Individual Chocolate Cherry Entremets

Preparation

Combine:

flour, cocoa and salt

Set aside

Combine:

cream butter and powedered sugar

Add:

almond flour and vanilla extract to butter mixture

Add:

dry ingredients and eggs gradually, mixing to combine

Roll:

dough between 2 pieces of parchment paper to 1/8” thick.

Rest:

dough in the cooler until hardened

Cut:

desired sable shape with fluted cutter

Bake:

at 300F convection for 10 minutes or until firm

Boom:

gelatin and cold water

Anglaise:

with cream, yolks, sugar and vanilla bean paste

Add:

bloomed gelatin once anglaise is at nappe stage

Pour:

anglaise into insert molds

Freeze until ready to use.

Boom:

gelatin and cold water

Anglaise:

with milk, cream sugar, yolks and salt

Add:

bloomed gelatin once anglaise is at nappe stage

Pour:

mixture over chocolate to melt

Homogenize:

anglaise with an immersion blender or whisk

Let mixture cool to 75F.

Whip:

cream to soft peaks

Fold:

whipped cream into cooled chocolate anglaise in 3 additions

Fill:

entremets cavities ¾ full.

Pipe in:

15 grams cherry fruit spread into each cavity

Top:

with a vanilla cremeux insert

Use the remaining chocolate mousse to fill each cavity. Scrape off any excess mousse. Freeze until solid.

Unmold entremets to glaze or spray.

Place each entremets on a sable and decorate as desired.

Let entremets thaw in the cooler until ready to serve.