{Coffee Chocolate Bar} – Prajitura cu ciocolata si cafea

Ever since I saw Antonio Bachour’s recipe of Opera in the So Good magazine, I was set to make it! Anyone following my blog closely knows I admire his work and I was eager to try one of his recipes. The stars aligned so that I had to make a chocolate dessert for a blog campaign so there I was with the recipe written in my notebook and the ingredients aligned on the table.

coffee chocolate bar

Funny thing is that I was mentioning in one of my previous posts that I am no longer a chocoholic and here I am posting a recipe that used tons of chocolate. See how things get a turn in the world of pastry? Today you’re working with mango, tomorrow the client might want caramel, today it’s chocolate, tomorrow it’s basil. All sorts of flavors, tastes and textures that make this adventure even better!

coffee chocolate bar

This cake though, look at it! It’s so scrumptious, so creamy, so decadent and delicious! Its elements are quite simple: an almond sponge cake, an ultra creamy cremeux, a crunchy glaze and a topping that I couldn’t stop eating! All this together form a cake that one cannot resist eating!

coffee chocolate bar

5.0 from 7 reviews
{Coffee Chocolate Bar}
Almond sponge cake:
  • 210g almond praline
  • 80g white sugar
  • 210g whole eggs
  • 55g dark chocolate (52-60%)
  • 55g butter
  • 15g cocoa powder
  • 60g all-purpose flour
  • 2g salt
*Almond praline:
  • 200g almonds, skinned
  • 200g white sugar
  • 2 tablespoons coconut oil
Chocolate cremeux:
  • 375ml heavy cream
  • 375ml whole milk
  • 150g egg yolks
  • 175g white sugar
  • 490g dark chocolate (52-60%)
  • 4g gelatin sheets
  • 2 teaspoons vanilla extract
Gourmet glaze:
  • 300g milk chocolate
  • 200g dark chocolate (52-60%)
  • 100ml vegetable oil
  • 50g almond slices
  • 50g paillete feuilletine
Whipped coffee ganache:
  • 200ml heavy cream A
  • 30g glucose syrup
  • 5g instant coffee
  • 180g white chocolate
  • 300ml heavy cream B
Almond sponge cake:
  1. Preheat your oven to 180C and line a 25x35cm pan with parchment paper.
  2. Sift the cocoa powder with the flour and salt
  3. Melt the chocolate and butter in the microwave or a hot water bath.
  4. Mix the almond praline with the sugar and eggs in the bowl of your mixer for 5-8 minutes or until double in volume and light, airy.
  5. Fold in the chocolate and butter, followed by the dry ingredients.
  6. Pour the batter into the prepared pan and level it well.
  7. Bake for 15-20 minutes.
  8. Allow to cool down in the pan before serving.
*Almond praline:
  1. Caramelize the sugar until light in color.
  2. Add the almonds then transfer the mixture into a pan lined with baking paper. Allow to cool down completely then break into smaller pieces and place in a food processor.
  3. Pulse until powdery then add the oil and continue pulsing until a paste forms.
  4. Use right away or store in an airtight container until needed.
Chocolate cremeux:
  1. Bloom the gelatin in cold water.
  2. Combine the heavy cream and milk and place on low heat.
  3. Combine the egg yolk with the sugar in a bowl. Stream in the hot milk and cream then place back on heat and cook on low heat until the mixture reached 82C.
  4. Remove from heat and add the gelatin. Pour over the chocolate through a fine sieve.
  5. Using an immersion blender, mix the cremeux until smooth and creamy.
  6. Add the vanilla and mix well.
  7. Pour the cremeux over the sponge cake then place in the freezer for at least 4 hours.
Gourmet glaze:
  1. Melt the two types of chocolate.
  2. Add the vegetable oil and mix well then stir in the almond slices and paillete feuilletine.
  3. Place aside until needed.
Whipped chocolate ganache:
  1. Heat the heavy cream A and glucose in a pot.
  2. Remove from heat and stir in the coffee. Pour over the chocolate then blend well.
  3. Add the heavy cream B, unwhipped, and blend well.
  4. Cover with plastic wrap and refrigerate for at least 8 hours.
To assemble the cake:
  1. Remove the cake from the freezer and cut into your desired shape and size.
  2. Carefully, dip the sides of each cake into the gourmet glaze.
  3. Whip the ganache until stiff then place it in a pastry bag fitted with a petal tip.
  4. Decorate the cakes with whipped ganache and chocolate.
  5. Enjoy!

