Strawberry-Chocolate Entremet with Mirror Glaze

 Strawberry-Chocolate Entremet with Mirror Glaze

Preparation Time:

Freezing: 12 hours

Chilling: 12 hours

Baking: 12 minutes

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Mirror Glaze Preparation (the day before)

Ingredients:

75 g water

5 gelatin sheets

150 g sugar

150 g glucose syrup

150 g white chocolate

100 g sweetened condensed milk

Food coloring

Steps:

1. Soak the gelatin in cold water.

2. In a saucepan, heat the water, sugar, and glucose to 103°C, then remove from heat.

3. Pour the hot mixture over the condensed milk, then add the drained gelatin.

4. Stir in the white chocolate and food coloring, then blend until smooth.

5. Cover with plastic wrap in direct contact and refrigerate overnight.

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Strawberry Insert Preparation

Ingredients:

250 g strawberries

3 gelatin sheets

50 g sugar

Steps:

1. Soak the gelatin in cold water.

2. Blend the strawberries into a purée.

3. Heat the strawberry purée with sugar, then add the drained gelatin.

4. Let it cool on a silicone mat.

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Chocolate Biscuit Preparation

Ingredients:

2 eggs

60 g sugar

50 g flour

1 tbsp cocoa powder

Steps:

1. Whisk the eggs with sugar until the mixture turns pale.

2. Gently fold in the sifted flour and cocoa powder.

3. Pour into a mold and bake for 12 minutes at 180°C.

4. Let it cool.

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Strawberry Mousse Preparation

Ingredients:

200 g strawberries

6 gelatin sheets

300 ml heavy cream

50 g sugar

Steps:

1. Soak the gelatin in cold water.

2. Blend the strawberries into a purée, then heat it lightly. Add the drained gelatin and let it cool.

3. Whip the heavy cream with sugar into a chantilly, then gently fold in the cooled strawberry purée.

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Entremet Assembly

1. Pour half of the strawberry mousse into an entremet mold and freeze for 5 minutes.

2. Place the strawberry insert on top, leaving a 1 cm border.

3. Cover with the remaining mousse, then place the chocolate biscuit, cut to fit the mold.

4. Freeze overnight.

The next day:

5. Unmold the entreme

t. Heat the mirror glaze until it becomes liquid, then let it cool to 35°C.

6. Pour the glaze over the entremet and refrigerate until ready to serve.

Enjoy!