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CHOCOLATE STUDIO | RECIPES | Entremets & Petit Gateaux

Coco-Lemon-Praline

Yield
12 Individual Petits Gâteauxs
Boiron’s PGI Siracusa Lemon provides the perfect punctuation in this modern boutique pastry – a bright counterpoint to rich coconut, roasted nuts, and caramel notes of Guittard’s 38% cacao Soleil d’Or milk chocolate

Siracusa Lemon Cream

Ingredients
  • 50 gWhole eggs
  • 75 gSucrose
  • 45 gBoiron PGI Siracusa Lemon purée
  • 1/2 sheetGelatin, hydrated
  • 40 gUnsalted butter
Directions
  1. 1

    In a small saucepan, whisk together the whole eggs and sucrose, and then whisk the lemon purée.

  2. 2

    On medium heat, bring mixture just to a boil, stirring constantly. Remove from heat, add the hydrated gelatin, and strain.

  3. 3

    Allow the mixture to cool 35°C/95°F and emulsify the butter into the cream and deposit into small silicon hemisphere or ‘pomponette’ molds (30 mm diameter), approximately 10 grams. Freeze.

Cocoa Chiffon

Ingredients
  • 105 gCake flour
  • 5 gBaking powder
  • 1 gSalt
  • 10 gGuittard Cocoa Rouge
  • 50 gEgg yolks
  • 75 gBrewed coffee (cold)
  • 45 gVegetable oil
  • 100 gSucrose #1
  • 120 gEgg whites
  • 25 gSucrose #2
Directions
  1. 1

    Combine and sift together flour, baking powder, salt, cocoa powder. Reserve.

  2. 2

    Whisk together the egg yolks, coffee, oil, and first measurement of sucrose #1. Gently incorporate the dry mixture into the egg yolk mixture.

  3. 3

    Prepare a simple meringue with the egg whites and remaining sucrose. Fold into the egg mixture. Transfer to a lined quarter‑sheet pan and bake in a convection oven at 160°C/320°F until lightly browned and thoroughly baked, approximately 15–20 minutes. Allow to cool completely and cut into 50 mm discs. Reserve.

Coconut Cream Parfait

Ingredients
  • 125 gBoiron Coconut Cream 100% purée
  • 35 gSucrose
  • 40 gEgg yolks
  • 2 sheetsGelatin, hydrated
  • 100 gHeavy cream (36% fat), whipped
Directions
  1. 1

    In a small saucepan, bring the coconut purée just to a boil. Meanwhile, whisk together the sucrose and the egg yolks.

  2. 2

    Remove the coconut mixture from heat and slowly whisk into the egg yolks. Return to heat and cook to 85°C/185°F. Add the hydrated gelatin and cool to 30°C/86°F.

  3. 3

    Fold in the whipped cream and deposit into silicon ‘stone’ forms (65 mm diameter), filling them roughly 1/3 full. Insert a piece of the frozen lemon cream. Freeze.

Milk Chocolate Mousse

Ingredients
Directions
  1. 1

    Heat the milk in a small saucepan and bring just to a boil. Add the hydrated gelatin and pour over the milk chocolate; emulsify with an immersion blender. Allow the milk chocolate mixture to cool to 35°C/95°F and fold in the whipped cream. Deposit a layer of the mousse into previously frozen coconut and lemon components. Top the mold with a thin disc of the cocoa chiffon cake. Return to freezer.

Hazelnut Sablé

Ingredients
  • 115 gUnsalted butter
  • 220 gAll‑purpose flour
  • 85 gConfectioner’s sugar
  • 30 gHazelnut flour
  • 50 gWhole egg
Directions
  1. 1

    In a mixer bowl fitted with the paddle attachment combine the butter, flour, confectioner’s sugar, and hazelnut flour. Mix on medium speed to a coarse mealy consistency.

  2. 2

    Add the egg and mix until just incorporated. Spread the mixture between two sheets of parchment paper and sheet to 1.5 mm. Freeze.

  3. 3

    Place the sheet on a textured silicon‑lined pan and top with a Silpat. Bake in a convection oven at 150°C/300°F. Bake just until set and color develops; remove from the oven and quickly cut 60 mm discs.

  4. 4

    Return to the oven to continue baking until golden, approximately 12–15 minutes in total. Allow to cool and separate the cookie discs.

Praline Glaze

Ingredients
Directions
  1. 1

    Hydrate gelatin in the first measurement of water #1. Combine the sucrose, second measurement of water #2, and glucose in a sauce pan and cook to 103°C/217°F.

  2. 2

    Remove from heat and add to the milk chocolate, condensed milk, and praline paste. Incorporate the gelatin and emulsify.

Assembly

Ingredients
  • Chopped hazelnut (or almond) as needed
  • Chocolate décor
Directions
  1. 1

    When ready to finish, gently warm the glaze to 30–32°C/86–90°F and stir in the chopped nuts and transfer to a deep bowl.

  2. 2

    Unmold the frozen mousse components; insert a small paring knife into the bottom of the frozen mousse and dip into the glaze, allowing any excess to drain away. Quickly transfer base‑side down onto glazing rack and allow the coating to set.

  3. 3

    Transfer the glazed pieces onto the hazelnut sablé bases, and finish with chocolate décor. Allow to fully temper under refrigeration before serving.

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