Tiramisu Entremet

Tiramisu Entremet

  • Serves: 6-8 mini-cakes
Tiramisu Entremet

Tiramisu Entremet

Ingredients

  • Refrigerated

    • 4 Egg yolk
    • 4 Eggs
  • Baking & Spices

    • 115 g All-purpose flour
    • 50 g Cocoa powder
    • 20 g Cornstarch
    • 150 g Dark chocolate
    • 60 g Milk chocolate
    • 2 pinch Salt
    • 415 g Sugar
    • 1 tsp Vanilla extract
    • 150 g White chocolate
  • Nuts & Seeds

    • 60 g Hazelnuts
  • Drinks

    • 100 ml Coffee
    • 75 ml Coffee, strong
    • 1 tsp Instant coffee
  • Dairy

    • 40 g Butter
    • 450 ml Heavy cream, whipped
    • 200 ml Heavy cream
    • 150 g Mascarpone cheese
    • 150 ml Milk
  • Desserts

    • 23 g Gelatin
    • 1 Praline powder from above
  • Liquids

    • 110 ml Water
  • Other

    • 100g glucose

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Description

Creating Sweets with Character

Ingredients

  • 4 eggs
  • 85g sugar
  • 115g all-purpose flour
  • 20g cornstarch
  • 1 pinch salt
  • 40g butter, melted
  • 100ml coffee
  • 50g sugar
  • 150g mascarpone cheese
  • 1 teaspoon vanilla extract
  • 4g gelatin + 20ml cold water
  • 150g white chocolate, melted and chilled
  • 150ml heavy cream, whipped
  • 150ml heavy cream
  • 75ml strong brewed coffee
  • 2 egg yolks
  • 20g sugar
  • 60g milk chocolate, chopped
  • 4g gelatin + 20ml cold water
  • - Praline powder:
  • 60g sugar
  • 30ml water
  • 60g hazelnuts
  • - Mousse:
  • The praline powder from above
  • 2 egg yolks
  • 50g sugar + 25ml water
  • 4g gelatin + 20ml cold water
  • 150g dark chocolate, chopped
  • 300ml heavy cream, whipped
  • 50ml heavy cream
  • 80ml water
  • 150g sugar
  • 100g glucose
  • 150ml milk
  • 50g cocoa powder
  • 1 pinch salt
  • 1 teaspoon instant coffee
  • 11g gelatin + 55ml cold water

Directions

  • Mix the eggs with sugar for a few minutes until tripled in volume.
  • Sift the flour with salt and cornstarch and incorporate it in the whipped eggs using a spatula, adding one tablespoon of flour at a time and mixing gently.
  • Take a few spoonfuls of batter in a bowl and stir in the butter. Transfer the mix back in the batter and mix gently.
  • Pour the batter in a 40x30cm baking tray lined with baking paper.
  • Bake for 8-10 minutes at 180C.
  • When done, allow to cool then cut small circles of genoise and place them in your mini-cake rings (line the cake rings with acetate sheets prior to that). Place aside.
  • Mix the coffee and sugar in a bowl and cook over medium flame for 5 minutes.
  • Allow to cool then brush the genoise circles with the coffee syrup. Place aside.
  • Bloom the gelatin with cold water for 10 minutes.
  • Mix the mascarpone with vanilla then add the melted gelatin and chocolate.
  • Fold in the whipped cream then pour 2-3 tablespoons of mousse into each cake ring. Place in the fridge to set.
  • Bloom the gelatin in cold water for 10 minutes.
  • In a saucepan, mix the cream, coffee, egg yolks and a pinch of salt and place over low heat.
  • Cook for 5-10 minutes until it begins to thicken.
  • Remove from heat and stir in the chocolate. Mix until melted then add the gelatin.
  • Allow to cool to room temperature then pour the cremeux over the mascarpone mousse and place back in the fridge.
  • - Praline:
  • Mix the sugar and water in a saucepan and place over medium heat. Cook for a few minutes until it begins to caramelize, washing down the sides of the pan with a brush dipped in cold water as it cooks.
  • When it has a golden, amber color, remove from heat and add the hazelnuts. Mix to coat them well and transfer on a baking tray lined with baking paper.
  • Allow to cool and set then break and place into a food processor.
  • Pulse until you get a fine powder and place aside.
  • - Mousse:
  • Bloom the gelatin in cold water for 10 minutes.
  • Mix the sugar and water in a saucepan and place over low heat. Cook for 2-3 minutes until the sugar melts.
  • In the meantime, start mixing the yolks until they turn pale and thick. Gradually pour in the hot sugar syrup, mixing all the time until double in volume.
  • Add the melted gelatin then the chocolate and mix well. Allow the mixture to come to room temperature.
  • Fold in the whipped cream then add the praline powder.
  • Pour 3-4 tablespoons of mousse over the coffee cremeux and place back in the fridge to set.
  • Bloom the gelatin in cold water for 10 minutes.
  • Mix the remaining ingredients in a saucepan and place over low heat.
  • Cook for 5-7 minutes from the moment it begins to boil until it looks thickened and dark.
  • Remove from heat and allow to cool for 10 minutes.
  • Add the gelatin, mix well, then pass the glaze through a fine sieve.
  • Allow to cool completely before use.
  • To glaze the cakes, place them in the freezer at least one hour then remove the cake rings and acetate sheets. Place the cakes on a wire rack over a pan to collect the glaze as it drips off the cakes. Carefully pour the glaze over each cake and allow it to drip off as needed.
  • Transfer on cake boards or platters and place back in the fridge.
  • Mix the heavy cream and salt in a bowl and place over low heat. Bring to the heating point then remove from heat and add the chocolate.
  • Mix well until melted and smooth then add the butter and Amaretto.
  • Cover with plastic wrap and place in the fridge for a few hours.
  • Take one teaspoon of mixture and shape it into a bowl. Roll right away through cocoa powder.
  • To decorate the cakes, I melted some chocolate, tempered it slightly and spread it on an acetate sheet which I then wrapped around a small cake ring and placed in the fridge to set.
  • Add a truffle and the décor is finished.
  • Enjoy!
  • Serves: 6-8 mini-cakes
pastry-workshop.com

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Title:

Tiramisu - My Way

Descrition:

Tiramisu is a classic dessert, but here's how you can elevate it into an entremet. Layers of coffee, mascarpone cheese and chocolate combine perfectly!

Tiramisu Entremet

  • Refrigerated

    • 4 Egg yolk
    • 4 Eggs
  • Baking & Spices

    • 115 g All-purpose flour
    • 50 g Cocoa powder
    • 20 g Cornstarch
    • 150 g Dark chocolate
    • 60 g Milk chocolate
    • 2 pinch Salt
    • 415 g Sugar
    • 1 tsp Vanilla extract
    • 150 g White chocolate
  • Nuts & Seeds

    • 60 g Hazelnuts
  • Drinks

    • 100 ml Coffee
    • 75 ml Coffee, strong
    • 1 tsp Instant coffee
  • Dairy

    • 40 g Butter
    • 450 ml Heavy cream, whipped
    • 200 ml Heavy cream
    • 150 g Mascarpone cheese
    • 150 ml Milk
  • Desserts

    • 23 g Gelatin
    • 1 Praline powder from above
  • Liquids

    • 110 ml Water
  • Other

    • 100g glucose

The first person this recipe

pastry-workshop.com

pastry-workshop.com

2618 0

Found on pastry-workshop.com

Pastry Workshop

Tiramisu - My Way

Tiramisu is a classic dessert, but here's how you can elevate it into an entremet. Layers of coffee, mascarpone cheese and chocolate combine perfectly!