I got myself a new toy this weekend: a spray gun - finally can coat my entremet perfectly with chocolate spray now. I didn't plan on making any entremet this long weekend as I wanted to just relax and chill out. However, I was really inspired to make an entremet once I got the chocolate spray gun.
This cake was named after pastry chef Christophe Adam. As you already knew from my previous blog entries, I am a big fan of his works. This entremet was inspired by his mangue-violette eclair. It wasn't easy to find crystallized violet in Vancouver. I tried it before in a dessert I had at MARKET, Shangril-la so I knew I could find it here.
The components are as follow:
Sauce à la mangue
Mousse à la mangue
Biscuit joconde au chocolat
I really like the aromatic flavor from the crystallized violet. The combination of mango sauce, crystallized violet and mascarpone was sublime. The combination of those three complimented the mango mousse really well. I used a chocolate sponge base to give an additional slightly stronger flavor to yield a subtle punch in overall flavor. For texture, I used two crystallized violets ( one inside the entremet and one outside ) to add some crunch.