Chocolate Raspberry Entremet

Ingredients

• 1500 ml Water (filtered water)
• 150 g Granulated sugar (white granulated sugar)
• 20 g Raspberry liqueur (optional, to flavor the syrup)
• 1 Egg yolk (about 20 g)
• 2 Whole eggs (about 100 g)
• 100 g Powdered sugar
• 100 g Almond flour
• 30 g All-purpose flour
• 20 g Unsweetened cocoa powder
• 20 g Unsalted butter (melted)
• 4 Egg whites (about 120 g)
• 40 g Granulated sugar (for the whites)
• 200 g Dark chocolate 65% cocoa
• 200 ml Heavy cream
• 250 g Raspberry purée (can be frozen)
• 4 Egg yolks (for the crème)
• 3 Gelatin sheets (softened in cold water)
• 75 g Granulated sugar (for the crème)
• 75 g Unsalted butter (for the crème) (cut into pieces)
• 120 g Dark chocolate (Opera glaze)
• 25 g Sunflower oil
• 8 Fresh raspberries (for decoration)
• few grams Gold edible glitter (for finishing)

Instructions

1. Prepare the syrup

   Pour 1500 ml of water into a saucepan, add 150 g of granulated sugar, stir quickly and bring to a boil. As soon as the mixture boils, remove from heat and let cool.

   Time: PT15M

   Temperature: 100°C

2. Prepare the chocolate Joconde batter

   In the mixer bowl, place the almond flour, powdered sugar, flour and cocoa. Add the egg yolk then the two whole eggs. Mix gently with the whisk, then increase speed for 4‑5 min until a homogeneous batter forms. Reserve the batter, clean the bowl.

   Time: PT15M

3. Whip the egg whites

   In a clean bowl, pour the 4 egg whites, add 40 g of granulated sugar and whip to stiff peaks. When the whites are at ¾, melt 20 g of butter and incorporate it gradually into the whites, then add the melted butter to the Joconde batter and fold gently.

   Time: PT12M

4. Bake the Joconde biscuit

   Preheat the oven to 210 °C (thermostat 7). Spread the batter on a baking sheet lined with parchment paper (40 × 30 cm) using an offset spatula, smooth the edges. Bake for 10 minutes while monitoring the color.

   Time: PT10M

   Temperature: 210°C

5. Prepare the chocolate ganache

   Melt 200 g of dark chocolate in a bain‑marie or microwave (low power). Bring 200 ml of heavy cream to a boil, then pour it over the melted chocolate. Whisk until a smooth ganache forms. Set aside at room temperature to thicken slightly.

   Time: PT12M

   Temperature: 100°C

6. Prepare the raspberry crème

   Soften 3 gelatin sheets in cold water. In a bowl, heat 250 g of raspberry purée with 4 egg yolks and 75 g of sugar until boiling. Transfer off the heat and cook over low heat until 83‑84 °C (thermometer). Remove from heat, add the squeezed gelatin, mix well. Cool to ~40 °C, then incorporate 75 g of butter in pieces until fully emulsified.

   Time: PT15M

   Temperature: 84°C

7. Assembly – first layer

   Brush the cooled biscuit with the cooled syrup to which 20 g of raspberry liqueur has been added, using a brush. Pour half of the raspberry crème over the biscuit and spread evenly. Place everything in the freezer for 30 minutes to set the crème.

   Time: PT40M

8. Assembly – second layer

   Remove the first disc, place the second pre‑baked Joconde biscuit on top, also brush it with the syrup + liqueur. Spread the remaining raspberry crème, smooth and refreeze for 20‑30 minutes.

   Time: PT35M

9. Add the ganache

   Take the entremet out of the freezer, pour the chocolate ganache over the crème, spread with an offset spatula. Return to the freezer for 20 minutes to set the ganache.

   Time: PT25M

10. Final set in the refrigerator

    Transfer the entremet to the refrigerator for 30 minutes so the whole thing stabilizes before glazing.

    Time: PT30M

11. Prepare the Opera glaze

    Melt 120 g of dark chocolate in a bain‑marie, add 25 g of sunflower oil and mix. Let cool to 32 °C, check with the thermometer.

    Time: PT10M

    Temperature: 32°C

12. Glaze the entremet

    Remove the frame by dipping the knife blade in hot water. Pour the glaze through a sieve over the entremet, spread with the offset spatula and gently tap the plate to even out.

    Time: PT10M

13. Finishing and decoration

    Return the entremet to the refrigerator until the glaze fully sets (about 30 minutes). Cut the edges with the hot knife to achieve a clean finish. Decorate with fresh raspberries, chocolate drops and sprinkle with gold glitter.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of Granulated sugar: cane sugar
• Instead of Raspberry liqueur: raspberry syrup
• Instead of Egg yolk: pasteurized egg yolk
• Instead of Whole eggs: chicken eggs
• Instead of Almond flour: hazelnut flour
• Instead of Unsalted butter: margarine
• Instead of Egg whites: rehydrated egg white powder
• Instead of Dark chocolate 65% cocoa: dark chocolate 70%
• Instead of Heavy cream: cream
• Instead of Raspberry purée: raspberry coulis
• Instead of Egg yolks (for the crème): pasteurized egg yolks
• Instead of Gelatin sheets: agar‑agar (1 g)
• Instead of Granulated sugar (for the crème): cane sugar
• Instead of Unsalted butter (for the crème): margarine
• Instead of Dark chocolate (Opera glaze): couverture chocolate
• Instead of Sunflower oil: canola oil
• Instead of Fresh raspberries: frozen raspberries
• Instead of Gold edible glitter: sparkling sugar

Equipment Needed

• Small saucepan
• Mixing bowl (mixer bowl)
• Electric mixer with whisk
• Offset spatula
• Digital thermometer
• Baking sheet 40 × 30 cm
• Parchment paper
• Kitchen brush
• 20 cm entremet mold
• Plastic film
• Fine sieve
• Hot-blade knife

Critical Steps — Do Not Skip

• Boil the syrup without letting it caramelize
• Whip the egg whites to stiff peaks and incorporate them gently
• Precise baking of the Joconde biscuit (210 °C, 10 min)
• Reach 83‑84 °C for the raspberry crème
• Incorporate the gelatin at the right temperature
• Respect the freezing times between each layer
• Glaze temperature at 32 °C for shine
• Unmold with a hot knife for a clean cut

Chef Tips from the Video

• Sift the cocoa and powdered sugar before incorporating to avoid lumps.
• Use butter at room temperature to facilitate its incorporation into the crème.
• For a perfect mirror effect, let the glaze rest 5 minutes before smoothing.

Troubleshooting

Storage

Refrigerator: Store in the refrigerator, covered with plastic film, 2‑3 days.

Freezer: Can be frozen, well wrapped, up to 1 month.

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

Make-Ahead Tips

• The Joconde biscuit can be baked 1 day ahead and kept refrigerated.
• The ganache and raspberry crème keep for 24 h in the refrigerator before assembly.
• The Opera glaze can be prepared 2 hours ahead, then kept at 30‑33 °C.