Entremets of blood orange photo

Entremets of blood orange

by Maarten Jordaens



  • Biscuit dark chocolate
  • Cremeux blood orange
  • Cube Chocolate mousse
  • Crumble cacao
  • Pistachio sponge cake 
  • Decoration


Biscuit dark chocolate

  • 200 g whole eggs
  • 85 g egg Yolks
  • 115 g invert Sugar
  • 58 g glucose
  • 90 g dark Chocolate
  • 170 g cream 35%
  • 60 g flour
  • 30 g red wine vinegar powder

Heat whole eggs, egg yolks, invert sugar and glucose till 55°C.

Beat eggs and sugar in a Kitchen-aid.

Drop the Chocolate in a bowl and add hot (cooked) cream, mix very well till there exists a chocolate emulsion.

Mix a part of the beaten eggs with the chocolate emulsion till a homogeneous mixture.

Add the rest of the beaten eggs.

Add sieved flour and mix very well.

Add red wine vinegar powder.

Put in the oven for 40-45 minutes at 160°C.

Cool down the biscuit.

Cremeux blood orange

  • 240 g eggs
  • 280 g sugar
  • 360 g blood orange puree
  • 320 g butter (room temperature)
  • 7 g gelatine

Heat eggs, sugar, puree till 85°C.

Add soaked gelatine.

Cool down till 37°C.

Add butter by using a hand blender till a homogeneous mixture.

Cube Chocolate mousse

  • 125 g milk
  • 155 g chocolate
  • 2 g gelatine
  • 250 g Cream (35%)

Heat milk till boiling point.

Add soaked gelatine.

Add chocolate.

Add whipped cream.

Fill cube moulds and freeze.

Crumble Cacao

  • 100 g almond powder
  • 100 g sugar
  • 100 g flour
  • 100 g butter
  • 25 g cacao powder

Mix all the ingredients slowly by using a kitchen-aid.

Bake at 160°C.

Cool down.

Crumble the recipe by hand.

Pistachio sponge cake

  • 200 g pistachio paste
  • 120 g sugar
  • 8 eggs
  • 40 g flour

Mix all the ingredients by using a blender

Fill an espuma bottle.

Add 2 cargas patterns.

Fill plastic cups and microwave 1 – 1,5 minutes at 900W.

Cool down and use as decoration.




  • Atsina Cress, raspberries, cacao stick

Product used

Blood orange puree
Blood orange photo

packaging: 1 kg