Desserts are every one’s favourite and if we see a really great looking dessert in front of us then it almost becomes irresistible. Today we have a great dessert recipe from Celebrity Chef Kirsten Tibbals, Director of Savour Chocolate & Patisserie School. This recipe is one of her most favourite one’s n she feels I love this Silikomart mould shape. It is very inspiring and gives a modern look that is easy to garnish.
You can try this recipe and enjoy with family & friends. If you are keen then you can take Kerstin classes online too.
Cook Time Total Time Yields
30 mins 30 mins 4 Serving
Callebaut Dutched Cocoa Powder 22-24%
Almond Paste 50%
Callebaut Madagascar Couverture 66%
Callebaut W2 White Chocolate 28%
Powdered Gum Arabic / Gum Acacia Powder
Silikomart Eclipse Mould
Demarle Flexipan ref 1548
Makes 2 Gateaux
Chocolate Pain de Gene
Makes 4 X 150mm discs baked in Demarle Flexipan ref 1548
270g Almond Paste 50%
46g Caster Sugar
150g Whole Eggs
30g Egg Yolks
34g Callebaut Dutched Cocoa Powder 22-24%
3g Baking Powder
56g Unsalted Butter, clarified
Mix the almond paste and sugar in a mixer with the paddle attachment and slowly add the eggs, egg yolks and salt. Mix in the sifted dry ingredients and add in the clarified butter. Divide equally between 4 x 150mm Demarle Flexipan discs and bake at 170°C for 8 to 12 minutes.
200g Frozen Raspberries
90g Caster Sugar
Place the raspberries, sugar and glucose into a saucepan and bring to a boil. Continue to heat while stirring gently until you reach a temperature of 104°C. You can also test the consistency on a chilled plate. Place in a bowl and cover with plastic wrap touching the surface.
Cherry Berry Jam
192g Raspberry Jam*
230g Glace Cherries
65g Desiccated Coconut
Combine glace cherries and jam in a food processor until combined. Remove from the food processor and add in the coconut. Set aside.
135g Caster Sugar
Boil the sugar and water together, just until the sugar is dissolved, and then remove from the saucepan. Once cool, store in the fridge in a sealed container.
Dark Chocolate Mousse
260g Callebaut Madagascar Couverture 66%
140g Sugar Syrup 30°B*
75g Egg Yolk
600g Semi Whipped Cream
Melt the Madagascar couverture in the microwave to 60°C, stirring a regular intervals. Place the egg yolks in a bowl and whisk on a machine. Place the sugar syrup in a saucepan and boil to 123°C. Pour the boiled syrup directly in when it reaches temperature while continuing to mix to create a bombe paste. Fold a small amount of the whipped cream through the couverture until you reach a consistency similar to the bombe paste. Then fold the couverture mixture through the bombe paste and lastly add the remaining semi whipped cream.
Coat all four layers of the chocolate pain de gene with the cherry berry jam mixture. Pipe the chocolate mousse into the base of the mould and spoon it up the sides. Place in a layer of the coated pain de gene, with the pain de gene side facing up. Fill the mould with chocolate mousse and place the remaining pain de gene discs on to create a base. Freeze the cakes.
25g Gold Gelatine Sheets
Bowl of chilled water
300g Caster Sugar
200g Mirror Glaze
200g Condensed Milk
300g Callebaut W2 White Chocolate 28%
Red Gel Colour
Pre-soak the gelatine in a bowl of chilled water until it becomes soft and pliable, drain off the excess water and leave the gelatine at room temperature.
Boil the water, sugar and glucose, remove from the heat and add in the mirror glaze, condensed milk and pre-soaked gelatine. Pour over the white chocolate, add in the red colour and emulsify with a stick blender. Place plastic wrap on the surface of the glaze and cool it to 34°C-35°C. If the glaze is too thick adjust as necessary with sugar syrup or water. Once at the right temperature glaze the entremets and garnish.
63g Egg Whites
3g Cream of Tartar
125g Caster Sugar
88g Inverted Sugar
45g Liquid Glucose
38g Powdered Gum Arabic / Gum Acacia Powder
14g Gold Gelatine Sheets
1 Vanilla Bean
Place the sugar, water, inverted sugar, glucose and the gum Arabic in a saucepan and heat to 115°C, stirring continuously with a whisk. Once it reaches 110°C start whisking the egg whites with the cream of tartar until you reach a soft peak. Pour the cooked syrup slowly onto the whisked egg whites. Continue whisking and add the pre-soaked gelatine and cut and scraped vanilla bean. Continue to mix until the marshmallow reaches approximately 30°C. Immediately pipe onto prepared chocolate discs. Leave at room temperature to set. Spray the tips of the marshmallow with purple cocoa butter.
- Purple meringue kisses
- Lavender flowers
- Chocolate sticks
- Micro mint
Step 1 –
Fold with a flexible spatula the sieved cocoa powder into the pain de gene batter.
Step 2 –
Pipe the finished chocolate pain de gene into Demarle Flexipan ref 1548
Step 3 –
Place the glace cherries and raspberry jam into a food processor and bring to a paste.
Step 4 –
Spread the prepared cherry berry jam onto the baked chocolate pain de gene.
Step 5 –
Pour the boiled sugar syrup onto the egg yolks and whisk together to create a bombe paste for the chocolate mousse.
Step 6 –
Pipe the prepared chocolate mousse into the Silikomart Eclipse entremet mould.
Step 7 –
Spread the chocolate mousse up the sides of the mould to avoid air bubbles.
Step 8 –
Place one of the prepared chocolate pain de genes with cherry berry jam into the chocolate mousse, pain de gene side up.
Step 9 –
Place the top of the Eclipse mould on and fill it with the remaining mousse leaving space for the second disc of pain de gene.
Step 10 –
Place the second disc of chocolate pain de gene in and freeze the entremets.
Glaze the entremets, whipping off the excess with a palette knife.
Note: The recipe looks difficult but is very much doable, so try and enjoy!
Recipe & picture courtesy: Kirsten Tibballs