This glorious Spiced Chocolate Mousse Entremet is absolutely delicious with rich and bold flavors that everyone will surely enjoy!
Flan coco à la brésilienne
Types of Entremets • History of Entremets • Early Entremets • More ...
This glorious Spiced Chocolate Mousse Entremet is absolutely delicious with rich and bold flavors that everyone will surely enjoy!
Mousse zébrée aux deux chocolats
It's nearly that time of the year again! The highly anticipated festival of the year for millions okay, billions of Chinese all...
Aujourd'hui je vous partage un entremet très facile à faire et très bon ....... Matériel utilisé : le moule igloo OHRA de chez Guy Demarle Vous souhaitez passer une commande? C'est possible sur la boutique en ligne Guy Demarle ici Vous n'avez pas de...
Mon nouveau chouchou (et le tien aussi, évidemment)
Chocolate Mousse Domes with Orange Cremeux Insert and Glossy Chocolate Mirror Glaze. Chocolate and Orange Entremet Dessert.
Fruity delicacy ...
Entremet plein de gourmandise, pommes et speculoos
Acest entremet cu mango si kalamansi este atat de parfumat! Straturile sale se combina perfect unele cu celelalte intr-un desert minunat cu note exotice!
Spring has sprung! Hey, there, lurker, still remember me?! How's the situation in your side of the world? Hopefully, all is well and go...
Temps de préparation : 2h30Temps de cuisson : 12 minutesTemps de congélation : 12 heuresPour 8 personnes IngrédientsPour la dacquoise noisette20 g de farine 32 g de sucre glace 55 g de poudre de noisettes 67 g de sucre en poudre 92 g de blancs d'œufs30 g de noisettesPour le croustillant praliné50 g de chocolat au lait 65 g de praliné pur55 g de crêpes dentellesPour la mousse bavaroise praliné3 feuilles de gélatine110 g de crème liquide entière42 g de jaune d’œuf180 g de praliné270 g de crème liq
Stunning wholesome gluten-free vegan entremet cake with chocolate and passion fruit mousse layers.
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…
Voici le gâteau d'anniversaire que j'ai préparé pour les 18 ans de ma fille : un Brownille, ou gâteau au chocolat et à la vanille ...
* L'entremets 100% vanille de Philippe Conticini * découpe - entremets individuel J'ai adoré réaliser ces petits entremets 100% vanille 😍 Je vous mets la compo tout de suite, comme ça on se met bien ? 😊 De haut en bas : nappage neutre mousse bavaroise...
Crème dessert chocolat liégeois très onctueuse et légère avec des saveurs réconfortantes, parfaite pour clôturer en beauté un bon repas ou à déguster à l’heure du goûter.
Such an extravagant treat needs a touch of gold. It’s only appropriate. Chocolate mousse entremet is my favourite of all my favourite chocolate desserts. This is a deceptively light but incredibly rich dessert. A single serve will guarantee to keep chocolate craving at bay for a while. It’s not something that I indulge often, which makes it special when I do. There are 5 components to this entremet; chocolate sponge, chocolate syrup, chocolate mousse, chocolate sauce and chocolate glaze. I love every component in this entremet. I will definitely try to use some of these components for my other entremets in the future. The recipe below for the chocolate mousse component makes a huge amount of chocolate mousse. I have yet to experiment with making a smaller quantity of chocolate mousse, so I’m not sure how it will work out if we halve the ingredients. I used a 70mm diameter x 34mm height 6 cavities half semi-sphere silicon mould which I brought from ebay. It’s the same type of mould that you use for British marshmallow tea cakes. The main reason why I use a semi-sphere mould is that the dome shape makes glazing a lot easier. I have made these chocolate mousse entremet using a 70mm diameter round cake ring before, and I found it difficult to glaze along the sides. The tip to making this chocolate mousse entremet is to use a good quality 70% dark chocolate that you like to eat on its own. This chocolate mousse entremet is only going to be as good as the chocolate that you use. Chocolate Mousse Entremet (Adapted from Desserts by Pierre Herme) Makes 6 numbers of 70mm diameter semi-sphere cakes Chocolate Sponge 20 grams Dutch-processed Cocoa 20 gram all-purpose flour 16 grams cornstarch 3 large egg whites 100 grams caster sugar 5 large egg yolks 40 grams unsalted butter, melted and cooled to room temperature To make chocolate sponge: Preheat oven to 180C conventional (or 160C fan-forced). Line 30cm x 20cm cake pan with baking paper. Sift and combine cocoa, flour and cornstarch. Set aside. In a clean bowl, using an electric mixer, whisk egg whites until foamy. Add 50 grams sugar and whisk until stiff peaks form and egg whites are glossy. Set aside. In a separate bowl, using an electric mixer, whisk egg yolks and the remaining 50 grams sugar until pale and creamy. Add one-third of whipped egg whites into egg yolk mixture and fold in lightly using a spatula. Fold in the flour mixture, followed by cooled melted butter. Add remainder of the whipped egg whites and fold to incorporate completely. Bake for 15 to 20 minutes until the cake has risen slightly and feels springy to the touch. Remove from oven. Turn sponge straight from oven onto a sheet of baking paper. Peel off baking paper from the bottom of the sponge. Cover with baking paper, then a tea towel. Set aside to cool completely. Chocolate Syrup 50 grams caster sugar 10 grams Dutch-processed cocoa 110 ml water To make chocolate syrup: Combine sugar, cocoa and water in a saucepan, stir over medium-high heat until sugar dissolves, bring the mixture to the boil. Remove from heat and set aside to cool completely. Chocolate Mousse 