![]() ![]() When the sugar reaches a temperature of 320F/160C (please use a thermometer), remove it from the heat and pour it on the prepared tray. ![]() Roast the nuts first and allow them to cool before you use them further.Ĭ. Cover the bottom of a cookie tray with parchment paper or a silicon mat. The praline is made with caramelized sugar, hazelnuts, and almonds. Hand mixer or a stand mixer like Kitchenaidīefore you start working on the cake, please read the instructions a few times so you understand how to build each layer properly.Candy thermometer or a digital thermometer.Two springforms cake pans of 8 inches and 6 inches each.Baking tray with a silicone mat or parchment paper.Unsweetened cocoa powder- 8 to 12 ounces.Gelatin sheets or unflavored gelatin powder- 1 box of Knox original unflavored gelatine or seven gelatin sheets.Look for the light version of it)- 16 ounces This is your shopping list for easy reference: This is a section of the cake : Ingredients However, the mirror glaze cake is served at room temperature. Therefore these types of cake entremets must be frozen solid before we glaze them. The mirror glaze is poured relatively warm on the cake. The layers are easy to make, but they do require some time in the fridge or the freezer to set. The recipe has multiple steps that need time and patience. This mousse cake has the following layers: I had to create something that would be hard to forget. My husband wanted a chocolate cake, but if you know me, I cannot go with just a cake and some buttercream. Last week we celebrated my husband's birthday, so I attempted to make him an entremet.įor the ones who do not know what an entremet is, Wikipedia explains it: "an entremet is a multi-layered mousse-based cake with various complementary flavors and varying textural contrasts." Yes, sounds fancy and very European, but it is also very delicious. What can you do with the leftover mirror glaze?. ![]() Strain hazelnuts from the excess liquid and cool. Cook for 15-20 minutes, stirring occasionally. When sugar is dissolved, add in the hazelnuts and stir. While still warm, sprinkle sesame seeds and Maldon salt over.Ĭombine sugar and water in pot and put over medium high heat. Remove bowl and cool down chocolate to 115-118 degrees, then add the chopped chocolate, stirring occasionally.Ĭontinue to cool until it reaches 86 degrees. Over a double boiler, melt chocolate completely. Set aside 6 pieces of andoa and chop very fine. Using a rubber spatula continually scraping bottom to prevent burning. Return to a boil and temper in eggs returning to stove on very low heat. Turn off heat and let steep for 5 minutes. Heat cream, milk, spices, sugar and salt to a boil. Using a bench scraper, make sure the top is flat. Spread evenly on top of dark chocolate mousse layer. Let cool to 90 degrees then fold in whipped cream. Stir in gelatin to hot cream and then pour over chocolate to melt. Spread evenly on top of crunch base in hotel pans.ġ0 ½ gelatin sheet – bloom in ice cold water Let cool to 86 degrees then fold in whipped cream. Let sit for one minute before stirring together. Pour hot milk mixture over chocolate to melt. Squeeze excess water out of gelatin and add to steaming milk. Put chopped chocolate and salt in large bowl. Let set in freezer before adding next layer of mousse.ġ0 ½ gelatin sheets – bloom in ice cold waterĦ3 oz heavy cream (whipped to medium peak)īloom gelatin in ice water for 10 minutes. Spread evenly in two prepared hotel pans. ![]() Let cool to room temp, then fold in fueilletine. In a double boiler, melt chocolate, butter and Nutella. (*Prepare two shallow hotel pans with 1 ½ sheet parchment lying horizontally so it drapes up the side*) ![]()
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