An entremet by Hidemi Sugino with pistachio and chocolate joconde, homemade raspberry jam, dark chocolate and pistachio mousse, and a mirror glaze. Recipe translation from Gourmet Baking. I am only providing mass measurements for this recipe because of the precise amounts given. Prepare the recipe in the order given.
Ingredients
For the raspberry jam:
35g sugar
20g glucose (I used corn syrup instead)
8g water
100g fresh or frozen raspberries
4g pectin mixed with 23g sugar
6g lemon juice
For the pistachio mousse:
260g heavy whipping cream, whipped until soft peak stage
⅕ vanilla bean seeds (I used a teaspoon of vanilla extract)
80g egg yolks
30g sugar
4g gelatin, dissolved in some of the whipping cream (let sit for five minutes)
For the pistachio joconde:
90g almond paste
38g pistachio paste
45g whole egg
40g egg yolks
25g egg whites
45g cornstarch
20g unsalted butter, melted
80g egg whites (for French meringue)
50g sugar (for French meringue)
For the sugar syrup:
20g sugar
30g water
15g raspberry liquor
For the chocolate joconde:
70g almond powder
70g powdered sugar
70g egg yolks
30g egg whites
55g cake flour
20g cocoa powder
25g unsalted butter, melted
130g egg whites (for French meringue)
45g sugar (for French meringue)
For the dark chocolate mousse (prepare before assembling entremet):
440g heavy whipping cream, whipped until soft peak stage
60g heavy whipping cream
50g sugar
100g egg yolks
200g ~66% dark chocolate, melted and cooled
For the chocolate mirror glaze (prepare at last step):
150g water
250g sugar
100g cocoa powder
150g heavy cream
15g gelatin, dissolved in some of the water (let sit for five minutes)
Method
Prepare the raspberry jam:
Bring the sugar, glucose, and water to a boil in a saucepan. Mix the raspberries in and continue to boil. Next, mix in the pectin-sugar and boil until the raspberries break down and are soft. Add in the lemon juice and let cool to room temperature. Refrigerate until needed.
Prepare the pistachio mousse:
Make creme anglaise by boiling the milk, pistachio paste, and vanilla bean in a pot. Meanwhile, whisk the egg yolks and sugar in a bowl. Temper the yolks with the boiled cream and return it back to the pot under a low heat. Keep stirring until thick. Take the mixture off the heat and strain. Add the softened gelatin and stir until it melts. Let cool and then fold in the whipped cream. Pour onto a baking tray and freeze.
Prepare the pistachio joconde:
Mix the almond paste and the pistachio paste together in a mixer bowl. Add the whole egg, egg yolks, and egg whites and beat until thick and pale. Make french meringue in a separate bowl by whipping the egg whites until frothy, adding in the sugar slowly, and whipping until stiff peaks form. Mix some meringue into the batter and fold well. Add the sifted cornstarch and fold well. Add the melted batter and fold in the rest of the meringue. Spread the batter into half-sheet pan and bake at 390°F for ten minutes, or lightly browned.
Prepare the sugar syrup:
Mix everything together and heat until the sugar dissolves.
Assemble the pistachio mousse, the pistachio joconde, the sugar syrup, and the raspberry jam:
Take the mousse out of the freezer. Brush one side of the pistachio joconde with the sugar syrup. Place that side down on the mousse. Brush the other side with the rest of the sugar syrup. Freeze. Once frozen, spread the joconde with raspberry jam and freeze again. Using a cookie cutter smaller than your mousse moulds, cut out circles with all three layers. Place in the freezer to chill.
Prepare the chocolate joconde:
Sift together the cake flour and the cocoa powder. Set aside. Combine the almond powder, powdered sugar, egg yolks, and the egg whites together. Whisk until thick and pale. In a separate clean bowl prepare the meringue by whisking the egg whites until they are foamy and then adding in the sugar a little at a time until the egg whites form stiff peaks. Fold some of the meringue into the yolk mixture to lighten it. Add in the sifted flour mixture and fold well. Fold in the melted butter. Fold in the rest of the meringue. Spread the batter into half-sheet pan and bake at 390°F for ten minutes. Once cool, use the same small cookie cutter to cut out rounds of chocolate joconde.
Prepare the chocolate mousse:
Boil the 60g of heavy whipping cream and sugar in a saucepan. Meanwhile, whisk the egg yolks. Pour the hot cream mixture into the egg yolks with the mixer still running and keep whisking until it is thick, cool, and fluffy (this will take a few minutes). Pour in the cooled melted chocolate and fold well. Fold in the whipped cream.
Assemble the entremet:
Place mousse moulds (I used cut pop cans about 3'' tall) on a parchment paper lined baking tray. Pipe a little bit of chocolate mousse into each mould (about half an inch to an inch). Take the pistachio and raspberry rounds and place one into each mould, raspberry side up. Fill the rest of the mould with mousse, almost to the top. Push the circle of chocolate joconde into each mould (you only want the sides of the chocolate joconde to be covered in mousse). Freeze overnight.
Prepare the chocolate mirror glaze:
Bring the water (remember to reserve some for the gelatin), sugar, and cocoa powder to a boil in a saucepan. Add the cream and bring back to a boil. Remove the saucepan from the stove and strain the mixture. Stir in the dissolved gelatin until it melts. Let the mixture cool for a few minutes, making sure to stir occasionally to prevent a film from forming. Don't let it cool completely as the glaze should be warm for the next step.
Glaze the entremets:
Remove the moulds from the freezer. Warm the sides of the moulds using a flame, and then slide the entremet out of the moulds upside down (so that the chocolate joconde is on the bottom). Place the entremets on a wire rack. Pour the warm glaze over the frozen entremets. Place in the fridge until ready to eat.
Recipe by IronWhisk at http://www.ironwhisk.com/2013/07/ambroisie/