Page 62 - Pastry & Baking Magazine

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Grand Gateaux
60
Pastry & Baking
North America
5.
Pour the honeycomb onto a Demarle Silpat mat
to cool.
6.
Deglaze the caramelised sugar by gradually adding
the coffee infused cream. Then add the pre-soaked
gelatine and butter.
7.
Fold the semi whipped cream through the caramel
coffee base to create a coffee cream.
8.
Pipe the prepared coffee cream into Demarle
Flexipan ref 1441 and freeze until required.
3.
Place the rolled cocoa
sable dough onto a Silpain
mat and bake at 170
°
C for
5-8
minutes.
4.
Boil sugar, water, honey
and glucose until you
achieve a light golden
colour. Whisk the sieved
Bicarbonate soda through
the honey syrup when
your syrup is a golden
colour.
9.
Weigh prepared custard base while still hot over the milk
chocolate callets and whisk until all combined.
10.
Spread a thin layer of the milk chocolate mousse into the cone
mould.
11.
Sprinkle cocoa butter coated honeycomb throughout the layers
of the entremets
12.
Place a layer of hazelnut biscuit into the entremets followed
by another layer of milk chocolate mousse.
13.
Place a cocoa sable disc on the base of the entremet to finish.