🍂 Autumn Foliage – Chocolate, Tayberry & Blackberry Entremet
An elegant layered dessert with rich dark chocolate, tart berry compote, and silky crémeux, encased in a glossy glaze.This Autumn Foliage entremet features dark chocolate sponge, tayberry-blackberry compote, chocolate crémeux, and a glossy glaze — perfect for fall celebrations.This stunning Autumn Foliage entremet is a celebration of deep, comforting flavors wrapped in seasonal elegance. Built with layers of chocolate sponge, fruity tayberry-blackberry compote, and a silky chocolate crémeux, it’s finished with a luxurious dark chocolate glaze that reflects the golden tones of autumn. Each bite offers rich chocolate balanced by bright berry notes and a creamy core — a true pastry showpiece perfect for fall events or festive occasions.
Servings 12 People
Ingredients
Chocolate Biscuit Sponge (37Ă—57cm, 2 sheets)
- 554 g egg whites
- 582 g trimoline inverted sugar
- 392 g egg yolks
- 40 g unsalted butter
- 196 g 74% Vietnam Dark Chocolate Chocolante 60 Days
- 80 g cake flour
- 156 g cocoa powder
- Total: approx. 2000g
Tayberry & Blackberry Compote (for 1 sheet – 37×57cm)
- 710 g frozen whole blackberries
- 710 g tayberry purée
- 396 g granulated sugar
- 19.4 g pectin NH
- 64 g lemon juice
- Total: 1899g
Chocolate Crémeux (for 9 strips – 37×8×H4cm)
- 1965 g whole milk
- 250 g granulated sugar
- 490 g egg yolks
- 750 g glucose syrup
- 1545 g 74% Vietnam Dark Chocolate Chocolante 60 Days
- Total: 5000g
Dark Chocolate Glaze (60 Days – approx. 1000g)
- 20 g silver gelatin
- 100 g water for gelatin
- 115 g water
- 10 g cocoa powder
- 165 g granulated sugar
- 165 g glucose syrup
- 150 g condensed milk
- 165 g 74% Vietnam Dark Chocolate
- 110 g neutral mirror glaze
- Total: 1000g
Decoration
- 25 g Harmony Sublimo Neutral Glaze PF
- 100 g frozen whole blackberries
- 74 % Vietnam Dark Chocolate – as needed
Instructions
Chocolate Sponge Biscuit
- Melt the butter and dark chocolate together to 50°C.
- In a mixer, whip the egg whites with trimoline into a meringue (specific gravity: 0.23).
- Add the yolks, then fold in the melted butter-chocolate mixture.
- Sift in cake flour and cocoa powder. Mix gently (target specific gravity: 0.50).
- Pour into baking trays fitted with frames and spread evenly.
- Bake in a convection oven at 180°C (fan 3) for about 8 minutes. Let cool.
Tayberry-Blackberry Compote
- Heat the frozen blackberries and tayberry purée.
- Combine sugar with pectin NH, then whisk into the fruit mixture.
- Bring to a brief boil, then add lemon juice and mix.
- Pour the compote onto one sheet of sponge, spread evenly, and place the second sponge on top.
- Freeze the whole sheet, then cut into 9 strips (6.3Ă—37cm).
Chocolate Crémeux
- Heat the milk with half the sugar.
- Whisk the egg yolks with the remaining sugar.
- Temper the yolks with some hot milk, then combine all and cook to 80–82°C (Anglaise-style).
- Strain over dark chocolate and glucose syrup.
- Blend with an immersion blender until fully emulsified.
- Pour 550g into each mold lined with OPP film.
- Insert the frozen berry-sponge strip in the center and freeze until solid.
Dark Chocolate Glaze
- Hydrate gelatin with 100g of water.
- In a saucepan, boil 115g water, cocoa powder, glucose, and sugar.
- Remove from heat, then add gelatin, condensed milk, and neutral mirror glaze.
- Pour over the chocolate and emulsify with a hand blender.
- Cover with plastic wrap (touching the surface) and refrigerate overnight.
- Reheat and emulsify before use. Apply glaze at 25–35°C (Brix: 67°).
Decoration
- Combine neutral glaze and frozen blackberries.
- Add dark chocolate decorations to finish.
Notes
🍰 Serving & Presentation
Once fully frozen and glazed, defrost in the refrigerator before serving. Decorate just before presentation for a clean, professional look.