Entremets Café-Almond

Used Cacao Barry products
Entremets Creations

Entremets Café-Almond

Created by
  • Morgane Traffort
Level
level 2
Dosage
For 8 individual fingers
Used Cacao Barry products
Recipe components

Viennese biscuit

IngredientsPreparation
  • 3g
    eggs
  • 75g
    sugar
  • 75g
    flour

Separate the whites and yolks, mount the whites with the sugar in meringue.
Add the yolks gently with the K of the robot and then the flour.
Pour the biscuit on a baking sheet and smooth with a spatula.
Cook at 230 ° for 5 min

Coffee syrup

IngredientsPreparation
  • 250g
    water with soluble coffee
  • 118g
    sugar

Bring to a boil, stop and set aside.

Coffee cream

IngredientsPreparation
  • 1g
    gelatin
  • 52g
    35% fat liquid cream
  • 45g
    whole milk
  • 15g
    egg yolks
  • 25g
    sugar
  • 30g
    butter

Make a crème anglaise: Mix the egg yolks and sugar, heat the milk and liquid cream, pour the hot liquids over the sugar and eggs and reheat to 83 °.
Out of the heat add the gelatin.
Pour over the Zephyr chocolate and add the butter to 40°.
Mix in a dipping blender and set aside in a pocket with a smooth 8mm socket

Almond Moss

IngredientsPreparation
  • 150g
    almond milk
  • 45g
    egg yolks
  • 40g
    sugar
  • 3g
    gelatin 200 Bloom
  • 220g
    35% fat liquid cream

Make a crème anglaise, Mix the egg yolks and sugar, Heat the almond milk, pour the hot liquids over the sugar and eggs and reheat to 83 degrees, out of the heat, add the gelatin.
Once at room temperature add the whipped cream.

Assembly

Cut the biscuit with the punch (two biscuit per entremets) and soak them in coffee syrup.
Poach the creamy on the biscuit, and put a biscuit back on it.
Put in the freezer.
Put the almond mousse at 3/4 of the mold and gently push the insert into it, smooth
Freeze.

Glaze

IngredientsPreparation
  • 200g
    sugar
  • 100g
    glucose
  • 80g
    water
  • 100g
    35% fat liquid cream
  • 10g
    gelatin

Rehydrate gelatin in 5 times its water weight
Make a syrup with sugar, glucose and water at 103 degrees.
Pour over the chocolate, liquid cream and add the gelatin.
Mix without incorporating air.
Filming on contact, book and use at 28 degrees