Page 61 - Pastry & Baking Magazine

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1.
While hot, weigh 150g of the custard base. Add the pre-
soaked gelatine and then strain over the milk chocolate.
2.
Combine until the chocolate is melted, then once it has
cooled to 35
°
C, gently fold through the semi whipped
cream.
Coffee Cream
200
g Caster sugar
170
g Fresh cream 35% fat
220
g Unsalted butter
20
g Good quality coffee beans
6
g Gelita Gold Gelatine
180
g Fresh cream 35% fat (semi whipped)
1.
In a saucepan bring the cream to a boil and infuse the
coffee beans for 10 minutes. Strain and re-boil the cream,
set aside.
2.
In a separate saucepan dry caramelize the sugar until all
the sugar melts and a light brown colour is achieved.
Remove from the stove and deglaze with the pre-boiled
cream, add the butter. Add the pre-soaked gelatine and
cool down to 35
˚
C before folding through the semi
whipped cream.
3.
Pipe into Demarle Flexipan ref 1441 and freeze until
required.
Assembly
1.
Prepare acetate in a cone shape with a height of 220mm
and a diameter across the base of 220mm. Place in a ring
for support and pipe in the prepared milk chocolate
mousse followed by a layer of coffee cream.
2.
Pipe in another layer of mousse covered with the smaller
disc of hazelnut biscuit. Cover this with additional mousse
and another layer of coffee cream.
3.
Finish with a layer of mousse and the second hazelnut
biscuit disc.
4.
Finally add another thin layer of mousse and the cocoa
sable base. Scatter honey comb throughout the layers.
Honey Comb
160
g Caster sugar
40
g Honey
60
g Liquid glucose
30
g Water
7
g Sodium bicarbonate
Callebaut Mycryo Cocoa Butter (melted)
1.
Place all the ingredients in a saucepan except the sodium
bicarbonate and cook on a medium heat until a light
golden colour is achieved. Remove from the heat and
add the sodium bicarbonate and whisk through.
2.
Pour onto a Demarle Silpat mat until cool. Break up into
small pieces and coat in melted cocoa butter.
Hazelnut Biscuit
135
g Icing sugar
160
g Egg yolks
50
g Water
100
g Unsalted butter
250
g Egg whites
100
g Caster sugar
90
g Plain flour
235
g Hazelnut meal
1.
In an electric mixer whisk the egg yolks, icing sugar and
water together.
2.
In a separate bowl, whisk the egg whites until they reach
a soft peak. Gradually add the caster sugar until it is all
combined.
3.
Melt the butter in a small saucepan and sieve together
all the dry ingredients.
4.
Fold the whisked egg whites into the egg yolks mixture
then gradually fold through the dry ingredients. Lastly
add the melted butter. Spread onto a large Demarle
Flexipat and bake at 170
˚
C for 10-15 minutes.
5.
Cut one disc at 90mm and one disc at 14mm per
entremets.
Milk Chocolate Mousse
Custard Base
205
g Fresh cream 35% fat
205
g Whole milk
80
g Egg yolks
40
g Caster sugar
1.
Bring the cream to the boil.
2.
Whisk the egg yolks and sugar together, and then take
the boiled cream off the heat and pour over the egg
mixture. Whisk thoroughly and then place the mixture
back on the heat and whisk to 82
°
C.
Mousse
150
g Custard base (from recipe above)
6
g Gold Gelatine sheets
225
g Fresh Cream 35% fat
275
g Callebaut Milk Couverture 823
1.
Mix the cocoa sable until combined, making sure not to
over mix.
2.
Press the cocoa sable into a neat square, wrap in cling wrap
and rest in the fridge for an hour.
1.
2.