CHOCOLATE PAIN DE GENE

1. Heat the oven to 170°C, fan forced.
2. Line an entremet ring, 160mm in diameter, with baking paper and place onto a lined tray, then set aside until required.
3. Place the almond paste and sugar into the bowl of a stand mixer fitted with a paddle attachment and mix on low speed until the paste begins to soften.
4. Meanwhile, combine the whole eggs and egg yolks in a jug.
5. While continuing to mix on low speed, gradually add the eggs to the almond paste, a small amount at a time, ensuring the eggs are completely incorporated after each addition and scraping down the sides of the bowl with a spatula as required.
6. Add the vanilla and mix to incorporate.
7. Remove from the mixer and gently fold in the sieved cocoa powder, baking powder and salt.
8. Mix a small amount of the pain de gene base into the melted butter before folding it back through the pain de gene base.
9. Pour the mixture into the prepared ring and bake in the pre-heated oven for 15 minutes, until the pain de gene bounces back when lightly pressed.
10. Allow to cool before removing from the ring and trimming the top off the pain de gene to create an even, flat surface.
11. Return the pain de gene to the ring and place into the freezer to firm.

CARAMELISED PUFFED RICE

1. Place the water and sugar into a saucepan and bring to 114°C.
2. Remove from the heat, add the puffed rice and use a spatula to stir until completely coated in the sugar syrup. Continue to stir until the sugar has recrystalised and the mixture is dry.
3. Return to a low-medium heat and gently stir until the sugar has completely dissolved and caramelised.
4. Add the butter and mix until melted and incorporated.
5. Immediately transfer the caramelised puffed rice onto a Silpat mat and allow to cool at room temperature.
6. Once completely cool, store in an airtight container until required.

CHOCOLATE CRUNCH

1. Combine the milk chocolate, pure hazelnut paste and almond praline paste, then melt and bring to 45°C.
2. Pour the mixture onto a stone workbench. Work the mixture with a large angled palette knife and scraper, spreading it out and bringing it back together, until it cools to 27°C.
3. Scrape the mixture back into a bowl, add the caramelised puffed rice and salt, then mix to incorporate.
4. Spread the chocolate crunch into an even layer over the pain de gene surface, then return to the freezer.

SALTED CARAMEL

1. Place the cream and salt into a saucepan and bring to the boil, then remove from the heat and set aside.
2. In a separate saucepan, heat the sugar. Once the sugar has completely dissolved and is golden in colour, remove from the heat and carefully add the boiled cream while whisking.
3. Return to the heat and bring back to the boil.
4. Reduce to low heat and add the butter, a piece at a time, whisking to combine.
5. Transfer into a bowl and cover with plastic wrap touching the surface of the caramel. Allow to cool completely at room temperature before transferring into a piping bag.
6. Pipe a layer of caramel on top of the frozen crunch layer then place into the freezer.
7. Once the caramel is frozen, remove the ring and return the cake to the freezer.

CHAMPAGNE JELLY

1. Wrap the bottom of an entremet ring, 160mm in diameter, with heat-proof plastic wrap. Use a heat gun to gently shrink the plastic to create a taut and unwrinkled base, then place it on a flat tray lined with a Silpat mat and set aside until required.
2. Place the Champagne bottle in the freezer for 30 minutes prior to beginning the Champagne jelly.
3. Soak the gelatine in a bowl of cold water.
4. Pour 30g of the Champagne into a small saucepan then return the bottle to the freezer. If you do not have room in your freezer to stand the bottle upright, place it in the refrigerator. Add the water and sugar to the saucepan then place over medium heat, stirring with a spatula until the sugar completely dissolves.
5. Remove from the heat, squeeze the excess water from the pre-soaked gelatine, then add the gelatine to the saucepan and stir until dissolved.
6. Allow to cool slightly at room temperature, then add the remaining 160g of Champagne.
7. Pour the mixture into the prepared entremet ring and place into the freezer.
8. Once completely frozen, remove the plastic from the base and gently heat the ring to release the jelly and remove the ring.
9. Return the disc of frozen jelly to the freezer until required.

