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For this month’s meeting of the South Florida Baking Club, I decided on “Flowers and Chocolate” as the theme.  Basically, your creation should incorporate flowers or chocolate.  Since I’m a little nuts, I decided to do BOTH.  And, before realizing how I had shot myself in the foot with that idea, these Rose Entremets were born.

The rose entremets are made up of four components: A genoise sponge as the base, bavarian cream, a truffle center, and colored mirror glaze.  As the name implies, the entremets incorporate the flavor of rose in two of the four components.  The bavarian cream is flavored with rose syrup, and the truffle center has rosewater added to it.

I wasn’t really expecting to post this so soon, so I don’t have pictures of the entire preparation process.  I will try to come back and update when I make these again!

Once all of your components are prepared, the rose entremets are assembled in half-sphere molds, then frozen until solid so that they can be glazed.

I highly recommend living the pan under your glazing tray with parchment paper.  It makes for much easier cleanup!

My mirror glaze turned out a bit less opaque than I would have liked.  I think that I would add some white gel food coloring next time to make it less translucent.

From start to finish, they took me three weekday evenings to make.  But oh, were people IMPRESSED!  I finally found a use for my gold mini cake circles that have been sitting in my pantry for AGES.

You could definitely taste the rose, but it wasn’t overpowering.  Rather than tasting like you got smacked in the face with a bouquet, it was more of a subtle floral tone that came in at the end.  I would call these a resounding success!  The subtle rose tone in the creamy bavarian cream balanced out the indulgent and rosy truffle center.

These are best eaten within a day after assembling, as mirror glaze doesn’t keep well.

Rose Entremets

Ingredients

For the rose truffle:

• 1/2 cup heavy cream
• 4oz bittersweet chocolate, chopped
• 1/4 tsp rose water

For the chocolate genoise sponge:

• 3/8 cup all-purpose flour
• 2 tbsp cocoa powder
• 3 eggs, at room temperature
• 1/2 cup sugar
• 1/2 tsp vanilla extract
• 2 tbsp butter, melted and cooled slightly

For the vanilla rose bavarois:

• 5 egg yolks
• 1 1/4 cups heavy cream
• 3/4 cups heavy cream
• 3 tbsp rose syrup
• 2 tbsp sugar
• 1 tbsp gelatin powder
• 1 tsp vanilla extract

Additional ingredients/materials

• 1 batch of mirror glaze (I used this recipe)
• 1 set of 2 1/2in silicone sphere molds (I used these)
• 1 set of 1 1/2in silicone sphere mold (I used this one)
• A 2 1/2 inch diameter cookie or biscuit cutter

Directions

Make the rose truffles

Please the chopped chocolate in a heat-proof bowl.

Heat the heavy cream in a small saucepan until it’s almost to a boil.  Pour over the chopped chocolate, then stir gently until all of the chocolate has melted and mixture is smooth.  Add the rose extract and stir to combine.

Divide evenly among the cavities of your smaller sphere mold.  Cover and refrigerate until set.

Make the Chocolate Genoise

Preheat oven to 375 degrees.  Line a 13 x 9 inch baking pan with parchment paper.  Sift the flour and cocoa together and set aside.

Using an electric mixer, beat the eggs, sugar, and vanilla until the mixture quadruples in size and turns pale yellow.  This will take about 5-10 minutes. Gently fold in the melted butter.

Sift the flour mixture into the egg mixture and gently fold it in until no streaks remain.

Pour into prepared baking pan and bake for about 15 minutes or until toothpick inserted in the center comes out clean.  Allow to cool completely on a wire rack.

Make the Vanilla Rose Bavarois

In a small bowl, bloom the gelatin in the rose syrup.  Set aside.

In another bowl, whisk the sugar and the egg yolks together and set aside.  Heat the 1 1/4 cups of cream in a small saucepan over medium heat until it starts to simmer.  Remove from heat and very slowly whisk the hot cream mixture into the egg mixture.  Do this a little at a time, or you will scramble the eggs.  Pour the mixture back into the saucepan and return to the heat.  Reduce heat to medium-low and continue to cook, whisking constantly, until the mixture thickly coats the back of a spoon.  Remove from heat.

Melt the gelatin mixture in the microwave by microwaving in 10-second intervals until all of the gelatin is dissolved.  Pour gelatin mixture into the cream mixture, then stir in vanilla.  Strain into a bowl using a fine mesh strainer, then let mixture cool to room temperature (place it over an ice bath to speed up the process).

Whip the 3/4 cup of cream until it reaches stiff peaks.  Fold the whipped cream into the custard mixture.

Assemble the entremets

Fill each cavity of the large half-sphere molds about halfway with bavarois.  Place one truffle dome, flat side up, in the center of each.  Cut 12 rounds of chocolate genoise sponge and place one disk in each cavity.  Press it down gently to get it as flush with the tops of the cavities as possible.  Cover and freeze until solid.

*Note: You will likely have Bavarois and truffle left over I poured the extra into small glasses and served as Bavarian Cream desserts.

Glaze the entremets

Place your frozen entremets on a wire rack with a parchment-lined baking sheet underneath.  Pour the prepared mirror glaze over each entremet, slowly and evenly so that it produces an even coat.  Cover and refrigerate until ready to serve.

Makes 12 entremets