Entremet Tourbillon

Publication date: 31-Mar-2021


Bake at 170°C for 8 minutes Brownie ingredients
  • 100 g Cordillera chocolate Colombia origin
  • 100 g butter
  • 100 g sugar
  • 100 g eggs
  • 100 g flour
Coffee ganache ingredients
  • 100 g Cordillera white chocolate 30%
  • 100 g milk cream
  • 100 g water
  • 100 g instant coffee
White chocolate mousse ingredients
  • 150 g Cordiler white chocolate 30%
  • 100 g egg yolks
  • 100 g sugar
  • 50 g wáter
  • 150 g cream cheese
  • 9 unflavored gelatin + 45 g water
  • 230 g milk cream
Mirror glaze ingredients
  • 90 g Cordillera white chocolate 30%
  • 90 g sugar
  • 45 g water
  • 90 g glucose
  • 60 g condensed milk
  • 7 g unflavored gelatin + 35 g water
  • Desired food coloring
Brownie preparation
  • Melt the butter with chocolate and mix.
  • Add the sugar and flour. Mix.
  • Add the eggs and finish mixing.
  • Place the mix in a 23 cm X 23 cm can.
  • Bake at 170°C for 8 minutes, let cool and put in the refrigerator.
Preparation of coffee ganache
  • Melt the chocolate in the microwave and separately heat the milk cream with the coffee and water.
  • When the chocolate is melted, mix with the cream and homogenize with a baking mix.
  • Keep in the refrigerator until it is read to use.
White chocolate mousse preparation
  • Heat the water and sugar until it reaches 106°C (syrup).
  • Separately cream the egg yolks with the help of a blender and add the syrup and beat until cool (choux pastry)
  • Add cream cheese and melted white chocolate to the choux pastry, mix.
  • Apart hydrate the gelatin with water (45 g)
  • Beat the milk cream until it is semi-peaked.
  • Heat the unflavored gelatin for 20 seconds in the microwave and add to the choux pastry.
  • Now add the milk cream little by little until mixed. Keep for the mounting.
Mirror glaze preparation
  • Boil the water, sugar and glucose. Remove from heat and add condensed milk with white chocolate. Separately hydrate the gelatin with water (35 g) and take to the microwave for 20 seconds. Add gelatin to the previous mix. Mix with the baking mix and add desired food coloring. Pass through a strainer and smoothen. Let sit and apply at 36°C.
  • Cut the brownie according to the mold. Withing the silicone mold, add the white chocolate mousse. Refrigerate. Introduce the brownie over the mousse and place the ganache. Refrigerate. Complete the mold with more chocolate mousse and freeze. Remove from mold, place frozen over the rake and apply them mirror glaze at 36 °C. Let drain and pass on to cake lace and decorate.
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