Entremets

[Sussan ScoolinaryTeam]

Hi Samia.

Welcome to the Scoolinary community, and thank you for your questions!

–Substituting Silver Gelatin with Powdered Gelatin:

Yes, you can substitute silver gelatin sheets with powdered gelatin. The equivalence is as follows:

One gelatin sheet (silver grade) weighs approximately 2 g and has the same gelling power as 1 g of powdered gelatin.

To substitute, hydrate the powdered gelatin with 5 times its weight in cold water (e.g., 1 g of gelatin with 5 g of water), then gently heat it until dissolved before adding it to your preparation.

–Replacing Valrhona Absolut Neutral:

You can omit the Valrhona Absolut Neutral and use a ready-made neutral glaze or prepare a homemade one.

Here’s a basic recipe:

Ingredients:

100 g water

100 g sugar

3 g gelatin (pre-hydrated with 15 g cold water)

Instructions:

1. Boil the water and sugar until fully dissolved.

2. Remove from heat, add the hydrated gelatin, and mix until smooth.

3. Let it cool slightly before using.

This glaze works perfectly to add shine and maintain the freshness of your recipe.

We hope this information is helpful.

Best regards!

[Samia Khaled]

Hi dear Susan , thanm you so much for taking the time to answer my questions your answers are very helpful . I have one question please the recipe for mango and Lemon entremet in the pdf are the ingredients of lemon mousse , glaze , cake , mango compote and mango creamy sufficient for 3 cakes of 16 cm diameter each? And is it possible to scale it down if it’s my first trial?

[Sussan ScoolinaryTeam]

Hi Samia.

I’m reviewing the recipes, and they have different yields.

For example, the sponge yields about 5 to 6 16cm diameter rings.

The creamy filling yields about 4 16cm diameter rings, and the compote yields about 3 to 4 16cm diameter rings.

I mainly base it on the amount the chef suggests, which is approximately 200 to 250 grams of compote or creamy filling per 16cm diameter ring.

So, if you want to make this recipe for only one 16cm diameter ring, you would need to calculate the quantities for each recipe that makes up the entremet.

Let me know, do you want to make just one entremet that’s 16cm in diameter, or are you trying other sizes for the dessert?

I look forward to hearing from you.

Best regards.

[Samia Khaled]

I want to make one 18 cm cake . Can’t wait to share with you the results😍

[Sussan ScoolinaryTeam]

Hi Samia.

Here are the adjusted proportions for each recipe for an 18 cm diameter mold:

Almond Cake (For 1 x 18 cm diameter mold)

72 g Valrhona 70% almond paste

72 g unsalted butter

72 g granulated sugar

¼ vanilla bean

1 large egg + ¼ egg (approximately 15 g of beaten egg)

55 g flour

½ tablespoon baking powder

Pinch of salt

72 g sour cream

Mango Compote:

159 g diced mango

25 g granulated sugar

64 g mango puree

2.3 g silver gelatin sheets (approximately 2 sheets)

Mango Cream:

5 g silver gelatin sheets

165 g mango puree

1 large egg + 1 tablespoon (approximately 63 g of egg)

54 g granulated sugar

18 g unsalted butter (softened)

Glaze:

16 g silver gelatin sheets

106 g water

192 g granulated sugar

192 g glucose syrup

192 g Ivoire white chocolate

136 g sweetened condensed milk

77 g Nappage Absolu neutral by Valrhona

2-3 drops of water-based yellow food coloring

Lemon Mousse:

138 g whole milk

138 g cream

550 g 35% cream

404 g white chocolate

33 g cocoa butter

13 g silver gelatin sheets

18 g lemon zest

Please note that these quantities are approximate for an 18 cm diameter ring or mold, and there may be some leftover from any of the preparations.

We hope this information is helpful.

Best regards.

[Sol Damiani]

We are looking forward to see it in our Cooking Feed, too!

Good luck, Samia!🙌