Creating entremets is one of my 2014 resolutions. And you know what? It’s actually not too hard once you get the hang of the basics like gelée, italian meringue, mousse, bavarian cream, and glaze. Once you find your favourite formula for the basic components, it’s simply just a matter of incorporating different flavours to these components. The thing about entremets is that it can’t be rush. Each layer needs to be set or frozen completely before the next. This passionfruit-chocolate entremet took me 3 days. I made the chocolate mousse on the first, then the syrup, sponge and passionfruit bavarian on the second, and the passionfruit glaze on the last. Another thing about entremets, I believe is important, is the gelatin. Powder gelatin never worked for me, and I find that it has a strange “chemical” smell that I’m not sure how to describe. And ever since I started using gelatin sheets, I never look back. I use titanium grade leaf gelatin (3g per sheet). This entremet comprises a passionfruit bavarian cream with a chocolate mousse center. I like the combination of chocolate and passionfruit- the richness of the chocolate mousse is balance out with the tartness of the passionfruit. I have made this chocolate mousse before, my favourite, this time I have half the quantity and it worked. Passionfruit-chocolate Entremet Makes 8 numbers of 7.5cm diameter cakes Chocolate Mousse 250ml heavy cream 150 grams 70% dark chocolate, finely chopped 1 large egg, room temperature 2 large egg yolks, room temperature 60 grams caster sugar 2 tablespoons water To make chocolate mousse: Using an electric mixer fitted with a whisk attachment, whisk cream to medium peaks. Set whipped cream aside in the fridge while we work on the rest of the chocolate mousse. Melt the chocolate in a bowl over, not touching, simmering water. Stir occasionally to assist the melting. When the chocolate has melted, remove from the heat and set aside until it cools to 45C. Meanwhile, place yolks and eggs in the bowl of a mixer fitted with the whisk attachment. In a small saucepan, combine sugar and water and bring to the boil, swirling pan occasionally to dissolve sugar. Continue to boil until the temperature reaches 115C. Remove pan from heat. Whisk eggs on high speed, and start pouring the syrup in a thin stream into the egg, take care to avoid the spinning whisk. Continue to whisk until the eggs triple in volume and cool to room temperature. Fold a third of the whipped cream into the cooled chocolate using a hand whisk. (Note: You can be quite rough with folding the cream into the chocolate at this stage. The melted chocolate might start to clump together. Just keep mixing until the mixture comes together and is well combine.) Using a spatula, work as delicately as you can, fold in the rest of the whipped cream until combined, followed by the egg mixture. Line a cookie tray (or any rectangular baking tray) with baking paper, place 6cm diameter cake rings on top, pour/spoon the chocolate mousse to about 2cm high in the cake rings. Freeze until completely frozen. You will need 8 cake rings. Alternatively, you can spread chocolate mousse in a rectangular baking tray lined with baking paper, to about 2cm high, and when the mousse is completely frozen, cut out rounds of chocolate mousse with a 6cm diameter cookie cutter. Sugar Syrup 150ml water 100 grams caster sugar 2 tablespoons of orange liqueur (cointreau) To make sugar syrup: Combine water and sugar in saucepan, stir, over medium heat until sugar dissolves. Allow to boil for 5 seconds. Cool completely before adding orange liqueur. Sponge 90 grams egg whites 80 grams caster sugar 80 grams egg yolks 40 grams cake flour 20 grams corn flour 35 grams unsalted butter, melted To make sponge: Preheat the oven to 200C (or 180C fan-forced). Line 30x20cm cake pan with baking paper. Whisk egg white until foamy. Add one quarter of the sugar and