entremet racine
The Entremet Racine is a stunning tribute to the natural beauty and depth of root vegetables, transformed into a refined and delicate dessert that captivates both the eyes and the palate. This modern French entremet embodies the perfect harmony between rustic ingredients and haute pâtisserie techniques, showcasing how humble roots can elevate a dessert to an art form.
At its core, the Entremet Racine celebrates the subtle sweetness and earthy nuances of carefully selected roots—often including ingredients such as beetroot, carrot, or ginger—infused into velvety mousses, silky creams, and moist sponge layers. These layers are meticulously assembled to offer a complex texture profile: the soft crumb of a tender biscuit, the light and airy texture of mousse, and the occasional crunch of praline or crumble.
Each component is crafted with precision to balance flavors: the natural earthiness of the roots is complemented by hints of citrus zest or warm spices, while a delicate glaze or mirror finish adds a sophisticated shine, making this dessert as visually mesmerizing as it is flavorful.
More than just a dessert, the Entremet Racine is an experience—an invitation to rediscover the richness hidden beneath the soil, transformed into a feast of elegance and subtlety. It’s perfect for those who appreciate desserts that tell a story, combining innovation, tradition, and nature’s bounty in every bite.
Whether served at a fine dining event, a seasonal celebration, or a special occasion, the Entremet Racine offers a unique journey that lingers in memory long after the last forkful.
Gelatin Mass for Entremet Racine
For 2 cakes, 18 cm diameter
Total weight: 175 g
| Ingredient | Weight | Baker’s % |
|---|---|---|
| Powdered gelatin (200 Bloom) | 25 g | 14% |
| Cold water | 150 g | 86% |
Method
- Bloom the Gelatin:
Place the powdered gelatin into a clean container. Add the cold water gently, and stir with a spoon until evenly mixed. - Rest in Fridge:
Refrigerate the mixture for 10–15 minutes to allow the gelatin to swell and fully bloom. The gelatin mass is now ready for use. - Storage Tip:
You can prepare the gelatin mass in advance and keep it refrigerated for up to 2 days before using.
Neutral Glaze
Total weight: 102 g
| Ingredient | Weight | Baker’s % |
|---|---|---|
| Water | 45 g | 44% |
| Sugar (1) | 38 g | 37% |
| Sugar (2) | 6 g | 6% |
| Pectin NH | 2 g | 2% |
| Glucose / Corn syrup | 11 g | 11% |
| Citric acid powder | 0.1 g | <1% |
Method
- Pour the water into a saucepan. Add the glucose syrup and Sugar (1).
- Heat the mixture gently to 30 °C (86 °F).
- In a separate bowl, mix Sugar (2) with the pectin NH until evenly combined.
- Add the pectin-sugar mixture to the saucepan containing water, glucose, and Sugar (1).
- Bring the entire mixture to a boil, stirring constantly.
- Add the citric acid powder (or substitute with 1 g lemon juice if unavailable) and mix well.
- Let the glaze simmer over medium heat for about 3 minutes.
- Strain the glaze through a fine sieve into a clean container to remove any lumps.
- Refrigerate the glaze at 4 °C (39 °F) for at least 6 hours to allow it to fully stabilize before use.
Entremet Racine — Components
1. Sacher Sponge
Total weight: 479 g (100%)
| Ingredient | Weight | % |
|---|---|---|
| Almond paste 70% | 150 g | 31% |
| Sugar (1) | 17 g | 4% |
| Egg yolks | 37 g | 8% |
| Odorless oil | 25 g | 5% |
| All-purpose flour | 30 g | 6% |
| Egg whites (1) | 100 g | 21% |
| Egg whites (2) | 40 g | 8% |
| Sugar (2) | 30 g | 6% |
| Dark chocolate Valrhona Guanaja 70% | 50 g | 11% |
Method – Sacher Sponge
- Place almond paste and sugar (1) in the mixer bowl. Add egg yolks and egg whites (2).
- Mix with whisk attachment until combined, then whip until ribbon stage.
- Melt chocolate to 40–45 °C (104–113 °F) and set aside.
