It's a sponge cake with pastry cream, a red fruit insert and a chocolate glaze!
For the ladyfinger biscuit:
60g of egg yolks
90g of egg whites
70g of T55 flour
90g of sugar.
Preparation :
Gradually whisk the egg whites, adding the sugar little by little. When they reach stiff peaks, add the egg yolks and continue whisking for about 15 seconds until well incorporated. Gently fold in the sifted flour with a spatula. Spread the batter onto a silicone baking mat and bake at 160°C (325°F) for 10 minutes. Cut out two biscuits using two pastry rings of your choice.
For the raspberry-blackcurrant compote:
60g of raspberry puree
60g of blackcurrant puree
25g of sugar
5g of pectin.
Preparing the compote:
Mix the sugar and pectin. Heat the purees in a saucepan; when the temperature reaches around 40-45°C, add the sugar/pectin mixture. Bring to a boil. Spread onto a cold baking sheet and chill. Spread over the baked sponge cake and freeze.
Ingredients for the pastry cream:
250g milk or soy milk
3 egg yolks
45 grams of sugar
22g of cornstarch
Vanilla extract
Preparing the pastry cream:
Bring your milk to a boil. Meanwhile, whisk together the egg yolks, sugar, cornstarch, and vanilla. Then slowly pour in the hot milk and place over low heat until the cream thickens.
Ingredients for the mirror glaze:
- 210 g of caster sugar
- 75 g of water
- 70g of unsweetened cocoa powder
- 145g of liquid cream (Nutrifil or soy or almond cream for the pareve version)
- 8 g of powdered gelatin
Soak the gelatin in a large bowl of cold water (if you are using powdered gelatin, add 6 times its weight in water, no more!).
Heat the cream over low heat.
Pour the water and sugar into a saucepan and bring to a boil at 103°C.
Remove from heat and add the cocoa powder (it is best to sift it) and mix without incorporating air.
Add the drained gelatin and the hot cream, then blend using an immersion blender, trying not to incorporate air.
Use it when it is around 30°C.
Assembly and finishing:
Place the biscuit in the bottom of the ring mold, pour some of the cooled pastry cream over it, then place the biscuit with the compote on top, and pour the remaining pastry cream over that. Smooth the surface and freeze. Check the glaze temperature; it should be 32°C (90°F). Reheat it if necessary. Remove the entremets from the freezer and pour a thin layer of glaze over it. Drain well and place the cake on a serving platter!
Useful or pointless explanations
Bird's beak: This refers to egg whites that have reached the correct consistency when they form a peak resembling a bird's beak at the end of the whisk. They should have the consistency of shaving cream. They are also much easier to incorporate. It's essential to always whip egg whites at a steady speed, without over-whipping them, to achieve a consistent foam that prevents moisture from escaping. If you whip the whites too quickly and vigorously, the foam—the air bubbles—will be uneven, and moisture can escape from between the air bubbles. This is why you sometimes find water at the bottom of your chocolate mousse, for example.
Flexipat: Silicone mat with raised edges. –Click-.
Fruit purees: You can vary the flavors according to your tastes of course, or according to what you have in your cupboard, let's be clear! The proportions remain the same.
Pectin : essential for compotes, setting inserts etc –click–.
Glucose: A must-have at home, it keeps for years. It's useful if you make ganache, nougatine, caramel, etc. Plus, it's inexpensive.
103° : It is essential when baking to have a thermometer probe, as well as a precision scale, accurate to a tenth of a gram, which you should ask for as a gift at the first opportunity if you don't already have one.
Emulsion: Emulsification is the process of mixing two initially immiscible elements, such as oil and water. This process results in a homogeneous, glossy preparation with a silky, coating consistency. The goal is to achieve an optimal texture.
Immersion blender: Simply use your soup blender, it works perfectly, tilt it at the start to avoid air bubbles.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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