whisk for a while. Then add remaining sugar and beat until stiff peaks form and egg whites are glossy. Add egg yolks and whisk until combine. Combine and sift both flours. Gently fold flours into the batter with a spatula until combine. Fold in melted butter until combine. Pour batter into the prepared pan, spread evenly, and bake for 15 minutes or until when a toothpick is inserted in the center comes out clean. When sponge is done and cooled, peel away (by gently rubbing) the layer of brown skin on the top. Passionfruit Bavarian Cream 2 sheets (6 grams) gelatin 125ml strained passionfruit juice, room temperature 2 egg yolks 50 grams caster sugar 200ml whipping cream To make passionfruit bavarian cream: Soften the gelatin in a bowl of cold water. Whisk egg yolks and sugar in a heatproof bowl until pale and creamy. Add passionfruit juice and whisk to incorporate. Place bowl over a saucepan of gently simmering water, whisk constantly, until the mixture reaches 85C. Remove from heat. Squeeze the excess water from the gelatin. Stir it into the passionfruit custard. Place the custard over a bowl of ice, stir until it cools to room temperature. Whisk cream to firm peaks (be careful not to overwhip). Carefully fold whipped cream into the custard with a spatula until combine. At this stage, start assembling the entremet. The passionfruit bavarian cream needs to be use immediately before the gelatin start to take effect. To assemble (1): Line a cookie tray (or any rectangular baking tray) with baking paper. Place 7.5cm diameter X 4.5cm height cake rings on top. You will need 8 cake rings. Cut out 7cm diameter round cake sponge using cookie cutter. Brush sponge generously with sugar syrup. Place sponge in the centre of cake ring. Unmold frozen chocolate mousse from cake ring. (Note: I'm still trying to find the best way to do this. At the moment, I put the cake ring with the frozen mousse in a ziplock bag, and dip the ziplock bag in a bowl of hot water for 3 seconds. Then I remove the cake ring from the bag, and gently push the mousse out of the ring onto a baking paper. A bit messy, but it works.) Place the frozen chocolate mousse on top of the sponge. Pour passionfruit bavarian cream over, and level with a spatula. Place in freezer until completely frozen. Passionfruit Glaze 150ml strained passionfruit juice (reserve seeds to decorate) 1 tablespoon glucose syrup 2 sheets (6 grams) gelatin To make passionfruit glaze: Soften the gelatin in a bowl of cold water. Warm passionfruit juice and glucose syrup in a saucepan, stir, over medium heat until glucose dissolves. Do not let the passionfruit mixture boil. It should be warm but not hot. Squeeze the excess water from the gelatin. Stir it into the warm passionfruit mixture. Allow glaze to cool to room temperature. To assemble (2): Place passionfruit seeds randomly over top of the entremets, pour cooled glaze on top, refrigerate until glaze has set completely. Unmold entremets from cake rings.
This banana Dulcey entremet is amazing with its intense flavor of banana that perfectly matches the sweetness and delicacy of the Dulcey chocolate, a special Valrhona variety that combines subtle notes of caramel with a touch of salt and vanilla.
This glorious Spiced Chocolate Mousse Entremet is absolutely delicious with rich and bold flavors that everyone will surely enjoy!
Stunning wholesome gluten-free vegan entremet cake with chocolate and passion fruit mousse layers.
Pour la petite histoire, je devais apporter un dessert pour une soirée fondue savoyarde. J’ai tout de suite pensé à un entremets coco aux saveurs…
This glorious Spiced Chocolate Mousse Entremet is absolutely delicious with rich and bold flavors that everyone will surely enjoy!
Types of Entremets • History of Entremets • Early Entremets • More ...
Une recette d'entremet facile à réaliser, composé d'une mousse framboise, mousse myrtille et citron.
