Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Prepare Favorite Entremet aux trois chocolats. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Entremet aux trois chocolats, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Entremet aux trois chocolats delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Entremet aux trois chocolats is 8 personnes. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have Entremet aux trois chocolats using 21 ingredients and 25 steps. Here is how you can achieve it.
Une belle recette d’entremet praliné et chocolat qui ravira vos convives ou même votre famille !
Ingredients and spices that need to be Make ready to make Entremet aux trois chocolats:
- Pour le biscuit joconde :
- 35 g farine
- 120 g poudre d'amande
- 130 g sucre
- 175 g blancs d'oeufs
- 1 sachet de sucre vanillé
- Pour la feuillantine :
- 2 boîtes crêpes dentelles
- 3 cuillères à soupe Nutella
- Pour la mousse au praliné :
- 200 g chocolat praliné
- 250 ml crème liquide
- 2 g d'agar-agar
- Pour la mousse au chocolat blanc :
- 200 g chocolat blanc
- 250 ml crème liquide
- 2 g d'agar-agar
- Pour la glaçage :
- 270 ml crème liquide
- 160 g chocolat au lait
- 2 g d'agar-agar
Steps to make to make Entremet aux trois chocolats
- Préparation du biscuit :
- Dans un saladier, verser la farine, la poudre d’amande et les deux sucres, puis mélanger jusqu’à ce que le tout devienne homogène
- Monter les blancs en neige et les incorporer délicatement au mélange précédent à l’aide d’une maryse
- Étaler le tout sur une plaque protégée par du papier sulfurisé
- Enfourner à 180° pendant 15 minutes
- Préparation de la feuillantine :
- Écraser les crêpes dentelles
- Mélanger au nutella jusqu’à ce que le tout s’homogénéise
- Pour la mousse au praliné :
- Faire chauffer 50ml de crème liquide et mettre les 200ml restant au congélateur dans un bol avec le fouet
- Ajouter l’agar-agar dans la crème liquide chaude et laisser sur feu doux pendant quelques minutes
- Faire fondre le chocolat praliné au micro-onde et ajouter le mélange crème liquide et agar-agar dessus puis remuer et laisser refroidir
- Sortir la crème liquide du congélateur et la monter en chantilly
- Ajouter le chocolat praliné refroidi et fouetter jusqu’à ce que le chocolat soit bien incorporer
- Pour la mousse au chocolat blanc :
- Effectuer les mêmes étapes que pour la mousse au praliné
- Pour le glaçage :
- Dans une casserole, mélanger l’agar-agar avec la crème liquide sur feu doux pendant 4 minutes
- Hors du feu, ajouter le chocolat et mélanger
- Laisser refroidir tout en remuant toutes les minutes
- Montage :
- Placer le cercle sur le biscuit joconde et couper les bords
- Étaler la feuillantine au nutella sur le dessus ainsi que la mousse au praliné
- Mettre au frais pendant 1h et ajouter la mousse au chocolat blanc puis remettre au frais pendant 1h
- Verser le glaçage refroidi sur le gâteau et laisser l’entremet figer pendant quelques heures puis démouler
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So that is going to wrap this up for this exceptional food Step-by-Step Guide to Make Favorite Entremet aux trois chocolats. Thank you very much for your time. I am sure that you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
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