Coffee Caramel Hazelnut Entremet Cake

Entremet cake with coffee caramel mousse, white chocolate mousse, hazelnut praline, hazelnut dacquoise, coffee genoise and caramel glaze! 

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For the hazelnut dacquoise

  • 1 egg white
  • 12 g sugar
  • 30 g pure icing sugar
  • 30 g hazelnut flour

For the hazelnut praline

  • 50g hazelnuts, peeled and toasted
  • 60g sugar

For the white chocolate mousse

  • 3/4 tsp unflavored powdered gelatin
  • 12 g water
  • 127 g white chocolate chips
  • 210ml heavy cream, cold, divided
  • 19 g powdered sugar

For the coffee genoise

  • 130 g eggs
  • 68 g sugar
  • 50 g plain flour
  • 10 g corn flour
  • 4 g instant coffee
  • 15 g whipping cream
  • 20 g unsalted butter

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For the coffee caramel mousse

  • 100 g sugar
  • 100 g whipping cream
  • 11 g instant coffee
  • 100 g milk
  • 4 egg yolks
  • 120 g sugar
  • 10 g sheet gelatine (6 sheets), bloomed
  • 480 g whipping cream, whipped

For the cake syrup

  • 1 1/2 tbsp Tia Miara (or any coffee liqueur of your choice)
  • 1 1/2 tbsp hot water
  • 1 1/2 tsp sugar

For the caramel glaze

  • 200g sugar
  • 50ml water
  • 170g liquid glucose
  • 4ml lemon juice
  • 250ml heavy cream
  • 13g gelatin (plus 65ml cold water)
  • 80g milk chocolate, chopped

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Directions

For the hazelnut dacquoise

  1. Preheat oven to 180°C. Slightly spray or grease a 15 cm round pan.
  2. Mix hazelnut flour with icing sugar. Set aside.
  3. Whisk an egg white at medium speed for about 2 minutes until the whites are frothy. Increase the speed and continue to whisk while adding the sugar to make a stiff glossy meringue that stands in peaks when the whisk is lifted out.
  4. Gently fold the hazelnut mixture through the meringue using a large metal spoon or plastic spatula.
  5. Transfer the meringue to a piping bag fitted with a 1.5cm plain tube. Starting in the centre of a pan, pipe a spiral of meringue. Place in the heated oven and bake for 10 – 12 minutes. Turn off the oven and open the oven door so it is just ajar, then leave the discs inside until completely cool.
  6. Cut the disc of 13 cm diameters.

For the hazelnut praline

  1. Melt the sugar in a heavy pan until it has an amber color. Be careful as it burns easily.
  2. Add the hazelnuts and mix to coat them then transfer the mixture on a tray lined with parchment paper and let it cool down and set.
  3. Place the praline in a thick plastic bag and crush it with a rolling-pin. The praline should be fine, but not a powder. You still want bits of sugar and hazelnuts in it. Place aside.

For the white chocolate mousse

  1. In a small bowl, sprinkle the powdered gelatin over the water, making sure the powder is all touching water. Let stand for about 5 minutes.
  2. Place the white chocolate chips in a medium glass bowl. Microwave 60 ml of heavy cream in a medium measuring cup until it comes to a boil.
  3. Add the gelatin mixture to the hot heavy cream mixture and whisk until the gelatin is dissolved.
  4. Pour the hot cream over the white chocolate chips and let stand, covered, for 3-5 minutes. Whisk the white chocolate mixture until the chocolate is melted and the mixture is smooth. If it doesn’t completely melt, microwave in 10-15 second intervals, whisking well between each, until smooth. Set aside to cool to about room temperature.
  5. Whip remaining 150ml heavy cream and powdered sugar at high speed with a mixer until stiff peaks form.
  6. Gently fold about a third of the cooled white chocolate mixture into the whipped cream until combined. Add the second third of the cooled white chocolate and gently fold into the whipped cream. Add the remaining white chocolate and fold together until completely combined.
  7. Spread the white chocolate mousse into an even layer on top of the chocolate mousse. Refrigerate until completely firm, at least 3-4 hours.

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For the coffee genoise

  1. Preheat oven to 180°C and line a parchment paper on a 15 cm baking pan.
  2. Bring whipping cream to boil & dissolve the coffee, set aside for latter.
  3. Combine eggs and sugar in a large mixing bowl and sit over a pan of simmering water, beat with electric beater at high speed until hot then remove from heating (observe temperature of mixture as it can curdle). Continue beating for another 3 min or until pale and fluffy.
  4. Mix and sieve in the flours, gently fold until combine.
  5. Melt the butter until it goldens, add the butter and fold gently until combine.
  6. Add in coffee milk and fold gently until combine.
  7. Pour into prepared pan (about 1 cm tick) and bake for 8-10 min.
  8. After it cools, cut the disc of 13 cm diameters.

For the coffee caramel mousse

  1. To make caramel sauce, caramelise the sugar in the saucepan, then carefully pour the warm whipping cream and stir until smooth.
  2. To make mousse, pour milk to a small saucepan,  bring it to boil, then dissolve the coffee.
  3. In another saucepan, combine egg yolks and sugar, pour in the coffee milk with stirring to 82°C. Stir in the bloomed gelatine. Pour in the caramel sauce and stir until smooth. Fold in the whipped cream.

For the cake syrup

  1. For the syrup mix all ingredients and set aside.

For assembling

  1. On the bottom of the form “Eclipse” pour the caramel mousse (about 1 cm thick).
  2. On top place the frozen layers of white chocolate mousse and hazelnut daquoise and gently push them into the mousse. Then pour more mousse (leave some room for coffee genoise) and sprinkle with hazelnut praline.
  3. Next brush generous amount of cake syrup on the coffee genoise, then place it on caramel mousse with hazelnuts and slightly push it to it.
  4. Tighten the form with cling film and put to the freezer for a few hours. Or you can put it to the fridge for at least 8 hours to settle and then for about 1-2 hours to freezer before glazing.

For the caramel glaze

  1. Mix the gelatin with 65 ml water and let it bloom at least 10 minutes.
  2. Bring the heavy cream to the boiling point in a saucepan.
  3. Combine the sugar, water, glucose and lemon juice in a heavy saucepan and bring to a boil. Cook this syrup for a few minutes, washing the sides of the pan with a brush soaked in cold water to prevent crystals from forming.
  4. Keep cooking the syrup until it has an amber color then add the hot heavy cream and keep on heat until the sauce is smooth.
  5. Remove from heat and stir in the gelatin then add the chocolate.
  6. Mix until melted and smooth then allow the glaze to come to room temperature before using it.
  7. To glaze the cake, place the cake on a wire rack over a platter. Begin pouring the glaze from the center of the cake to the edges, pouring more on the edges to cover them well. You might need to pour the glaze twice to get a full coverage. As a tip to the perfect glazed cake, freeze the cake a few hours before glazing it. This way the glaze will set faster and thicker on the cake and might not need a second coating after all.
  8. Serve the cake chilled.

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♥♥♥♥♥

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