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Chefs’ Choir: Chef Albert Bello’s Valentine’s Day Entremet

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At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life through delicious food, warm hospitality, and boundless culinary creativity. At the heart of it all is our Chefs’ Choir℠ ensemble – a unique and diverse group of extraordinary chefs and cooks who power our catering, café, and restaurant services. With their diverse talents, perspectives, and culinary expertise, they shape the unforgettable menus that define our events, from corporate gatherings and nonprofit galas to weddings and milestone celebrations; and that feed our diners at our cafés and restaurants.

Chef Albert Bello’s Valentine’s Day Entremet

About the Dish

Entremet, meaning “between servings” in French, are elegant, multi-layered desserts often served in fine dining. They typically feature layers of mousse, sponge cake, creams, and sometimes fruit or gelée. Known for their refined textures and flavor combinations, entremets are a visually stunning treat that blends richness with lightness. These sophisticated desserts continue to evolve, showcasing both traditional and innovative techniques.

 

Executive Pastry Chef, Albert Bello, has provided the perfect Strawberry & Chocolate Entremet recipe, sure to impress your loved one this Valentine’s Day. 

Preparing the Components:

1) Nut Crumble

Ingredients
    • 169g Butter
    • 169g Sugar
    • 169g Gluten free Flour
    • 129g Nut Crushed
    • 3g Salt
    • 94g Melted 64% – 70% Chocolate
Instructions

  1. Sand the Sugar, Flour, Nuts, Butter, with Kitchen or Better by Hand

  2. Bake at 320F for 15-20 minutes

  3. Add warm mix into melted chocolate

  4. Shape into a 3-18cm ring mold or desired shape (not to thick)

  5. This will be your base for your Entremet

2) Strawberry Filling

Ingredients
    • 250g Strawberries
    • 25g Sugar
    • 2.5g Pectin
    • Pinch Salt
    • 2.5g Lemon Juice
Instructions

  1. Cut Berries into tiny cubes (not too small – don’t want the berries to break up)

  2. Mix your pectin, salt and sugar together, add to diced berries and let sit for 10 minutes (this is to help pull some of the juices out of the fresh Strawberries)

  3. In a sauce pan slowly heat up the berries, cook for about 5-10 minutes until slightly thick

  4. Finish with lemon Juice

  5. Place in fridge to cool

3) Chocolate Flourless Sponge

Ingredients
    • 150g Whites
    • 180g Sugar
    • 110g yolks (beat with a fork about 5 minutes)
    • 56g Cacao Powder
Instructions

  1. Whip Whites till it starts to foam

  2. Slowly add sugar and whip to Soft peaks

  3. Fold in yolks

  4. Fold in cacao Powder

  5. Spread or pipe onto a sheet to desired Shape 3-15cm

  6. Bake at 320F for 6-8 minutes

4) Chocolate Mousse

Ingredients
    • 75g Milk
    • 75g Heavy Cream
    • 50g Yolks
    • 15g Sugar
    • 281g Melted chocolate from 36% – 70% chocolate
    • 281g Whipped Cream soft peak
    • 6ea Gelatin Sheets Bloomed (place in cold water and strain)
Instructions

  1. Heat Milk and Heavy cream to a simmer, (as recipe is scaled up boil)

  2. Beat with a whisk the yolks and sugar

  3. Temper and make an anglaise mix

  4. Pour over chocolate, cool to about 104*F

  5. Fold in whipped cream

5) Chocolate Glaze

Ingredients
    • 150g Heay cream
    • 210g Sugar
    • 15g water
    • 72g Cacao powder
    • 4.5ea Bloomed Gelatin Sheets
Instructions

  1. Mix Sugar, Cacao powder

  2. Add to water, Heavy cream

  3. Heat to a gentle simmer

  4. Add bloomed Gelatin

  5. Set to the side temperature should be around 100-107*F

Now, let’s build our Entremet!

  1. Have your sponge at the bottom of your desired Shape

  2. Fill with some Chocolate mousse, spread up the sides of the walls

  3. Place some Strawberry filling

  4. Fill rest with mousse

  5. Place in freezer to set

  6. Unmold, Glaze

  7. Set on top of Nut crumble

  8. Decorate with fresh Strawberries, Candied Rose petals, Strawberry Sauce (blend strawberry filling to create sauce)

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