Raspberry & Chocolate Entremets

In the stand mixer bowl, place 250 grams whole eggs, 100 grams egg whites and 250 grams castor sugar.

Beat at maximum speed...

... for about 10 minutes. The preparation should be pale and fluffy. This preparation is a cold pâte à bombe, since it is prepared with cold ingredients only without the need to heat them over a bain-marie. Remove the bowl from the mixer and set aside.

In a separate bowl, place 100 grams egg whites. Start beating the egg whites and gradually add the remaining sugar (80 grams).

After beating for a few minutes, you should obtain a meringue. The consistency should be foamy but not too firm.

Add the meringue to the cold pâte à bombe...

... making sure to scrape the sides of the bowl...

... and fold gently with a rubber spatula.

Sift the flour and cocoa powder together over the preparation.

Mélanger doucement avec la maryse, de manière à bien incorporer la farine et le cacao en poudre.

Using a metallic cranked spatula, spread the preparation over the whole surface and create an even layer.

Cook in a fan-assisted oven at 180°C (gas 4) for about 15 or 20 minutes. To check whether the biscuit is cooked, touch the surface with your finger: the biscuit shouldn't stick.

For the raspberry compote: Organise all the necessary ingredients.

Add the pectin and sugar mix to the hot raspberry preparation. Combine with a whisk away from the heat.

Pour the raspberry preparation into the moon-shaped insert silicone mould, to a thickness of 3 or 4 mm.

Cut the cocoa biscuit into a moon curve shape. First, cut a moon curve shape out of a cake board. This will serve as a guide. The cardboard is cut to the inner dimensions of the moon silicone mould. Store the curved biscuit in the freezer, then spread a thin layer of Pralin Feuilletine on the surface of the biscuit. Reheat the Pralin Feuilletine filling up to 30°C to soften it. You can use Cara Crakine filling as a substitute.

One side has a caramel coating...

... and the other side is plain cocoa biscuit.

Place the moon-shaped biscuit on top of the raspberry insert, which is almost frozen. Press gently on the biscuit to make it stick. The side with the caramel coating should be facing down, i.e. in contact with the raspberry preparation.

Return to the freezer.

... and add the sugar. Blanch these two ingredients...

Add the hot milk over the blanched preparation. Combine well.

Cook the preparation 'à la nappe' (i.e. until the consistency is thick enough to coat the back of a spoon).

Place the chocolate pistoles in a separate bowl. Pass the hot cream through a fine sieve, directly over the chocolate.

Gently combine the ingredients. The chocolate chips will melt very quickly...

Add the whipped cream (it should not be too stiff) to the chocolate preparation.

Combine gently with a rubber spatula...

... until homogeneous.

Fill the large moon-shaped silicone mould with the chocolate mousse. Make sure you fill all the small cavities at the bottom of the mould so there are no air bubbles. Fill with chocolate mousse up to 1/3.

Arrange the frozen insert on top of the chocolate mousse...

... and bury it gently to remove any air bubbles.

The mousse should come up a little on the sides of the insert.

... and add more mousse if needed.

Leave a small gap on top for a second layer of cocoa biscuit.

Arrange a layer of biscuit, also cut into a curved shape, on top of the chocolate mousse. Beforehand, coat the surface of the biscuit with Pralin Feuilletine or Cara Crakine.

With a cranked metallic spatula, even the chocolate mousse on the sides of the biscuit.

Cover the surface with cling film and store in the freezer. Up to this stage, this dessert can be prepared days or weeks in advance,

Place the remaining raspberry compote in a piping bag (mix it again beforehand) and fill the top cavity of the cake. The use of a nozzle is not necessary.

Pipe the raspberry compote carefully, in a zigzag pattern.

Arrange a few white chocolate spheres, prepared with Zéphyr white chocolate and coated with a white pearl velvet finish.

These spheres are very fragile, so make sure you handle them carefully. Alternate between spheres of different sizes.

Arrange a few chocolate discs, alternating between different diameters. Arrange them vertically between the white spheres.

Alternative: This cake is exactly the same as the moon-shaped one, except we used a round silicone mould. The elements and components are identical, the only difference being the icing. We coated this cake with a dark chocolate mirror icing.

Third decoration option: This cake is exactly the same as the two previous ones, except we used a yule log silicone mould with a wood pattern. We coated the cake with chocolate velvet spray.

The wood effect is sufficient in terms of decoration. If you wish, arrange a few pieces of gold leaf on the surface.

We hope you will like one of these three decorations!