Name: Earl Grey & Coconut Entremet
Yield: Makes 2 (each serves 6)
Cuisine: French
Ingredients: 40 g (1½ oz) egg yolks (about 2 eggs); 300 g (10½ oz) tempered dark (bittersweet) chocolate used to make 2 Triangle Wiggles; 400 g (14 oz) milk chocolate (35% cocoa solids) finely chopped; 470 ml (17 fl oz/scant 2 cups) whipping (pouring) cream; 125 g (4½ oz/⅔ cup) caster (superfine) sugar; ½ quantity of Hazelnut & Almond Dacquoise, replacing the ground hazelnuts with desiccated coconut; edible gold leaf to decorate; 50 ml (2 fl oz/scant ¼ cup) orange juice squeezed from the leftover flesh of the oranges; 2 g (⅛ oz) leaf gelatine; ½ quantity of Fruit Mousse, made with shop-bought coconut purée; 6 oranges peeled and segmented; 110 ml (4 fl oz/scant ½ cup) full-fat milk; ½ quantity of Flourless Chocolate Sponge; 1 quantity of Milk Chocolate Glaze; 24 g (1 oz/1½ tbsp) caster (superfine) sugar; 5 g (1 tsp) Earl Grey tea leaves; 100 g (3½ oz) toasted coconut strips to decorate

Preparation info

Makes 2 (each serves
6
)

Difficulty
Medium

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

While at The Savoy we made a smaller version of this entremet for our Afternoon Teas - it was always popular. The balanced sweetness of the milk chocolate and the coconut work, well with the sharpness of the caramelized oranges and the elegant notes from the Earl Grey tea.

Ingredients

½ quantity of Flourless Chocolate Sponge
½ quantity of Hazelnut & Almond Dacquoise, replacing the ground hazelnuts with desiccated

Method

First, make the caramelized oranges

Make a dry amber caramel with the caster (superfine) sugar. Remove from the heat and add the orange juice, mix well. Add the orange segments, then leave to marinate for at least 1 hour. (1) Drain, reserving any excess liquid as it will be used to s