Vanilla, caramel and chocolate entremet made with
– vanilla mousse,
– caramel
– crunchy beads
– chocolate mirror glaze.
Material used
– Silikomart Essenziale 80 mould
– Baking thermometer
– Baking tray
– Baking paper
– Rolling pin
Ingredients
Shortbread cookie
✔50g soft butter
✔25g powdered sugar
✔vanilla powder
✔65g flour
✔½ egg yolk
Vanilla mousse
✔50g liquid cream
✔50g white chocolate
✔100g cold liquid cream
✔vanilla
✔2g gelatin
Caramel
✔40g powdered sugar
✔50g cream
✔12g butter
+Crispy balls
Chocolate icing
✔45 g sugar
✔45 g glucose
✔25 g water
✔45 g chocolate
✔30 ml liquid cream
✔4g gelatin sheets
The recipe
Caramel
✔40g powdered sugar
✔50g cream
✔12g butter
In a saucepan, melt the sugar. When it has a nice amber color add the previously heated liquid cream off the heat. Mix well and return to the heat to melt all the caramel. Remove from the heat and add the butter. Leave to cool, then fill a piping bag with the mixture.
Shortbread cookie
✔50g soft butter
✔25g powdered sugar
✔Vanilla powder
✔65g flour
✔½ egg yolk
Mix all ingredients. Roll out with a rolling pin between two sheets of baking paper. Cut out dough slightly smaller in diameter than your mold. Place in the freezer for at least 20 minutes. Bake at 160°C for 13 to 14 minutes.
As soon as the pastry comes out of the oven, reapply the cookie cutter, as it spreads a little as it cooks. Set aside.
Vanilla mousse
✔50g liquid cream
✔50g white chocolate
✔100g cold liquid cream
✔vanilla
✔2g gelatin
Place the gelatin leaf in a bowl of cold water. In a saucepan, heat the 50g liquid cream with the vanilla pod, scraped out with the tip of a knife, or the vanilla powder. Cover and leave to infuse for at least 20 minutes. Return the cream to the heat. Remove from the heat and add the gelatine and melted white chocolate. Remember to remove the vanilla pod. Mix and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture when its temperature is < 35°C and stir gently.
Assembly
Fill the silikomart Essential mold 2/3 full with vanilla mousse. Place in the freezer for a few minutes. Poach the caramel in the middle.
Add crunchy marbles. Top with vanilla mousse and finish with a shortbread cookie. Place in the freezer overnight.
Chocolate icing
✔45 g sugar
✔45 g glucose
✔25 ml water
✔45 g chocolate
✔30 ml liquid cream
✔2 x 2g gelatine leaves
Heat the sugar, water and glucose in a saucepan. Remove from heat and add the gelatine, wrung out and softened. Pour this mixture over the melted chocolate. Stir well. Add the liquid cream. Use an immersion blender to blend the mixture thoroughly.
Unmold the desserts, place on a wire rack and cover with the 35°C glaze.
I decorated them with edible gold powder.
