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Hero Image Of DeZaan Orange Holiday Entremets
Part 1: Kremeux Coklat Jeruk
  • 165g Krim Kental (36-40%)
  • 165g Jus Jeruk (perasan segar)
  • Kulit 1 Jeruk
  • 66g Kuning Telur
  • 40g Gula Pasir (dibagi 2 sama banyak)
  • 15g deZaan True Gold Bubuk Kakao
  • 2 Lembar Gelatin (200 mekar)
Cara Buat
  1. Rehidrasi gelatin dalam air es selama 10 menit dan tiriskan.
  2. Didihkan krim kental, jus jeruk, kulit jeruk, dan setengah gula.
  3. Kocok kuning telur, separuh gula pasir, dan coklat bubuk dalam mangkuk hingga tercampur.
  4. Tambahkan krim/susu perlahan ke dalam adonan telur sambil diaduk. Tuang kembali ke dalam panci.
  5. Masak hingga suhu 82-84°C sambil diaduk. Tambahkan gelatin dan kombinasikan.
  6. Saring dan tutup dengan plastik wrap lalu dinginkan di lemari es.
Part 2: Orange Gel
  • 400g Orange Juice (freshly squeezed)
  • 40g Lemon Juice
  • Zest of 2 Oranges
  • 4g Agar-Agar
  • 70g Granulated Sugar
Cara Buat
  1. Combine the agar-agar and sugar.
  2. Bring the juices and zest to a simmer.
  3. Remove from the heat and add the agar-agar & sugar mixture.
  4. Boil for 1-2 minutes. Pour into a container and let set in the fridge.
  5. Process using a food processor until a gel is obtained. If needed, add small amounts of orange juice to obtain a smooth texture.
Part 3: Chocolate Separated Sponge
  • 6 Eggs (separated whites from yolks)
  • 200g Sugar (divided in 2 equal amounts)
  • 30g Vegetable Oil
  • 1 Vanilla Bean (seeded)
  • 160g Cake Flour
  • 15g deZaan True Gold Cocoa Powder
  • 6g Baking Powder
  • 4g Salt
Cara Buat
  1. Preheat the oven to 350°F/175°C.
  2. Line a sheet tray with parchment paper.
  3. Whisk the flour, cocoa powder, baking powder, and salt in a bowl.
  4. Whip the egg whites with half the sugar on medium-high speed until a meringue with stiff peaks forms. Transfer to a different bowl.
  5. Using the same mixer bowl, add the egg yolks, oil, vanilla extract, and the other half sugar. Whisk for about 5 minutes. The mixture should become lighter in color and airy.
  6. Add half the meringue to the egg yolk mixture and fold carefully with a spatula until incorporated. Add the remaining meringue and fold gently.
  7. Sift the flour mixture over the egg mixture. Fold gently until combined.
  8. Pour the batter over the prepared sheet tray. Spread it using a spatula.
  9. Bake for 14-16 minutes until the cake springs back to touch. Let cool completely.
Part 4: Cointreau Soaking Syrup
  • 60g Granulated Sugar
  • 60g Water
  • 40g Cointreau
Cara Buat
  1. Boil the sugar and water until the sugar is completely dissolved.
  2. Remove from the heat, add the Cointreau, and mix well.
Part 5: Pecan Feuilletine Crunch
  • 100g Feuilletine Flakes
  • 100g White Chocolate
  • 50g Pecan Praline
  • 1g Salt
Cara Buat
  1. Melt the chocolate in a double boiler.
  2. Add the pecan praliné to the melted chocolate and combine well.
  3. Add the chocolate & praliné mixture to the feuilletine in a bowl. Combine with a spatula.
  4. Add the salt and combine well.
Part 6: Pecan Praline
  • 100g Pecans (roasted)
  • 65g Sugar
  • 15g Glucose Syrup
  • Pinch of Salt
  • QS Grapeseed Oil
Cara Buat
  1. Roast the pecans at 300°F/150°C for 15 minutes.
  2. Caramelize the sugar and glucose in a saucepan until amber in color.
  3. Add the warm pecans and combine to create a nougatine.
  4. Spread over a silicone mat. Let cool completely.
  5. Break the nougatine into small pieces and put them in a food processor.
  6. Blend until smooth till the paste becomes runny. Note: If needed add small amounts of vegetable oil to achieve consistency.
  7. Add salt to taste.
Part 7: Milk Chocolate Mousse
  • 150g Heavy Cream (36-40%) (1)
  • 150g Milk
  • 60g Egg Yolks
  • 30g Granulated Sugar
  • 3 Gelatin Sheets (200 bloom)
  • 265g Milk Chocolate (high quality)
  • 300g Heavy Cream (36-40%) (2)
Cara Buat
  1. Rehydrate the gelatin in ice water for 10 minutes and drain.
  2. Combine the heavy cream (1) and milk in a saucepan. Bring to a simmer.
  3. While the mixture heats, whisk egg yolks with sugar in a bowl.
  4. Temper the eggs by adding the cream/milk slowly to the egg mixture using a whisk.
  5. Pour the mixture back into the saucepan and cook to 82-84°C until the mixture thickens.
  6. Pour over the chocolate and let sit for 1 minute. Combine well with a spatula to emulsify the preparation.
  7. Add the gelatin sheets. Mix well until combined. Let the mixture cool to 35°C or under.
  8. While the mixture cools, whip the heavy cream (2) until medium peaks are formed (do not mix beyond this point).
  9. Fold the whipped cream over the cooled chocolate mixture in two additions and use immediately.
Part 8: Mirror Glaze
  • 96g Water
  • 206g Granulated Sugar
  • 132g Heavy Cream (36-40%)
  • 65g deZaan Carbon Black Cocoa Powder
  • 3.5g Gelatin Sheets (200 bloom)
Cara Buat
  1. Rehydrate the gelatin in ice water for 10 minutes and drain.
  2. Bring the water and sugar to a boil. Add the heavy cream and bring to a boil.
  3. Add the cocoa powder, stir to incorporate, and bring to a boil.
  4. Remove from the heat and let it cool for 10 minutes. Then, add the gelatin.
  5. Combine well with an immersion blender.
  6. Strain and use when the temperature reaches 31°C.
Part 9: Assembly
Cara Buat