- Whip egg whites (1) with sugar (2) gradually until stiff peaks form.
- Mix a small portion of whipped egg whites with melted chocolate and oil to obtain a smooth airy mass.
- Add almond paste mixture to chocolate mixture and stir until smooth.
- Fold in sifted flour carefully.
- Gently fold in the remaining whipped egg whites.
- Divide batter into two 16 cm cake rings (230 g per ring). Smooth surface with offset spatula.
- Bake at 170 °C (338 °F) for 10–15 minutes.
- Let cool at room temperature for about 1 hour without unmolding.
2. Crème Anglaise
Total weight: 193 g (100%)
| Ingredient | Weight | % |
|---|---|---|
| Milk 3.2% | 110 g | 57% |
| Whipping cream 35% | 45 g | 23% |
| Egg yolks | 35 g | 18% |
| Sugar | 3 g | 2% |
| Vanilla pod | 1 pod | <1% |
Method – Crème Anglaise
- Mix milk, cream, and vanilla seeds in a saucepan. Bring to a boil.
- Beat egg yolks and sugar in a bowl. Slowly add hot milk mixture, then return to saucepan.
- Cook while stirring constantly with a whisk until temperature reaches 83–85 °C (181–185 °F).
- Use immediately.
3. Intense Vanilla Opalys Crémeux
Total weight: 315 g (100%)
| Ingredient | Weight | % |
|---|---|---|
| Crème anglaise | 160 g | 51% |
| Gelatin mass | 15 g | 5% |
| White chocolate Valrhona Opalys 33% | 140 g | 44% |
Method – Crémeux
- Place white chocolate in a measuring cup. Strain hot crème anglaise over it.
- Add gelatin mass and stir with spatula until gelatin dissolves.
- Blend with hand blender for perfect emulsion.
- Pour crémeux into cake rings on top of the sponge (150 g per ring).
- Freeze until fully set.
Entremet Racine
For 2 cakes, 18 cm diameter
1. Crunchy Base
Total weight: 225 g
| Ingredient | Weight | Baker’s % |
|---|---|---|
| Milk chocolate Valrhona Jivara 40% | 55 g | 24% |
| Crunchy almond-hazelnut praliné Valrhona | 130 g | 58% |
| Crispy wheat flakes cereal | 20 g | 9% |
| Cocoa nibs | 20 g | 9% |
Method – Crunchy Base
- Grind cocoa nibs into powder using a food processor and transfer to a clean bowl.
- Add the praliné and crispy wheat flakes.
- Melt the milk chocolate and pour it into the cocoa nibs and praliné mixture. Stir with a silicone spatula until smooth.
- Place two 16 cm cake rings on a tray lined with a silicone mat. Spread the crunchy mixture evenly inside the rings and smooth with an offset spatula. Freeze until hardened.
Tip: Alternatively, spread the mixture on a silicone mat, freeze, and cut discs with a 16 cm ring once hardened.
2. Dark Chocolate and Cocoa Nibs Mousse
Total weight: 893 g
| Ingredient | Weight | Baker’s % |
|---|---|---|
| Whipping cream 35% (1) | 225 g | 25% |
| Cocoa nibs | 40 g | 5% |
| Glucose / corn syrup | 37 g | 4% |
| Dark chocolate Valrhona Illanka 63% | 230 g | 36% |
| Milk chocolate Valrhona Jivara 40% | 37 g | 4% |
| Whipping cream 35% (2) | 324 g | 36% |
Method – Mousse
- Heat cream (1) with cocoa nibs to just below boiling. Remove from heat, cover, and infuse for 30 minutes.
- Strain and weigh the infused cream; add extra cream if needed to return to original weight (225 g).
- Heat infused cream with glucose syrup to 60 °C (140 °F).
- Melt the milk and dark chocolates together.
- Pour warm cream mixture over chocolate and blend until smooth. Cover with cling film touching surface and cool to 35 °C (95 °F).
- Whip cream (2) to soft peaks.
- Fold whipped cream gently into chocolate mixture to form mousse.