500ml heavy cream 300 grams 70% dark chocolate, finely chopped 2 large eggs, room temperature 5 large egg yolks, room temperature 125 grams caster sugar 45 ml (3 tablespoons) water 1/2 cup slivered almonds, toasted, and finely chopped 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. Finally, fold in the toasted almonds. It is best the use the mousse now while it is still soft and spreadable. Chocolate Sauce 60 grams 70% dark chocolate, finely chopped 125 ml water 60 ml heavy cream 25 grams sugar To make chocolate sauce: Combine all the ingredients in a small saucepan, stirring constantly over medium-high heat, and bring the mixture to the boil. Reduce heat to low and simmer, stirring constantly until the sauce thickens slightly and coats the back of the spoon. Remove from heat and set aside while you work on the chocolate glaze. Chocolate Glaze 80 ml heavy cream 100 grams 70% dark chocolate, finely chopped 20 grams unsalted butter, cut into 4 pieces, softened at room temperature 105ml (7 tablespoons) of chocolate sauce, warm or at room temperature To make chocolate glaze: Note: Make the glaze only after you have assemble and freeze the chocolate mousse cake. In a small saucepan over medium heat, bring the heavy cream to a boil. Remove from heat and pour hot cream over the finely chopped chocolate in a heatproof bowl. Allow to sit for 1 minute to let the chocolate melt slightly, then stir slowly in a small circle starting at the centre of the bowl, stirring gently in a circular fashion, gradually increasing the size of the circle. Continue to stir until all the chocolate has melted. Measure the temperature of the mixture, which should be at 60C. If it's too cool, place bowl over simmering water, and remove from heat once the temperature reaches 60C. If it's too hot, allow to cool to 60C. Stirring gently, blend in butter and the chocolate sauce. Once again, check the temperature of the glaze, which should be between 35C to 40C at which the glaze attains prime pourability. Use glaze immediately. To assemble: Spoon or pipe chocolate mousse into the cavities of a 70mm diameter x 34mm height half semi-sphere silicon mould, leaving a gap about the same thickness of the chocolate sponge. (You can use small cake ring if you wish.) Cut out 70mm diameter round sponge with a cookie cutter. Brush sponge generously with chocolate syrup. Place sponge over the mousse and press down lightly. Wrap the mould well with plastic wrap and freeze until completely frozen (at least 6 hours). Remove the chocolate mousse cakes from the mould. Place cakes on a cooling rack set on a baking tray. Working very quickly, and in a confident and smooth motion, pour glaze over frozen chocolate mousse cakes. (The glaze will set very quickly and there is no going back to fix up areas that is not covered in the glaze as I found out the hard way.) Allow the chocolate mousse cake to thaw completely before serving.
Des petites gourmandises fruitées très faciles à réaliser, avec notre recette illustrée pas à pas des entremets fraîcheur framboise, vanille, chocolat. Un délice !
Découvrez les ingrédients et la recette détaillée de L’Olivier : entremet chocolat, gianduja et mûres par le chef Sébastien Bouillet
Apple Mousse is a delicious dessert with different components and textures. The flavors come together in your mouth. You will love it.
Une recette où la douceur et l’onctuosité du chocolat se marient à merveille avec la gourmandise d’un praliné noisette à la fleur de sel et au parfum subtil de la fève de tonka.
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.…
Cet entremets à la mangue était avant tout un prétexte pour tester le glaçage miroir à la pulpe de fruit. J’ai donc voulu un entremets…
I'm the kind of person that usually only bakes something once. I like to try new things, what can I say? But, of course, there ar...
Je crois que maintenant vous connaissez mon amour pour les mignardises et le tea time. En général, je réalise ce genre de petits gâteaux en récupérant les restes de préparation afin d’éviter le gaspillage. Je pars d’un format à partager ou individuel et s’il a des restes, je les moule afin de les récupérer. Cela...
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 -
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.
Une recette où la douceur et l’onctuosité du chocolat se marient à merveille avec la gourmandise d’un praliné noisette à la fleur de sel et au parfum subtil de la fève de tonka.
La noisette est un fruit sec très apprécié, à travers cette recette d’entremets noisettes j’ai eu envie de la sublimer dans un gâteau à partager…
These Chocolate Raspberry Mousse Domes are a decadent dessert that is sure to impress. The combination of creamy white chocolate and smooth and airy raspberry mousse creates a delicate balance of sweet and sour that is sure to delight your taste buds.
J'ai donc imaginé un entremets vanille, passion et noix de coco en partant de cet insert de fruit de la passion.
Tiramisu is a classic dessert, but here's how you can elevate it into an entremet. Layers of coffee, mascarpone cheese and chocolate combine perfectly!
Une recette d'entremets chocolat au lait et noisettes : biscuit financier, croustillant, crémeux noisettes et mousse chocolat au lait.
When starting to renovate my house (almost a month ago), I thought I won't be able to bake or playing with my food as usual. But it's not true, everything depends on me ^^, if I really want to do it I
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It's nearly that time of the year again! The highly anticipated festival of the year for millions okay, billions of Chinese all...
