Today, I’m sharing the recipe for a delicious entremets with you. A recipe found on the blog J’en reprendrai bien un bout (the “quoi d’autre?” entremets). I thought the caramel, tonka and coffee flavours would go together wonderfully. And in this particular entremets, the coffee isn’t too present (I don’t like it…)
In any case, it’s an entremets that won over my whole family, especially my dad! And he’s quite hard to please 😉 If you’re a real coffee fan, don’t hesitate to soak the coffee sponge at the base of the entremets generously. Of course, you can also replace the caramel tonka crémeux with a coffee crémeux (for coffee fans!).
It also gave me the chance to try one of my new moulds, bought from CuisineShop. It’s the Vortex mould, which I find really superb! I didn’t want to attempt a mirror glaze given the shape of the mould (the glaze would have stayed in the swirl). So I used a brown velvet spray, also bought from CuisineShop 🙂 The result is frankly fantastic!
Ingredients & Method
6 components · Full recipe
Caramel and Tonka Bean Crémeux (make the day before)
Ingredients
- 120 g (4.2 oz) whole cream
- 2 small tonka beans, finely grated
- 20 g (0.7 oz) whole milk
- 20 g (0.7 oz) caster sugar
- 4 g (0.1 oz) caster sugar
- 20 g (0.7 oz) egg yolks
- 2 g (0.1 oz) gelatine (1 sheet)
Method
1
In a saucepan, heat the cream with the grated tonka beans. Remove from the heat, cover with cling film and leave to infuse for 30 minutes.
2
Strain the infused cream through a fine sieve, then add the milk and heat gently.
3
Meanwhile, make a dry caramel with the 20 g (0.7 oz) of sugar. Deglaze with the warm tonka cream and milk mixture (take care — it will splatter).
4
Soak the gelatine sheet in very cold water.
5
Whisk the egg yolk with the 4 g (0.1 oz) of sugar.
6
Pour the caramel sauce onto the egg yolk and sugar mixture, stir well, then return to a gentle heat. Cook to 85°C / 185°F, stirring constantly with a spatula. Take care not to let the cream boil.
7
Strain through a fine sieve and add the well-drained gelatine. Stir to dissolve.
8
Leave to cool slightly, then pour over the coffee crunch (see component 3). Freeze the assembled insert.
Coffee Sponge
Ingredients
- 20 g (0.7 oz) egg yolks
- 50 g (1.8 oz) egg (1 medium egg)
- 40 g (1.4 oz) caster sugar
- 2 g (0.1 oz) Trablit liquid coffee extract (or instant coffee)
- 15 g (0.5 oz) plain flour
- 10 g (0.4 oz) butter
- 30 g (1.1 oz) egg whites
- 15 g (0.5 oz) caster sugar
- 1 strong espresso
- 1 pinch of salt
Method
1
Preheat the oven to 180°C / 350°F.
2
Melt the butter in the microwave and leave to cool slightly.
3
In the bowl of a stand mixer, combine the egg yolks, egg, Trablit and the 40 g (1.4 oz) of sugar. Whisk at maximum speed until the mixture is pale and has tripled in volume.
4
Fold in the sifted flour gently until fully incorporated.
5
Add the melted butter and fold in gently.
6
Whisk the egg whites with the 15 g (0.5 oz) of sugar to soft peaks, then fold delicately into the batter using a spatula.
7
Pour onto a rimmed baking tray lined with baking paper to a depth of about 1 cm (0.4 in).
8
Bake for approximately 12 minutes (keep a close eye on it).
9
Remove from the oven and leave to cool completely on a wire rack.
10
Once the sponge is fully cold, cut out a 16 cm (6.3 in) diameter disc.
11
Brush lightly with a strong espresso (warm sponge + cold coffee, or cold sponge + warm coffee). Set aside.
Coffee Crunch
Ingredients
- 50 g (1.8 oz) praline paste
- 10 g (0.4 oz) white chocolate
- 2 g (0.1 oz) Trablit liquid coffee extract (or instant coffee)
- 30 g (1.1 oz) feuilletine (crêpes dentelles)
Method
1
Melt the white chocolate in the microwave or over a bain-marie.
2
Add the praline paste and the Trablit, and mix well.
3
Fold in the crumbled feuilletine and stir with a spoon.
4
Press the crunch into a 14 cm (5.5 in) diameter ring to a maximum depth of 3 mm.
5
Cover with cling film and freeze.
Caramel and Tonka Bean Mousse
Ingredients
- 50 g (1.8 oz) whole cream
- 1 small tonka bean, finely grated
- 125 g (4.4 oz) whole milk
- 75 g (2.6 oz) caster sugar
- 2 g (0.1 oz) fleur de sel
- 50 g (1.8 oz) egg yolks
- 25 g (0.9 oz) caster sugar
- 6 g (0.2 oz) gelatine (3 sheets)
- 200 g (7.1 oz) whole cream, very cold
Method
1
In a saucepan, heat the cream with the grated tonka bean. Remove from the heat, cover with cling film and leave to infuse for 30 minutes.
2
Strain through a fine sieve, then add the milk and heat gently.
3
Meanwhile, make a dry caramel with the 75 g (2.6 oz) of sugar. Deglaze with the warm tonka cream and milk mixture (take care — it will splatter).
4
Stir and reduce over a high heat for about 5 minutes (any lumps formed when the liquid was added should dissolve completely — strain through a fine sieve if needed).
5
Add the fleur de sel.
6
Soak the gelatine sheets in very cold water.
7
Whisk the egg yolks with the 25 g (0.9 oz) of sugar.
8
Pour the caramel sauce onto the egg yolk and sugar mixture, stir well, then return to a gentle heat. Cook to 85°C / 185°F, stirring constantly with a spatula. Take care not to let the cream boil.
9
Strain through a fine sieve and add the well-drained gelatine. Stir to dissolve.
10
Leave to cool slightly.
11
Whip the cold cream until mousse-like — do not over-whip.
12
Once the caramel cream has cooled to 40°C / 104°F, gently fold in the whipped cream. Set aside.
Assembly
Ingredients
- None
Method
1
Pour half the caramel tonka mousse into the mould and freeze for 10 minutes.
2
Place the crémeux and crunch insert in the centre (crémeux side facing the mousse) and press gently into the mousse.
3
Cover with another layer of mousse.
4
Finish with the coffee sponge disc. Press lightly to embed it, then smooth the surface with an offset spatula.
5
Cover with cling film and freeze overnight.
Decoration
Ingredients
- 1 brown velvet spray
- coffee beans
Method
1
Whether you use a paint spray gun (used only for this purpose!) or a ready-to-use velvet spray as I do, there are a few rules to follow if you don’t want to redecorate your kitchen. Protect the work surface with cardboard, packaging, a plastic bag or baking paper, and spray in a well-ventilated area.
2
Remove the entremet from the freezer, unmould and place on a wire rack. Spray a thin, even coat from a distance of 30–40 cm (15.7 in).
3
Decorate as you like — I added a few coffee beans — then leave to defrost in the fridge for 6 to 7 hours.
Gallery
