Vanilla, caramel candle Entremet made of
– a sweet pastry biscuit
– a creamy caramel insert
– a vanilla mousse,
– a financier,
– a white velvet spray,
– white chocolate wax,
– a white chocolate flame,
– popping candy.
Material used
– Silikomart micro perforated baking mat
– Silikomart truffle mould X15
– Silikomart chocolate mould Tartufino
– Ancel gold quality gelatine 210 bloom
– White velvet spray
Ingredients
Creamy caramel (the day before)
✔30g sugar
✔10g water
✔7g glucose
✔10g hot liquid cream
✔1 egg yolk
✔50g cold liquid cream
✔2g gelatine
Financier (the day before)
✔40g soft butter
✔30g peanut powder
✔100g egg whites
✔55g icing sugar
✔30g flour
✔1.5g fine salt
Vanilla mousse (the day before)
✔50g single cream
✔50g white chocolate
✔Vanilla powder or vanilla pod
✔50g cold liquid cream 30% MG min.
✔2g gelatine
Sweet dough biscuits
✔70g flour
✔10g icing sugar
✔40g butter
✔1 egg yolk
✔1 pinch of salt
+ White velvet spray
+ Popping candy
+ White chocolate
The recipe
For 9 small candles
Creamy caramel (the day before)
✔30g sugar
✔10g water
✔7g glucose
✔10g hot liquid cream
✔1 egg yolk
✔50g cold liquid cream
✔2g gelatine
In a large bowl of cold water, place the gelatine sheet. In a bowl, mix the yolk and the 50g of cold liquid cream. Set aside. In a saucepan, make a caramel with the water, sugar and glucose. Deglaze the caramel with the hot liquid cream. Add the egg yolk/cream mixture to the caramel and heat over a very low heat so as not to cook the eggs, like when making a custard, without stopping to stir. Do not exceed 82°C. Remove from the heat and add the gelatine, wrung out and softened, stirring well. Pour into the silikomart Tartufino mould and place in the freezer for at least 4 hours.
Financier (the day before)
✔40g soft butter
✔30g peanut powder
✔100g egg whites
✔55g icing sugar
✔30g flour
✔1.5g fine salt
In a saucepan, add the butter and make a hazelnut butter by letting it heat up over a low heat. This will take on a nice colour and a hazelnut smell. Set aside. In a bowl, add the flour, icing sugar, salt and peanut powder. Gradually add the unbeaten egg whites while mixing. Add the cooled melted butter and mix. Pour onto a baking tray lined with baking paper and bake at 180°C for about ten minutes. Leave to cool, then cut out small circles of the same diameter as your tin.
Vanilla mousse (the day before)
✔50g liquid cream
✔50g white chocolate
✔Vanilla powder or vanilla pod
✔50g cold liquid cream 30% MG min.
✔2g gelatine
In a bowl of cold water, place the gelatine sheet. In a saucepan, heat the 50g of liquid cream with the vanilla pod or vanilla powder. Turn off the heat, cover the pan and leave the vanilla to infuse for 15 minutes. Return the mixture to the heat and then, off the heat, add the gelatine (having first removed the vanilla pod). Pour over the melted white chocolate, mix and set aside. Whip the cold cream with an electric mixer and add the icing sugar. Pour over the previous mixture and stir gently.
Assembly
Half fill the Silikomart Truffles mould. Add the creamy caramel insert, a little of the remaining vanilla mousse and finish with the financial biscuit. Place in the freezer overnight.
The next day
Sweet dough biscuits
✔70g flour
✔10g icing sugar
✔40g butter
✔1 egg yolk
✔1 pinch of salt
Mix all the ingredients together, roll out and put in the fridge. Roll out the dough between two sheets of baking paper then detail circles with a cookie cutter. Bake at 180°C between two sheets of micro perforated paper. Watch the cooking and take them out as soon as they colour. Leave to cool.
Melt some white chocolate (150g). Poach the chocolate on baking paper, drawing flames. Apply some popping candy on top and let it set. Place the remaining white chocolate in a piping bag.
Turn out the cakes and apply the white velvet spray immediately. Poach the white chocolate on the top, making drips. Push in the flame covered with popping candy before the white chocolate in the wax is set. Place on the sweet pastry discs and chill (2 hours) until ready to eat.
