Gourmet Milk Chocolate Entremet with Coeur de Vanille by Kevin Raynal

Ingredients

• 40 g water
• 137 g organic cane sugar
• 14 g glucose
• 257 g raw almonds
• 257 g blanched almonds
• 148 g Inka Corn (Peruvian dried corn)
• 148 g roasted Chullpi corn

Method

1. Roast the almonds at 160 °C for 15 minutes.
2. Prepare a light caramel with the water, sugar, and glucose.
3. Add the nuts and corn, then allow to cool.
4. Blend cold until the desired texture is achieved.

Ingredients

• 150 g whole eggs
• 90 g caster sugar
• 40 g almond powder
• 60 g corn flour
• 15 g cocoa powder
• 60 g melted butter
• 40 g liquid cream 30%
• 0.5 g coeur de vanille
• 1 pinch of salt

Method

1. Whisk the eggs with the sugar and coeur de vanille until pale.
2. Add the sifted dry ingredients and salt.
3. Incorporate the melted butter and cream.
4. Spread onto a baking tray to a thickness of 0.8 cm.
5. Bake at 170 °C for 12 to 14 minutes.

Ingredients

• 337 g cream
• 6 g Ugandan vanilla
• 10 g Madagascan vanilla
• 12 g coeur de vanille
• 15 g panela sugar
• 2.5 g pectin X58
• 0.5 g xanthan gum
• 70 g egg yolks
• 12 g butter
• 12 g cocoa butter
• 39 g white chocolate

Method

1. Infuse the cream with the vanillas and cœur de vanille, then blend.
2. Strain and adjust if necessary.
3. Mix the sugar, pectin, and xanthan gum.
4. Heat the cream to 40 °C, add the powders, then bring to a boil.
5. Pour over the yolks, blend, then incorporate the chocolate and butters.
6. Cover with cling film in contact and chill.

Ingredients

• 180 g custard (milk, egg yolks, sugar)
• 180 g milk chocolate 40%
• 280 g softly whipped cream 35%

Method

1. Prepare a custard and cook to 82 °C.
2. Pour over the milk chocolate and blend.
3. At 35 °C, gently fold in the whipped cream.

Ingredients

• 120 g corn praline
• 60 g milk chocolate 40%
• 40 g feuilletine or crushed puffed corn
• 10 g cocoa butter

Method

1. Melt the milk chocolate with the cocoa butter.
2. Add the praline, then the feuilletine.
3. Spread over the sponge and freeze.

Ingredients

• 80 g popcorn kernels
• 250 g sugar
• 100 g water
• 10 g cocoa butter
• QS fleur de sel
• QS vanilla powder

Method

1. Pop the corn in a very hot pan.
2. Cook the sugar and water to 118 °C.
3. Add the popcorn, sand, then caramelise.
4. Add vanilla, salt, and cocoa butter.

Ingredients (1,000 g)

• 633 g Madagascan milk chocolate 40%
• 333 g cocoa butter
• 33 g Opalys white chocolate

Assembly

1. Place the sponge.
2. Add the corn praline crunch.
3. Pour in the cœur de vanille crémeux and freeze.
4. Assemble with the milk chocolate mousse.
5. Deep-freeze, then velvet spray.
6. Decorate with caramelised popcorn.