At home, France Just For You Founder, Emilie Thyebaut, her husband Guillaume and their girls Jeanne and Pauline love to cook and bake.
Pauline invented this recipe herself! The girls love to watch a TV show called "The Best Amateur Pastry-Maker" and they get lots of ideas from there. They had their grandmother take them to a pastry-making shop called Zodio, and bought some special molds and other things they would need for this recipe.
Instructions
For about 10 small molds (the size of a small (French-sized) muffin mold).
Make a chocolate mousse
You will need:
- 3 eggs
- 75g of dark chocolate
- Melt the chocolate in a bain-marie
- Separate the eggs and beat the egg whites until stiff
- Remove the chocolate from the heat and add the egg yolks
- Put the mousse in a pastry bag and squeeze into the bottom of the molds
Emilie and Pauline squeezing the mousse into the molds, before putting in the freezer
- Add very small pieces of candied orange to the mousse
- Put the molds in the freezer until the mousse is frozen enough to put something on top of it without it sinking into the mousse
- While it's in the freezer, like Pauline, lick all the chocolate from the pan, the spoons, etc
We highly recommend licking all the cooking equipment clean, just like Pauline!
Make a chocolate ganache montée
You will need:
- 75 g of black chocolate
- 225g of crème fraiche heavy cream
- Melt 75g of black (or white) chocolate in a bain-marie
- Boil half of the heavy cream and add it to the melted chocolate while mixing with a spatula
- Add the other half of the heavy cream (cold) to the mixture
- Put it in the fridge for about 5 hours or in the freezer about 1 hour (it shouldn't be totally thick)
- Once very cold, beat the cream with a whisk (or an electric whisk)
- Put it in a pastry bag and add it to the molds that were in the freezer. Then put the molds back in the freezer until it's totally frozen (so it's easier to take out of the mold)
Pauline and Jeanne enjoying their homemade desserts
Make a "palet breton" biscuit
You will place the entremet on top of it (right before serving)
You will need:
- 2 egg yolks
- 200g flour
- 120g sugar
- 100g butter
- 8g baking powder
- a pinch of salt
- Whip the egg yolks and sugar until it turns white
- Add the half-melted butter + flour + baking powder + salt
- Make a ball with the dough and put it in the fridge for about 30 minutes
- Put the dough between 2 baking paper sheets and roll it out. It should be about half a centimeter thick
- Cook in the oven at 180°- 360°F for about 15-20 min.
- Let it cool down outside the oven
When ready to serve, cut round shapes in the palet breton and put them on the plates. Then take the entremets (desserts) out of the molds and put them on top of the palets. You can decorate them with candied orange if you want.
Et voilà! You have your delicious chocolate orange entremets!
Bon appétit!
