Continue processing until it forms an oily paste. Use quality ingredients for success. But don’t let Mary hear you complain.Grease and line a 33x23cm/13x9in Swiss roll tin with baking parchment.

Add cream and egg yolk mixture and mix to create an emulsion.Fold the whipped cream into chocolate mixture and set aside.Soften the gelatine in a bowl of cold water.Bring to a boil heavy cream, glucose(or corn syrup) and inverted sugar(or honey). Bake for 5-7 minutes, or until pale, golden-brown and springy to touch.Place a sheet of baking parchment over a cooling rack and turn the cake out onto it. Fold into the white chocolate mixture.In a bowl, whip the cream until soft peaks form when the whisk is removed and fold into the white chocolate mixture.Spoon the white chocolate mousse into a disposable piping bag and pipe on top of the chocolate mousse until it reaches the top of the cake rings.

Last week was my husband’s birthday so I attempted to make him an entremet.For the ones who do not know what an entremet is, the Wikipedia explains it: “an entremet is a multi-layered mousse-based cake with various complementary flavors and varying textural contrasts.” Yes, sounds fancy and very European but it is also very delicious.I worked two days to put it together, and as much as I try to say that it was not a very difficult one to make, the recipe has multiple steps that required time and patience.My husband wanted a chocolate cake, but if you know me, I cannot go with just a cake and some buttercream, I have to create something that it will be hard to forget…well, this was the case for this recipe.The entire cake is frozen, glazed with a beautiful mirror chocolate glaze and decorated with your favorite things.

Last week was my husband’s birthday so I attempted to make him an entremet. Melt slowly and do not allow the chocolate become too hot.Stir in the butter and mix until combined. Add the frozen whipped Sublime with vanilla insert.

You should have something like this:You can see it on the picture above.

Add the caster sugar, one teaspoon at a time, whisking between each addition to make a glossy meringue. Place the parchment paper inside the freezer.This layer is made with sugar, egg whites and almond meal and baked briefly for 10-12 minutes at 170C/340F in a 6″ springform cake pan on parchment paper, then cooled on a rack.This cream has a little bit of gelatin, because it has to be quite stiff as we will use it as a center of the cake, over the Dacquoise cake layer.It has heavy cream, vanilla flavor, some sugar, egg yolks and gelatin.After you make it, you pour it into a 6″ springform cake pan (use the same one you made the Dacqouise cake) and freeze it over night.The chocolate mousse layer is made by following different steps.So far, so good, right? Chill in the fridge until set.Once set, turn out of the cake rings and place on serving plates. 8 entremets - 180mm diameter Silikomart Eclipse.

Fold into the chocolate mixture until completely incorporated.Whip the cream until soft peaks form when the whisk is removed.

Cut a rectangular template measuring 17x5cm/6½x2in, from a piece of parchment paper.When the sponge is cooled, trim the edges and cut out six rectangles of sponge using the template.

I am Gabriela and this is my virtual home. However, the cake is served at room temperature.The praline is made with caramelized sugar, hazelnuts and almonds, butter and dark chocolate.You will need to roast the nuts first and allow them to cool before you use them further.Sugar is caramelized and mixed with the roasted nuts, then cooled on parchment paper.The final step for the praline is to grind it in a food processor until you obtain an oily paste, like a nut butter.Place the softened butter and the chocolate in a saucepan and melt them together.Stir in the praline and let cool until the temperature drops to 73.4F/23 ° C.Draw an 8inch/18cm diameter circle on parchment paper and fill the circle with the praline.
(use a thermometer) to make a syrup.Once the mixture is cooked, pour over the cream mixture, glucose and honey .Add the cocoa powder and boil together for 3 minutes. A little precision and a little effort is required to make these amazing chocolate mousse-filled cakes. Top with the raspberries and blueberries and dust with icing sugar.White chocolate can be tricky, so watch it like a hawk and as soon as it has melted, remove the bowl from the pan and set aside to cool a little.Read about our approach to external linking.150g/5½oz plain chocolate (36% cocoa solids), chopped.

Whisk together for 3-5 minutes, or until doubled in volume.

Chill them in the freezer while you make the white chocolate mousse.For the white chocolate mousse, place the chocolate in a bowl set over a pan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk the egg whites with the sugar until stiff then add the egg yolks.

Flourless chocolate biscuit sponge. Wrap the cake strips inside the cake rings, stripey side facing out. Smooth and place your dessert in the freezer.After few hours, when is solid frozen, remove it from your circle or springform and place it over a rack that has a baking sheet underneath.Decorate with chocolate pieces and some food glitter.Needs to be refrigerated. Of course, I will explain in detail how to make each layer, how to make the decoration, and how to assemble the entremet. 2 Whipped sublime with vanilla. Line a baking tray with baking parchment and lay the silicone sheet on top.For the decorative paste, cream the butter and icing sugar together until light and fluffy.

Peel off the baking parchment and silicon sheet from the base of the cake and leave to cool completely.Line the sides of 6 x 6.5cm/2½in chefs’ rings with baking parchment. Fold in the flour, and then gently fold in the meringue in three separate batches. Remove from heat and set aside.Meanwhile, heat up the water and sugar to 121C/250F. The taste and texture is amazing - rich and creamy, cakey, crunchy, light and fluffy all in one bite. Heat to 70°C.Combine all the ingredients, roll out to a thickness of 3mm and cut out 200mm diameter discs.Heat the water, add the sugar and pectagel 843. Drag a pastry comb diagonally through the paste to form a pinstripe pattern, scraping off the excess mixture after each drag.
Chocolate and Hazelnut Entremet Layers.

Freeze. Melt very gently, but do not allow the chocolate to become too hot.In a bowl, whisk the egg whites until stiff peaks form when the whisk is removed. Bake at 210°C for 10 minutes.