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Chocolate Raspberry Entremet
An elegant entremet made of a chocolate Joconde biscuit, a raspberry crème, a dark chocolate ganache and a shiny glaze. Ideal for special occasions or to impress your guests.
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Critical Success Points
- • 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
Safety Warnings
- • Handle the boiling syrup carefully to avoid burns.
- • Hot cream can splatter; use a heat‑resistant container.
- • Melted chocolate is very hot; avoid any skin contact.
- • Use the thermometer to avoid exceeding critical temperatures.
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