Dulcey and Strawberry Entremet

Name: Dulcey and Strawberry Entremet
Ingredients: 300 g all pupose flour; 45 g cocoa powder; 225 g dark brown sugar; 6 g baking powder; 6 g baking soda; 270 g dark chocolate, melted; 120 g maple syrup; 225 g vegetable oil; 3 large eggs; 240 g strawberry puree; 100 g diced strawberriesr; 8 g pectin; 300 g Eclat D’or wafer crumbs; 200 g unsalted butter, melted; 375 g whole milk; 340 g egg yolks; 50 g granulated sugar; 8 gelatin sheets; 600 g heavy cream; 795 g Valrhona Dulcey 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

Chocolate Cake

300 g all pupose flour
45 g cocoa powder
225

Dessert
Cake

Method

Chocolate Cake

Preheat oven to 170°C/340°F.

Whisk all dry ingredients to combine in a medium sized bowl. In a separate bowl, whisk to combine chocolate, maple, milk, oil and eggs. Combine the wet and dry ingredients and whisk until smooth. Pour onto a sheet tray lined