Vanilla‑Chocolate Entremet

Ingredients

• 2 feuilles Gelatin sheets (For the chocolate ganache)
• 200 g 70% cocoa dark chocolate (Cut into pieces)
• 300 ml Heavy cream (200 ml heated, 100 ml cold)
• 2 feuilles Gelatin sheets (For the vanilla bavarois)
• 1 Vanilla bean (Scraped, with seeds)
• 250 ml Whole milk (For the bavarois)
• 200 ml Heavy cream (For the bavarois)
• 3 Egg yolks (Separated, for the bavarois)
• 50 g Granulated sugar (For the bavarois)
• 150 g All‑purpose flour (Sift with cocoa, salt, baking soda)
• 30 g Unsweetened cocoa powder (Sift)
• 1 pinch Salt
• 5 g Baking soda (About 1 tsp)
• 100 g Unsalted butter (At room temperature, softened)
• 150 g Granulated sugar
• 50 ml Grape seed oil (Does not impart flavor)
• 5 ml White vinegar (About 1 tsp)
• 150 ml Cultured milk (buttermilk) (Makes the cake very moist)
• 3 Egg whites (Beaten to stiff peaks)
• 100 ml Water (For the syrup)
• 100 g Granulated sugar (syrup)
• 20 g White chocolate chips (Final decoration)

Instructions

1. Hydrate the gelatin (ganache)

   Place 2 gelatin sheets in a bowl of cold water for 5 minutes.

   Time: PT5M

2. Bring the cream to a boil

   Heat 200 ml of heavy cream in a saucepan until boiling, then remove from heat.

   Time: PT5M

3. Combine gelatin, cream and chocolate

   Squeeze the gelatin, incorporate it into the hot cream, then pour everything over the dark chocolate. Stir until the chocolate is completely melted.

   Time: PT2M

4. Add the cold cream and homogenize

   Add the 100 ml of cold cream to the ganache, mix until a smooth texture is achieved, then cover in contact.

   Time: PT1M

5. Ganache chilling

   Place the ganache in the refrigerator for at least 4 hours to thicken.

   Time: PT4H

6. Hydrate the gelatin (bavarois)

   Place 2 gelatin sheets in a bowl of cold water for 5 minutes.

   Time: PT5M

7. Vanilla milk infusion

   Bring 250 ml of whole milk to a boil with the split vanilla bean and its seeds. Remove from heat, cover and let infuse for 1 hour.

   Time: PT1H

8. Prepare the vanilla base (eggs and cream)

   Heat 200 ml of heavy cream, incorporate the 3 egg yolks and bring to 82°C without exceeding. Remove from heat.

   Time: PT5M

   Temperature: 82°C

9. Incorporate the gelatin and cool

   Squeeze the gelatin, add it to the hot mixture, then stir. Let cool below 30°C before adding the whipped cream.

   Time: PT10M

10. Whip the cream into whipped cream

    Whisk 200 ml of very cold heavy cream until a firm whipped cream forms.

    Time: PT5M

11. Fold the whipped cream into the vanilla base

    Gently fold the whipped cream into the cooled vanilla mixture using a spatula.

    Time: PT2M

12. Bavarois resting

    Cover and place in the refrigerator for 20 minutes so the bavarois sets slightly.

    Time: PT20M

13. Sift the dry cake ingredients

    Sift the flour, cocoa powder, salt and baking soda into a large bowl.

    Time: PT2M

14. Cream butter and sugar

    Beat 100 g of softened butter with 150 g of sugar until a creamy pale mixture is obtained.

    Time: PT3M

15. Add oil, yolks and vinegar

    Incorporate 50 ml of grape seed oil, the reserved 3 egg yolks and 5 ml of white vinegar into the butter‑sugar mixture.

    Time: PT2M

16. Fold in the powders and cultured milk

    Gradually add half of the dry mixture, then half of the cultured milk, repeat with the remaining dry mixture and cultured milk until a homogeneous batter is obtained.

    Time: PT5M

17. Whip egg whites to stiff peaks

    Beat the 3 egg whites to stiff peaks with a pinch of salt.

    Time: PT5M

18. Fold the whipped egg whites

    Gently fold the whipped egg whites into the batter using a spatula with folding motions.

    Time: PT2M

19. Pour batter into the pan

    Transfer the batter into a greased 22 cm silicone mold.

    Time: PT1M

20. Bake the cake

    Bake at 180°C for 30 minutes. Check doneness with a knife tip that should come out dry.

    Time: PT30M

    Temperature: 180°C

21. Cool the cake

    Let the cake cool in the pan for 20 minutes, then unmold onto a rack.

    Time: PT20M

22. Prepare the syrup

    Bring 100 ml of water with 100 g of sugar to a boil for 2 minutes, then let cool.

    Time: PT2M

23. Soak the cake

    Generously brush the cooled cake with the warm syrup using a brush.

    Time: PT1M

24. First ganache layer in the center

    Place a small amount of chocolate ganache in the center of the cake, smooth, then freeze for 20 minutes.

    Time: PT22M

25. First vanilla bavarois layer

    Pour a layer of vanilla bavarois over the cake, spread, then freeze for 20 minutes.

    Time: PT22M

26. Second chocolate ganache layer

    Spread a new layer of chocolate ganache, smooth, then freeze for 20 minutes.

    Time: PT22M

27. Repeat layers (vanilla / chocolate)

    Repeat the vanilla bavarois then chocolate ganache steps until the creams are exhausted (about 3 cycles). Each layer is frozen for 20 minutes before the next.

    Time: PT1H40M

28. Final vanilla bavarois layer

    Pour the last bavarois layer, smooth, then freeze for 20 minutes.

    Time: PT22M

29. Final chocolate ganache layer

    Spread the final ganache, smooth the surface, then freeze for 20 minutes.

    Time: PT22M

30. Unmould and decorate

    Unmould the entremet, remove the decorative mat and sprinkle with white chocolate chips.

    Time: PT5M

31. Final freezer rest

    Leave the entremet in the freezer for at least 12 hours (ideally overnight) before serving.

    Time: PT12H

Nutrition Facts

Calories

440

Protein

5 g

Carbohydrates

45 g

Fat

25 g

Fiber

2 g