Chocolate Hazelnut Mousse Entremet

This decadent cake is made up of 6 different delicious layers and I am pleased to share the recipe for this cake. If you decide to try out this cake recipe, please remember to tag @tasty_tays on Instagram. If you would like a video posted for how to complete a mirror glaze, please email me and let me know!

The process for making this cake takes quite a few hours, I personally made it over two days, making the elements the first day and putting it together to freeze overnight and then glazed and garnished the second day.

Yield: 1 Cake

Salted Coffee Caramel Gelée

- 56g Sugar

- 7.7g Glucose

- 140g Water

- 1.2g Instant Espresso

- 1.4g Salt

- 1.2g Xanthan Gum

- 5.7g Sugar

- 2.5g Gelatin, granulated

- 1.4g Vanilla Extract, pure

- 8.7g Water

1. Combine salt, 5.7g sugar, xanthan gum and instant coffee together in a small bowl and set aside for later use.

2. Combine the gelatin and vanilla in a small bowl with 8.7g of water and set aside.

3. In a saucepot, dry caramelize the sugar to a light amber colour, once the desired colour is reached add in the glucose, careful to continuously stir to incorporate fully.

4. Off the heat, slowly, and I mean slowly, pour in the 140g of hot water, keeping sure to continuously stir to avoid the caramel becoming a solid chunk.

5. Return to the heat and make sure all the sugar is dissolved. (Now, if the previous steps have created a chunk of caramel, you can take the time to dissolve the chunk into the water).

6. Scale out 187.7g of the liquid (If you're a bit short on scaling, add some water to make up the difference).

7. Place the liquid into a saucepot and using a whisk, rain in the dry ingredients from step one and whisk continuously until the mixture becomes slightly thicker and transparent.

8. Remove from heat and stir in the bloomed gelatin until fully dissolved.

9. Pour mixture into 1 - 5" pie plate that have been wrapped with saran, and sprayed with a cooking spray.

10. Let cool in the fridge and then transfer to freezer to freeze completely overnight.

Hazelnut Crème Brulée

- 125g Whole Blanched Hazelnut

- 333.4g Whole Milk

- 15g Sugar

- 1.2g Pectin, X58

- 22.7g Egg Yolks

- 1/6 Gelatin Sheet

- 50g White Chocolate

- 18.4g Hazelnut paste, 100% pure

1. Roast Hazelnuts in the oven for about 10 minutes, once roasted, roughly chop.

2. Bring the milk to a simmer and add the roasted hazelnuts, cover with pot with saran and set aside for 2 hours.

3. After 2 hours, pass the infused milk through a fine sieve to remove the hazelnuts. Scale off 250g of the infused milk and place back into a saucepot. (If you're short on scaling, add milk to reach weight).

4. Bring milk to a simmer.

5. Combine pectin and sugar and rain into hot milk, whisking to combine.

6. Temper milk mixture into egg yolks and return to the heat. Cook gently to thicken slightly, once thickened, add gelatin.

7. Pour mixture over the white chocolate and hazelnut paste, stir until smooth and emulsified.

8. Pour mixture into 1 - 5" pie plate that have been wrapped with saran, and place into freezer to fully freeze overnight.

Biscuit Noisette

- 64g Almond Paste 66%

- 7.7g Sugar

- 0.7g Salt

- 28.7g Unsweetened Hazelnut Paste

- 78.7g Eggs

- 30g Egg Yolks

- 25g Melted Butter

- 16.7g Pastry Flour (sifted)

1. Cut almond paste into small pieces and add to mixer bowl fitted with the paddle attachment with the sugar, salt and hazelnut paste,

2. Mix on 2nd speed, slowly adding eggs and egg yolks, scraping down the bowl occasionally until the batter is smooth.

3. Slowly pour in the melted butter.

4. Add pastry flour and mix until just incorporated.

5. Spread batter evenly onto a parchment lined small tray and bake at 190̊ C for 10-11 minutes.

6. Once cooled, cut out 1 - 6" round and set aside onto a tray.

Feuilletine Insert

- 14g Pailleté Feuilletine

- 14.5g White Chocolate

- 55.5g Hazelnut Paste, 60%

1. Warm hazelnut paste gently over a bain marie to 30̊ C so it flows nicely, it may not all break down.

2. Melt white chocolate and mix in with the hazelnut paste, emulsify.

3. Combine with pailleté feuilletine and make a nicely combined paste.

4. Spread evenly over biscuit noisette and set into fridge overnight.

Dark Mirror Glaze

** Best if made the day before

- 37.5g Water

- 75g Sugar

- 75g Glucose

- 5g Gelatin, granulated

- 30g Water

- 50g Condensed Milk

- 75g Chocolate, Guayaquil (dark)