ROMANIAN coffee chocolate bar O noua saptamana, o noua provocare, de aceasta data din partea Nestle Dessert Romania care mi-au trimis cateva tablete de ciocolata cu rugamintea sa le transform intr-un desert. Cumva s-au aliniat bine stelele caci aveam in asteptare o reteta incredibil de ciocolatoasa pe care asteptam sa o fac cu ocazia potrivita. Reteta este adaptata dupa Opera a lui Antonio Bachour si recunosc ca, desi nu mai sunt asa o mare ciocoholica, am mancat doua bucati din aceasta prajitura. Este absolut delicioasa si are o textura incredibila. Un blat pufos, delicat, o crema atat de fina si cremoasa si glazura usor crocanta care le imbraca uniform pe cele doua sunt perfecte chiar si asa. Insa Bachour pulseaza cu un ganache batut cu cafea care are o textura din alta lume! Este prajitura cu ciocolata perfecta!
5.0 from 7 reviews
Prajitura cu ciocolata si cafea
  • 210g pralina cu migdale*
  • 80g zahar alb
  • 210g oua intregi
  • 55g ciocolata Nestle Noir
  • 55g unt
  • 15g cacao pudra
  • 60g faina alba
  • 2g sare
*Pralina de migdale:
  • 200g migdale fara coaja, usor coapte
  • 200g zahar alb
  • 2 linguri ulei de cocos
Cremeux de ciocolata:
  • 375ml smantana pentru frisca
  • 375ml lapte integral
  • 150g galbenus
  • 175g zahar alb
  • 490g ciocolata Nestle Dessert Romania
  • 4g gelatina foi
  • 2 lingurite extract de vanilie
Glazura "crocanta":
  • 300g ciocolata cu lapte
  • 200g ciocolata Nestle Dessert Romania
  • 100ml ulei vegetal
  • 50g fulgi de migdale, faramitati
  • 50g paillete feuilletine
Ganache batut cu cafea:
  • 200ml smantana pentru frisca A
  • 30g glucoza lichida
  • 5g cafea instant
  • 180g ciocolata alba
  • 300ml smantana pentru frisca B
  1. Preincalziti cuptorul la 180C si tapetati o forma de 35x25cm cu hartie de copt.
  2. Cerneti faina cu cacaoa si sarea.
  3. Topiti ciocolata si untul pe baie de aburi sau la microunde.
  4. Mixati pralina cu migdale, zaharul alb si ouale intregi pentru 5-8 minute sau pana amestecul isi dubleaza volumul si devine pufos, deschis la culoare.
  5. Incorporati ciocolata si untul topite, iar la final adaugati ingredientele uscate cernute.
  6. Turnati aluatul in tava pregatita si coaceti pentru 15-20 minute.
  7. Lasati la racit in tava. (veti monta prajitura in aceeasi tava)
*Pralina de migdale:
  1. Caramelizati zaharul pana obtineti un caramel deschis la culoare.
  2. Adaugati migdalele apoi turnati amestecul intr-o tava si lasati la racit.
  3. Rupeti bucati si bagati in robotul de bucatarie, pulsand pana obtineti o pudra. Adaugati uleiul si continuati sa blenduiti pana obtineti o pasta.
  4. Folositi imediat sau pastrati intr-un vas inchis ermetic.
Cremeux de ciocolata:
  1. Hidratati gelatina in apa rece.
  2. Combinati smantana pentru frisca si laptele si puneti pe foc mic pana se incalzeste.
  3. Amestecati galbenusul cu zaharul alb intr-un bol. Turnati in fir subtire laptele fierbinte, apoi intoarceti pe foc. Gatiti pe foc mic pana amestecul atinge 82C.
  4. Luati de pe foc si adaugati gelatina, apoi strecurati peste ciocolata intr-un alt bol.
  5. Folosind un blender de mana, omogenizati foarte bine cremeux, apoi adaugati vanilia.
  6. Turnati crema peste blat si dati la congelator cateva ore.
Glazura crocanta:
  1. Topiti cele doua tipuri de ciocolata.
  2. Adaugati uleiul si omogenizati, apoi incorporati fulgii de migdale si paillete.
  3. Dati deoparte.
Ganache batut cu cafea:
  1. Incalziti smantana pentru frisca A si glucoza intr-un vas.
  2. Luati de pe foc si adaugati cafeaua instant apoi turnati peste ciocolata alba.
  3. Omogenizati cu un blender de mana apoi incorporati si smantana pentru frisca B (nebatuta).
  4. Dati la frigider cel putin 8 ore.
Pentru a finisa prajitura:
  1. Taiati prajitura in dreptunghiuri dupa marimea dorita (8x3cm am ales eu, gandindu-ma ca e o prajitura suficient de consistenta si ciocolatoasa).
  2. Cu grija, glazurati laturile prajiturii in glazura crocanta.
  3. Mixati ganache-ul pana devine pufos si ferm apoi puneti intr-un pos cu dui pentru petale si decorati.
  4. Sa aveti pofta!!

coffee chocolate bar


{Lemon Basil Entremet} – Entremet cu lamaie si busuioc

There’s no secret that I love basil in desserts! These basil macarons and basil mousse cake should have give you the hint by now! But really! The aroma of basil in a dessert is something that tingles my senses just by thinking of it! And it works so well with citrus fruits and berries! It’s comforting to know that basil could be combined with lemons, limes, raspberries, strawberries, limes, oranges, mint etc. You could never get bored of using it in desserts, that’s for sure!

lemon basil entremet

This time I focused on three main ingredients: basil, lemon and strawberries. The basil and lemon mousse pairs so well with the strawberry insert that one tiny little cake is not enough for a strong sweet tooth! You know what they say: a well balanced diet is having one cake in each hand!

