A Bold Creation with Chocolate, Gianduja Crunch & Blackberry Coulis
This elegant entremet features chocolate mousse, gianduja crunch, and blackberry-raspberry coulis—finished with a velvet spray for a stunning modern look.L’Olivier is a refined entremet inspired by the balance of deep chocolate, fruity brightness, and a delicate nutty crunch. Created by Sébastien Bouillet, this dessert showcases a blend of rich textures and flavors: a moist chocolate biscuit, crisp gianduja layer, smooth dark chocolate mousse with olive oil, and a vibrant blackberry-raspberry coulis. All wrapped in a black velvet chocolate coating.Perfect for those looking to elevate their pastry game, this entremet is not only visually striking but also deliciously layered. Each component is made in advance and assembled with care—ideal for elegant gatherings or modern pastry showcases.
Servings 6 people
Ingredients
Chocolate Biscuit
- 240 g eggs
- 120 g invert sugar
- 50 g milk
- 115 g powdered sugar
- 3 g fleur de sel
- 10 g baking powder
- 240 g cake flour T45
- 195 g butter melted (45°C)
Gianduja Crunch
- 110 g gianduja
- 30 g freeze-dried raspberry pieces
- 80 g feuilletine
- 80 g almond praline
- 40 g toasted chopped almonds
Blackberry-Raspberry Coulis
- 150 g blackberry purée
- 50 g raspberry purée
- 60 g sugar
- 6 g powdered gelatin + 30 g water
Dark Chocolate & Olive Oil Mousse
- 135 g milk
- 220 g dark chocolate 62%
- 5 g gelatin powder + 25 g water
- 60 g olive oil
- 250 g cream 35%, whipped
Black Velvet Spray
- 500 g dark chocolate
- 400 g cocoa butter
- 60 g oil
Instructions
Chocolate Biscuit
- Blend eggs with invert sugar. Add milk, powdered sugar, fleur de sel.
- Sift flour with baking powder and fold in.
- Add melted butter.
- Spread on parchment-lined baking sheet.
- Bake at 220°C for 6 minutes. Cool and cut into discs.
Gianduja Crunch
- Toast almonds and cool.
- Melt gianduja, mix with praline, almonds, raspberry bits, and feuilletine.
- Spread in a 16 cm ring. Chill.
Blackberry Coulis
- Bloom gelatin in water (at least 20 minutes).
- Heat purées with sugar to 50°C.
- Add melted gelatin, mix well. Cool slightly.
Chocolate Mousse with Olive Oil
- Bloom gelatin in water (20 min).
- Melt chocolate.
- Heat 115 g milk and emulsify with chocolate.
- Warm 20 g milk to 40°C, add olive oil and gelatin.
- Combine both mixtures, fold in whipped cream.
- Black Velvet Spray
- Melt chocolate, cocoa butter, and oil together.
- Use at 32–34°C to spray on frozen entremet.
🧊 Assembly
Insert:
- In a 16 cm ring lined with acetate, place a biscuit round.
- Soak lightly with syrup if desired.
- Pour coulis over and freeze.
Final Build:
- In an 18 cm ring with rhodoïd, pipe some chocolate mousse.
- Insert frozen coulis/biscuit (biscuit side up).
- Fill with more mousse and smooth.
- Add gianduja crunch on top.
- Freeze overnight.
Finish:
- Unmold the entremet and spray with black velvet coating.
- Decorate as desired.
