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Before starting this Chocolate Mint Entremets recipe, organise all the necessary ingredients for the chocolate mousse.
In a saucepan, pour the sugar and a little water (5 or 10 cl). Bring to a boil.
In the meantime, tip the whole eggs in the stand mixer recipient.
When the boiling intensity starts reducing, check the temperature with a laser thermometer. When the temperature is 121°C, take the pan away from the heat.
Beat the whole eggs in the stand mixer, then reduce the speed and gradually add the boiling sugar.
Increase to maximum speed and continue beating until cooled down completely.
At this stage, the preparation should have at least doubled in volume (this is called 'pâte à bombe'). Set aside.
Beat the cold whipping cream to obtain a whipped cream. Set aside.
Melt the chocolate and add it to the preparation.
Combine gently with a whisk...
... until the chocolate is incorporated evenly. The consistency and colour should be homogeneous; make sure no solid bits remain.
Add the chocolate preparation to the cold whipped cream. Fold gently until homogeneous.
Assemble the log mould kit Ø 6cm. Place the U-shaped stainless steel stand and the tips on both ends of the mould.
Using a piping bag, fill the mould with chocolate mousse. The use of a nozzle is not necessary.
Even the surface with a metallic spatula.
Cover with cling film and place in the freezer to set. Up to this stage, this recipe can be prepared in advance and stored in the freezer.
For the green icing: Organise all the necessary ingredients.
Hydrate the gelatine with 36 grams of water.
Pour the water and sugar in a saucepan.
Add the glucose syrup. (It can be melted in the microwave for a few seconds to give it a liquid consistency that will be easier to work.)
Heat the preparation until the temperature reaches 103°C. This should not take long at all. Basically, the temperature is right when you reach a gentle boil.
Pour the sweetened condensed milk in the boiling syrup.
Add the rehydrated gelatine...
... and stir with a spatula until dissolved.
Pour the hot preparation over the white chocolate pistoles.
Mix with a hand blender for a homogeneous consistency.
Add about 5 cl of Get 27 liqueur (optional if you're not fond of the alcohol flavour)...
... then add a few drops of green mint flavouring. The amount varies according to the flavour intensity you like. Taste the preparation, then adjust the flavour intensity if needed.
Add a few drops of mint green colouring until you obtain the desired colour intensity. The green liqueur is not sufficient to give the preparation a mint green colour.
Transfer 3 or 4 tablespoons of green icing into a separate bowl and add a few more drops of colouring. Combine.
Transfer the bright green icing into a decorating bag. Set aside.
When frozen, remove the log mould from the freezer. Remove the stand and both ends.
Gently pull apart both sides of the mould...
... and release the chocolate cylinder onto a rack, which has been placed on top of a deep tray. Reserve in the freezer until you're ready to pour the icing.
Process the green icing until smooth, using a hand mixer. This will allow to remove any air bubbles for a perfectly smooth consistency.
When the icing goes down to 30°C, it is ready to use. Remove the cake from the freezer. Pour the icing in one stroke, from one end of the log to the other, making sure to coat the whole surface.
While the icing hasn't set yet, decorate the surface with the bright green preparation...
... and pipe crossing straight lines.
When coming into contact with the frozen cylinder, the icing will set within a few seconds.
Gently lift the cylinder with a cranked metallic spatula...
... and transfer onto a serving plate.
Use chocolate discs to make the tips.
Trim both ends of the cylinder, using a knife with a warm blade.
On both ends, gently arrange a chocolate disc with a diameter of 7 cm (slightly wider than the cylinder itself).
Decorate the surface with a few crunchy hazelnut pieces, small meringues with pointed ends, a few fresh berries (I used wild strawberries), a few dark chocolate discs (made in a smaller diameter) and a few mint leaves. Place in the fridge for a few hours to defrost.
If you don't want to use gelatine sheets, which are of animal origin, you can replace them with agar-agar, a powder extracted from red seaweeds.
Recommended quantity: 1 gelatin sheet (2 grams) = 0.6 grams of agar-agar.
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