gluten free cacao entremets by dimitri fayard

Cacao gluten-free entremets by Dimitri Fayard

Dimitri Fayard

"I wanted to create a gluten free entremets while remaining true to a classical one, using Cacao Powder in every component as well."

Dimitri Fayard, 2008 World Pastry Champion- North America Lead Chef Chocolate Academy™ Centers.
Dimitri Fayard

Tips:

In order to have the best volume on the flourless sponge, be sure to add the sugar in at least 6 steps.

Components:

  1. Hazelnut Crumble
  2. Flourless Sponge
  3. Chocolate Crémeux
  4. Chocolate Mousse
  5. Chocolate Glaze
  6. Decoration

DISCOVER THE FULL RECIPE

Cacao Powder Collection added value: Nature Cacao enhances the philosophy of this entremets, "clean label" The Noir Intense is used to create a really dark glaze. Cacao Powders Alternative: Nature Fruitée (to replace Nature Cacao) or Plein Arôme (to replace Noir Intense)
  • Flavor & Texture
  • Bon pour la planète