Following the great success of The Chefs' Forum's Entremet Chocolate CPD event, sponsored by Valrhona, in partnership with Mitchell & Cooper, the UK home of the fabulous Matfer Bourgeat, we couldn’t resist sharing Jamie Houghton, UK Pastry Team President & Glen Sharman’s recipe from Le Manoir aux Quat’Saisons. 

On Friday 12th March, Jamie Houghton Pastry Sous Chef at Oxfordshire’s Le Manoir aux Quat’Saisons and Glen Sharman (Sous Chef at Le Manoir) joined forces with The Chefs’ Forum to present a Continuing Professional Development masterclass which served to update and reinforce skills of professional chefs and chef lecturers.

Jamie Houghton has just been announced as President of the UK Pastry Team, which is a truly excellent achievement and will see him lead his team to the Coup du Monde de la Patisserie set to take place from Friday 24th to Saturday 25th September 2021.


Recipe by Jamie Houghton and Glen Sharman

                    Image title
Jamie Houghton                                  Glen Sharman
Pastry Sous Chef                                   Pastry Sous
at Belmond                                             at Belmond
Le Manoir Aux Quat'Saisons             Le Manoir Aux Quat'Saisons

INGREDIENTS


Chocolate Crumble


•    37g unsalted butter
•    12g demerara
•    25g caster sugar
•    12g ground almonds
•    ½g salt
•    28g flour
•    6g cocoa powder

Chocolate Sponge

•    48g egg yolk
•    72g egg white
•    75g caster sugar
•    21 g cocoa powder

Chocolate Band

•   170g Valrhona Manjari chocolate

Raspberry Jelly

•    205g fresh raspberries
•    17g caster sugar
•    22g cold water
•    4g powdered or 13g leaf gelatine

Chocolate Mousse

•    130g Valrhona Manjari chocolate
•    20g egg yolk
•    40g hot water
•    20g cocoa powder
•    200g egg white
•    20g caster sugar

METHOD


Chocolate Crumble

Equipment


•    Bowl to rub ingredients together
•    12cm Matier Bourgeat cake ring
•    Baking paper
•    Flat baking tray

1.    Mix all ingredients together into a crumb.
2.    Bake at 170°c.

Chocolate Sponge

Equipment


•    Medium bowl
•    Whisk
•    Spatula
•    Sieve
•    10cm Matier Bourgeat cake ring
•    Baking paper
•    Flat baking tray
•    Pairing knife

1.    Sieve the cacao powder.
2.    Make a firm meringue with the whites and the sugar.
3.    Once at a firm peak, whisk in the egg yolk.
4.    Finish by folding in the cocoa powder.
5.    Cook at 180°c.

Chocolate Band

Equipment


•    Bowl
•    Cocktail stick
•    Matter Bourgeat Elveo spatula
•    12cm Matter Bourgeat cake ring
•    2 x baking paper strips, 5 x 60cm
•    Acetate strip 4.5cm by 60cm
•    Microwave
•    Pallet knife

1.    Have your strip of acetate longer then the circumference of the ring that your using.
2.    Spread your tempered chocolate on the acetate and cut using a cocktail stick into design.
3.    Place the 60cm baking paper strip around the outside of the ring, then place the
acetate on top and allow to set.

Method cont..


Raspberry Jelly

Equipment


•    Small bowl
•    Medium bowl
•    Whisk
•    Spatula
•    Microwave
•    10cm Matfer Bourgeat cake ring with chocolate sponge

1.    Hydrate the gelatine with the cold water.
2.    Place the raspberries in a bowl with the sugar and whisk until the raspberries have been crushed down.
3.    Place 50g of the crushed raspberry mix on top of the rehydrated gelatine and heat in the microwave (1 minute).
4.    Mix everything back together.

Chocolate Mousse

Equipment


•    3 Medium bowls
•    1 Smal I bowl
•    Whisk
•    Spatula
•    Microwave
•    Pallet knife
•    10cm Matier Bourgeat cake ring with chocolate sponge and set jelly.
•    12cm Matier Bourgeat cake ring with chocolate crumble.
•    Flat baking tray and paper with crumble

1.    Melt the chocolate down to 50°c gradually in the microwave.
2.    Whisk the hot water into the cocoa powder and egg yolk.
3.    Whip the egg whites on second speed with sugar to medium peak stage.
4.    Place the cacao mixture over the melted chocolate without mixing yet.
5.    Whisk in a¼ of the whipped egg whites quickly.
6.    Fold this back with the whisk into the remaining egg whites, finish folding
with the spatula.

To Build


1.    Mix the crumble together and spread out 45g in the base of the 12cm ring. Cook in the oven at 170°c for 8 minutes.
2.    Make the sponge and place 45g of the mix into a 10 x 4.5cm Matier Bourgeat cake ring. Cook at 180°c for
10 minutes.
3.    Once cooked allow to cool on the side.
4.    Make the chocolate band.
5.    Make the jelly and once the sponge is cold, fill the sunken void in the sponge to the top of the outside edge of the sponge.
6.    Place in the fridge to chill.
7.    Once the jelly has set make the chocolate mousse.
8.    Place some of the chocolate mousse on top of the cooked crumble in the 12cm ring and using a pallet knife, spread up the side of the ring.
9.    Demould the sponge and jelly and place into the middle of the 12cm ring and lightly push down.
10.     Fill up the 12cm ring with the sponge into the top with the mousse and allow to set in the fridge (2.5 hours).
11.     Once set melt 40g of the left over jelly and pour on top of the mousse and spread with a pallet knife.
12.     Once the jelly on top has set, heat the metal ring and slide it off the mousse.
12.     Finish with the chocolate band and any decor.
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