Entremet Contemporain

Name: Entremet Contemporain
Ingredients: 20 egg whites (cook at 200°C); 500 g flour; 20 egg yolks; 500 g sugar; 1.2 litres whipping cream; 90 g icing sugar; 600 g grilled hazelnuts, cooked through and finely ground; 300 g sugar; 25 g hazelnuts; 150 ml water; 80 g glucose; 360 ml condensed milk; a pinch of salt; 75 ml water; 6 g vanilla extract; 290 g caramel sauce; 40 g powdered gelatine; 520 g whipping cream; Whole grilled hazelnuts; Caramel glaze; 10 ml water; 10 ml caramel sauce; Chocolate curls

Preparation info

Difficulty
Easy

Appears in

Le Cordon Bleu Dessert Techniques

By Le Cordon Bleu

Published 1999

About

In the Middle Ages, an entremet was a spectacular end to a meal, sometimes accompanied by music, juggling and dancing. This modern version is flavoured with caramel sauce and mousse and complemented with a hazelnut cream.

Ingredients

For the ladyfingers and sponge cakes

20 egg yolks
500 g sugar
20 egg whites

Dessert

Method

Prepare the ladyfingers and sponge cakes. Whisk the egg yolks and half the sugar until pale and tripled in volume. Whisk the remaining sugar and egg whites into a meringue. Fold the meringue and flour in alternate batches into the yolk mixture, starting and finishing with meringue. Place into a piping bag fitted with a No.8 nozzle and pipe a 10 x 40 cm strip of sponge di