lemon basil entremet

5.0 from 3 reviews
{Lemon Basil Entremet}
Lemon Pate Sucree:
  • 70g butter, softened
  • 1 teaspoon lemon zest
  • 35g powdered sugar
  • 1 egg yolk
  • ½ teaspoon vanilla extract
  • 20g almond flour
  • 140g all-purpose flour, sifted
Lemon Olive Oil Biscuit:
  • 25g butter, melted
  • 35ml extra virgin olive oil
  • 1 egg
  • 60g white sugar
  • 10ml whole milk
  • 60g all-purpose flour
  • 1g baking powder
  • 1 pinch salt
  • 2ml lemon juice
  • 1 teaspoon lemon zest
Strawberry Insert:
  • 150g strawberry puree
  • 35g white sugar
  • 4g pectin NH
  • 2ml lemon juice
  • 2g gelatin sheets
Lemon Basil Mousse:
  • 60ml lemon juice
  • 2 eggs
  • 2 teaspoons lemon zest
  • 10g fresh basil, chopped
  • 100g white sugar
  • 35g butter
  • ------------------------
  • 6g gelatin sheets
  • 300ml heavy cream, whipped
Mirror Glaze:
  • 150g glucose syrup
  • 150g white sugar
  • 75ml water
  • 100ml sweetened condensed milk
  • 150g white chocolate
  • 10g gelatin leaf, bloomed in cold water
  • Yellow and green food coloring
Lemon Pate Sucree:
  1. Mix the butter, lemon zest and sugar in a bowl for 5 minutes.
  2. Stir in the egg yolk and vanilla, as well as the almond flour and mix well.
  3. Add the flour and knead briefly then wrap it in plastic wrap. Refrigerate for 1 hour.
  4. Roll out the dough into a thin sheet then cut small discs of dough using a cutter slightly bigger than the base of your small cakes.
  5. Place on a baking tray lined with parchment paper and bake in the preheated oven at 350F for 10-14 minutes or until slightly golden brown on the edges.
  6. Allow to cool down in the pan.
Lemon Olive Oil Biscuit:
  1. Combine the butter and olive oil.
  2. Mix the egg and sugar and mix for a few minutes until airy.
  3. Stir in the milk, then add the butter and olive oil, followed by the lemon juice and lemon zest.
  4. Fold in the flour, baking powder and salt.
  5. Spread the batter in a thin sheet in a baking pan lined with parchment paper and bake in the preheated oven at 350F for 10-15 minutes or until slightly golden brown.
  6. When done, allow to cool down in the pan then cut small discs, big enough to fit your miniature silicone moulds.
  7. Place aside wrapped in plastic wrap.
Strawberry Insert:
  1. Combine the sugar and pectin.
  2. Bloom the gelatin in cold water.
  3. Heat up the puree in a saucepan.
  4. Stir in the sugar and pectin then cook for 2-3 minutes until thickened.
  5. Remove from heat and stir in the lemon juice.
  6. Add the gelatin and mix well.
  7. Pour the mixture into small silicone moulds - semispheres.
  8. Freeze for a few hours.
Lemon Basil Mousse:
  1. Bloom the gelatin sheets.
  2. Combine the lemon juice, eggs, lemon zest, basil, sugar and butter in a heatproof bowl.
  3. Place over a hot water bath and cook for 15-20 minutes or until slightly thickened.
  4. Remove from the water bath then stir in the gelatin.
  5. Allow to come to a neutral temperature then fold in the whipped cream.
  6. Fill your silicone moulds half way then place the strawberry inserts and pour more mousse on top. Finish with a disc of lemon olive oil biscuit then freeze.
Mirror Glaze:
  1. Place the chocolate in a tall container, fit for a hand blender.
  2. Combine the glucose, sugar and water in a saucepan and place over medium heat. Heat this syrup up until 103C.
  3. Remove from heat and stir in the condensed milk then add the gelatin.
  4. Pour this mixture over the chocolate.
  5. Allow to sit for 1 minute then blend with a hand blender until it becomes smooth.
  6. Reserve a few tablespoons of glaze in a different bowl. Color the larger quantity of glaze with yellow and the reserved one with green.
  7. Allow the glaze to cool down to 35C before using. You can make it a few hours ahead and re-heat in the microwave until the needed temperature.
To finish the cake:
  1. Remove the cakes from the freezers and place them on a grill.
  2. Evenly pour the yellow glaze over then decorate with a few strips of green glaze.
  3. Allow to drip off then transfer each cake on a disc of pate sucree.
  4. Decorate as you wish!

lemon basil entremetROMANIAN

Nu e niciun secret ca imi place busuiocul in prajituri. E posibil ca macaronsii cu busuioc si zmeura sau tortul cu mousse de busuioc sa ma fi dat de gol! Insa busuiocul este una dintre singurele arome care are capacitatea sa puna in priza din start, o aroma puternica, dar care se combina foarte armonios cu citrice, zmeura, menta. Ori imi place mult ideea ca as putea sa-l combin cu o multime de alte ingrediente fara sa ma plictisesc.

