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    Mudslide Entremet: By: Frank Vollkommer

    Uploaded by

    Guilherme Gomes
    This document provides recipes and instructions for making a layered mudslide entremets dessert. It includes recipes for a flourless chocolate biscuit base, crispy hazelnut praline base, Irish cream ganache, mocha-vodka chantilly cream, and a dark chocolate mousse. The entremets is assembled by layering the components in ring molds and glazing the finished dessert with a chocolate glacage.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Mudslide Entremet: By: Frank Vollkommer

    Uploaded by

    Guilherme Gomes
    350 views3 pages
    This document provides recipes and instructions for making a layered mudslide entremets dessert. It includes recipes for a flourless chocolate biscuit base, crispy hazelnut praline base, Irish cream ganache, mocha-vodka chantilly cream, and a dark chocolate mousse. The entremets is assembled by layering the components in ring molds and glazing the finished dessert with a chocolate glacage.

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    mudslide-entremet-recipe

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    mudslide-entremet-recipe

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    This document provides recipes and instructions for making a layered mudslide entremets dessert. It includes recipes for a flourless chocolate biscuit base, crispy hazelnut praline base, Irish cream ganache, mocha-vodka chantilly cream, and a dark chocolate mousse. The entremets is assembled by layering the components in ring molds and glazing the finished dessert with a chocolate glacage.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    350 views3 pages

    Mudslide Entremet: By: Frank Vollkommer

    Uploaded by

    Guilherme Gomes
    This document provides recipes and instructions for making a layered mudslide entremets dessert. It includes recipes for a flourless chocolate biscuit base, crispy hazelnut praline base, Irish cream ganache, mocha-vodka chantilly cream, and a dark chocolate mousse. The entremets is assembled by layering the components in ring molds and glazing the finished dessert with a chocolate glacage.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    Mudslide Entremet

    By: Frank Vollkommer


    Mudslide Entremet
    Continued

    Ingredients
    Flourless Chocolate Biscuit Chocolate Glacage
    16.00 oz (454g) Egg Whites 1.60 oz (44g) DGF Gelatin Leaves - Silver
    16.00 oz (454g) Sugar (DGF 8252)
    11.00 oz (312g) Egg Yolks 5.30 oz (150g) Water, Cold
    0.03 oz (1g) Salt 19.00 oz (525g) Cream
    5.00 oz (142g) Natural Cocoa Powder (LUK CP1) 28.00 oz (788g) Sugar
    4.30 oz (122g) Water
    Crispy Base 9.30 oz (263g) Extra Red Cocoa Powder
    (DGF 2251)
    2.75 oz (80g) Royaltine Crushed Biscuits
    (DGF 2450)
    8.75 oz (248g) Hazelnut Praline Grand Confiseur
    (DGF 2230)
    2.00 oz (57g) Luker Noche 40% Milk Chocolate Directions
    (LUK M204)

    Irish Cream Ganache


    19.00 oz (550g) Luker Nevado White Chocolate
    (LUK W207)
    4.50 oz (127g) Heavy Cream
    1.50 oz (42g) Irish Cream Liquor
    1.00 oz (28g) Irish Cream Flavor Paste
    (DRE 26504 9)
    Flourless Chocolate Biscuit
    Mocha-Vodka Chantilly 1. Prepare a medium-stiff meringue with the egg
    15.00 oz (425g) Heavy Cream whites, sugar and salt.
    1.00 oz (28g) 6x Sugar 2. Slowly add the egg yolks to the meringue while
    1.50 oz (42g) Vodka continuing to mix.
    0.10 oz (5g) Mocha Flavor Paste (DRE 23904 0) 3. Gradually add the sifted cocoa and mix until
    1 ea Gelatin Sheets - Silver (DGF 8252) smooth.
    4. Spread onto a prepared full sheet pan.
    Mudslide Chocolate Mousse 5. Bake at 375°f for 12-14 minutes.
    22.00 oz (624g) Dark Tumaco 65% (LUK D102) 6. Flourless chocolate biscuit may be stored frozen
    40.00 oz (1134g) Heavy Cream or refrigerated wrapped well.
    9.00 oz (255g) Eggs
    2.60 oz (74g) Egg Yolks Crispy Base
    7.20 oz (204g) Sugar 1. Melt luker noche 40% milk chocolate
    0.65 oz (18g) Madagascar Vanilla Extract 2. Combine with hazelnut praline and Royaltine
    (IFI 6000)
    0.48 oz (14g) DGF Gelatin Leaves - Silver
    (DGF 8252) Continued on next page
    Mudslide Entremet
    Continued

    3. Spread into discs slightly smaller than the 5. To assemble the mousse:
    intended ring mold • Quickly whisk the gelatin into the sabayon.
    4. Chill crispy bases until set • Quickly whisk in the melted chocolate.
    • Fold in the whipped cream using a whisk in
    Irish Cream Ganache thirds.
    1. Melt the luker nevado white chocolate • Mix together quickly to avoid chocolate or
    2. Warm the heavy cream gelatin lumps.
    3. Add the irish cream flavor paste and combine
    with the chocolate until smooth Chocolate Glacage
    4. Pour into disc-flexi molds and freeze solid over 1. Bloom gelatin in 150 g cold water.
    night - for best results, unmold from frozen 2. Boil cream, sugar & 122 g water to 217°f.
    solid and keep frozen until final entremets 3. Whisk in cocoa powder.
    assembly 4. Emulsify and strain.
    5. For best results, cool to 100-102°f to glaze over
    Mocha-Vodka Chantilly frozen entremets.
    1. Whip the cream and 6x sugar to very soft peaks
    2. Bloom the gelatin sheet in cold water
    3. Melt the gelatin and combine with vodka and
    mocha flavor paste
    4. Temper a small amount of cream into the
    gelatin and combine quickly
    5. Adjust the consistency with a whisk to medium
    stiff peaks
    6. Spread into a flexi-disc mold and freeze over
    night
    7. Spray with chocolate for velvet texture - for
    best results, spray the frozen disc on a small
    cake board and keep frozen until final assembly

    Mudslide Chocolate Mousse


    1. Melt the tumaco 65%.
    2. Whip the cream to soft peaks.
    3. Prepare a heated sabayon with the eggs,
    yolks & sugar; whip until cooled to room
    tempurature.
    4. Bloom and melt the gelatin leaves with the
    madagascar vanilla extract.

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