Hi there! I just survived a busy 2-week! I was neck-deep buried in pounds of fondant, raspberries, white chocolate, gallons of cream, you name it, all for the wedding of sweet couple friends (sneak peak on Instagram @the.bs.life). Post and tutorial coming soon. Today I want to share this red hot cake I made a few weeks back for sis-in-law's Big 4-0 birthday celebration. I was told that it was only a family celebration, so I wanted to go crazy with new flavor combination at first (your family makes the best people to experiment with - new cake that is) . Think caramel, mango, passionfruit, hazelnut, all in one cake. But I learned later on that they have some family members visiting from Hongkong and London, in time for the birthday celebration, so I quickly changed the original plan as nothing is worse than serving a failed experiment cake on new people. It sets the standard, you know. I was perusing one of my favorite cake sites and I gotta be honest, I like looking at the pictures, reading the recipe to find out what components they're made of, rather than actually wanting to try the recipe most of the time, though I did try some of them in the past. I decided to try this one called Rouge. It consists of crunchy almond praline, chocolate joconde, chocolate mousse, pistachio cream, and raspberry glaze. It reminds me so much of the infamous Ambroisie by Hidemi Sugino, which is one of my all time favorite cake to make. So in one hand, it is new because it is new recipe, but on the other hand, I sorta knew what to expect since chocolate and pistachio is a failed-proof combo. To be honest, what drew me in at first was the red color. I've always wanted to try making a red glaze and most of them are using fondant. This one is the standard translucent glaze and raspberry puree, which I have done a lot in the past with mango and other flavors I made my own almond praline this time. Not trying to be fancy or anything, but it is literally caused by lack of planning. I thought my fancy Walmart had it (hey, they carry Escargot!), but they didn't and it was too late to order it through Amazon prime. I will do a separate post on how I did this, but it is pretty straight forward, just needs a little patience While making the cake, I had the urge to put a layer of raspberry confiture on top of the joconde, as I thought it would definitely benefit from it, but I resisted and followed the recipe instead. I didn't have raspberry extract, so I put a tiny bit of gel red food coloring to make the color more vivid. I would say the raspberry glaze is there only for the look, I like using the chocolate glaze better just like Mr. Sugino did, but this cake was also a winner! What makes it different than Ambroisie is that this has a crunchy layer underneath, that itself makes the cake tasted different than the former. The recipe below has been adapted to the method I am familiar with and with ingredients that's easily accessible. The recipe calls for two kinds of pistachio paste, roasted and fresh, but I only have the roasted one, so that's all I used. The brand I used is Sevarome and it is quite potent, so I didn't feel the need to add the fresh one. The chocolate mousse recipe is creme anglaise based, and using both bittersweet and milk chocolate, resulting in smooth and not-so-bitter mousse. It doesn't use any gelatin to stabilize it, which I prefer, but it stands up beautifully after it sets. Since I am making the cake into a big cake instead of individual serving like the site did, I used two layers of the joconde instead of one. I also made a raspberry soaking syrup to brush onto the joconde, which the original recipe didn't call for. Rouge Adapted from cakechef Chocolate Joconde 110g almond powder (I use the fine kind, the same one to make macarons, such as this one) 110g powdered sugar 110g egg yolks 50g egg whites 210g egg whites 65g sugar 85g all-purpose flour 30g cocoa powder (this is the brand I have been using for glaze, cake, and everything) 40g butter, melted Sift the almond powder and powdered sugar together and put it in a mixer bowl Add egg yolks and the 50g egg whites Mix until thick and pale yellow In a separate mixer bowl, make meringue with 210g egg whites and sugar Fold the meringue into the almond mixture in additions Then fold in the melted