entremet cu busuioc si lamaie

5.0 from 3 reviews
Entremet cu lamaie si busuioc
Aluat fraged cu lamaie:
  • 70g unt, temperatura camerei
  • 1 lingurita coaja de lamaie
  • 35g zahar pudra
  • 1 galbenus
  • 20g faina de migdale
  • 140g faina alba, cernuta
  • 1 praf de sare
Biscuite cu ulei de masline:
  • 25g unt, topit
  • 35ml ulei de masline
  • 1 ou
  • 60g zahar
  • 10ml lapte
  • 60g faina alba
  • 1g praf de copt
  • 1 praf de sare
  • 2ml suc de lamaie
  • 1 lingurita coaja de lamaie
Insert capsune:
  • 150g piure de capsune
  • 35g zahar alb
  • 4g pectina NH
  • 2ml zeama de lamaie
  • 2g foi gelatina
Mousse de lamaie si busuioc:
  • 60ml suc de lamaie
  • 2 oua
  • 2 lingurite coaja de lamaie
  • 10g busuioc, tocat
  • 100g zahar alb
  • 35g unt
  • 6g foi de gelatina
  • 300ml smantana pentru frisca, batuta
Glazura oglinda:
  • 150g glucoza lichida
  • 150g zahar alb
  • 75ml apa
  • 100ml lapte condensat
  • 150g ciocolata alba
  • 10g gelatina foi, hidratate in apa foarte rece
  • Colorant verde si galben
Aluat fraged cu lamaie:
  1. Mixati untul, coaja de lamaie si zaharul pudra pana devine pufos, dechis la culoare.
  2. Adaugati galbenusul si faina de migdale apoi faina si sarea. Framantati scurt apoi infasurati in folie alimentara si dati la rece 1 ora.
  3. Intindeti aluatul intr-un strat subtire apoi decupati discuri usor mai mari decat baza mini torturilor pe care le veti face.
  4. Coaceti in cuptorul preincalzit la 180C pentru 10-12 minute sau pana devin aurii.
Biscuite cu ulei de masline:
  1. Amestecati untul topit cu uleiul de masline.
  2. Mixati oul cu zaharul pana devine pufos, deschis la culoare.
  3. Incorporati laptele apoi adaugati in fir subtire untul si uleiul. Adaugati zeama de lamaie si coaja de lamaie.
  4. Incorporati faina, praful de copt si sarea.
  5. Turnati aluatul intr-o tava tapetata cu hartie de copt si intindeti in strat subtire.
  6. Coaceti in cuptorul preincalzit la 180C pentru 10-15 minute sau pana devine usor auriu.
  7. Lasati sa se raceasca in tava apoi decupati discuri suficient de mari incat sa incapa in formele de silicon pe care le veti folosi.
Insert capsune:
  1. Incalziti piureul de capsune.
  2. Amestecati pectina cu zaharul apoi hidratati gelatina.
  3. Incorporati pectina si zaharul in piureul de capsune apoi gatiti 2-3 minute pana incepe sa se ingroase.
  4. Luati de pe foc si adaugati zeama de lamaie apoi gelatina.
  5. Turnati compozitia in forme de silicon semisferice apoi congelati cateva ore.
Mousse de lamaie si busuioc:
  1. Hidratati gelatina in apa rece.
  2. Combinati sucul de lamaie, ouale, coaja de lamaie, busuiocul, zaharul alb si untul intr-un bol termorezistent.
  3. Puneti pe baie de aburi si gatiti pentru 15-20 minute, amestecand continuu, pana amestecul incepe sa se ingroase.
  4. Luati de pe foc, adaugati gelatina, apoi treceti amestecul printr-o sita fina.
  5. Lasati sa se racoreasca apoi incorporati smantana batuta.
  6. Umpleti formele de silicon pe jumatate cu mousse, apoi inserati amestecul de capsune congelat si continuati cu mousse. Finisati cu discurile de bisuicte cu ulei de masline.
  7. Congelati.
Glazura oglinda:
  1. Puneti ciocolata intr-un container inalt.
  2. Combinati glucoza, zaharul si apa intr-un vas. Puneti pe foc mic spre mediu si aduceti la 103C.
  3. Luati de pe foc si adaugati laptele condensate, apoi gelatina.
  4. Turnati acest amestec peste ciocolata.
  5. Lasati sa stea 1 minut, apoi amestecati cu un blender de mana pana obtineti o glazura cremoasa, fina.
  6. Luati deoparte cateva linguri de glazura si colorati-o cu verde.
  7. Colorati restul cu galben.
  8. Lasati sa vina la 35C inainte de folosire.
Pentru a finisa torturile:
  1. Scoateti-le din forme si asezati-le pe un gratar.
  2. Turnati deasupra glazura galbena, apoi veniti cu glazura verde si realizati cateva dungi.
  3. Asezati fiecare tort pe un disc de aluat fraged.
  4. Decorati dupa preferinta!


{Hummingbird Cake} – Tort Hummingbird

hummingbird cake

My attention lately has shifted from cakes and recipes to actual techniques. I strongly believe that learning the basics and understanding a recipe is far more important than the final result. So my baking has lately turned into experimenting, learning, trying out ingredients and interesting mix of flavors. And oh boy, it is fun! My pastry classes add so much excitement to this entire process! There’s nothing to bring more rewards than watching my students grow under my guidance, seeing them learn and push their limits. Working with people is brilliant, but just as time consuming and energy draining!

hummingbird cake

For that reason, from time to time I feel the need of a break, the need of taking it easy and enjoying a slice of cake into my own rhythm, away from the world, away from over-thinking or analyzing, away from recipe books and chemical reactions. That’s when I turn to the so called comfort food. Weird enough, comfort food for me means dessert, but one that doesn’t take much work and yet gives great results, one that’s easy as pie and delicious as a piece of heaven!

Hummingbird Cake – comfort food?