1. Combine gelatin with 30g of water and allow gelatin to bloom, set aside.

2. Place the chocolate, condensed milk and the bloomed gelatin together in a bowl.

3. In a saucepot, combine the sugar, 37.5g of water and glucose, cook to 103̊ C.

4. Once the temperature is reached, pour over the ingredients from step two.

5. Using an immersion blender, blend until full smooth.

6. Strain into container and reserve in fridge until the next day.

Chocolate Mousse

- 333.5g 35% Cream

- 1 1/3 Gelatin Sheets

- 33.4g Water

- 150g Dark Chocolate

- 16.7g Cocoa Butter

- 40g Egg Yolks

- 33.4g Sugar

- 4.4g Salt

1. In a mixing bowl, whip the 35% cream to soft peaks and refrigerate until ready for use.

2. Soak gelatin sheets in 33.4g cold water to bloom.

3. Over a bain marie, melt the chocolate and cocoa butter together and set aside.

4. In another bowl, over the bain marie, combine egg yolks, sugar and excess water from gelatin soak.

5. Continuously whisk until a stable foam is reached. (You should be able to lift the whisk out of the mixture and it slightly holds its shape when it falls back down into the bowl).

6. Add the bloomed gelatin into the egg mixture and whisk to blend together.

7. Add 1/3 of the whipped cream into the egg mixture (Don't mix), pour the melted chocolate mixture into the egg mixture as well. Once all three ingredients are in one bowl, mix together to emulsify fully.

8. Once emulsified, pour this new mixture into the mixing bowl with the whipped cream and fold together, try not to knock out all the air.

9. Be ready to pour into molds

Assembly;

**Before assembling the Chocolate Mousse recipe, I strongly recommend you prep your cake rings so that the mousse doesn't set before you're ready.

To prep your 7" cake ring, place a sheet of saran over one end of the ring and place in the oven for max 10 seconds so it shrinks and becomes tight with the ring. This will help to create strong crisp edges.

Now would be a good time to assemble the chocolate mousse.

Once all components are created and ready to be assembled, make sure that everything is ready to go before you begin assembling as you don’t want to have the mousse setting before you’re finished!

§ First, scoop some of the chocolate mousse into the ring mold to fill about 1 inch of the mold and level out with a small offset spatula.

§ Then, place your frozen Salted Coffee Caramel Gelée onto this layer of mousse.

§ Next, place a thin layer of the chocolate mousse on top of the Salted Coffee Caramel Gelée and use your offset spatula to push it up the side of the ring to create a space for the Hazelnut Crème Brulée.

§ Now, place the frozen piece of Hazelnut Crème Brulée on top of the layer of mousse, try to place it on upside down so that the larger side is faced down.

§ Then, fill in the top with more of the Chocolate Mousse and level it off with an offset spatula.

§ Lastly, place the Biscuit Noisette/Feuilletine Insert into the chocolate mousse and push down to level it completely with the top of the ring, clean up the edges with an offset spatula.

Place the completed cakes into the freezer until the cake is completely frozen, overnight is the best suggestion to ensure it is fully frozen.

After the cakes are fully frozen, take them out of the freezer, remove the saran from the tops, and remove the cakes from their rings, you may need to warm up the sides of the rings to get them to slide off easily. If you notice that parts of the crème brulée are peeking through the sides of the mousse, you can patch up the sides with a ganache to allow the glaze to go on smoothly. Once released from the rings, set back in the freezer for a few minutes to fully freeze the cakes.

Finishing;

While the cake freezes completely, it’s a good time to put your dark mirror glaze into a bowl over a bain marie and start to melt it back down so that it flows nicely. The working temperature we want the dark mirror glaze at is 40̊ C.

This is also a good time to make a clear white glaze to use to complete the mirror glaze look. Clear White Glaze

- 37.5g Water

- 75g Sugar

- 75g Glucose

- 5g Gelatin, granulated

- 30g Water

- 50g Condensed Milk

- 80g White Chocolate

- 0.75g White Luster Dust

1. Combine gelatin with 30g of water to allow it to bloom, set aside. 2. Place white chocolate, condensed milk, bloomed gelatin and luster dust into a bowl. 3. In a saucepot, cook the sugar, 37.5g water and glucose to 103̊ C. 4. Once the temperature is reached, pour this mixture over the ingredients from step two. ̊̊ 5. Using an immersion blender, blend the ingredients together until fully emulsified. 6. Strain and prep into small metal ramekins for colouring and reheating. 7. At this stage, add in gel colours to the white glaze to your preference. 8. Working temperature for clear glaze is 70̊ C.

Remove your cake from the freezer and set the cake onto a rack for glazing. To properly glaze your cake, make sure your dark mirror glaze is between the temperatures of 40-45̊ C and your clear glaze (coloured) is at 70̊ C. Pour the dark mirror glaze over the cake to fully cover the cake and apply the clear glaze which ever way suits you. At this point you can add any garnishes you seem fit to the top of the cake.

If you would like a video tutorial on how to complete the clear glaze section, please send me an email!

Don’t forget to tag @tasty_tays if you decide to try my recipe! Don’t be afraid to email me with any questions you have!

Thank you!

Happy Baking!

Tayla O'Flynn

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