butter Bake in a half-sheet pan at 220C (425F) until done (my oven went error at this point, turning off the timer and the heat altogether, but I would say it was around 8-10 mnts.) 30°B Sugar Syrup 20g sugar 15g water Boil together and let cool Sirop d'imbibage 20g 30°B Sugar Syrup 15g water 15g eau-de-vie de framboise Mix all the ingredients together Crunchy Almond Praline 88g feuilletine 64g bittersweet chocolate, (I used Valrhona Alpaco, use any good bittersweet chocolate) 40g almond praline paste Melt the chocolate and mix it with almond praline Fold in the feuilletine Spread it in the bottom of 8 3/4" cake ring or any mold of your choice Pistachio Cream 140g milk 40g egg yolks 35g sugar 3.3g gelatin plate or 1 tsp. powdered gelatin 100g heavy cream 50g pistachio paste (thinned out a bit with tiny bit of water) Make bavarian cream by heating the milk in a saucepan until it boils Whisk the yolks, sugar, and pistachio paste Temper the yolk with the boiling milk and put the whole thing back in the saucepan On a low heat and continuous stirring, bring the mixture to 84C Add the soften gelatin plate (you need to soak it in cold water first), or the powdered gelatin (add a little bit of water to dissolve it, then melt it for a few seconds in the microwave) Strain it and cool in an icebath Whip the heavy cream until soft peak and fold it into the cooled egg mixture Pour into 8" round mold or cake pan that has been lined with plastic wrap (for easy removal) and put it in the freezer. Chocolate Mousse 110g heavy cream 110g milk 60g egg yolk 18g sugar 195g bittersweet chocolate, (I used Valrhona Alpaco, use any good bittersweet chocolate) 65g milk chocolate (I used Valrhona Jivara, but you can use any good milk chocolate) 455g heavy cream Mix the 110g heavy cream and milk in a saucepan and bring it to boil Whisk the egg yolk and sugar until the sugar dissolves Temper the boiled cream to the egg yolk mixture and put it back in a saucepan Bring the mixture to 84C, stirring constantly, on a low heat Combine both chocolate and melt it Pour the hot creme anglaise on the chocolate and mix well Whip the rest of the heavy cream until soft peak and fold it into the chocolate mixture Use immediately Red Raspberry Glaze Enough for 8 3/4" round cake 3 cups translucent glaze, use the recipe in this post 180g raspberry puree red food coloring Heat the translucent glaze and add the raspberry puree and red coloring. Mix well You can also make this in advance. Just heat it in the microwave and stir well. Avoid creating air bubbles To Assemble Cut the joconde smaller than the cake mold. I used 8 3/4" cake ring to assemble, and cut the cake into 8" round Assembling everything in the cake ring, assemble in the following order: crunchy almond layer, chocolate joconde, soaking syrup, chocolate mousse, cake, syrup, thin chocolate mousse, frozen pistachio cream, chocolate mousse Freeze everything at least 4 hours or overnight. Unmold the ring by heating the outside with a torch or hair dryer. Put it back in the freezer while getting the glaze ready Heat the glaze and let it cool to 38C Pour the glaze on the frozen cake, place it in the refrigerator for at least 6 hours before serving to let everything thaw.
Avec cet entremets j’avais envie de vous proposer un mariage de saveurs très classique entre le praliné et le citron. Ce dernier, de par son…
La bûche n'était pas aussi jolie que je le souhaitais. Mais je m'étais jurée de recommencer sous la forme d'un entremets myrtille et yuzu.
This banana Dulcey entremet is amazing with its intense flavor of banana that perfectly matches the sweetness and delicacy of the Dulcey chocolate, a special Valrhona variety that combines subtle notes of caramel with a touch of salt and vanilla.
Avez-vous déjà goûté l’association de l’abricot et du romarin ? C’est un très joli mariage aux parfums d’été que je vous propose dans cette recette…
Je vous propose de nouvelles saveurs avec ces petits entremets abricot, romarin, pêche et vanille. L'association abricot et romarin fonctionne parfaitement
Pour cet entremets , j'ai choisi la myrtille parce que c'est un fruit que j'adore . On l'utilise souvent avec une tart...
Acest entremet cu ciocolata si fructe rosii este atat de fin si delicat, nu doar ca aspect, ci si din punct de vedere al gustului!
