Valrhona Ivoire White Chocolate Berry Entremet

Name: Valrhona Ivoire White Chocolate Berry Entremet
Ingredients: 170 g almond paste; 128 g cake flour; 1 teaspoon baking powder; Pinch of salt; 1 vanilla bean, split & scraped; 155 g sour cream; 3 large eggs; 240 g strawberry puree; 100 g raspberries; 125 g granulated sugar; 8 g pectin; 300 g Eclat D’or wafer crumbs; 400 g white chocolate, melted; 200 g unsalted butter, melted; 800 g whole milk; 6 gelatin sheets; 600 g heavy cream; 795 g Valrhona Ivoire white chocolate, melted; 127 g water; 75 g canola oil

Preparation info

Yields
3
, 8-Inch Entremets

Difficulty
Easy

Appears in

Bachour

By Antonio Bachour

Published 2013

About

Ingredients

Almond Sponge Cake

170 g almond paste
128 g cake flour
170

Cake
Dessert

Method

Almond Sponge Cake

Preheat oven to 325°F.

Beat almond paste, butter, sugar and vanilla until smooth in the bowl of a stand mixer fitted with a paddle attachment. Add eggs slowly, mixing between each addition. Sift cake flour, baking powder and salt over egg mixture. A