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Ecuador

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Ingredients

For 3 servings

Chocolate sponge cake (gluten-free)

245 g egg white

120 g sugar

55 g egg yolk

200 g dark chocolate, 75%

55 g Debic Crème butter

Sea buckthorn centre

See recipe on p. 32,

use half of the ingredients.

Equador mousse

375 g milk

125 g Debic Stand & Overrun (1)

55 g inverted sugar

110 g egg yolk

485 g dark chocolate, 75%

875 g Debic Stand & Overrun (2)

Dark glaze

125 g water

300 g sugar

300 g glucose syrup

200 g Debic Végétop

145 g gelatine mixture

300 g dark chocolate, 56%

Finish

dark chocolate mixture (1:1)

cocoa butter

chocolate decoration

physalis

Debic products used

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Debic Incorporation Butter Crème 4x2.5KG

  • Excellent butter taste in all preparations due to lower melting point
  • Soft and easy to blend
  • Perfect for usage in whipping applications
  • Can be mixed easily with other ingredients such as acids, fruit and alcohol
  • Offers a high working comfort thanks to its smooth and homogeneous structure
  • Easy to handle bars, with indication on the foil for each 1/2 kilo.
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Debic Stand & Overrun 1L

  • An average overrun of 160%
  • Superb stand without the risk of collapsing
  • Rich cream taste and smooth mouthfeel
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Debic Végétop 1L

  • Vegetable oil based alternative for whipping, decorating and cooking
  • Nice white colour
  • Multi-purpose and easy to use

Preparation

Chocolate sponge cake (gluten-free)

Beat the egg whites with the sugar for the Chocolate sponge cake (gluten-free).

Melt the butter with the chocolate.

Add liquid egg yolk to the whipped meringue, then add the melted chocolate and butter mixture.

Spread the mixture over a baking tray and bake at 220°C for 8 minutes.

Seabuck thorn crémeux

Mix and heat the purée.

Mix the eggs, egg yolks and sugar without beating.

Mix and cook by stirring constantly.

Add the gelatin mixture.

Mix and leave to cool to 35-38°C.

Add the butter and mix with a hand mixer.

Pour into a mould and freeze.

Equador mousse

Make a crème anglaise (83°C) with the milk, inverted sugar, cream (1) and egg yolk for the Equador mousse.

Pour over the chocolate and emulsify with the hand mixer.

Add to the half-whipped cream (2) at 42°C. Use immediately.

Dark glaze

Boil the water, sugar and glucose to 103°C for the Dark glaze.

Pour the mixture over the Debic Végétop and gelatine mixture, and then over the chocolate.

Mix and leave to cool. Use at 30-35°C.

Assembly

Place 18 cm circles of the chocolate sponge cake in rings for the finish.

Fill the rings to about half way with the chocolate mousse.

Add the frozen sea buckthorn centre, followed by the remaining chocolate mousse. Freeze.

Remove the entremets from the rings and cover with dark glaze and spray with a dark chocolate mixture (1:1) and cocoa butter to create a matte effect.

Decorate with chocolate decoration and physalis.

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