Entremet Tainori

Made with: Taïnori 64%

Steps: 4

An original recipe by L'Ecole Valrhona

Recipe made for 32 plated desserts

Recipe steps

Chocolate Cake

  • 115gegg yolks
  • 300gegg yolks
  • 225gsugar
  • 190gegg whites
  • 85gbrown sugar
  • 75gall purpose flour
  • 70gCOCOA POWDER
  1. 1000 g / tray 40 x 60 cm
  2. Whip egg yolks, whole eggs and sugar.
  3. Whip egg whites with brown sugar to soft peak.
  4. Combine the two mixtures and then slowly add the combined sifted flour and cocoa powder.
  5. Spread onto tray and bake at 180°C/360°F in a ventilated oven for approx. 20 minutes.
  6. Cut 6 rounds of 140 mm in diameter.

Taïnori Caramel Creamy

  • 345gsugar
  • 125gmelted butter
  • 680gwhipping cream 35%
  • 45gglucose
  • 345gTaïnori 64%
  1. Make a dry caramel with sugar, deglaze with the melted butter and finish with the hot mixture of the cream and glucose.
  2. Create a proper emulsion with the melted chocolate.
  3. Allow to crystallize in the fridge for 4 – 6 hours.

Taïnori Mousse

  • 360gwhipping cream 35%
  • 360gwhole milk
  • 145gegg yolks
  • 70gsugar
  • 740gcream anglaise base
  • 1110gwhipping cream 35%
  • 875gTaïnori 64%
  1. Bring to boil cream and milk and add to the egg yolks mixed with sugar. Cook all to 82-84°C/176-185°F, and then pass through a chinois.
  2. Create and emulsion with the hot crème anglaise base and the melted chocolate
  3. At 35-40°C/95-104°F add the soft whipped cream and then pour into the molds and then freeze.

Taïnori Glaze with Absolu Cristal

  1. Bring to boil the heavy cream, pour it into the chocolate and start to make an emulsion. It is very important to form a perfect emulsion to stabilize the glaze; then add the melted neutral glaze (70-80°C/150°F)

Assembly and finishing

Unmold cakes and glaze with Taïnori glaze at 35-40°C/95-104°F.
Finish with proper garnish.

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