Amour de framboise: Raspberry curd and white chocolate entremets

 There's a time that I don't want to do anything difficult or take time, and yes there's a time that simple thing can't make me happy enough ^^.

I think the problem is sometime we need complicating taste, not only a taste of chocolate or berry, coffee or etc, but a combination of them. That's the reason why I love to make entremets. Each element can be different in both flavour and texture, there are endless possibility. 
You can start by thinking about the look or the flavours, it's the same as putting a piece of puzzle together. This time I start from the look. I want something with black, red and white so I have to think about each colour "What is the taste of it? Finally I came up with this one, black is chocolate sponge that I made from black cocoa powder (I got black cocoa powder from my Japan trip ^^), you can use simple cocoa powder too. I use it as a base for the entremets and soak it in Creme de framboise to act as a liquor insert. White is white chocolate mousse, sweet and simple. The red colour, I go for raspberry curd the tanginess will cut some sweetness from the white chocolate mousse too. But I think it's not enough, the texture of the entremets is too light so I add the last element "Praline feuilletine", that I use a bit of whipping cream to soften it (it will be less crunchy than the traditional recipe), but when you eat all of them together the texture is better. 
I use a lot of liquor for this entremets but if you can't use or take alcohol you can use flavoured syrup mix with some water to lighten it or simple syrup mix with raspberry extract will be a good substitute too.  

Amour de framboise: 

Raspberry curd and white chocolate entremets 

Make 8 (5.5cm)

Black Cocoa sponge
2 ............................... Eggs
60g ........................... Granulated sugar
46g ........................... Cake flour
10g ........................... Black cocoa powder (or cocoa powder ^^)
13g ........................... Unsalted butter
10g ........................... Whipping cream
.................................. Pinch of salt

Raspberry Curd
55g .......................... Egg
60g .......................... Granulated sugar
60g .......................... Raspberry Puree
10g .......................... Lemon juice
80g .......................... Unsalted butter, soft
1.5g ......................... Gelatine sheets
................................. Red food colouring (optional)

Praline feuilletine
18g .......................... Milk chocolate
75g .......................... Hazelnut praline
8g ............................ Unsalted butter
37g .......................... Paillete feuilletine
8g ............................ Whipping cream

White chocolate mousse
90g .......................... Whipping cream (A)
3/4 ........................... Vanilla beans
32g .......................... Egg yolks
2.5g ......................... Gelatine sheets
127g ........................ White chocolate
130g ........................ Whipping cream (B)

................................. Creme de framboise for sprinkling and soaking the cake


 Make the Black Cocoa sponge by following this method  and put in lined 25x25 cm pan 

Smooth the top.

 Bake in 180C preheated oven for 12 minutes.

Make Raspberry curd:

Bloom the gelatine sheets in iced cold water.
Put the rest of the ingredients except the butter into a saucepan.

 Place the pan over low heat, and heat until 83C, stir with wire whisk all the time.

Remove from the heat, remove the gelatine sheets from the water, squeeze lightly then put the gelatine into the hot mixture, stir to combine.

 Pass the mixture through a sieve into a bowl.

 Put the butter little by little into the bowl, stir to combine.
*Put the food colouring into the curd now, if you want to.

 Place the plastic wrap directly over the curd, and let it cool.

Line a pan with baking paper.
Cut sponge into 8 -3.5cm rounds
 Pour the Creme de framboise into a small bowl, dip the sponge into the Creme de framboise .

 Place the sponge over the prepared pan and freeze while you preparing other part of the entremets.

 Make Praline feuilletine:

Put all the ingredients except the Paillete feuilletine into a microwavable bowl, heat in a microwave for 1 minutes (low power ) or until melt, stir until combine.
Put Paillete feuilletine into a bowl, fold to combine.

Line a pan with baking paper.
Use 4.3cm round cutter, press 15g of the Praline feuilletine into a cutter to make round piece. Place onto the prepared pan.
Freeze while you preparing other part of the entremets.

Make White chocolate mousse:

Bloom the gelatine sheets in iced cold water.
Melt the white chocolate and set aside.
Scrape the seeds from vanilla bean and into a saucepan with egg yolks, whisk until light in colour.
Warm the whipping cream (A) until al most boil.
Pour the hot whipping cream into the saucepan, whisk all the time.

 Place the pan over low heat, and heat until 83C, stir with wire whisk all the time.

 Remove from the heat, remove the gelatine sheets from the water, squeeze lightly then put the gelatine into the hot mixture, stir to combine.

  Pass the mixture through a sieve into the white chocolate bowl.

Stir to combine.
Let the mixture cool completely.

 When the base is cool, whip the whipping cream (B) until soft peaks formed.

 Fold 1/3 of the whipped cream into a white chocolate bowl.

 Then pour the mixture back into the whipped cream bowl.

 Fold to combine.
Then put the white chocolate in a piping bag.

Cut the cocoa sponge into 8 -5.5cm rounds and place each one in a 5.5cm mold.

Sprinkle with Creme de framboise.

 Pipe the white chocolate mousse into a mold, and place the Praline feuilletine over the mousse.

 Pipe the white chocolate mousse over the Praline feuilletine and place the sponge over the mousse, press lightly.

 Pipe the mousse over the sponge but leave 0.5cm space on the top of the mold.
Freeze for 2 hours.

 Spoon the Raspberry curd over the mousse and freeze overnight.

The next day, remove the entremets from the mold, and let it stand in the refrigerator at least 1 hour before serving. 

Amour de framboise: Raspberry curd and white chocolate entremets