Chocolate Mint Entremet with Macarons

Ingredients

• 80 g marzipan (cut into small pieces)
• 20 g powdered sugar
• 20 g granulated sugar
• 20 g flour
• 20 g unsweetened cocoa powder
• 20 g butter (melted then cooled)
• 3 units whole egg + 2 yolks (the whites will be reserved for the meringue)
• 250 ml semi-skimmed milk
• 250 ml whole liquid cream 30% fat
• 12 leaves fresh mint leaves (for infusion)
• 4 units egg yolks
• 20 g cornstarch (maïzena)
• 70 g granulated sugar (for the mousse)
• 2 cl mint syrup (to intensify the flavor)
• 3 sheets gelatin sheets (2 g each, softened in cold water)
• 90 g egg whites (for the meringue) (equivalent to 3 whites)
• 140 g granulated sugar (for the meringue)
• 40 g powdered sugar (for the meringue)
• 18 g unsweetened cocoa powder (for the meringue)
• a few pinches brown powder food coloring (optional, to intensify the meringue color)

Instructions

1. Melt the butter

   Melt the butter over low heat in a small saucepan, then let it cool slightly.

   Time: PT5M

2. Prepare the biscuit mixture

   In the mixer bowl, add the crumbled marzipan, the whole egg, the 2 yolks, the powdered sugar and the granulated sugar. Mix on low speed then gradually increase until a homogeneous batter is obtained.

   Time: PT10M

3. Whip the egg whites

   Clean the bowl, pour in the egg whites, add a pinch of granulated sugar and whip on medium speed. When the whites become foamy, add the remaining granulated sugar gradually until a firm and glossy meringue is achieved.

   Time: PT10M

4. Fold the whites into the biscuit

   Gently fold the whipped whites into the biscuit mixture using a spatula, employing a folding motion while turning the bowl to homogenize.

   Time: PT5M

5. Add flour, cocoa and melted butter

   Incorporate the flour, cocoa powder and cooled melted butter. Mix just enough for the batter to become smooth.

   Time: PT5M

6. Bake the biscuit

   Spread the batter in the 20 cm ring placed on a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C for 10‑12 minutes, watching the color.

   Time: PT22M

   Temperature: 180°C

7. Cool the biscuit

   Remove the biscuit from the oven, slide it onto a cooling rack and let it cool completely before handling.

   Time: PT15M

8. Infuse mint in the milk

   Bring the milk to a boil with the mint leaves, remove from heat as soon as it boils, cover and let infuse for 10 minutes.

   Time: PT10M

   Temperature: 100°C

9. Whisk the yolks with sugar and cornstarch

   In a bowl, whisk the 4 egg yolks with the granulated sugar (70 g) until the mixture lightens, then add the cornstarch and incorporate well.

   Time: PT5M

10. Temper the mint milk mixture with the yolks

    Pour the hot mint-infused milk over the yolk mixture in a thin stream while whisking constantly, then pass everything through a sieve back into the saucepan.

    Time: PT2M

    Temperature: 100°C

11. Cook the pastry cream

    Bring the mixture to a boil, then let it simmer gently for 30 seconds before removing from heat.

    Time: PT3M

    Temperature: 100°C

12. Incorporate the gelatin

    Squeeze the softened gelatin sheets, add them to the hot cream off the heat, mix well until fully dissolved. Cover with cling film in contact with the surface and let cool to room temperature.

    Time: PT10M

13. Whip the cream into chantilly

    Whisk the very cold liquid cream until a firm consistency is achieved.

    Time: PT5M

    Temperature: 4°C

14. Season the mousse

    Incorporate the mint syrup (and optionally a dash of green coloring) into the whipped cream, mixing gently.

    Time: PT2M

15. Combine the pastry cream and chantilly

    Add one third of the chantilly to the pastry cream, then fold in the rest by lifting the mixture with a spatula to retain aeration.

    Time: PT5M

16. Assemble the biscuit in two layers

    Slice the cooled biscuit horizontally without cutting all the way through, remove the ring, place the first disc on the plate, add the second disc, pressing lightly so it sinks in.

    Time: PT10M

17. Fill with mint mousse

    Pipe the mousse into the ring using a pastry bag, filling up to about 1 cm below the top edge.

    Time: PT5M

18. Initial freezing

    Place the entremet in the freezer until firm to the touch (about 30 minutes).

    Time: PT30M

    Temperature: -18°C

19. Prepare the chocolate meringue

    Whip the egg whites to stiff peaks, gradually add the granulated sugar, then the powdered sugar and sifted cocoa. Add the brown coloring if desired.

    Time: PT10M

20. Pipe the meringue

    Fill a pastry bag fitted with a 9 mm Saint‑Honoré tip and pipe a 22 cm diameter disc onto parchment paper, forming the border first then the center.

    Time: PT2M

21. Bake the meringue at low temperature

    Bake the meringue disc in a preheated oven at 95°C for 1 h 30 min.

    Time: PT1H30M

    Temperature: 95°C

22. Cool the meringue

    Allow the meringue to cool to room temperature then gently peel it off the parchment.

    Time: PT15M

23. Final assembly with macarons and meringue

    Arrange the chocolate macarons around the edge of the ring, pressing lightly. Place the meringue disc in the center, centering it perfectly.

    Time: PT10M

24. Finishing and serving

    Smooth the surface with a spatula, return the entremet to the freezer until serving time, then let rest 10 minutes at room temperature before unmolding.

    Time: PT10M

Nutrition Facts

Calories

430

Protein

6 g

Carbohydrates

45 g

Fat

22 g

Fiber

2 g