Home > Recipes > Fino de Aroma Master Chef Recipes > White Chocolate Raspberry Entremet
White Chocolate Raspberry Entremet
By: Stanton Ho
Chocolate Biscuit
3.50 oz (100 g) Egg Yolks
2.10 oz (58 g) Granulated Sugar
0.80 oz (24 g) Trimoline Invert Sugar Syrup (DGF 8301)
0.70 oz (20 g) Luker Cocoa Powder 22 - 24% (LUK CP25)
1.50 oz (42 g) Cake Flour
0.90 oz (26 g) Unsalted Butter (Melted)
3.20 oz (90 g) Egg Whites
0.70 oz (20 g) Granulated Sugar

Almond-Cinnamon Orange Streusel
1.00 oz (30 g) Unsalted Butter
0.90 oz (25 g) Granulated Sugar
0.90 oz (25 g) Cake Flour
Pinch Ground Saigon Cinnamon
Pinch Granulated Salt
0.90 oz (25 g) Almond Flour - Toasted
1/2 tsp (2 ml) Orange Zest

Framboise Syrup
6.00 oz (170 g) Water
4.00 oz (112 g) Granulated Sugar
1.60 oz (45 g) Glucose (DGF 8310)
0.40 oz (12 g) Crème de Napoleon Flavor Paste (DRE 20004 0 )
0.10 oz (4 g) Raspberry Flavor Paste (DRE 20804 6 )
0.40 oz (12 g) Raspberry Ambient Fruit Puree (DGF 4408 )

Raspberry Gelee
0.80 oz (22 g) Water
0.30 oz (10 g) Granulated Sugar
0.40 oz (12 g) Sanett (Neutral Gelatin Powder) (DRE 33066 2 )
1/8 tsp Raspberry Flavor Paste (DRE 20804 6 )
4.80 oz (135 g) Raspberry Ambient Fruit Puree (DGF 4408 )

Nevado White Chocolate Mousse
5.50 oz (156 g) Half & Half
1/2 Vanilla Pod
2.70 oz (76 g) Egg Yolks (2)
0.70 oz (20 g) Granulated Sugar
0.70 oz (20 g) Sanett (Neutral Gelatin Powder) (DRE 33066 2 )
5.50 oz (156 g) Nevado 34% White Chocolate (W207 )
8.80 oz (250 g) Heavy Cream (Soft Peak)

Raspberry Glaze
1.60 oz (45 g) Water
0.40 oz (12 g) Sanett (Neutral Gelatin Powder) (DRE 33066 2 )
1.80 oz (50 g) Jelfix Concentrated Glaze - Neutral (CRLNEUT15 )
0.70 oz (20 g) Glucose
1/8 tsp Raspberry Flavor Paste (DRE 20804 6 )
2.10 oz (60 g) Raspberry Ambient Fruit Puree (DGF 4408 )


Chocolate Biscuit

  1. Cream the egg yolks and sugar. Melt the Trimoline and slowly add it into the creamed mixture. Combine and sieve the cocoa powder and flour. Fold it into the creamed yolks in two stages. Add in melted butter slowly and blend well.
  2. Make a French meringue with the egg whites and the granulated sugar. Once completed, fold the meringue
    into the prepared cake batter in two stages. Blend well, before placing the cake batter into a prepared 8" round cake ring or pan. Bake in a preheated oven, set at 350° F., for 20 minutes.

Almond-Cinnamon Orange Streusel

  1. Cut the butter into small diced pieces. Combine the remaining ingredients and mix until a streusel dough forms.
  2. Refrigerate for 20 minutes. Once chilled, sprinkle the streusel pieces into a 7" cake ring, on a silicon mat.
    Bake in a preheated 350° F. oven for 15 to 18 minutes or until lightly browned.

Framboise Syrup

  1. In a sauce pot, make the "simple syrup" with the water, granulated sugar, and the glucose. Cool the syrup
    before adding the Crème de Napoleon, Raspberry Paste, and the Raspberry Puree. Sieve through a "chinoise"
    and place into a 9" round cake pan for dipping biscuit method.

Raspberry Gelee

  1. Heat the water to a boil. Combine the Sanett and the granulated sugar. Add and mix into the boiling mixture,
    until it is dissolved. Add in the Raspberry Puree and the Raspberry paste. Blend thoroughly before pouring into a 7"
    mold. Freeze immediately.

Nevado White Chocolate Mousse

  1. Make a "Cream Anglaise": In a sauce pot bring the half and half, the vanilla bean and pod to a boil. Add
    in the Sanett to dissolve, while continuously stirring with a rubber spatula. In a mixing bowl, combine the egg yolks and sugar. Add half of the hot mixture into the egg yolks and sugar to temper mixture. Liason this tempered yolk mixture back into the sauce pot, until the mixture thickens.
  2. Immediately, pour the hot mixture through a sieve onto the white chocolate. Allow to steep until the chocolate melts. Cool down on an ice bath, until mixture congeals. Fold in the whipped cream in 2 stages.

Raspberry Glaze

  1. In a sauce pot, boil the water. Add in the Sanett and dissolve. Add in the Jelfix Neutral and Glucose. Mix in the Raspberry Puree with the Raspberry Paste. Blend well and set aside to cool, before using to glazing surface.

Preparation Assembly Tips:

  1. Use a silicon mat or a piece of acetate plastic sheet on the bottom of the cake ring. Line the 8" cake ring
    with a strip of acetate liner. Both these procedures will help in giving a cleaner finish to the handling and to the cake, after frozen and glazed.
  2. The chocolate biscuit is cut between two 1/4" confection bars. This will guarantee an even and level slice of
    biscuit for portion control throughout each product layers.
  3. Assemble the first three layers: The first layer is the almond cinnamon orange streusel. Pipe onto the streusel a thin layer of white chocolate mousse.
  4. Place a layer of chocolate biscuit (the chocolate biscuit are dipped and into "framboise syrup" to become moist, but not overly saturated).
  5. Place the frozen raspberry gelee onto the layer of chocolate biscuit evenly aligned with the other layers.
  6. Center the cake ring around these stacked layers.
  7. Pipe the white chocolate mousse into the space between the pastry layer and the cake ring.
  8. Continue to pipe a 1/4" layer of white chocolate mousse onto the cake surface. Place and center the second layer of chocolate biscuit moistened with the framboise syrup.
  9. Cover and level the entire top surface of the cake with the white chocolate mousse and raspberry glaze to complete.
  10. Freeze immediately once the cake is assembled. Take the cake out of the freezer and place into the refrigerator, 30 minutes. Wipe off any crystals or condensation before glazing and finish decorating. All decorations made with Luker's Nevado White Chocolate 34% Couverture