Valrhona Manjari Passion Fruit Entremet

Name: Valrhona Manjari Passion Fruit Entremet
Ingredients: 609 g cake flour; 42 g baking powder; 290 g vegetable oil; 1000 g egg; 35 g milk powder; 100 g caster sugar; 50 g cornstarch; 160 g egg whites; 12 g pectin NH; 200 g passion fruit puree; 250 g apricot puree; 75 g glucose; 20 g lemon juice; 330 g whole milk; 130 g egg yolks; 3 vanilla beans, split & scraped; 1400 g Valrhona Manjari chocolate, chopped; 24 g gelatin sheets; 200 g water; 340 g granulated sugar; 150 g Valrhona cocoa powder; 180 mL heavy cream

Preparation info

Yields
3
, 8-Inch Entremets

Difficulty
Easy

Appears in

Bachour

By Antonio Bachour

Published 2013

About

Ingredients

Chocolate Sponge Cake

751 g granulated sugar
609 g cake flour
42

Cake
Dessert

Method

Chocolate Sponge Cake

Preheat oven to 180°C/360°F.

Combine dry ingredients with oil and eggs in a stand mixer fitted with a whisk attachment and whip for 6 minutes on high speed. Add milk and mix for 2 more minutes on medium speed. Spread evenly into 8-inch cake pans