ESPRESSO CARAMEL ENTREMET

IKLAN ADSENSE IN ARTICLE ADS (BAWAH JUDUL)

INGREDIENTS

For the Hazelnut Sable Breton

For the Chocolate Ganache

75 grams (2.6 oz) grams dark chocolate (70%)
12 grams (0.4 oz) unsalted butter
6 grams (0.2 oz) honey
1 tsp vanilla extract
72 grams (2.5 oz) heavy cream

For the Caramel Mousse

For the Espresso Caramel Glaze

INSTRUCTIONS

For the Hazelnut Sable Breton

Preheat over to 170°C (340 °F) and line a baking pan with parchment paper. Lightly grease
a 14cm (5.5inch) ring with butter and place it on the parchment paper
In your stand mixer with beater attachment, beat together butter, sugar, salt and instant coffee. Mix until smooth.
Add yolk and mix until combined. Then add flour, ground hazelnut and baking powder. mix until just incorporated
Transfer the dough into the ring and lightly press down with your thumbs to receive a smooth surface, about ½ cm (0.2inch) thick
Place in the middle rack of your oven for 10-15 minutes, until it's evenly golden. Let cool for 10 minutes and transfer to a rack to cool completely. When it reaches room temperature, use a long serated knife to cut in the middle to form two round layers. Set aside.

For the Chocolate Ganache

Chop the chocolate into small pieces and place in a bowl
Warm the cream in the microwave for 1-1.5 minutes, until it’s warm to the touch and there are small bubbles on the edge of the bowl, then pour it over the chocolate and let it 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 circular motion, keep the spoon touching the bottom of the bowl in the middle, and mix from the middle outwards until it all comes together. Then, add the melted butter and honey and mix to combine
Let the ganache cool to room temperature until it’s quite thick, then transfer to a piping bag with a round tip. Place the cut sable layers, crust side facing down, into two rings. Then, pipe the ganache on them in circular motion and straighten with a small spatula, making sure it covers the sable completely and is nicely leveled. Refrigerate for 2 hours minimum.

For the Caramel Mousse

In a small bowl, mix gelatine and water (37ml) together and leave for 10-15 minutes until set
Meanwhile, in a sauce pan, mix together sugar, glucose (or corn syrup), water (67ml) and salt. Cook on medium high heat until caramel is formed and a deep amber color is received
Meanwhile in another sauce pan or microwave, slightly the heat the 190grams (6.7oz) heavy cream, so when the caramel is done you can pour the cream in there immediately. Carefully pour it in and mix well until fully combined
In another bowl, whisk the egg yolks. Then add a third of the caramel to the beaten yolks and beat quickly together to match temperatures, whisk until fully combined
Pour the mixture back into the caramel and stir well to combine. Continue stirring until it reached 82-84 °C (180-182 °F) degrees Celsius to receive a beautiful Crème anglaise. Heat the gelatine in the microwave for 20 seconds until melted and mix into the caramel cream
Run the cream through a fine mesh strainer and put aside to cool to 45°C (113 °F) degrees
When cooled, whisk the remaining heavy cream (375gram / 13.2 oz) into a stable, yet soft consistency (like yogurt). Then fold it in two additions into the Crème Anglaise, gently until completely combined

Assemble

Prepare the bottom part of your Silikomart mold (white part) on a pan or solid base that can fit into your freezer
Pour a third of the mousse into the Silikomart mold and tap it on the table to straighten the top
Carefully insert one of your Sable Bertons right in the middle, chocolate side facing down
Insert the upper part of your Silikomart mold and make sure it’s secure in it’s place
Add the rest of the mousse on top of that (I use a piping bag at this point), but reserve some to fill in the sides and top. Place the second sable berton, chocolate side down on the top and pipe the remaining mousse around the edges. Use a small spatula to secure the cream on top. Freeze overnight.

For the Espresso Caramel Glaze

In a small bowl mix gelatine and water and allow to gelatine to absorb the water fully, 5-10 minutes
In a separate bowl mix the milk with the cornflour to fully combine, set aside.
Add the sugar to a wide pan on medium high heat
Let the sugar melt and turn into an amber (caramel) color. Meanwhile, heat up the cream and espresso – do not bring to a boil. When the caramel is ready, carefully pour in the espresso cream mixture and stir to combine
Pour a ⅓ of the caramel sauce into the milk and cornflour mixture, stir well and then pour it entirely back into the caramel pan, mix to combine.
Add the gelatin and stir, letting it melt into the caramel
Remove the glaze to 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 cookie rack with a cookie pan underneath to catch excess glaze
Pour the glaze on top, carefully yet quickly. Start from the edges and the rest in the middle, make sure it’s completely covered (see video on top of this post).
Use a big spatula to move it around the cookie rack so the glaze dripping from the bottom is straightened and has a clean look before transferring to your serving plate.
Place the glazed cake in the refrigerator for 10 hours before serving.
You can now decorate it any way you like, I used chocolate coffee beans and some gold leaf.

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