3. Assembly
| Ingredient | Weight |
|---|---|
| Dark chocolate and cocoa nibs mousse | Use 200 g per ring |
| Frozen crunchy bases | Frozen |
| Frozen sponge and crémeux layers | Frozen |
Assembly Method
- Prepare two 18 cm metal rings lined with acetate strips and place on a tray.
- Pipe half the mousse (200 g) into each ring.
- Place frozen sponge and crémeux layers on top, sponge side up. Press lightly so sponge sinks slightly into mousse.
- Fill molds with remaining mousse and smooth surface.
- Place crunchy base on top, clean excess mousse. Freeze at least 8 hours.
4. Chocolate Glaze
Total weight: 1210 g
| Ingredient | Weight | Baker’s % |
|---|---|---|
| Whipping cream 35% | 250 g | 21% |
| Cocoa powder | 100 g | 8% |
| Water | 130 g | 11% |
| Sugar | 350 g | 29% |
| Glucose / corn syrup | 120 g | 10% |
| Neutral glaze | 100 g | 8% |
| Gelatin mass | 160 g | 13% |
Method – Chocolate Glaze
- Mix whipping cream and cocoa powder in a saucepan. Heat to 40 °C (104 °F) while whisking.
- Heat water, sugar, and glucose syrup to 110 °C (230 °F).
- Combine cream mixture with syrup, add neutral glaze and gelatin mass, blend until smooth.
- Cover with cling film touching surface, chill at 4 °C (39 °F) until stable.
5. Unmolding, Coating, and Decorating
| Ingredient | Weight |
|---|---|
| Frozen assembled cakes | – |
| Stabilized chocolate glaze | 40 g |
| Cocoa nibs | – |
Final Steps
- Remove cakes from molds, place on wire racks.
- Pour chocolate glaze (at 27 °C / 80 °F) evenly over cakes; let excess drip off. Repeat for second cake.
- Transfer cakes to serving plates with offset spatulas. Decorate with cocoa nibs.
- Refrigerate to defrost for a couple of hours before serving.
Conclusion
The Entremet Racine is much more than a dessert—it’s a celebration of textures, flavors, and the artistry of French pastry. From the crunchy almond-hazelnut base to the silky vanilla crémeux and the intense dark chocolate mousse infused with cocoa nibs, every layer is thoughtfully crafted to deliver a harmonious balance of earthiness, sweetness, and indulgence. This entremet showcases how classic techniques combine with creative ingredient pairings to create a stunning centerpiece perfect for special occasions or elevating any dessert table.
Although it requires patience and precision, the rewarding process and breathtaking result make the effort worthwhile. Whether you’re an experienced pâtissier or an ambitious home baker, mastering the Entremet Racine will undoubtedly enrich your baking repertoire and impress any guest lucky enough to taste it.Link to related techniques you’ve covered like “How to Make Perfect Mousse” or “Gelatin Blooming Tips.”
Example: “For tips on working with gelatin, see our detailed guide here.”
Frequently Asked Questions (FAQ)
Q1: Can I prepare parts of the entremet in advance?
A: Absolutely! Many components like the crunchy base, sponge, and crémeux can be made ahead and frozen. This makes assembly easier and allows flavors to develop beautifully.
Q2: What if I don’t have cocoa nibs?
A: Cocoa nibs add crunch and a slightly bitter depth. You can substitute with finely chopped toasted nuts like hazelnuts or almonds, though the flavor profile will vary slightly.
Q3: How should I store the finished entremet?
A: Store it in the refrigerator, covered, for up to 3 days. Bring it to room temperature for about 30 minutes before serving for optimal taste and texture.
Q4: Can I make this entremet dairy-free or vegan?
A: This recipe relies heavily on dairy and gelatin, but you could experiment with plant-based creams and agar-agar as a gelatin substitute. However, texture and taste will differ from the original.
Q5: How do I know when the glaze is ready to pour?
A: The glaze should be around 27 °C (80 °F) for the perfect pour consistency — warm enough to flow smoothly but cool enough to set quickly on the cake.Valrhona official website — link to their chocolate product pages or recipe section.
Example: “For the finest quality chocolate, we recommend using Valrhona chocolates.”