VANILLA BAVAROIS

1. Soak the gelatine in a bowl of cold water until soft and pliable, then squeeze to remove any excess water and set aside until required.
2. Place the milk, cream (A) and vanilla into a saucepan and bring to the boil.
3. Meanwhile, place the egg yolks and sugar into a bowl and whisk by hand to combine.
4. Pour the hot liquid over the egg yolks and sugar while whisking to create an anglaise.
5. Return to the saucepan and continuously stir while heating until the it reaches 80°C. Strain the anglaise into a bowl, add the pre-soaked gelatine and stir until dissolved and incorporated.
6. In the bowl of a stand mixer fitted with a whisk attachment, semi-whip the cream (B).
7. Once the anglaise cools to 27°C, add the semi-whipped cream and fold through until completely uniform.
8. Transfer into a piping bag and pipe into the base of the mould until approximately 1 third full. Using the back of a spoon, spread the bavarois up the sides of the mould.
9. Place the frozen Champagne jelly into the mould, gently pressing it into the bavarois.
10. Pipe a layer of bavarois on top of the jelly insert.
11. Place the prepared pain de gene insert on top, caramel side down, and gently press down until the cake is flush with the top of the mould.
12. Use an angled palette knife to remove any excess bavarois from the edges, then place into the freezer for a minimum of 6 hours.

CHOCOLATE SWAN GARNISH

1. Cut the acetate sheets into strips, 20mm in width.
2. Temper the dark chocolate (A) by placing it into a microwave-safe plastic bowl, and heat in 30 second increments, stirring in between. Once you have 50% solids and 50% liquid, stir vigorously until the solids have completely melted. If you have some resistant buttons, you can gently heat the chocolate with a hair dryer while stirring.
3. Spread a thin layer of tempered chocolate over the prepared acetate strips. Once the chocolate is set to touch, shape the strips to create pieces which will be used to create a chocolate swan.
4. Allow to set at room temperature.
5. Spread the remaining tempered chocolate into an even layer over a guitar sheet. Once the chocolate is set to touch, use a round cutter to create a disc, 120mm in diameter.
6. Place a sheet of baking paper on top and allow to set at room temperature between 2 heavy trays.

1. Create modelling chocolate by placing the dark chocolate (B) into a food processor and blitz until you create a smooth, pliable paste.
2. Take small handfuls of the paste, then roll and shape into the swan’s tail pieces.
3. Allow to set at room temperature.

1. Gently remove the acetate from the set chocolate, and the guitar sheet from the chocolate disc.
2. Create a chocolate swan by arranging the tempered and modelling chocolate on top of the chocolate disc, adhering them with some melted chocolate and cool spray.

SHINY GLAZE

1. Soak the gelatine in a bowl of cold water until soft and pliable, then squeeze to remove any excess water and set aside until required.
2. Place the cream and water into a saucepan and bring to the boil.
3. Meanwhile, place the sugar, cocoa powder and black colour powder into a bowl and whisk by hand to combine.
4. Add the dry mixture to the boiling liquid and whisk to combine and remove any lumps. Allow the mixture to come back to the boil while continuing to whisk.
5. Remove from the heat, add the neutral glaze and pre-soaked gelatine, then emulsify with a stick blender.
6. Strain the glaze into a jug and cover with plastic wrap touching the surface.
7. Once the glaze cools to 30°C, blitz again with the stick blender, careful not to incorporate any air.
8. Unmould the frozen entremet and place it onto a small metal ring over a tray with sides. Pour the glaze over the entremet, dust the surface with gold metallic powder, then use a palette knife to swipe the glaze and smear the gold.
9. Once the glaze stops dripping, use a sharp knife to trim the excess glaze from the base then place it onto a serving plate.
10. Allow the entremet to defrost in the refrigerator.

NOTE: Retain the excess glaze for finishing.

FINISHING

1. Prior to serving, top the entremet with the prepared chocolate swan garnish. Use some of the remaining glaze to adhere gold leaf to the base of the chocolate swan.

NOTE: Store the finished product in the refrigerator for up to 3 days. The finished product can sit at room temperature for approximately 1 hour. The product can be frozen for up to 8 weeks prior to glazing.

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