Blackcurrant, Pear & Milk Chocolate Entremet

Name: Blackcurrant, Pear & Milk Chocolate Entremet
Yield: Makes 4 × 4-portion servings
Cuisine: French
Ingredients: 60 g (2 oz/¼ cup) caster (superfine) sugar; 2 quantities Chocolate Glasage, made using 400 g (14 oz) milk chocolate and omitting the sugar Chocolate decorations and edible gold leaf, to finish; 1 quantity Blackcurrant Mousse (see Apricot Mousse: make with 125 g (4½ oz) blackcurrant purée, 150 ml (5 fl oz/⅔ cup) cream, 4 g (¾ tsp) leaf gelatine and 25 g (scant 1 oz) sugar); 2 quantities Chocolate Glasage, made using 400 g (14 oz) milk chocolate and omitting the sugar Chocolate decorations and edible gold leaf, to finish; 2 quantities Chocolate Glasage, made using 400 g (14 oz) milk chocolate and omitting the sugar Chocolate decorations and edible gold leaf, to finish; 345 ml (12 fl oz/1½ cups) whipping (pouring) cream (30% butter fat); 75 ml (2½ oz/scant ⅓ cup) milk; 30 g (1 oz) egg yolks (about 1½ eggs); 345 ml (12 fl oz/1½ cups) whipping (pouring) cream (30% butter fat); 3 pears (Roka), peeled, cored and quartered; ½ vanilla pod (bean), split lengthways; 2 g (¼ tsp) leaf gelatine; 3 pears (Roka), peeled, cored and quartered; ½ quantity Nutty Dacquoise; ¼ quantity Blackcurrant Compote (see Cherry Compote: make with 100 g (3½ oz) blackcurrants, 200 g (7 oz) blackcurrant purée, 5 g (1 tsp) pectin and 35 g (1 oz) caster (superfine) sugar); ¼ quantity Blackcurrant Compote (see Cherry Compote: make with 100 g (3½ oz) blackcurrants, 200 g (7 oz) blackcurrant purée, 5 g (1 tsp) pectin and 35 g (1 oz) caster (superfine) sugar); ¼ quantity Blackcurrant Compote (see Cherry Compote: make with 100 g (3½ oz) blackcurrants, 200 g (7 oz) blackcurrant purée, 5 g (1 tsp) pectin and 35 g (1 oz) caster (superfine) sugar); ½ quantity Crystallized Almonds (follow the Suisse Rochers recipe up to the end of step 4); 1 quantity Blackcurrant Mousse (see Apricot Mousse: make with 125 g (4½ oz) blackcurrant purée, 150 ml (5 fl oz/⅔ cup) cream, 4 g (¾ tsp) leaf gelatine and 25 g (scant 1 oz) sugar); 1 quantity Blackcurrant Mousse (see Apricot Mousse: make with 125 g (4½ oz) blackcurrant purée, 150 ml (5 fl oz/⅔ cup) cream, 4 g (¾ tsp) leaf gelatine and 25 g (scant 1 oz) sugar); 1 quantity Blackcurrant Mousse (see Apricot Mousse: make with 125 g (4½ oz) blackcurrant purée, 150 ml (5 fl oz/⅔ cup) cream, 4 g (¾ tsp) leaf gelatine and 25 g (scant 1 oz) sugar); 1 quantity Blackcurrant Mousse (see Apricot Mousse: make with 125 g (4½ oz) blackcurrant purée, 150 ml (5 fl oz/⅔ cup) cream, 4 g (¾ tsp) leaf gelatine and 25 g (scant 1 oz) sugar); ¼ quantity Blackcurrant Compote (see Cherry Compote: make with 100 g (3½ oz) blackcurrants, 200 g (7 oz) blackcurrant purée, 5 g (1 tsp) pectin and 35 g (1 oz) caster (superfine) sugar); ¼ quantity Blackcurrant Compote (see Cherry Compote: make with 100 g (3½ oz) blackcurrants, 200 g (7 oz) blackcurrant purée, 5 g (1 tsp) pectin and 35 g (1 oz) caster (superfine) sugar); ¼ quantity Blackcurrant Compote (see Cherry Compote: make with 100 g (3½ oz) blackcurrants, 200 g (7 oz) blackcurrant purée, 5 g (1 tsp) pectin and 35 g (1 oz) caster (superfine) sugar); 1 quantity Blackcurrant Mousse (see Apricot Mousse: make with 125 g (4½ oz) blackcurrant purée, 150 ml (5 fl oz/⅔ cup) cream, 4 g (¾ tsp) leaf gelatine and 25 g (scant 1 oz) sugar); 310 g (10½ oz) fine milk chocolate, finely chopped; 30 g (1 oz) egg yolks (about 1½ eggs); 20 g (¾ oz) caster (superfine) sugar; ½ vanilla pod (bean), split lengthways

Preparation info

Makes
4 × 4
-portion servings

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

This entremet was created after a visit to some of Paris’s finest chocolateries.

Ingredients

½ quantity Crystallized Almonds (follow the Suisse Rochers recipe up to the end of step 4)
½ quantity Nutty Dac

Europe
France
Dessert
Paris
Mediterranean

Method

First, make the poached pears:

Put the red wine, water and sugar in a saucepan. Scrape the vanilla seeds from the pod (bean) and add the pod, bring to the boil, then reduce the heat to simmer. Add the pears to the simmering syrup and place a disc of silicone (baking) paper on top. Poach at a gentle simmer for about 30 minutes or unti

Ingredients

Method

First, make the poached pears:

Photos