Espresso Caramel Entremet (Multi Layer Mousse Cake)

Ingredients

For the Hazelnut Sable Breton

  • 38grams (1.3 oz) unsalted butter, room temp
  • 38grams (1.3 oz) dark brown sugar
  • ¼ tsp salt
  • ¼ tsp instant coffee
  • 1 egg yolk
  • 50grams (1.8 oz) flour
  • 50grams (1.8 oz) finely ground hazelnuts
  • 4grams (0.14 oz) baking powder

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

  • 7 grams (0.25 oz) gelatine
  • 37ml water
  • 150g sugar
  • 52grams (5.3 oz) glucose or corn syrup
  • 67ml water
  • ¼tsp salt
  • 190grams (6.7oz) + 375grams (13.2 oz) heavy cream
  • 2 egg yolks

For the Espresso Caramel Glaze

  • 6grams (0.2 oz) gelatine
  • 30ml water
  • 20ml milk
  • 15grams (0.5 oz) cornflour
  • 250grams (8.8 oz) granulated sugar
  • 80ml espresso
  • 200ml heavy cream

Instruction

For the Hazelnut Sable Breton

  1. Preheat the oven to 170 degrees Celsius (340 degrees Fahrenheit) and line a baking sheet with parchment paper. Place a 14cm (5.5inch) ring on parchment paper and lightly oil it with butter.
  2. Combine butter, sugar, salt, and instant coffee in a stand mixer fitted with a beater attachment. Blend until completely smooth.
  3. Mix in the yolk until everything is well mixed. Then add the flour, hazelnut powder, and baking powder. Mix until everything is evenly distributed.
  4. Place the dough in the ring and softly push down with your thumbs to create a smooth, 12 cm (0.2inch) thick surface.
  5. Bake for 10-15 minutes on the center rack of the oven, or until brown all over. Allow to cool for 10 minutes before transferring to a cooling rack to finish cooling.
  6. When it’s cool enough to handle, cut it in half with a large serrated knife to make two spherical layers. Remove from the equation.

For the Chocolate Ganache

  1. Place the chocolate in a basin and chop it into tiny pieces.
  2. Warm the cream in the microwave for 1-1.5 minutes, or until it’s warm to the touch and little bubbles appear around the bowl’s edge, then pour it over the chocolate and set aside for 5 minutes.
  3. Meanwhile, put the honey and butter in a microwave-safe bowl and heat for about 40 seconds, or until completely melted. Combine all ingredients in a mixing bowl and set aside.
  4. Mix the chocolate in a circular motion with a wooden spoon, keeping the spoon touching the bottom of the bowl in the centre and mixing from the middle outwards until everything comes together. Then stir in the melted butter and honey until everything is well combined.
  5. Allow the ganache to cool to room temperature, then transfer to a piping bag fitted with a round tip. Place the sliced sable layers in two circles, crust side down. Then, in a circular motion, pipe the ganache over top of them and straighten with a tiny spatula, ensuring sure it fully covers the sable and is well even. Refrigerate for at least 2 hours.

For the Caramel Mousse

  1. Combine gelatine and 37mL water in a small dish and put aside for 10-15 minutes.
  2. Meanwhile, combine sugar, glucose (or corn syrup), water (67ml), and salt in a sauce pan. Cook over medium-high heat until a rich golden color develops and caramel forms.
  3. Meanwhile, briefly heat the 190g (6.7oz) heavy cream in a separate sauce pan or microwave so that when the caramel is done, you can quickly pour the cream in. Pour it in slowly and thoroughly, mixing well until everything is properly blended.
  4. Whisk the egg yolks in a separate dish. Then, to equal temperatures, add a third of the caramel to the beaten yolks and whisk vigorously until well incorporated.
  5. Return the mixture to the caramel and whisk thoroughly to incorporate. To make a gorgeous Crème anglaise, keep stirring until it reaches 82-84 °C (180-182 °F) degrees Celsius. Microwave the gelatine for 20 seconds until melted, then stir it into the caramel cream.
  6. Using a fine mesh strainer, drain the cream and set aside to cool to 45°C (113°F).
  7. When the remaining heavy cream (375g/13.2 oz) has cooled, whisk it into a sturdy but soft consistency (like a thick pancake batter). Then gently mix it into the Crème Anglaise in two batches until thoroughly blended.

Assemble

  1. On a pan or firm foundation that can go into your freezer, prepare the bottom half of the Silikomart mold (white section).
  2. Fill the Silikomart mold with a third of the mousse and tap it on the table to smooth the top.
  3. Place one of your Sable Bertons in the center, chocolate side down, with care.
  4. Place the upper section of your Silikomart mold in place and make sure it’s secure.
  5. On top of it, add the rest of the mousse (I use a piping bag for this), but save enough to fill in the edges and top. Place the second sable berton on top of the first, chocolate side down, and pipe the remaining mousse around the borders. Secure the cream on top with a little spatula. Freeze for at least 24 hours.

For the Espresso Caramel Glaze

  1. Mix gelatine and water in a small dish and set aside for 5-10 minutes to let the gelatine to absorb all of the water.
  2. In a separate dish, thoroughly combine the milk and cornflour; leave aside.
  3. In a large, heavy-bottomed pan, melt the sugar over medium-high heat.
  4. Allow the sugar to melt and turn amber (caramel) in color. Meanwhile, warm the cream and espresso, but don’t let it boil. When the caramel has reached the desired consistency, gently pour in the espresso cream mixture and swirl to blend.
  5. Pour a third of the caramel sauce into the milk and cornflour mixture, stir well, and then pour it back into the caramel pan, mixing everything together.
  6. Stir in the gelatin, allowing it to melt into the caramel.
  7. Cool the glaze in a separate clean basin until it reaches a temperature of 27-28°C (80-82°F).
  8. Place the mousse cake on a cookie rack with a cookie tray below to capture any extra glaze.
  9. Carefully yet quickly pour the glaze on top. Begin at the borders and work your way to the center, making sure it’s thoroughly coated (see video on top of this post).
  10. Before transferring to your serving plate, use a large spatula to slide it around the cookie rack so the glaze dropping from the bottom is straightened and has a clean look.
  11. Refrigerate the glazed cake for at least 10 hours before serving.
  12. You may now embellish it anyway you like; I went with chocolate coffee beans and gold leaf.

Source: Keren’s Kitchen

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