Chocolate Coffee Entremet
This chocolate and coffee entremet combines almond sponge, a praline croustillant, dark chocolate mousse, and coffee Chantilly cream. With its delicate layers of creamy, airy, and crunchy textures, it’s a perfect dessert for special occasions. The elegant decoration using Chantilly petals adds a refined touch.
Servings :1 18cm cake
Ingredients
Almond Sponge
- 65 g powdered sugar (sifted)
- 65 g almond flour
- 15 g all-purpose white flour
- 1 g salt
- 80 g egg whites
- 40 g white granulated sugar
- 15 g light brown sugar
Praline Croustillant
- 35 g milk chocolate (40%)
- 80 g praline paste
- 50 g pailleté feuilletine
Dark Chocolate Mousse
- 160 g whole milk (3.5% fat)
- 50 g egg yolks
- 25 g white granulated sugar
- 2 g gelatin + 12 g cold water
- 190 g dark chocolate (58%)
- 300 g whipping cream (lightly whipped)
Coffee Chantilly Cream
- 3 g gelatin + 18 g cold water
- 400 g whipping cream
- 2 g instant coffee
- 90 g white chocolate
- 5 g vanilla extract
Instructions
Almond Sponge
- Mix powdered sugar, almond flour, all-purpose flour, and salt in a bowl.
- Separately, whisk the egg whites until they become slightly foamy. Gradually add the granulated sugar, then the brown sugar, and continue mixing until a firm meringue forms.
- Gradually fold the dry ingredients into the meringue using a spatula.
- Spread the batter on a baking tray lined with parchment paper, ensuring it’s large enough to cut two 16 cm discs later.
- Bake at 210°C for 10-14 minutes, or until the surface is slightly crisp and golden.
- Let cool, then carefully cut out two 16 cm discs.
Praline Croustillant
- Melt the milk chocolate.
- Mix the melted chocolate with the praline paste.
- Add the feuilletine and combine.
- Place one sponge disc into a 16 cm ring lined with parchment paper. Spread the croustillant evenly over the sponge, pressing gently.
- Place the second sponge disc on top of the croustillant layer.
- Chill in the fridge or freezer until set.
Dark Chocolate Mousse
- Bloom the gelatin in cold water for at least 10 minutes.
- Whisk the egg yolks with sugar in a bowl.
- Heat the milk and bloomed gelatin together. Gradually pour the warm milk over the egg yolk mixture while whisking.
- Return the mixture to the heat and cook gently over low heat until it reaches 82°C.
- Remove from heat and pour over the dark chocolate in a tall container. Blend with an immersion blender until smooth.
- Cool the mixture to 40°C, then fold in the lightly whipped cream.
Entremet Assembly
- Line an 18 cm diameter, 6 cm high ring with acetate.
- Pour the mousse into the mold, leaving space at the top for the sponge and croustillant layer.
- Place the sponge and croustillant assembly in the center of the mold, pressing gently to level it with the ring.
- Freeze the cake for at least 12 hours.
Coffee Chantilly Cream
- Bloom the gelatin in cold water.
- Heat the cream with gelatin, instant coffee, and vanilla extract.
- Pour the mixture over the white chocolate and blend with an immersion blender until smooth.
- Cover with cling film in contact with the surface and chill for at least 12 hours.
- Whip the Chantilly cream before use.
Entremet Decoration
- Whip the Chantilly cream with a hand mixer until firm.
- Transfer to a piping bag fitted with a petal nozzle and pipe petals onto the surface of the cake (removed from the mold and acetate). Start at the center and work outward, then pipe on the sides.
- Chill the cake in the fridge for 1-2 hours to stabilize.
- Decorate as desired!