YIELDS: 1 | PREPARATION: 480 minutes | SKILL LEVEL: Intermediate Recipe by Kirsten Tibballs
Pop the Champagne and start celebrating this stunning entremet, as demonstrated by Kirsten Tibballs at the Cake Bake & Sweet Show in Melbourne, 2023.
Layers of delicious chocolate pain de gene, caramelised puffed rice chocolate crunch, salted caramel and Champagne jelly encased in a lush vanilla bavarois. The show-stopper is finished with a dark, shiny glaze speckled with gold and an impressive chocolate swan garnish.
CHOCOLATE PAIN DE GENE
155g
almond paste (marzipan) 50-60%
20g
caster sugar
65g
whole eggs
13g
egg yolks
2g
Heilala Vanilla Bean Paste
20g
Callebaut Cocoa Powder, sieved
1g
baking powder, sieved
1g
salt
25g
unsalted butter, melted
CARAMELISED PUFFED RICE
15g
water
50g
caster sugar
50g
puffed rice
2g
unsalted butter
CHOCOLATE CRUNCH
30g
Callebaut 823 Milk Couverture 33%
5g
pure hazelnut paste
50g
almond praline paste 50%
10g
caramelised puffed rice, from above
pinch
of salt
SALTED CARAMEL
90g
fresh cream 35% fat
pinch
of salt
60g
caster sugar
60g
unsalted butter, cubed
CHAMPAGNE JELLY
190g
Champagne or other sparkling wine
3
individual gelatine sheets
15g
water
60g
caster sugar
VANILLA BAVAROIS
3 1/2
individual gelatine sheets
120g
full cream milk
120g
fresh cream 35% fat (A)
3g
Heilala Vanilla Bean Paste
60g
egg yolks
70g
caster sugar
240g
fresh cream 35% fat (B)
CHOCOLATE SWAN GARNISH
300g
Callebaut 811 Dark Couverture 54.5% (A)
130g
Callebaut 811 Dark Couverture 54.5% (B)
cool spray
SHINY GLAZE
6
individual gelatine sheets
240g
fresh cream 35% fat
60g
water
360g
caster sugar
120g
Callebaut Cocoa Powder
2g
black oil-soluble colour powder (optional)
100g
neutral glaze
gold metallic powder, for dusting
FINISHING
edible gold leaf