Chocolate and Passion Fruit Entremet (or Yule Log)

Passion fruit curd

Soak the gelatine into cold water.

Remove the pulp from the passion fruits.

Pour the pulp, sugar and butter in your sauce pan. Cook 3-4 minutes at medium heat and whip gently.

Add the 3 beaten eggs and cook at higher heat and whip more vigorously for 2-3 minutes. Your passion fruit curd should get thicker.

Remove from the heat once your whisk makes furrows.

Pour the curd through a strainer to remove the solid parts.

Add the drained gelatine and combine.

Keep aside 80 g of passion fruit curd, add a cling film on top and place in your fridge.

Pour the rest in your insert mold, add a cling film on top and set aside in your freezer.

Decor

Whisk the cream in a firm chantilly.

Whisk the remaining passion fruit curd and add it to the chantilly (keep a few drops of curd to make yellow dots on the decor).

Pipe this mousse into your mold. Set aide in your freezer.

Crunchy layer

Roast your almonds for 5 minutes in a frying pan. Stir.

Once cold, chop with a knife.

Melt the chocolate, add the praliné and combine.

Crush the biscuits on this mixture, add the chopped almonds. Combine.

Pour in an insert mold.

Set aside in your freezer.

Genoise pastry

Preheat your oven at 190 C / 375 F degrees.

Whisk the eggs and sugar in your large bowl.

Place it over a sauce pan with boiling water (double boiler) and whisk with your electrical whisk until you get a white mixture and a 50 C / 120 F degrees temperature. (the mixture should triple in volume)

Remove from the double boiler and keep on whisking until the temperature goes down to 25-30 C / 85 F degrees (you should be able to touch the bowl without heat sensation).

Add the flour, corn starch and cocoa in 2 times, mix gently with a spatula.

Pour into your buttered and floured mold (30x18 cm).

Cook for 17 minutes.

Let cool down on a cooling rack.

Creamy chocolate

Soak the gelatine into cold water.

Mix the egg yolks with the sugar, do not whiten.

Heat the milk and cream in a sauce pan up to a boil. Remove from the stove.

Pour on the egg yolk and sugar mixture.

Pour back in the sauce pan and cook at medium heat and keep whisking. (if you have a thermometer, keep the mixture at 85 degrees).

When you mixture gets thicker but is still liquid, remove from the heat.

Pour on the chocolate cut in pieces. Wait for the chocolate to get soft and combine.

Add the drained gelatine and combine.

Mix with your hand mixer and try not to put air in the mixture.

Set aside in your fridge with a cling film on top.

Assembly

Pipe a generous layer of creamy chocolate in your mold.

Place the passion fruit insert in the center, press slightly to get creamy chocolate coming up on the border of the insert.

Add the génoise and the crunchy layer.

Pipe the remaining creamy chocolate.

Set aside in your freezer for at least 4 hours.

Remove the entremet from the freezer. Add the frozen passion fruit mousse on top.

Stir the little amount of passion fruit mix to make dots on the mousse.

Set aside at least 4 hours in your fridge before serving.