Espresso Caramel Entremet
I’ve been meaning to make this mousse layered cake beautiful since my first visit in Paris many years ago. They are proper and symmetrical layering glazes shiny that no less than works of art. There are so many directions you can take the cake for. Balanced variation of taste, color and glass all the way to a great selection of texture contrast, the possibilities are endless.
Then, a few weeks ago, I got into the I’m-seriously-addicted-and-it’s-almost-my-birthday-just-saying I ‘ Cook Duikelman in Amsterdam, Shops to stock up on the vanilla bean paste (seriously, what’s up with the price increases, Madagascar?) Anyway, I ended up with a wonderful prizes from Wouter, who is my favorite person there (even though they are all very good serious, patient and knowledgeable).
For the Hazelnut Sable Breton
- 1 egg yolk
- 50grams (1.8 oz) flour
- 50grams (1.8 oz) finely ground hazelnuts
- 38grams (1.3 oz) unsalted butter, room temp
- 38grams (1.3 oz) dark brown sugar
- ¼ tsp salt
- ¼ tsp instant coffee
- 4grams (0.14 oz) baking powder
For the Chocolate Ganache
- 6 grams (0.2 oz) honey
- 1 tsp vanilla extract
- 75 grams (2.6 oz) grams dark chocolate (70%)
- 12 grams (0.4 oz) unsalted butter
- 72 grams (2.5 oz) heavy cream
For the Caramel Mousse
- 67ml water
- ¼tsp salt
- 150g sugar
- 52grams (5.3 oz) glucose or corn syrup
- 7 grams (0.25 oz) gelatine
- 37ml water
- 190grams (6.7oz) + 375grams (13.2 oz) heavy cream
- 2 egg yolks
For the Espresso Caramel Glaze
- 6grams (0.2 oz) gelatine
- 30ml water
- 20ml milk
- 15grams (0.5 oz) cornflour
- 250grams (8.8 oz) granulated sugar
- 80ml espresso
- 200ml heavy cream
For Hazelnut Sable Breton
- Reheat on top of up to 170 ° C (340 ° F) and line a baking sheet with parchment paper. Grease
- 14cm (5.5 inches) ring with butter and place it on parchment paper
- In Your stand mixer attachment with beater, beat together the butter, sugar, salt and instant coffee. Mix until smooth.
- Add the egg yolk and stir until combined. Then add the ground hazelnuts, flour and baking powder. Mix until just incorporated
- Transfer the dough into a ring and lightly press it down with your thumb to receive a smooth surface, approximately ½ cm (0.2 inches) thick
- Place on the Middle rack of your oven for 10-15 minutes, until evenly Golden. Let cool for 10 minutes and transfer to a rack to cool completely. When it reaches room temperature, use a long knife to cut serated in the middle to form two layers. Set aside.
For the chocolate Ganache soft
- Chop the chocolate into small pieces and place in a bowl
- Warm the cream in a microwave for 1-1.5 minutes, until warm to the touch and there are small bubbles at the edge of the bowl, then pour over the chocolate and let sit for 5 minutes
- Meanwhile, combine the honey and butter and heat in the microwave for about 40 seconds, until melted. Mix to combine and set aside.
- Using a wooden spoon, mix the chocolate in a circular motion, keeping the spoon to touch the bottom of the bowl, and stir in the middle of out of it all came together. Then, add the melted butter and honey and stir to combine
- Let the ganache cool to room temperature until thick enough, then transfer to the bag pipes with rounded ends. Place the cut layer of ferrets, crust side facing down, into the two rings. Then, pipe ganache in them in a circular motion and set the record straight with a small spatula, make sure it includes sable fully and well levelled. Chill for at least 2 hours.
For the caramel Mousse
- In a small bowl, mix the gelatin and water (37ml) together and leave it for 10-15 minutes to set up
- Meanwhile, in a sauce pan, stir together sugar, glucose (or corn syrup), water (67ml) and salt. Cook over medium high heat until caramel is shaped and deep kekuning accepted
- Meanwhile in another sauce pan or microwave, a hot little 190grams (6.7 oz) heavy cream, so when the caramel is done you can pour the cream in there soon. Carefully pour in and mix well until fully combined
- In another bowl, beat the egg yolks. Then add one third of the beaten egg yolks into the caramel and whipped together quickly to adjust the temperature, whisk until fully combined
- Pour the mixture back into the caramel and stir to combine. Continue to stir until it reaches 82-84 ° C (180-182 ° F) degrees Celsius to receive the wonderful creme anglaise. Heat the gelatin in the microwave for 20 seconds to melt and mix into the cream caramel
- Run the cream through fine mesh strainer and set aside to cool to a degree of 45 ° C (113 ° F)
- When cooled, beat in remaining heavy cream (375 g/13.2 oz) to a stable, but consistency is soft (like yoghurt). Then fold it in half to creme Anglaise, gently until completely combined
- Prepare the bottom of mold Silikomart (white part) in a pot or a solid foundation which can enter into the freezer
- Pour one third of the mousse into the mold Silikomart and press it on the table to straighten up
- Carefully insert one right in the middle of Your Bertons Sable, chocolate side facing down
- Insert the top of the mold Silikomart and make sure it is safe in that place
- Add the rest of the mousse on top of that (I used the bag pipes at this time), but ordered some to fill in the sides and top. Berton place ferrets, Brown second side down on top of the mousse and pipe remaining on the edges. Use a small spatula to secure the cream on top. Freeze overnight.
For Espresso caramel Glaze
- In a small bowl mix the gelatin and water and allow it to fully absorb water to gelatin, 5-10 minutes
- In a separate bowl mix milk with cornstarch to fully incorporate, set aside.
- Add the sugar to the pan over medium high heat, spacious
- Let the sugar melts and turns into amber color (caramel). Meanwhile, heat the cream and espresso-did not bring to a boil. When the caramel is ready, carefully pour in espresso cream mixture and stir to combine
- Pour ⅓ caramel sauce into the mixture of milk and cornstarch, stir and then pour the fully back into the pan of caramel, mix to combine.
- Add the gelatin and stir, let it melt into the caramel
- Remove the glaze into a separate clean Bowl and cool at room temperature until it reaches 27-28 ° C (80-82 ° F)
- Remove the mousse cake from the mold and place on a rack with a cookie cake Pan underneath to catch the excess glaze
- Pour glaze over, carefully but quickly. Start from the edge and the rest in the Middle, make sure it is completely closed (see the video at the top of this post).
- Use a large spatula to move around the racks of cookies so the glaze drips from the bottom is straightened out and have a look clean before transferring to a platter to serve you.
- Place cake glazed in the refrigerator for 10 minutes before serving.
- You can now decorate any way you like, I use a chocolate coffee beans and some gold leaf.