Coffee Pecan Entremet with
– a pecan crisp,
– a pecan praline insert,
– a coffee mousse,
– a brown velvet spray.
Material used
– Silikomart Essenziale 80 mould
– Ancel 210 Bloom gelatine (gold quality)
– Brown velvet spray
Ingredients
Pecan praline
✔100g pecans
✔50g caster sugar
Coffee mousse
✔70g cream
✔Coffee extract
✔70g white chocolate
✔100g cold liquid cream
✔2g gelatine
Pecan praline crisp
✔25g milk chocolate
✔20g crêpes dentelles
✔25g pecan praline
Brown velvet spray
The recipe
For 4 desserts
Pecan praline
✔100g pecans
✔50g caster sugar
Place the pecans on a baking tray and bake at 150°C for 15 minutes. Pour the caster sugar into a saucepan and make a caramel. Pour onto a sheet of greaseproof paper and leave to cool. Place the pecans and chopped caramel in the bowl of a blender and blend until you have a praline.
You will have some pecan praline left over after this recipe. You can store it in a sealed jar.
Pecan praline crisp
✔25g milk chocolate
✔20g crêpes dentelles
✔25g pecan praline
Melt the milk chocolate in the microwave. Add the crumbled crêpes dentelles and the pecan praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out using a pastry cutter. Place in the freezer.
Coffee mousse
✔70g cream
✔Coffee extract
✔70g white chocolate
✔100g cold liquid cream
✔2g gelatine
Place the gelatine leaf in a bowl of cold water. In a small saucepan, heat the 70g of liquid cream with a few drops of coffee extract (to be measured according to the desired intensity). Remove from the heat and add the gelatine and melted white chocolate. Mix well and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture when the temperature is around 30°C and stir gently.
Assembly
Fill the Silikomart Essenziale 80 mould halfway with the coffee mousse, using a spoon to smooth the edges. Poach some pecan praline in the middle. Add a little more coffee mousse and finish with the pecan crisp. Place in the freezer for at least 6 hours or overnight.
The next day, remove the cakes from the moulds and immediately apply the brown velvet spray. Decorate with a chocolate coffee bean. Chill for at least 3 hours.
