Last week’s entremet week ! One of the entremets that I made is chocolate-vanilla entremet. This entremet was made of chocolate mousse, flourless chocolate biscuit and vanilla crème brulée insert. Yup, crème brulée as an insert. The amazing thing about the entremet is I used Varlhona chocolate for the chocolate mousse. For those who have tried Varlhona dark chocolate, you know that Varlhona chocolate has a unique flavour, I think it is more fruity than normal dark chocolate that we eat. The other interesting thing is that I used tonka bean instead of vanilla beans for the creme brulee, which looks like this:
It doesn’t have that strong vanilla fragrance, it has a unique flavour and you can smell the different spices all combined in one bean. It’s really interesting for me because back home I didn’t really use tonka beans.
If you’re wondering about the glaze, we used a spray gun (chocolate milk flavoured) to glaze the cake so it has that unique texture. This is a picture of my chef, Chef Sebastien demonstrated how to use the spray gun. It was pretty cool. Follow my Instagram: nananadyas, to see the video of the demonstration.
This entremet was also garnished with cocoa nib nougatine and shiny chocolate glaze.
Swans ! How cute right ? They are made of Pâte à choux ( Choux Pastry ) with Chantilly Cream as a filling.
Choux Pastry – it only contains butter, water, flour and eggs. It is a light pastry dough used to make profiteroles, eclairs, etc.
Chantilly Cream – it is basically a ‘whipped cream’ which contains vanilla and sugar.