Luxurious Chocolate, Tahitian Vanilla, and Custard Entremets for 8-10
- 250g Valrhona chocolate
- 125g butter
- 3 eggs
- 100g icing sugar
- 2 Tahitian vanilla beans
- 1/4 liter (250ml) milk
- 3 egg yolks
- 50g sugar
- 25 cl custard
- Melt the Valrhona chocolate with 3 tablespoons of water over low heat. Remove from heat immediately once melted.
- Cream the butter until soft and smooth, achieving a pomade-like consistency without overheating.
- Separate the egg whites from the yolks. Gradually incorporate the yolks into the creamed butter one at a time, then add the icing sugar and mix thoroughly.
- Split one vanilla pod lengthwise and scrape the seeds with a thin knife. Add them to the melted chocolate and mix vigorously until fully combined. Cool completely.
- Beat the egg whites to stiff peaks and gently fold into the cooled chocolate-butter mixture.
- Pour into a buttered ribbed mold. Refrigerate for at least 10 hours—ideally prepare the day before.
- Prepare a flavored custard using the remaining vanilla pod, milk, egg yolks, and sugar.
- To unmold, briefly dip the mold in hot water.
- Serve with the vanilla custard.
