Chocolate Entremet “Le Criollo”

Ingredients

• 3 units Whole eggs (at room temperature)
• 90 g Brown sugar (for the genoise)
• 30 g Brown sugar (for the honey‑cocoa syrup)
• 45 g Cornstarch (maïzena) (sift with flour)
• 45 g Type 45 flour (low‑gluten flour)
• 1 teaspoon Gingerbread spice mix (can be bought or homemade (cinnamon, ginger, nutmeg, clove))
• 10 g Unsalted butter (to grease the pan)
• 60 g Honey (prefer a mild honey)
• 8 g Unsweetened cocoa powder (for the syrup)
• 800 g Water (for the syrup)
• 100 g Liquid glucose (adds softness to the chantilly)
• 600 g Whole milk cream 35% fat (or 30% fat + mascarpone)
• 360 g Dark chocolate 64% cocoa (for the ganache and chantilly)
• 250 g Pitted Amarena cherries (preserved in syrup)
• 200 g Dark chocolate for tempering (for the discs) (must be tempered to 31‑32 °C)
• 2 sheets Parchment paper sheets (or silicone sheet) (for the discs)
• few grams g Chocolate color powder (to color the cold glaze)
• 100 g Ready‑to‑use cold glaze (for the finish)
• 5 g Gold edible glitter (for decoration)
• 30 g Toasted sliced almonds (for final decoration)

Instructions

1. Prepare the spiced genoise

   Break the 3 eggs into the mixer bowl, add 90 g of brown sugar. Whisk until the mixture lightens and forms a ribbon (7‑8 min).

   Time: PT10M

2. Incorporate the dry ingredients

   Sift the flour, cornstarch and spice mix. Add them in two batches to the egg mixture, folding with a spatula, making sure to scrape the bottom of the bowl.

   Time: PT5M

3. Bake the genoise

   Pour the batter into the previously greased 20 cm ring lined with parchment paper. Bake at 180 °C for about 20 minutes. Check doneness with a knife tip that should come out dry.

   Time: PT20M

   Temperature: 180°C

4. Cool the genoise

   Remove the sponge from the oven, place on a rack and let cool completely (about 15 minutes).

   Time: PT15M

5. Prepare the honey‑cocoa syrup

   In a small saucepan, combine 60 g honey, 30 g brown sugar and 800 g water. Bring to a boil, then add 8 g unsweetened cocoa powder and mix well. Let cool.

   Time: PT15M

   Temperature: boil

6. Make the chocolate ganache

   In a saucepan, heat 600 g whole milk cream with 100 g glucose until simmering (≈90 °C). Pour the hot cream over 360 g dark chocolate broken into pieces, let rest 5 minutes then stir until a smooth ganache forms.

   Time: PT15M

   Temperature: 90°C

7. Temper the chocolate for the discs

   Melt 200 g dark chocolate to 45 °C, cool to 31‑32 °C, then hold at this temperature. Pour onto the two parchment sheets, spread with a flat‑bottomed glass to obtain discs of equal thickness.

   Time: PT30M

   Temperature: 31‑32°C

8. Whip the ganache into chocolate chantilly

   Transfer the cooled ganache to the mixer bowl, whisk until a firm chantilly consistency is reached (≈5 minutes).

   Time: PT5M

9. Slice the genoise

   Cut the cooled genoise into two (or three) horizontal layers using a large knife, following the ring edge to obtain equal portions.

   Time: PT5M

10. Soak the first layer with the syrup

    Using a brush, evenly brush the first genoise layer with the honey‑cocoa syrup.

    Time: PT5M

11. Apply the first chantilly layer

    Fill a medium piping bag with the chocolate chantilly and form a border of chantilly around the ring, then spread a generous layer over the first genoise.

    Time: PT5M

12. Distribute the Amarena cherries

    Scatter the 250 g Amarena cherries over the chantilly, pressing them lightly with the spatula.

    Time: PT5M

13. Add the second genoise layer

    Place the second genoise layer on the fruit, press lightly and soak again with syrup if needed.

    Time: PT5M

14. Cover entirely with chantilly

    Use the piping bag to cover the whole surface and sides of the cake with the chocolate chantilly, smooth with a palette knife.

    Time: PT5M

15. Freeze the entremet

    Place the complete ring in the freezer for 3 hours so the chantilly firms and the ring can be removed easily.

    Time: PT3H

16. Prepare the chocolate discs

    After the resting time, place the chocolate discs on a rack, let set in the refrigerator for 30 minutes then at room temperature for 2 hours to solidify the structure.

    Time: PT30M

17. Decorate the cake

    Apply a colored cold glaze on the top with a palette knife, arrange the chocolate discs around the edge, sprinkle gold glitter, add toasted sliced almonds and a few cherries for the final touch.

    Time: PT10M

18. Remove the ring and serve

    Use a kitchen torch or slightly warmed hands to release the ring, remove it gently, place the cake on a serving plate and let rest 5 minutes before cutting.

    Time: PT5M

Nutrition Facts

Calories

889

Protein

12 g

Carbohydrates

80 g

Fat

60 g

Fiber

5 g

Ingredient Substitutions

• Instead of Brown sugar: brown sugar
• Instead of Brown sugar: brown sugar
• Instead of Cornstarch (maïzena): potato starch
• Instead of Type 45 flour: all‑purpose flour
• Instead of Gingerbread spice mix: cinnamon + ginger + nutmeg
• Instead of Unsalted butter: vegetable oil
• Instead of Honey: agave syrup
• Instead of Unsweetened cocoa powder: cocoa powder
• Instead of Liquid glucose: glucose syrup
• Instead of Whole milk cream 35% fat: 30% fat cream + mascarpone
• Instead of Dark chocolate 64% cocoa: 60% cocoa chocolate
• Instead of Pitted Amarena cherries: candied cherries
• Instead of Dark chocolate for tempering (for the discs): couverture chocolate
• Instead of Ready‑to‑use cold glaze: royal icing
• Instead of Toasted sliced almonds: pecans

Equipment Needed

• Electric mixer with whisk
• Mixing bowl
• Silicone spatula
• Sieve
• 20 cm ring mold (or springform pan)
• Baking sheet
• Parchment paper
• Oven
• Cooling rack
• 1 L saucepan
• Digital kitchen thermometer
• 14 cm silicone mold (spiral shape)
• Piping bag with medium tip
• Pastry palette knife (offset spatula)
• Bread knife or large kitchen knife
• Freezer
• Refrigerator
• Small flat‑bottomed glass (for pressing chocolate)
• Small spoon or teaspoon
• Kitchen brush
• Kitchen torch (optional)

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use a balloon whisk to achieve the best volume on the eggs
• Sift the flours twice to avoid lumps
• For an even glossier finish, polish the chocolate discs with a slightly damp cloth before placing them on the cake

Troubleshooting

Storage

Refrigerator: Store in the refrigerator, covered, up to 2 days.

Freezer: Can be frozen for 1 month, well wrapped in cling film.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The genoise can be baked 1 day ahead and stored in cling film
• The honey‑cocoa syrup keeps for 1 week in the refrigerator
• The ganache can be prepared 2 days ahead and refrigerated
• The chocolate chantilly should be whipped just before assembly to keep its lightness