Caramel Coffee Entremet

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This past month has been incredibly busy with classes (you can check out pictures here and here), but here I am finally able to catch up on posting recipes. It’s so refreshing to be able to seat at my desk again and write a post, answer comments and just enjoy this world of blogging at its fullest!

What I have for you today is a recipe that combines two flavors I have begun to love: coffee and caramel. They work so well together and yet are so delicious separately as well. I am not a huge coffee drinker, but I will never say no to a coffee dessert. There’s something about its delicacy in desserts that make me fall for it every single time! So it’s no surprise that you’ve seen it quite a lot on the blog, like in this amazing Opera cake or in this pretty and delicious banana coffee entremet. So here it is stealing the show once again! Paired with the glossy, creamy caramel this time! Doesn’t that sound delicious?!

Despite its flavors and creaminess, the final taste of this caramel coffee entremet felt somehow light, airy, easy on the taste buds. The coffee lingers on the palate, being washed away by a lovely caramel aroma that combines so well with the mascarpone’s velvety consistency! Every bite melts in your mouth, combining the layers perfectly without forgetting about the crunchy paillete feuilletine layer!

I’ve chosen a bright mirror glaze for the cake simply because it offers an ever green look. Even though mirror glazes went somehow viral over the past year (social media is such an incredible tool), I have the feeling that their era in the public eye will soon fade away. Not in the pastry shops though – it’s an amazing technique, one that offers so many options of colours, patterns, designs, a technique that has earned its place in the pastry lab!

These quantities are enough for Jr. Pillow and Mr. Pillow silicone moulds from Silikomart, but feel free to play around with the shape of your moulds, keeping in mind that you might have to double the quantities if the moulds are bigger.

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Ingredients

Almond biscuit:

60 g powdered sugar
65 g almond flour
40 ml whole milk
150 g egg whites
25 g white sugar

Praline croustillant:

60 g praline paste
30 g milk chocolate (melted)
30 g paillete feuilletine

Mascarpone mousse:

30 g egg yolks
45 g white sugar
90 ml whole milk
Seeds from 1 vanilla pod
2 g gelatin + 10ml cold water
85 g mascarpone cheese
100 ml heavy cream (whipped)

Caramel cremeux:

80 ml heavy cream
30 g egg yolks
50 g white sugar
20 ml water
10 g liquid glucose
20 ml heavy cream (hot)
2 g gelatin + 10ml cold water
5 ml Amaretto

Coffee Dulcey mousse:

70 g egg yolks
15 g white sugar
90 ml whole milk
4 g gelatin + 20ml cold water
2 g instant coffee
10 ml coffee liqueur
195 g Dulcey chocolate (melted)
250 ml heavy cream (whipped)

Mirror glaze:

75 ml water
150 g white sugar
150 g liquid glucose
12 g gelatin + 60ml cold water
100 ml sweetened condensed milk
150 g white chocolate
Red food coloring

Instructions

Almond biscuit:

Combine the powdered sugar, almond flour and milk in a bowl to form a paste.
Whip up a meringue from the egg whites and 25g white sugar until it’s firm and glossy.
Fold the meringue into the almond flour mixture.
Spread the batter in a baking tray lined with parchment paper. It should be a thin layer of batter.
Bake in the preheated oven at 350F for 10-12 minutes or until slightly golden brown.
Allow to cool down then cut out the needed shape.

Praline croustillant:

Mix all the ingredients in a bowl.
Roll this mixture between two sheets of baking paper then freeze.
Using the cutter provided by the Jr. Pillow mould, cut a piece of croustillant to fit the insert. Place back in the freezer.

Caramel cremeux:

Bloom the gelatin in cold water.
Combine 80ml heavy cream and egg yolks in a pot and place over low heat. Cook until it reaches 82C.
Combine the white sugar, water and glucose in a saucepan and cook to a golden brown caramel.
Deglaze with the hot heavy cream.
Mix the caramel with the cooked cream and yolks then stir in the gelatin, followed by Amaretto.
Pour the mixture in your insert mould.
Freeze for a few hours.

Mascarpone mousse:

Bloom the gelatin in cold water.
Heat the milk and vanilla in a saucepan.
Mix the egg yolks and sugar in a bowl. Pour the hot milk over then return back on heat and cook until it reaches 82C.
Remove from heat and stir in the gelatin.
Allow the mixture to cool down slightly then add the mascarpone.
Fold in the heavy cream then pour the mousse over the caramel cremeux.
Place the praline croustillant on top.
Freeze the insert for a few hours.

Coffee mousse:

Bloom the gelatin in cold water.
Heat the milk in a saucepan.
Combine the egg yolks and sugar in a bowl then pour the hot milk over. Return back on heat and cook until thickened or it reaches 82C. Add the instant coffee as well.
Remove from heat and stir in the gelatin.
Pour over the Dulcey chocolate and mix until smooth.
Stir in the coffee liqueur then add the heavy cream, whipped.
Pour half of the mousse in the Mr. Pillow mould. Remove the insert from the Jr. Pillow mould and place it over the coffee mousse.
Fill the mould with the remaining mousse then place a layer of almond biscuit on top.
Freeze for a few hours.

Mirror glaze:

Bloom the gelatin in cold water.
Combine the water, sugar and glucose in a saucepan and bring them to 103C.
Remove from heat and stir in the gelatin then pour in the condensed milk.
Pour this mixture over the white chocolate and allow to sit for 5minutes.
Mix well with a spatula just until smooth then add the oil and food coloring and mix the glaze with an immersion blender, making sure not to incorporate too much air – air bubbles in the glaze are annoying and they take away the beauty of the glaze.
Allow the glaze to cool to 35-40C before using.

To finish the entremet:

Remove the cake from the freezer and unmould it.
Place the cake on a cake grill then evenly pour the glaze over the cake, covering all its sides.
Allow the glaze to drip off then place it on a cake board.
Decorate as you wish!

Notes

This recipe is for Jr. Pillow and Mr. Pillow Silikomart cake moulds.
If you wish to avoid almond biscuit leftovers, only make half of a batch!
Replace Dulcey chocolate with white or milk chocolate.

Caramel Coffee Entremet