There’s plenty of things that go under the name of comfort food in my book, but this Hummingbird Cake is one of them. I’ve discovered it not long time ago, but its flavors just went to my heart! For those of you not noticing it on my blog just yet, I have a slight obssesion with tropical flavors: coconut, mango, banana, pineapple, passion fruit. So much that sometimes I wish I was born in the land of freshly picked coconut and ripe pineapple or mango.

What do Jamaica, spices and hummingbirds have in common?

It is said that this Hummingbird Cake was born in the island of Jamaica and it got its name from the island’s national bird. It became famous after the Tourist Board of Jamaica decided to export the recipe of the cake, along with other traditional recipes, to the USA, in an attempt to promote the island to foreign tourist. The rest is history as the cake quickly won the Americans over, becoming the nation’s favorite years in a row!

hummingbird cake

The main ingredients of the cake include: pineapple, bananas, pecans, spices (usually cinnamon) and a cream cheese frosting. One downside that I need to point out is that the sugar content is quite high. To balance it out, I replaced the cream cheese/butter frosting with a mascarpone frosting which has far less sugar and a smoother, creamier taste.

{Hummingbird Cake}
  • 420g all-purpose flour
  • 300g white sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ teaspoon cinnamon powder
  • 400g canned pineapple (with syrup)
  • 250g ripe bananas
  • 3 eggs
  • 180ml vegetable oil
  • 2 teaspoons vanilla extract
  • 150g pecans nuts, ground
  • 300g mascarpone cheese
  • 100g powdered sugar
  • 1 teaspoon lemon juice
  • 2 teaspoons vanilla extract
  • 1 teaspoon orange zest
  • 300g heavy cream, whipped
  1. Combine the flour, sugar, baking soda, baking powder, salt and cinnamon in a bowl.
  2. Place the pineapple in a food processor and pulse to puree. Add the bananas, eggs, oil and vanilla and process 1 more minute until smooth.
  3. Pour the liquid ingredients over the dry ones and mix briefly.
  4. Add the nuts and mix with a spatula until evenly incorporated.
  5. Pour the batter into two 18cm diameter baking pans lined with baking paper.
  6. Bake in the preheated oven at 330F for 45-50 minutes or until the cakes pass the toothpick test.
  7. Allow the cakes to cool down in the pan.
  8. Remove the cake from the pan then cut the top to even them off then slice them in half, obtaining 4 discs of sponge. Place aside.
  1. Whip the mascarpone, sugar, lemon juice, vanilla extract and orange zest in a bowl for a few minutes.
  2. Fold in the whipped cream then spoon the frosting in a pastry bag.
To assemble the cake:
  1. Place one disc of sponge on a cake board. Pipe a layer of frosting, followed by a layer of frosting and so on.
  2. Decorate as you wish.
  3. Refrigerate a few hours before serving.

hummingbird cakeROMANIAN
La fel ca si carrot cake – tort cu morcovi – acest tort, cunoscut sub numele de Hummingbird (tradus prin Pasare Colibri), vine de peste ocean. Originile lui ne duc tocmai in Jamaica, dar el a devenit faimos abia dupa ce reteta a fost exportata in Statele Unite de catre chiar oficialii statului jamaican intr-o incercare de a promova turismul spre insula Jamaica. Reteta insa a prins foarte bine la publicul americand, fiind votata de cateva ori chiar reteta anului. Asta da campanie de promovare a turismului unei tari!

Tortul si-a capatat numele de la pasarea colibri, insemnul oficial al statului Jamaica, si e un tort extrem de aromat, avand in compozitie banana, ananas si condimente (in principal scortisoara). Crema e de obicei de branza, dar eu am preferat sa merg spre o glazura si crema din mascarpone care are un continut de zahar mult mai mic decat reteta originala.

hummingbird cake

Acest tort intra in categoria de torturi pe care eu o numesc blat-crema-blat-crema si, spre deosebire de entremet, e un tort putin mai uscat (desi blatul in sine e extrem de umed), un tort care se preteaza foarte bine pentru a fi lasat nedecorat sau decorat minimalist, adesea neimbracat in glazura. Simplitatea decorului insa este echilibrata de aroma intensa a interiorului, de onctuozitatea cremei si de umiditatea blatului!

Tort Hummingbird
  • 420g faina alba
  • 300g zahar alb
  • 1 lingurita praf de copt
  • 1 lingurita bicarbonat
  • ½ lingurita sare
  • ¾ lingurita scortisoara
  • 400g ananas din conserva (cu sirop)
  • 250g banane bine coapte
  • 3 oua
  • 180ml ulei vegetal
  • 2 lingurite extract de vanilie
  • 150g nuci pecan, maruntite
  • 300g branza mascarpone
  • 100g zahar pudra
  • 1 lingurita zeama de lamaie
  • 1 lingurita coaja de portocala
  • 2 lingurite extract de vanilie
  • 300ml smantana pentru frisca, batuta
  1. Combinati faina, zaharul, praful de copt, bicarbonatul, sarea si scortisoara intr-un bol.
  2. Puneti ananasul intr-un blender sau robot de bucatarie si pulsati pana devine piure. Adaugati ouale, bananele, uleiul si vanilia si pulsati cateva secunde pentru a omogeniza.
  3. Turnati ingredientele lichide peste cele uscate si amestecati cu o spatula. Incorporati nucile pecan.
  4. Turnati aluatul in mod egal in doua tavi de 18cm diametru tapetate cu hartie de copt.
  5. Coaceti in cuptorul preincalzit la 170C pentru 45-50 minute sau pana trece testul scobitorii.
  6. Lasati blaturile sa se raceasca in tava apoi nivelati-le daca e nevoie si taiati-le in jumatate pentru a obtine 4 discuri egale. Dati deoparte.
  1. Mixati mascarpone cu zeama de lamaie, zaharul pudra, coaja de portocala si vanilia cateva minute.
  2. Incorporati smantana batuta apoi puneti crema intr-un pos.
Pentru a asambla tortul:
  1. Asezati un disc de blat pe un platou de tort. Puneti deasupra un strat de crema, apoi continuati cu blat-crema-blat etc.
  2. Dati la rece cateva ore inainte de a felia!

