less 1 tsp (220 g) whipping cream
Nappage
- 1 cup + 1 tbsp + 1 tsp (250 g) water
- 1 cup + 3 tbsp + 1 tsp (250 g) superfine granulated sugar
- 12.6 g gelatin, 200 bloom
Extra
- Yellow chocolate ring
- Dried orange slice
- Milk chocolate decorations
- Gold leaf
Instructions
Orange Joconde sponge
Place 2 square rings (7 inches - 18 cm) on 2 baking trays lined with greased silicone
sheets and set aside.
Heat fan oven at 392F - 200°C.
Melt the butter and set aside.
In the bowl of a stand mixer with the whisk attachment, place the sifted icing sugar, almond
powder, pastry flour and salt.
Add the whole eggs, the orange zest and on high speed, whip the mixture for 4/5 minutes.
In another bowl, whip the eggs whites with granulated sugar until soft peaks for, adding
sugar in 2 or 3 batches.
Combine a spoon of eggs mixture with melted butter.
Then, add the butter to the remaining eggs mixture and fold to combine.
Add the soft meringue to the eggs/butter mixture and gently combine with a spatula.
Pour the mixture in a pastry bag, and pipe 165 g of the mixture in each prepared square
ring.
Bake for 10 minutes.
Out of the oven, flip the sponges on baking paper and gently remove the silicone sheets.
Let completely cool.
With a 6 inches (16 cm) pastry ring, from the sponge, cut out 2 discs and set aside.
Milk chocolate crémeux
Soften gelatin in cold water.
Prepare a plain custard with cream, milk, yolks and sugar.
Out of the heat, scale the called quantity of custard (155 g) and add gelatin.
Stir to combine.
Pour the custard over the fine chopped chocolates and blend with a hand blender.
Cover the crémeux with cling film touching the surface and let cool until the temperature reaches 55F - 13°C.
To assemble (part 1)
Line acetate strip inside a 6 inches (16 cm) cake ring and place a round disc of Joconde sponge on the bottom.
Pour all the chocolate crémeux (225 g), smooth the surface with a small spatula and add the second disc of Joconde sponge.
Gently press a little with your hands to evenly spread the crémeux.
Cover the ring with cling film and refrigerate for a few hours, then freeze for 24 hours.
White chocolate and citrus light mousse
Soften gelatin in cold water.
Melt the chocolate and set aside.
Heat the juices with grated zest until 122F - 50°C.
Out of the heat, add the gelatin and stir to combine.
Pour over the melted chocolate and stir well to combine, then, blend with a hand blender until smooth.
Whip the cream until soft peaks form and combine the 2 masses.
To assemble (part 2)
Inside the mould “Universo” Silikomart, pour 320 of light mousse.
Freeze for a few minutes.
Place in the center the disc with Joconde sponge and chocolate crémeux and press with your hand until the jocund sponge reaches the edges of the mould.
Pour the remaining mousse in a pastry bag and pipe to fill the empty spaces.
Smooth with a small spatula, then freeze for 24/36 hours.
Nappage
Soak gelatin sheets in cold water.
In a saucepan bring water and sugar to 218F – 103°C.
Remove from the heat and when the mixture reaches 160F – 70°C, add gelatin and stir to melt.
Let the nappage cool until 90F - 32°C before using.
To serve
Remove the entremets from the mould.
Glaze the dessert when the nappage temperature is at 90F - 32°C.
Decorate with yellow chocolate ring, milk chocolate decorations, orange slice and gold leaf.
Refrigerate for 8 hours.
Serve and enjoy.
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