Preparing the inserts:

  1. Line two 6 x 2 ¾ in (15 x 4.5cm) with acetate. Cover the bottom of the rings with plastic film tightly.
  2. Pipe a layer of orange cremeux for approx. 1.5cm. Place the rings in the freezer for 15 minutes.
  3. Blend the orange gel to obtain a smooth gel. Pipe a layer on top of the orange cremeux for approx. 1cm. Place in the freezer for 45-60 minutes.
  4. Cut the chocolate-separated sponge with a 6in cake ring and place it on top of the frozen orange gel.
  5. Soak the sponge with Cointreau syrup using a pastry brush.
  6. Add the warm pecan feuilletine crunch on top of the sponge and spread thinly with an offset spatula.
  7. Keep the inserts covered with plastic film in the freezer until the final entremets assembly.

Entremets Assembly and Finishing:

  1. Prepare the milk chocolate mousse. Fill half of two 7in (18cm) silicon molds (Silikomart Universo 1200, 7.08in x 1.96in).
  2. Spread the mousse to the sides of the silicon mold using an offset spatula.
  3. Remove the inserts from the freezer and place them inside the silicon mold and press gently.
  4. Add the additional mousse to completely fill the mold (if needed). Remove the excess with an offset spatula. Place in the freezer to set.
  5. Prepare the mirror glaze, remove the frozen cakes from the freezer, and glaze immediately.
  6. Place the cakes on a cake board.
  7. Prepare tempered white chocolate decorations with: (i) Two 1.5cm chocolate belts; (ii) Two chocolate discs (one of 9cm diameter and the other of 7.5cm diameter) and (iii) Two Christmas trees using tuile molds (Frida Molds, SH0101832). Assemble and glue onto the 7.5cm chocolate disc.
  8. Place the chocolate belts in the cakes. Add the 9cm diameter chocolate ring in the center of the cake.
  9. Place the Christmas tree on top of the chocolate disc.
  10. Roll the white modeling chocolate to 1/8th inch. Cut it using a small snowflake cutter. Brush the snowflakes with gold luster dust. Place 3 snowflakes per cake.
  11. Let the entremets thaw completely in the fridge before serving.


Jelajahi kakao dan unduh buku resep kami

8 koki, 30 resep, 1 bahan utama.

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