Entremets coco-chocolate
A plant-based entremets with no eggs, butter or milk: chocolate sponge, coconut crunch and crémeux inside a coconut mousse, finished in a 6 cm dark chocolate ring. Whipped pea protein takes the place of egg whites.
- Makes
- 2 entremets (16 cm rings)
- Total
- 3,106 g
Scale
entremets
Chocolate sponge
| Ingredient | Grams | |
|---|---|---|
| 170 g | ||
| 75 g | ||
| 20 g | ||
| 50 g | ||
| 8 g | ||
| 20 g | ||
| 52 g | ||
| 1 g | ||
| 2 g | ||
| 20 g | ||
| Total | 418 g |
- Bring the soy drink to a simmer, pour it over the melted chocolate and olive oil, blend, and let it cool to 20 to 40 °C (68 to 104 °F).
- Stir in the sugar, salt, coconut and sifted dry ingredients with a spatula.
- Once the batter is below 30 °C (86 °F), add the drops.
- Weigh 180 g of batter into each 14 cm ring.
- Bake at 160 °C (325 °F) for about 23 minutes.
Coconut crumble
| Ingredient | Grams | Baker’s % |
|---|---|---|
| 48 g | 114% | |
| 24 g | 57% | |
| 50 g | 119% | |
| 0.4 g | 0.95% | |
| 41 g | 98% | |
| 7 g | 17% | |
| Total | 170.4 g |
- Melt the coconut oil to 25 to 30 °C (77 to 86 °F) and rub it into the other ingredients until sandy.
- Bake at 150 °C (300 °F) for 20 minutes.
Crunch
Uses the baked coconut crumble
| Ingredient | Grams | |
|---|---|---|
| 150 g | ||
| 40 g | ||
| 50 g | ||
| Total | 90 g |
- Work the baked crumble with the paddle.
- Mix in the melted chocolate and the praliné.
- Spread 110 g into each of two 14 cm rings.
- Set the sponge on top and freeze.
Chocolate crémeux
| Ingredient | Grams | |
|---|---|---|
| 142 g | ||
| 10 g | ||
| 220 g | ||
| 19 g | ||
| 2.2 g | ||
| 9 g | ||
| Total | 402.2 g |
- Heat the water and invert sugar to 40 °C (104 °F), blend in the NaturEmul and inulin, and bring to a boil.
- Pour over the melted chocolate and coconut oil and blend the two together.
- Pour 180 g into each 14 cm ring wrapped in plastic wrap.
- Chill for 2 hours, then freeze.
Coconut mousse
440 g coconut purée infused with 55 g coconut gives the 290 g of infused purée
| Ingredient | Grams | |
|---|---|---|
| 440 g | ||
| 55 g | ||
| 290 g | ||
| 80 g | ||
| 0.1 g | ||
| 2.8 g | ||
| 0.5 g | ||
| 107 g | ||
| 3.3 g | ||
| 5.5 g | ||
| 22 g | ||
| 88 g | ||
| 88 g | ||
| 30 g | ||
| Total | 1212.2 g |
- Infuse the coconut purée with the lightly toasted coconut for 15 minutes.
- For the egg white mix, combine the water, pea protein, xanthan gum and cream of tartar, then whip it with the sugar.
- Strain the infusion and weigh it back to 290 g.
- Warm it to 40 °C (104 °F) and blend in the NaturEmul (citrus fibre), flax fibre and cold inulin.
- Heat everything to 90 °C (194 °F), pour over the white chocolate, blend, then add the Malibu.
- Cool to 35 °C (95 °F). Fold in the whipped egg white mix gently, then the whipped cream.
- Use right away.
Whipped coconut vanilla ganache
| Ingredient | Grams | |
|---|---|---|
| 200 g | ||
| 20 g | ||
| 0.5 | ||
| 20 g | ||
| 30 g | ||
| 3.5 g | ||
| 20 g | ||
| 70 g | ||
| Total | 363.5 g |
- Heat the coconut purée with the vanilla pod to 40 °C (104 °F), add the pectin and sugar, and bring to a boil.
- Pour over the chocolate, cocoa butter, coconut oil and cream, and blend.
- Refrigerate at 4 °C (40 °F) for at least 12 hours.
- If the ganache is too soft, chill it for 20 minutes before piping.
Assembly and finishing
1 coconut for the class
| Ingredient | Grams | |
|---|---|---|
| 300 g | ||
| 0.1 | ||
| 150 g | ||
| Total | 450 g |
- Prepare the 16 cm ring.
- Line it with the coconut mousse, add the insert and finish the assembly.
- Freeze.
- With the dark chocolate, make a ring 6 cm high.
- Pipe the whipped ganache in straight lines from a piping bag cut in the Saint-Honoré style (a V-shaped notch).
For bakers in the US
- Soy drink
- Unsweetened soy milk
- Dark chocolate, 55% (Équatoriale)
- Valrhona 55% dark chocolate
- Dark chocolate, 70% (Guanaja)
- Valrhona 70% dark chocolate
- Drops
- Not named on the sheet; most likely chocolate drops (chips)
- Refined coconut oil
- Deodorized (refined) coconut oil
- All-purpose flour (T65)
- French type 65 flour; in the US, all-purpose flour
- 50% praliné almond/hazelnut
- Paste of caramelized almonds and hazelnuts, 50% nuts
- NaturEmul (citrus fiber)
- Sosa citrus-fibre texturizer; the mousse method calls it citrus fibre
- Flax fiber
- Flax (linseed) fibre
- Plant-based whipping cream, 31% (Crème Flora)
- Plant-based whipping cream, 31% fat
- Malibu
- Coconut rum liqueur
- Pectin 325 NH 95
- A grade of NH pectin for creams and ganaches
- Invert sugar
- Invert syrup such as Trimoline
- Neutral glaze, for cold use
- A clear glaze applied without heating
- Sand
- Rub together to a sandy crumble