hummingbird cake

{Caramel Coffee Entremet} – Entremet Caramel si Cafea

This past month has been incredibly busy with classes (you can check out pictures here and here), but here I am finally able to catch up on posting recipes. It’s so refreshing to be able to seat at my desk again and write a post, answer comments and just enjoy this world of blogging at its fullest!

caramel coffee entremet

What I have for you today is a recipe that combines two flavors I have begun to love: coffee and caramel. They work so well together and yet are so delicious separately as well. I am not a huge coffee drinker, but I will never say no to a coffee dessert. There’s something about its delicacy in desserts that make me fall for it every single time! So it’s no surprise that you’ve seen it quite a lot on the blog, like in this amazing Opera cake or in this pretty and delicious banana coffee entremet. So here it is stealing the show once again! Paired with the glossy, creamy caramel this time! Doesn’t that sound delicious?!

Despite its flavors and creaminess, the final taste of this caramel coffee entremet felt somehow light, airy, easy on the taste buds. The coffee lingers on the palate, being washed away by a lovely caramel aroma that combines so well with the mascarpone’s velvety consistency! Every bite melts in your mouth, combining the layers perfectly without forgetting about the crunchy paillete feuilletine layer!

I’ve chosen a bright mirror glaze for the cake simply because it offers an ever green look. Even though mirror glazes went somehow viral over the past year (social media is such an incredible tool), I have the feeling that their era in the public eye will soon fade away. Not in the pastry shops though – it’s an amazing technique, one that offers so many options of colours, patterns, designs, a technique that has earned its place in the pastry lab!

These quantities are enough for Jr. Pillow and Mr. Pillow silicone moulds from Silikomart, but feel free to play around with the shape of your moulds, keeping in mind that you might have to double the quantities if the moulds are bigger.

{Caramel Coffee Entremet}
Almond biscuit:
  • 60g powdered sugar
  • 65g almond flour
  • 40ml whole milk
  • 150g egg whites
  • 25g white sugar
Praline croustillant:
  • 60g praline paste
  • 30g milk chocolate, melted
  • 30g paillete feuilletine
Mascarpone mousse:
  • 30g egg yolks
  • 45g white sugar
  • 90ml whole milk
  • Seeds from 1 vanilla pod
  • 2g gelatin + 10ml cold water
  • 85g mascarpone cheese
  • 100ml heavy cream, whipped
Caramel cremeux:
  • 80ml heavy cream
  • 30g egg yolks
  • 50g white sugar
  • 20ml water
  • 10g liquid glucose
  • 20ml heavy cream, hot
  • 2g gelatin + 10ml cold water
  • 5ml Amaretto
Coffee Dulcey mousse:
  • 70g egg yolks
  • 15g white sugar
  • 90ml whole milk
  • 4g gelatin + 20ml cold water
  • 2g instant coffee
  • 10ml coffee liqueur
  • 195g Dulcey chocolate, melted
  • 250ml heavy cream, whipped
Mirror glaze:
  • 75ml water
  • 150g white sugar
  • 150g liquid glucose
  • 12g gelatin + 60ml cold water
  • 100ml sweetened condensed milk
  • 150g white chocolate
  • Red food coloring
Almond biscuit:
  1. Combine the powdered sugar, almond flour and milk in a bowl to form a paste.
  2. Whip up a meringue from the egg whites and 25g white sugar until it's firm and glossy.
  3. Fold the meringue into the almond flour mixture.
  4. Spread the batter in a baking tray lined with parchment paper. It should be a thin layer of batter.
  5. Bake in the preheated oven at 350F for 10-12 minutes or until slightly golden brown.
  6. Allow to cool down then cut out the needed shape.
Praline croustillant:
  1. Mix all the ingredients in a bowl.
  2. Roll this mixture between two sheets of baking paper then freeze.
  3. Using the cutter provided by the Jr. Pillow mould, cut a piece of croustillant to fit the insert. Place back in the freezer.
Caramel cremeux:
  1. Bloom the gelatin in cold water.
  2. Combine 80ml heavy cream and egg yolks in a pot and place over low heat. Cook until it reaches 82C.
  3. Combine the white sugar, water and glucose in a saucepan and cook to a golden brown caramel.
  4. Deglaze with the hot heavy cream.
  5. Mix the caramel with the cooked cream and yolks then stir in the gelatin, followed by Amaretto.
  6. Pour the mixture in your insert mould.
  7. Freeze for a few hours.
Mascarpone mousse:
  1. Bloom the gelatin in cold water.
  2. Heat the milk and vanilla in a saucepan.
  3. Mix the egg yolks and sugar in a bowl. Pour the hot milk over then return back on heat and cook until it reaches 82C.
  4. Remove from heat and stir in the gelatin.
  5. Allow the mixture to cool down slightly then add the mascarpone.
  6. Fold in the heavy cream then pour the mousse over the caramel cremeux.
  7. Place the praline croustillant on top.
  8. Freeze the insert for a few hours.
Coffee mousse:
  1. Bloom the gelatin in cold water.
  2. Heat the milk in a saucepan.
  3. Combine the egg yolks and sugar in a bowl then pour the hot milk over. Return back on heat and cook until thickened or it reaches 82C. Add the instant coffee as well.
  4. Remove from heat and stir in the gelatin.
  5. Pour over the Dulcey chocolate and mix until smooth.
  6. Stir in the coffee liqueur then add the heavy cream, whipped.
  7. Pour half of the mousse in the Mr. Pillow mould. Remove the insert from the Jr. Pillow mould and place it over the coffee mousse.
  8. Fill the mould with the remaining mousse then place a layer of almond biscuit on top.
  9. Freeze for a few hours.
Mirror glaze:
  1. Bloom the gelatin in cold water.
  2. Combine the water, sugar and glucose in a saucepan and bring them to 103C.
  3. Remove from heat and stir in the gelatin then pour in the condensed milk.
  4. Pour this mixture over the white chocolate and allow to sit for 5minutes.
  5. Mix well with a spatula just until smooth then add the oil and food coloring and mix the glaze with an immersion blender, making sure not to incorporate too much air - air bubbles in the glaze are annoying and they take away the beauty of the glaze.
  6. Allow the glaze to cool to 35-40C before using.
To finish the entremet:
  1. Remove the cake from the freezer and unmould it.
  2. Place the cake on a cake grill then evenly pour the glaze over the cake, covering all its sides.
  3. Allow the glaze to drip off then place it on a cake board.
  4. Decorate as you wish!
This recipe is for Jr. Pillow and Mr. Pillow Silikomart cake moulds.
If you wish to avoid almond biscuit leftovers, only make half of a batch!
Replace Dulcey chocolate with white or milk chocolate.

