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E N T R E M E T S & C H E E S E CA K E S

Valentine's
Entremets

Made with Opalys 33%

An original recipe by l’École Valrhona. Recipe

calculated for six 16cm entremets. 

5 STEPS

Recipe Step by Step

Fluffy Almond Biscuit

560g Almond flour In the food processor, process the almond flour, sugar and the eggs.

450g sugar Then add the butter.

225g Butter

01
825g Eggs At the same time, whip the egg whites with the sugar.

225g eggs whites

110g sugar Using the food processor, chop the OPALYS 33% Couverture until you

400g OPALYS 33% have a fine chunks.

Gently combine the egg whites and the almond flour mixture with

the chocolate chunks.

Bake at 180°C (356°F) for 15-20 minutes.

Raspberry compote

02 240g Raspberry purée

200g Raspberry
Heat the raspberry purée and the raspberries to 40°C (104°F ), then

add the raw cane sugar mixed with the pectin.

50g sugar

8g Pectin Bring to a boil and set aside in the refrigerator to cool.

Opalys, Raspberry & Star anise cream

240g Raspberry purée Soak the gelatin in a large bowl of water, then drain it.

275g eggs

200g OPALYS 33% Add the raspberry purée, star anise, raw cane sugar and the eggs.

03 9g COCOA BUTTER

3g Gelatin
Gently heat the mixture until it thickens. When it comes to a boil, add

the gelatin.

15g Star anise

65g sugar Strain and slowly pour the hot mixture over the melted OPALYS 33%

Chocolate and COCOA BUTTER. Immediately mix using an

immersion blender to make a perfect emulsion.

Leave to set in the refrigerator.

Light OPALYS mousse

420g milk Soak the gelatin in a large bowl of water.

17g gelatin

790g OPALYS 33% Bring the milk to a boil.

850g whipping cream

Drain the gelatin and add it to the milk.

04 Pour around 1/3 of the hot liquid over the OPALYS 33% Chocolate and

stir until the texture is smooth, shiny and elastic, showing the start of

an emulsion.

Gradually add the rest of the milk while maintaining the same

texture. Finish with an immersion blender.

When the chocolate mixture reaches 35°C (95°F), add the lightly

whipped cream. Pour out immediately. Freeze.

Opalys Glaze

448g Whipping cream Soak the gelatin in a large bowl of water.

298g ABSOLU CRISTAL NEUTRAL GLAZE

6g gelatin Melt the OPALYS 33% chocolate.

747g OPALYS 33%

Bring the cream to a boil and add the drained gelatin.

05 Heat the ABSOLU CRISTAL to 60°/70°C (140°/158°F).

Slowly pour the hot cream over the melted chocolate in several

additions, mixing well before adding more.

Finish by adding the ABOSLU CRISTAL.

Mix with an immersion blender to homogenize and to get rid of as

many air bubbles as possible.

Leave to set overnight.

Assembly and
finishing

With a 14cm ring, cut out circles of Almond Biscuit, then

pipe  80g of Raspberry Compote on top.  Use a pipping

bag with a plain 10mm nozzle to pipe 120g of OPALYS Raspberry Star

Anise Cream in balls on top of the Raspberry Compote to make the

insert. Blast freeze. Prep the Light OPALYS Mousse, then

add 320g of Light Mousse into a 16cm ring.  Immediately

add the insert, assembling the entremets upside-down. Blast

freeze. Heat the Glaze to 30-32°C (86-90°F) and then glaze the

entremetsTemper some OPALYS 33% Chocolate and then roll it out

thinly between two acetate sheets. With a brush, create rays of

red colored cocoa butter. To serve, using a heated knife, cut two slices

of the Valentine’s Entremet and place it on a plate with Raspberry

Compote. Add the chocolate decor and some rose petals.

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