Chocolate Peach Entremet
adapted from Atelier de Cofetarie

Brownie Base:
175g dark chocolate, chopped
175g butter, cubed
225g sugar
3 eggs
125g all-purpose flour
1/2 teaspoon salt
1 large ripe peaches, peeled and cubed
(I made 2/3 of this recipe and found it too much;
suggest to make 1/3 portion)

Peach Insert:
300g peach puree (required 1 large peaches)
50g sugar
1 teaspoon cardamom
6g gelatin + 30ml cold water
Gold flakes or gold luster dust

Vanilla Mascarpone Mousse:
100g mascarpone cheese
100g white chocolate, melted
1 teaspoon vanilla paste
3g gelatine + 15ml cold water
150ml heavy cream, whipped
(Suggest to increase the gelatin as it turned out too soft)

Chocolate Orange Cointreau Mousse:
300ml heavy cream, whipped
150g dark chocolate, melted
4g gelatine + 20ml cold water
1-2 tbsp Contreau Liquor
(Adapted by omitting egg yolks and sugar;
as I accidentally bought a sweet whipping cream)

White Marble Mirror Glaze:
Adapted from Pastry Workshop
75g water
150g white sugar
150g glucose syrup
10g gelatine + 60g water
100g condensed milk
150g white chocolate
White powdered food colouring
Yellow/orange food colouring 

Brownie Base:
Pre-heat the oven to 350 deg F (180 deg C) and line a round 7-inch cake pan with parchment paper. Melt chocolate and butter in a heatproof bowl over a hot water bath until smooth. Remove from heat and allow to cool 10 minutes. Stir in the sugar and eggs and mix well.  Fold in the flour and salt. Pour the batter in your prepared pan. Top with peach cubes (I used 1 whole peach) and bake in the oven for 20-25 minutes. Allow to cool in the pan then place the brownie base in a cake ring lined with acetate sheets. Place aside.

Peach Insert:
Bloom gelatine in cold water.
Combine the peach puree, sugar and cardamom in a saucepan. Cook over low heat for about 10 minutes then remove from heat. Allow the puree to cool down slightly then stir in the gelatine.
Pour the puree in a 17-inch (18cm) diameter round cake pan lined with plastic wrap and place in the freezer at least 1 hour to set.

Vanilla Mascarpone Mousse:
Bloom gelatine in cold water.
Whip the heavy cream until soft peaks and set it aside in the fridge.
Mix the mascarpone with melted and cooled white chocolate. Stir in the melted gelatine then add the vanilla paste.  Fold in the whipped cream then spoon the mousse over the brownie base. Place in the freezer.

Chocolate Mousse:
Bloom the gelatine in cold water.
Stir in the gelatine into melted chocolate, and flavor with Contreau liquor. Fold in the whipped cream. Pour half of the mousse over the mascarpone mousse. Place in the freezer for 10 minute to set.

Assembly:
Unmould the peach insert from the freezer and place it in the center of the chocolate mousse. Cover with the remaining chocolate mousse and place back in the freezer to set for a few hours, preferably overnight.

White Marble Mirror Glaze:
Bloom the gelatine in cold water for 10 minutes.
Combine sugar, cold water, glucose syrup in a pot until 103 deg C. Remove from heat and add the gelatine.
Meanwhile, place condensed milk with white chocolate. Pour hot sugar gelatin mixture into chocolate mixture. Blend with immersion blender (I used a stand blender), until smooth. Strain to remove air bubbles. Use as glaze at 35 deg C (or 95 deg F)

To glaze the cake:
Remove the cake from the fridge and carefully remove the ring and acetate sheets. Place the cake in the freezer for at least 1 hour before glazing. Place the cake over a wire rack set up over a cake pan or large plate to gather the dripping glaze. Pour the glaze evenly over the cake, starting with the center then moving over the edges then allow the glaze to drip off for a few minutes. Transfer the cake on your cake platter and serve. Enjoy!
To review techniques – here are the other websites for inspiration:  CakeTubeJB, BakeItBox, Squires Shop and Alla’s Yummy Food