caramel coffee entremet


A fost incredibila ultima luna de zile! Pot zice fara urme de indoiala ca inceputul lui 2017 a fost minunat! Si pentru asta tot voi sunteti responsabili, ma inclin! Primele trei workshopuri ale anului au fost un succes, puteti vedea aici si aici rezultatele! Nu va pot promite decat ca vom repeta aceste cursuri intr-un format din ce in ce mai bun! Ce imi place cel mai mult insa e faptul ca voi luati informatia, o procesati si se vad rezultatele, dovada stand fotografiile pe care mi le trimiteti. Progresul vostru este evident!

caramel coffee entremet

Ragazul din perioada urmatoare imi permite insa sa ma intorc pe blog cu retete noi, incepand cu acest entremet cu cafea si caramel, o reteta pe care o am demult in sertar si careia i-a venit timpul sa vada lumina zilei.

Desi nu sunt o mare iubitoare de cafea dimineata, o ador in deserturi. Face casa buna cu multe ingrediente, de la ciocolata la banane, la nuci, alune ori, in cazul nostru, caramel. Intotdeauna reuseste sa surprinda prin aroma ei, sa potenteze celelalte gusturi ale unui tort ori prajitura, fara sa iasa in evidenta prea tare! Caramelul la randul lui e delicat si cumva cele doua arome principale se sustin reciproc, tortul final fiind usor pentru papilele gustative din punctul de vedere al gustului!

