Hi everyone! Today I am so excited to share with you this recipe because I’ve really enjoyed creating and making this dessert! It’s a mix between a pie and an entremet with orange and chocolate flavors ?? This dessert is made up of a cocoa sweet crust, filled with cocoa almond cream and orange confit, topped with orange mousse with a chocolate cremeux insert, and glazed with a shiny cocoa icing. I know it does require a bit of work but here’s a way for you to spread the different preparations over several days:
D-2: Chocolate cremeux + orange jam
D-1: Orange mousse + assembly of the entremet + sweet crust + mirror glaze (you can also make the glaze at D-2)
D-Day: Almond cream + cooking of the crust + glazing the entremet
For a 26cm pie:
Sweet crust:
- 210g of flour
- 105g of icing sugar
- 105g of butter
- 40g of eggs (a bit less than one)
- 1 pinch of salt
- 20g of unsweetened cocoa powder
Cocoa almond cream:
- 60g of butter
- 60g of sugar
- 60g of eggs (= 1 large egg)
- 60g of grounded almonds
- 9g of unsweetened cocoa powder
Orange confit:
- 50g of orange peel
- 150g of orange juice
- 50g of sugar
Orange curd (for the mousse):
- 60g of orange juice (~1,5 oranges)
- 2 eggs
- 30g of sugar
- 35g of butter
- Zest of 2 oranges
Orange mousse:
- The orange curd
- 6g of powdered gelatin (or 3 sheets of 2g)
- 1 orange
- 280g of full liquid cream
Chocolate cremeux insert:
- 246g of full liquid cream
- 80g of egg yolks
- 18g of sugar
- 86g of dark chocolate 70%
Mirror glaze:
- 12g of powdered gelatin (or 6 sheets of 2g)
- 100ml of water
- 170g of sugar
- 50g of unsweetened cocoa powder
- 90ml of full liquid cream
Decoration:
- 100g of white chocolate
- A bit of paprika
- A bit of curcuma
- Some orange pieces
We’ll start with the cremeux:
1. In a bowl, whisk the egg yolks with the sugar.
2. Bring to boil the milk. Pour the hot milk in 3 times over the eggs.
3. Bring everything back to the saucepan and cook over medium heat while stirring until it reaches 82°C.
4. Pour the cream over the previously melted chocolate in 3 times and stir vigorously.
5. Wrap the bottom of a 22cm diameter pastry ring and pour the cremeux. Freeze overnight.
Now for the orange confit:
1. Peel the orange using a peeler and try not to take too much of the white part. You can then, with a knife, remove even more some of the white parts.
2. Place the peels in a saucepan. Add water and bring to boil. Empty the water and repeat this operation 2 more times. This will remove the bitterness of the orange peel.
3. Add the orange juice and the sugar. Cook over low heat for 20-30min until there isn’t much juice left. Make sure to stir from time to time so the sugar doesn’t burn.
4. When you have only a few tablespoon of juice left, mix to have a thin and smooth texture.
5. Keep at room-temperature until use.
For the orange mousse, we’ll make the orange curd first:
1. In a saucepan, combine the eggs, the sugar, the orange juice and the zests.
2. Cook over medium heat while whisking until it thickens.
3. Off the heat add the butter.
4. Pour the curd into a wide dish and let it cool down at room-temperature or in the fridge.
To finish off the mousse:
1. Hydrate the powdered gelatin in 6 times its weight in cold water. Let it sit for 15min.
2. Bring to boil the orange juice with the zests.
3. Add the hydrated gelatin off the heat.
4. Add this liquid to the curd which need to be around 20°C.
5. Whip the liquid cream by increasing the speed gradually. It must stick to the whisk.
6. Gently incorporate the curd to the whipped cream.
To assemble the entremet:
1. Wrap the bottom of a 25cm pastry ring and place a strip of “guitar sheet” on the edges (or a strip of plastic sheet). I’ve used the same ring as for the cremeux because mine is adjustable.
2. Pour half of the mousse at the bottom of the ring and put the cremeux on top. Cover with the rest of the mousse.
3. Freeze for one night.
Now for the sweet crust:
1. In a bowl whisk the softened butter with the icing sugar. Take your butter out of the fridge minimum 1h30 before beginning, it will be easier.
2. Add the egg and mix.
3. Incorporate the sifted flour, cocoa, and salt by intersecting the dough with vertical movements. Mix until everything is just incorporated, not more.
4. Form a ball and wrap it with cling film. Refrigerate minimum 30min (you can make it a few days ahead)
For the mirror glaze:
1. Hydrate the gelatin in 6 times its weight in cold water.
2. Bring to boil the water and sugar. Add the cocoa and the cream and bring to boil again. You must stir regularly to avoid lumps.
3. Off the heat, add the hydrated gelatin.
4. Filter the glaze to remove the lumps and then wrap with cling film (it must touch the surface). Refrigerate minimum 12 hours (so you need to make it the day before).
The D-Day we can make the last preparation, the almond cream:
1. Combine the softened butter with the sugar. Add the grounded almonds, the cocoa powder, and the egg and whisk.
2. Take your crust out of the fridge and roll it out between two parchment papers into a 3mm thickness.
3. Place your dough over the tart ring and gently bring the edges inside. With your forefinger, press the dough against the walls and create a right angle.
4. Cut the surplus with a knife.
5. Spread the entire almond cream.
6. Preheat the oven to 180°C (fan-assisted) and cook the pie for 20min. The cream and the crust must have a nice golden color.
7. Let it cool down.
It’s time to finish this dessert! (finally ?)
1. Heat the glaze in a bain-marie until it reaches 37°C, if it overheats, let it cool down.
2. Unmold the entremet and place it on something so you can glaze it easily. You can smooth the edges if you want.
3. Pour the glaze over the entremet by starting with the edges and then in the middle.
For the decoration:
1. Melt the white chocolate in a bain-marie. Add some curcuma and paprika, keep alternating between these two spices until you get a nice orange color.
2. Make a pastry cornet with parchment paper. Here’s a video on how to make it.
3. Place some chocolate in the cornet and decorate the top of the entremet as you want.
4. Spread the rest of the chocolate on a guitar sheet (or cut plastic sheet) and refrigerate for a couple of minutes. Then, break it into small squares.
5. On the almond cream, spread the orange confit.
6. Then, gently place the entremet on top. You can use two large knives (or spatula) to move it. But try to remove the knives quickly so you don’t damage the edges.
7. Decorate with your chocolate squares and some orange pieces.
Your delicious dessert is finally done! Let it unfreeze in the fridge for ~6 hours (or at room-temperature for 3-4 hours if you are in a hurry)
Don’t forget to write an email to partage@justonemorecake.com to share your pictures of the recipe and your opinions! I will add them at the bottom of this article.
