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Vanilla‑Chocolate Entremet
An elegant entremet composed of a moist chocolate cake, a silky chocolate ganache and a fragrant vanilla bavarois. Assembled in alternating layers, each layer being frozen for a perfect texture. Ideal for birthdays or special occasions.
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Critical Success Points
- • Hydrate the gelatin properly
- • Control the temperature at 82°C when heating the egg yolks
- • Fold in the whipped egg whites without deflating them
- • Observe the freezing times between each layer
Safety Warnings
- • Boil the cream carefully to avoid splatters.
- • Handle hot gelatin with gloves to prevent burns.
- • Use a thermometer to not exceed 82°C when heating the egg yolks.
- • Do not leave the ganache or bavarois at room temperature too long to avoid bacterial growth.
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