Entremet Caramel si Cafea
Biscuite cu migdale:
  • 60g zahar pudra
  • 65g faina de migdale
  • 40ml lapte integral
  • 150g albusuri
  • 25g zahar alb
Crocant cu pralina:
  • 60g pasta de pralina
  • 30g ciocolata cu lapte, topita
  • 30g paillete feuilletine
Mousse mascarpone:
  • 30g galbenus
  • 45g zahar alb
  • 90ml lapte
  • semintele de la 1 pastaie de vanilie
  • 2g gelatina + 10ml apa
  • 85g mascarpone
  • 100ml smantana pentru frisca, batuta
Cremeux caramel:
  • 80ml smantana pentru frisca
  • 30g gabenus
  • 50g zahar alb
  • 20ml apa
  • 10g glucoza lichida
  • 2g gelatina + 10ml apa rece
  • 5ml Amaretto
Mousse Dulcey si cafea:
  • 70g galbenus
  • 15g zahar alb
  • 90ml lapte
  • 4g gelatina + 20ml apa rece
  • 2g cafea instant
  • 195g ciocolata Dulcey, topita
  • 10ml lichior de cafea
  • 250ml smantana pentru frisca, batuta
Glazura oglinda:
  • 75ml apa
  • 150g zahar alb
  • 150g glucoza lichida
  • 12g gelatina + 60ml apa rece
  • 100ml lapte condensat
  • 150g ciocolata alba
  • Colorant alimentar rosu
Biscuite cu migdale:
  1. Combinati zaharul pudra, faina de migdale si laptele intr-un bol pentru a obtine o pasta.
  2. Mixati albusurile pana devin spuma apoi adaugati 25g zahar si mixati pana obtineti o bezea ferma.
  3. Incorporati treptat bezeaua in pasta de migdale.
  4. Intindeti un strat subtire intr-o tava tapetata cu hartie de copt si coaceti la 180C pentru 10-12 minute sau pana devine usor auriu.
  5. Lasati la racit apoi taiati blatul folosind cutterul din Mr. Pillow. Dati deoparte.
Crocant de pralina:
  1. Mixati ingredientele intr-un bol.
  2. Intindeti acest amestec intre doua foi de copt apoi congelati.
  3. Taiati foaia de crocant folosind cutterul Jr. Pillow. Pastrati in congelator pana veti avea nevoie.
Cremeux de caramel:
  1. Hidratati gelatina in apa rece.
  2. Combinati 80ml smantana si galbenusurile intr-un vas. Puneti pe foc mic si gatiti pana atinge 82C. Dati deoparte.
  3. Combinati zaharul alb, glucoza si apa intr-un vas si fierbeti pana obtineti o culoare aurie.
  4. Deglasati cu smantana fierbinte. Luati de pe foc si combinati cu sosul gatit mai devreme. Adaugati gelatina apoi Amaretto.
  5. Turnati cremeux in forma Jr. Pillow si congelati.
Mousse de mascarpone:
  1. Hidratati gelatina in apa rece.
  2. Incalziti laptele si vanilia intr-un vas.
  3. Amestecati galbenusurile si zaharul in alt vas. Turnati laptele fierbinte peste acest amestec apoi intoarceti pe foc si gatiti, amestecand continuu, pana atinge 82C.
  4. Luati de pe foc si adaugati gelatina apoi lasati sa ajunga la o temperatura neutra.
  5. Incorporati mascarpone si la final smantana batuta.
  6. Turnati mousse-ul peste cremeux, apoi asezati deasupra crocantul.
  7. Congelati cateva ore.
Mousse Dulcey si cafea:
  1. Hidratati gelatina in apa rece.
  2. Incalziti laptele itr-un vas.
  3. Separat, amestecati galbenusurile cu zaharul intr-un bol apoi turnati laptele fierbinte peste. Intoarceti inapoi pe foc si gatiti pana atinge 82C.
  4. Luati de pe foc si adaugati gelatina si cafeaua instant.
  5. Adaugati lichiorul de cafea, apoi lasati sa vina la o temperatura neutra.
  6. Incorporati smantana batuta.
  7. Turnati jumatate din mousse in forma Mr. Pillow. Scoateti insertul din Jr. Pillow si asezati-l peste mousse. Umpleti cu restul de mousse si finisati cu blatul decupat mai devreme.
  8. Congelati cateva ore bune, preferabil peste noapte.
Glazura oglinda:
  1. Hidratati gelatina in apa rece.
  2. Combinati apa, zaharul si glucoza intr-un vas si aduceti la 103C.
  3. Luati de pe foc si adaugati gelatina, apoi turnati laptele condensat.
  4. Adaugati ciocolata si dati deoparte cateva minute apoi blenduiti pana la omogenizare, adaugand si colorantul preferat.
  5. Lasati glazura sa se raceasca la 35-40C inainte de a o folosi.
Pentru a finisa tortul:
  1. Scoateti tortul din congelator si inlaturati forma de silicon.
  2. Asezati-l pe un gratar apoi turnati uniform glazura peste tort.
  3. Lasati sa se scurga bine apoi transferati pe un platou.
  4. Decorati dupa dorinta.
Inlocuiti ciocolata Dulcey cu ciocolata alba sau cu lapte.
Cantitatile sunt suficiente pentru forma Jr. Pillow + Mr. Pillow de la Silikomart.

caramel coffee entremet

Workshop Entremets 20-21 ianuarie

Stiam ca Ionela de la Milk and Toast and Honey face niste fotografii minunate, dar nu ma asteptam sa fie atat de frumoase. Ea a fost cea care a surprins atmosfera si produsele realizate in cadrul workshopului Entremets de pe 20-21 ianuarie si ma bucur mult caci uitati ce instantanee a surprins si ce fotografii reusite a facut produselor noastre!

Nu uitati sa verificati calendarul cursurilor viitoare pe site-ul scolii Horeca sau sa va abonati la Newsletter aici, pe blog, pentru a fi la curent cu noutatile in materie de cursuri!

{EN} My latest class – Entremets – was a joy, despite all those hours of hard work! My students were amazing these two days, pushing themselves over their limits and enjoying every second of it. The results speak for themselves: 5 recipes, 10 cakes, each of them with a different decor. Now that’s something I hope they are proud of!

Black Forest – chocolate mousse, cherry compote, white chocolate namelaka, chocolate sponge cake

Black Forest - covered in white velvet spray

Rouge – raspberry chocolate mousse, raspberry compote, raspberry sponge cake Adapted after a recipe by Johan Martin


Mokacino – caramel mousse, coffee creme brulee, caramelized bananas, speculoos croustillant, hazelnut sponge cake

coffee entremet



Poire – pear confit, caramel chocolate mousse, chocolate cremeux, hazelnut dacquoise




pear entremet


orange hazelnut entremet

Oranj – orange cream insert, hazelnut mousse, hazelnut sponge cake


orange hazelnut entremet



slice of entremet

Slice of Rouge

web mirror glaze

Chocolate decorations in the making