ELEGANCE ET PERTINENCE DANS NOS CREATIONS Equilibre des goûts, audaces créatives, rituel de dégustation, justesse des bons produits, nos créations sont uniques. Entremets Tourbillon, Moule Silikomart - 2017 Tourbillon Frui'thé -
Pour cette recette d’entremets vanille amandes, j’avais envie de beaucoup de douceur et de gourmandise. L’idée étant que la vanille s’associe à l’amande sans que…
Temps de préparation: 1h30Temps de cuisson: 20 minutesTemps de repos/congélation: 1 nuitPour un entremet de 6/8 personnesIngrédientsPour la ganache montée Vanille 200 g de chocolat blanc 150 g + 300 g de crème liquide entière2 gousses de vanille 1 feuille de gélatinePour le confit de cerises300 g de cerises dénoyautées (fraîches ou surgelées)60 g de sucre6 g de pectine NH (ou 24 g de Vitpris)Pour le biscuit Joconde150 g d’œufs entiers (environ 5 œufs)100 g de sucre glace100 g de poudre d'amande
Le blog pâtisserie de Céline - Les Yeux Grognons
Cette entremets chocolat vanille est un peu spécial, puisque je l’ai réalisé pour les 100 ans de Valrhona. J’ai participé au choix du chocolat des…
Entremet fraises et hibiscus, recette pleine de saveurs et de légèreté
J'ai totalement craqué sur la forme de l'entremets de la boulangerie Utopie : un entremets verveine - figue posé sur un socle de sablé reconstitué, voilà une idée visuellement très sympa, parfait pour mon entremets à la pomme. Cela fait un petit moment...
Publicités La recette permet de préparer un entremet d’un diamètre de 18cm et de 4,5cm de haut avec un insert de 16cm de diamètre. Le moule utilisé est celui de Silikomart « Universo » en vente chez CUISINESHOP (lien ci-dessous) : http://www.cuisineshop.fr/cuisson-moules-silicone-moules-silikomart/moule-en-silicone-universo-1200-ml.html Composition : Crumble cacao reconstitué, biscuit madeleine au miel de châtaigne, caramel exotiques, mousse lactée et glaçage... Lire plus
Cet entremets ultra généreux réuni les deux saveurs les plus gourmandes de la pâtisserie: le chocolat et le caramel.
Vous serez sur un petit nuage en dégustant l'entremets nuage exotique... très facile à réaliser avec notre recette en photos ! Vous atteindrez le 7ème ciel !
Aujourd’hui, je partage avec vous ma recette d’entremets qui est le fruit de mes envies et de mes goûts préférés. Cet entremets est composé…
Cette entremets chocolat vanille est un peu spécial, puisque je l’ai réalisé pour les 100 ans de Valrhona. J’ai participé au choix du chocolat des…
Cet entremets vanille et miel de châtaignier est une recette de François Perret, chef pâtissier du Ritz Paris. Il s’agit en réalité de sa madeleine…
Avec cet entremets j’ai voulu réaliser une association bien connue, notamment chez Pierre Hermé sous le nom de Mogador, entre le chocolat au lait et…
S’il existe déjà une recette d’entremets framboise sur le blog, j’avais envie de vous en proposer une différente, avec un goût de framboise très puissant.…
Voici une recette d’entremets fraises et vanille que j’avais envie de vous proposer depuis un moment. J’ai donc profité de l’occasion que m’a donnée le…
Stunning wholesome gluten-free vegan entremet cake with chocolate and passion fruit mousse layers.
This banana Dulcey entremet is amazing with its intense flavor of banana that perfectly matches the sweetness and delicacy of the Dulcey chocolate, a special Valrhona variety that combines subtle notes of caramel with a touch of salt and vanilla.
Want patisserie style easy entremet recipes that you can create at home with mirror glazes and chocolate decorations? Get all the details and recipes here.
Cet entremets est composé d'un streusel noisette, d'un insert praliné et d'une mousse praliné recouverte d'un glaçage miroir. Ingrédients : Pour le streusel noisette : - 60 gr noisette en poudre "La pateliere"- 50 gr beurre mou- 70 gr farine- 60 gr cassonade- une pincée de sel Pour l'insert praliné :- 225 gr crème liquide entière- 50 gr praliné "La pateliere"- 45 gr sucre poudre- 50 gr jaunes d'oeufs- 1 feuille de gélatine Pour la mousse praliné :- 6 gr gélatine- 110 gr crème liquide entière- 4
Une délicieuse recette fruitée et gourmande associant les noix de pécan à la rondeur de la mangue et du fruit de la passion
