Evocao-Haskap-Corn Entremets

Created by

Nicolas DutertreHead of the Chocolate Academy™ Montreal

level 1

INSPIRATION

Inspired by the pairings of François Chartier, this entremets lets the unique Evocao chocolate flavors shine.

TASTE

Between sweetness & freshness

TEXTURE

Creamy, crunchy & frothy

RECOMMENDATIONS

Taste this application at 8°C in the center.

YIELD

2 entremets of 14 cm diameter and 6 cm height

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Recipe components

Soft Corn Biscuit

Preparation	Ingredients
Preparation Sift the dry ingredients. Whip the egg yolks and sugar (1) to ribbon stage. Fold in the sifted dry ingredients. Then add the melted butter. Make a french meringue using the egg whites and sugar (2). Fold the meringue into the egg yolks mixture. Pour onto the silicon sheet to a thickness of about 1 cm. Bake at 180 C for 15 minutes. Cut 4-12cm rounds.	Ingredients 65g Corn flour 40g almond flour 40g Confectioners sugar 44g butter 100g egg yolks 30g Granulated Sugar #1 115g egg whites 45g Granulated Sugar #2

Crunchy Roasted Corn

Preparation	Ingredients
Preparation Mix all the dry ingredients together. Melt the chocolate and butter. Add the melted chocolate and butter to the dry ingredients and mix. Spread on top of the mousse to fill the ring	Ingredients 100g Inclusion - Pailleté Feuilletine™ - pieces of crispy Brittany crepe - 2.5kg bag 75g Roasted corn, crushed 125g Salted crumble 90g CWD-Q1EVOC 75g clarified butter

Salted Crumble

Preparation	Ingredients
Preparation Mix all the ingredients to sanding stage. Bake at 160°C for approximately 15 min. Reserve for the Crunchy Corn Base (above) and decoration.	Ingredients 100g Demerara sugar 80g butter 100g flour 3g Maldon salt

Corn Crémeux

Preparation	Ingredients
Preparation Boil the cream with the corn. Blend the mixture and sift to obtain a purée. Mix the milk and the above purée. Mix the corn starch and the egg yolks. Add to the hot liquids and cook until thickened. Add the gelatin. At 40°C, incorporate the butter and mix well. Pour 180 g on 2 of the Soft Corn Biscuit into a 12cm ring.	Ingredients 100g Whole corn (sweet) 100g cream 125g Corn purée 50g Whole milk 8g corn starch 25g egg yolks 4g gelatin sheet 60g butter

Haskap Confit

Preparation	Ingredients
Preparation Heat the haskap, black current purée and glucose. Pour the sugar and the NH pectin into the mixture. Boil for 1 min. Add the lemon juice. Pour 100 g on 2 of the Soft Corn Biscuit into 12 cm ring . Place the insert in the freezer before assembly.	Ingredients 120g Haskap berries 30g Blackcurrant purée 25g glucose 20g granulated sugar 3g NH pectin 8g lemon juice

Evocao Mousse Ganache Base

Preparation	Ingredients
Preparation Boil the cream and the milk. Pour onto the chocolate and mix well with a hand blender to obtain an emulsion. Incorporate the soft whipped cream. (Tip: make sure the ganache temperature is between 40-45°C.)	Ingredients 100g cream 35% fat 100g Whole milk 220g CWD-Q1EVOC 376g soft whipped cream

Inverse Assembly

Pour 200 g of chocolate mousse in the ring.
Place the haskap insert.
Pour 100 g of chocolate mousse.
Place the corn cremeux insert.
Seal with the crisp.
Place in the freezer.
To finish, decorate with crunchies around the previously glazed entremets.