Raspberry & Chocolate Entremets - Recipe with images

Raspberry & Chocolate Entremets - Recipe with images

www.meilleurduchef.com

An exclusive pastry creation by Philippe Bertrand! Follow our step-by-step, illustrated recipe and serve this eye-catching dessert for an unforgettable celebration.

View full recipe on www.meilleurduchef.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.meilleurduchef.com.

Share this recipe:

Cooking tools:

Ingredients

  • 200g egg whites (100 + 100)
  • 250g whole eggs
  • 330g castor sugar (250 + 80)
  • 60g flour
  • 60g Extra Brute cocoa powder
  • 600g Pralin Feuilletine or Cara Crakine filling
  • 465g raspberries, frozen
  • 650g raspberry purée
  • 260g castor sugar
  • 27g pectin NH
  • 250g whole milk
  • 80g egg yolks
  • 55g castor sugar
  • 240g Inaya™ dark chocolate couverture
  • 350g whipped cream
  • 1 Velvet pearl chocolate spray
  • White chocolate spheres with a velvet pearl finish
  • 1 Velvet pearl white spray
  • Chocolate discs

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

More dinner inspiration, straight to your inbox

Get recipes worth saving and practical cooking tips. No account needed.

Get recipe ideas by email

More Like This