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

Found on pastry-workshop.com

Description

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!