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Triple Chocolate Entremet

Shortcrust Procedure
In a mixing bowl with paddle attachment, combine all ingredients together until it forms a dough. Cover the dough with plastic wrap then chill for 30 minutes, using dough sheeter/rolling pin, roll the dough into 4mm then cut into desired shape/molder. Freeze the dough for 15 minutes. Bake at 180°C for 20-22 minutes.
Chocolate Cake Base Procedure
In a mixing bowl with paddle attachment, combine all ingredients together until homogenous, spread into greased pan lined with parchment paper. Bake at 180°C for 30-35 minutes.
White Chocolate Mousse
Heat Festipak until it boil, pour into white chocolate then let it melt, whip Ambiante until medium peaks then fold into ganache mixture.
Milk Chocolate Ganache Procedure
Heat festipak and cremfil ultim chocolate until it starts to boil, pour into Milk chocolate then let it melt, pour into silicone mold then freeze.

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