Tiramisu Entremet
Tiramisu Entremet
Servings :6 -8 mini-cakes
Ingredients
Genoise:
- 4 eggs
- 85 g sugar
- 115 g all-purpose flour
- 20 g cornstarch
- 1 pinch salt
- 40 g butter (melted)
Coffee syrup:
- 100 ml coffee
- 50 g sugar
Mascarpone mousse:
- 150 g mascarpone cheese
- 1 teaspoon vanilla extract
- 4 g gelatin + 20ml cold water
- 150 g white chocolate (melted and chilled)
- 150 ml heavy cream (whipped)
Coffee cremeux:
- 150 ml heavy cream
- 75 ml strong brewed coffee
- 2 egg yolks
- 20 g sugar
- 60 g milk chocolate (chopped)
- 4 g gelatin + 20ml cold water
Chocolate praline mousse:
- – Praline powder:
- 60 g sugar
- 30 ml water
- 60 g hazelnuts
- – Mousse:
- The praline powder from above
- 2 egg yolks
- 50 g sugar + 25ml water
- 4 g gelatin + 20ml cold water
- 150 g dark chocolate (chopped)
- 300 ml heavy cream (whipped)
Chocolate coffee glaze:
- 50 ml heavy cream
- 80 ml water
- 150 g sugar
- 100 g glucose
- 150 ml milk
- 50 g cocoa powder
- 1 pinch salt
- 1 teaspoon instant coffee
- 11 g gelatin + 55ml cold water
Truffles
- 70 g heavy cream
- 50 g dark chocolate 55%
- 50 g dark chocolate 70%
- 30 g butter
- 15 g Amaretto
- 0.5 g salt
Instructions
Genoise:
- Mix the eggs with sugar for a few minutes until tripled in volume.
- Sift the flour with salt and cornstarch and incorporate it in the whipped eggs using a spatula, adding one tablespoon of flour at a time and mixing gently.
- Take a few spoonfuls of batter in a bowl and stir in the butter. Transfer the mix back in the batter and mix gently.
- Pour the batter in a 40x30cm baking tray lined with baking paper.
- Bake for 8-10 minutes at 180C.
- When done, allow to cool then cut small circles of genoise and place them in your mini-cake rings (line the cake rings with acetate sheets prior to that). Place aside.
Coffee syrup:
- Mix the coffee and sugar in a bowl and cook over medium flame for 5 minutes.
- Allow to cool then brush the genoise circles with the coffee syrup. Place aside.
Mascarpone mousse:
- Bloom the gelatin with cold water for 10 minutes.
- Mix the mascarpone with vanilla then add the melted gelatin and chocolate.
- Fold in the whipped cream then pour 2-3 tablespoons of mousse into each cake ring. Place in the fridge to set.
Coffee cremeux:
- Bloom the gelatin in cold water for 10 minutes.
- In a saucepan, mix the cream, coffee, egg yolks, sugar and a pinch of salt and place over low heat.
- Cook for 5-10 minutes until it begins to thicken.
- Remove from heat and stir in the chocolate. Mix until melted then add the gelatin.
- Allow to cool to room temperature then pour the cremeux over the mascarpone mousse and place back in the fridge.
Chocolate praline mousse:
- – Praline:
- Mix the sugar and water in a saucepan and place over medium heat. Cook for a few minutes until it begins to caramelize, washing down the sides of the pan with a brush dipped in cold water as it cooks.
- When it has a golden, amber color, remove from heat and add the hazelnuts. Mix to coat them well and transfer on a baking tray lined with baking paper.
- Allow to cool and set then break and place into a food processor.
- Pulse until you get a fine powder and place aside.
- – Mousse:
- Bloom the gelatin in cold water for 10 minutes.
- Mix the sugar and water in a saucepan and place over low heat. Cook for 2-3 minutes until the sugar melts.
- In the meantime, start mixing the yolks until they turn pale and thick. Gradually pour in the hot sugar syrup, mixing all the time until double in volume.
- Add the melted gelatin then the chocolate and mix well. Allow the mixture to come to room temperature.
- Fold in the whipped cream then add the praline powder.
- Pour 3-4 tablespoons of mousse over the coffee cremeux and place back in the fridge to set.
Coffee Glaze:
- Bloom the gelatin in cold water for 10 minutes.
- Mix the remaining ingredients in a saucepan and place over low heat.
- Cook for 5-7 minutes from the moment it begins to boil until it looks thickened and dark.
- Remove from heat and allow to cool for 10 minutes.
- Add the gelatin, mix well, then pass the glaze through a fine sieve.
- Allow to cool completely before use.
- To glaze the cakes, place them in the freezer at least one hour then remove the cake rings and acetate sheets. Place the cakes on a wire rack over a pan to collect the glaze as it drips off the cakes. Carefully pour the glaze over each cake and allow it to drip off as needed.
- Transfer on cake boards or platters and place back in the fridge.
Amaretto Truffles:
- Mix the heavy cream and salt in a bowl and place over low heat. Bring to the heating point then remove from heat and add the chocolate.
- Mix well until melted and smooth then add the butter and Amaretto.
- Cover with plastic wrap and place in the fridge for a few hours.
- Take one teaspoon of mixture and shape it into a bowl. Roll right away through cocoa powder.
Decor:
- To decorate the cakes, I melted some chocolate, tempered it slightly and spread it on an acetate sheet which I then wrapped around a small cake ring and placed in the fridge to set.
- Add a truffle and the décor is finished.
- Enjoy!
Truffles
- Combine the cream and salt and warm them up.
- Pour over the two chocolates.
- Let them sit for 2 minutes then mix well with a spatula.
- Mix in the butter then add the Amaretto.
- Cover with plastic wrap and refrigerate for a few hours until set.
- Take 1 teaspoon of ganache and shape it into a ball. Roll through cocoa powder.
- Keep refrigerated and use for decor.
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