Redcurrant & Fromage Frais Entremet

Name: Redcurrant & Fromage Frais Entremet
Yield: Makes 2 (each serves 6-8)
Cuisine: French
Ingredients: 1 quantity of Fruit Compote made with redcurrant purée and redcurrants; 1 quantity of Alcohol Syrup made with kirsch; 1 quantity of Alcohol Syrup made with kirsch; 1 quantity of Pain de Gène; 180 ml (6 fl oz/¾ cup) whipping (pouring) cream; 380 g (13 oz) fromage frais; 10 fresh redcurrants glazed with Fruit Glaze; edible gold leaf to decorate; 60 g (2 oz) egg yolk (about 3 eggs); 60 g (2 oz) egg yolk (about 3 eggs); 12 ml (1 tbsp) kirsch; 12 g (¼ oz) leaf gelatine; 1 quantity of Fruit Glaze made with redcurrant purée; 1 quantity of Fruit Glaze made with redcurrant purée; 1 quantity of Fruit Compote made with redcurrant purée and redcurrants; 1 quantity of Fruit Compote made with redcurrant purée and redcurrants; about 200 fresh redcurrants; 10 fresh redcurrants glazed with Fruit Glaze; 3 g (⅛ oz) leaf gelatine; ½ quantity of Redcurrant Curd; 300 g (10½ oz) tempered white chocolate used to make Red & White Rectangles; 300 g (10½ oz) tempered dark (bittersweet) chocolate used to make Chocolate Squares and Curls; 300 g (10½ oz) tempered dark (bittersweet) chocolate used to make Chocolate Squares and Curls; 300 g (10½ oz) tempered dark (bittersweet) chocolate used to make Chocolate Squares and Curls; 115 g (4 oz/generous ½ cup) caster (superfine) sugar; 36 ml (1¼ fl oz/2¼ tbsp) water; 50 g (1¾ oz) whole eggs (about 1 egg); 50 g (1¾ oz) whole eggs (about 1 egg)

Preparation info

Makes 2 (each serves
6-8
)

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

This is inspired by a visit I made to Hamburg while researching German pâtisserie shops for an article I was writing at the time. This flavour combination stood out and inspired me to develop my own version.

Ingredients

300 g (10½ oz) tempered white chocolate used to make Red & White Rectangles

Europe
Germany
France
Cake
Mediterranean

Method

First, prepare the decorations, Pain de Gène sponge, syrup, compote & glaze

Temper the white chocolate and make the red and white rectangles as instructed, then leave in a cool, dry place to set for 2 hours. Temper the dark (bittersweet) chocolate and make the chocolate squares and curls as instructed, then leave in a cool, dry pla