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Entremets

Made with: Satilia Dark 62%

Steps: 8

An original recipe by Derek Poirier, Pastry Chef at l'École Valrhona Brooklyn. 
Recipe calculated for 25 desserts

Recipe steps

CHOCOLATE CAKE WITH BROWN SUGAR

  • 115gegg yolks
  • 300gwhole eggs
  • 225gsugar
  • 190gegg whites
  • 85gbrown sugar
  • 75gbread flour
  • 70gCOCOA POWDER
  • 3ggingerbread spice mix
  1. Whip the egg yolks with the whole eggs and sugar.
  2. Meanwhile, whip the egg whites with the dark brown sugar to stiff peaks meringue.
  3. Delicately fold the meringue in the sabayon incorporating at the same time the flour, spices and cocoa powder sieved together before hand.

GINGER BREAD STREUSEL

  • 100gbutter
  • 100graw sugar
  • 100galmond flour
  • 100gall-purpose flour
  • 10gGINGERBREAD SPICE MIX
  • 2gfleur de sel
  1. Mix the sugar, almonds, flour, and spice mix and salt together.
  2. Cut the butter into small cubes and add gradually to the mix.
  3. Using the paddle leave to mix until small lumps are formed.
  4. Spread the mix evenly onto a silicone mat and bake at 150/155°C (302/311°F).

LIGHT MARSHMALLOW

  • 120gegg whites
  • 200gsugar
  • 10ggelatin
  • 100gwater
  1. Cook the sugar and water to 118°C (244°F), pour on the whipping egg whites and leave whipping to cool down.
  2. Soak the gelatine in cold water and drain.
  3. Add to egg whites while the mixture is still hot, then whip mixture until mixture reaches approximately 35°C (95°F) then pour in a Valrhona 10 mm frame (ref 3457) and let set.

Basic custard

  • 185gHeavy cream 36%
  • 185gmilk
  • 75gegg yolks
  • 35gSugar
  1. Mix the egg yolks with the sugar without whitening. Bring the cream to a boil with the milk and pour onto the egg yolks and sugar mixture.
  2. Cook until the mixture coats the back of a spoon at 84/85°C (183/185°F), strain and use immediately or chill quickly and set aside in the refrigerator.

SATILIA CHOCOLATE MOUSSE

  1. Use a whisk to emulsify the melted chocolate with the hot custard. The temperature of the mixture should be 45/50°C (113/122°F).
  2. Stabilize the emulsion if necessary by adding a little whipped cream.
  3. As soon as the mixture is smooth, check the temperature and add the remaining whipped cream. Pour immediately and freeze.

CHOCOLATE GLAZE

  1. Bring the cream to the boil.
  2. Pour slowly the cream into the melted chocolate.
  3. Stir in the centre with a rubber spatula to create an elastic, shiny and smooth core.
  4. This texture should be kept to the end of mixing.
  5. Stir the Absolu Cristal neutral glaze heated at 60°C (140°F).
  6. Process with a stick blender to perfect the emulsion without incorporating any air bubbles. Set aside in the fridge.

orange compote

  • 5Orange
  • 200gwater
  • 140gsugar
  1. Peel the oranges to the flesh, cut out and set aside the segments.
  2. Blanch 5 times the orange peel in water and drain.
  3. Bring the water to the boil with 1/3 of caster sugar, add the orange peel and simmer for about 10 to 15 minutes.
  4. Add the second 1/3 of caster sugar and simmer for another 10 to 15 minutes. Repeat on last time this operation with the last 1/3 of caster sugar. Set aside.

ABSOLU CRISTAL ORANGE SAUCE

  1. Mix all ingredients together with a hand blender. Set aside.

Assembly and finishing

Bake gingerbread streusel.
Prepare chocolate cake, spread cake onto sheet pan and then top with the baked gingerbread streusel. Bake at 155°C (311°F) for about 10 minutes. Prepare chocolate mousse and put into square flexipan molds, (ref 1366) freeze. 
Demold chocolate mousse, glaze with chocolate glaze. Cut chocolate cake slightly larger than the chocolate mousse.
Place glazed mousse on to the chocolate cake. Cut marshmallow slightly smaller then the chocolate mousse and place on top, brown marshmallow slightly with torch.
Decorated s’mores with chocolate décor and finish the plate with a smear of the marshmallow which is then browned with torch and highlight with orange sauce.

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