Chocolate Entremet “Le Criollo”
Recipe by Chef Sylvain - Long live pastry!
A refined entremet based on a spiced genoise, a chocolate ganache turned into a chantilly, a honey‑cocoa syrup, Amarena cherries and tempered chocolate decorations. Inspired by the highly sought‑after criollo cocoa, this elegant dessert is composed in several stages: baking the sponge, preparing the syrup, making the ganache, assembly and final decoration.
MediumFrenchServes 8
Printable version with shopping checklist
Source Video
5h 20m
Prep
50m
Cook
44m
Cleanup
6h 54m
Total
Cost Breakdown
Total cost:$22.73
Per serving:$2.84
Critical Success Points
- • Whisk the eggs and sugar until ribbon stage
- • Temper the chocolate to 31‑32 °C
- • Set the chocolate chantilly in the freezer
- • Remove the ring without damaging the decoration
Safety Warnings
- • Be careful with very hot liquids (simmering cream, boiling syrup)
- • Use the torch with caution, keep away from flammable materials
- • Handle hot chocolate with gloves or a heat‑resistant utensil
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