{Banana Dulcey Entremet} – Entremet cu banane si ciocolata

banana dulcey entremet

I’m well behind with recipe posts, but I do have a good excuse: Diego Lozano. I’ve been so busy with his arrival and the two events we hosted that I just didn’t have enough time to finish this post, given the fact that I write my recipes in two languages. Not to worry though, I will try to catch up with recipes as soon as possible as there’s plenty of things I wanna show you!

But here I am today with the final post of this amazing Banana Dulcey Entremet, a cake that was born from my love for Valrhona Dulcey. I managed to get my hands on a bag of Dulcey recently and I just can’t stop eating it – it’s delicious! I kept delaying the moment of actually using it in a dessert because I was a bit afraid of failure – it’s a pretty expensive chocolate and I just didn’t want to waste any. I kept thinking what to pair it with for a while and then I thought – let’s just give it a try, it can’t go that bad, right?! I decided to combine it with banana and a bit of dulce de leche just to emphasize the caramel taste and the cake turned out luscious!

banana dulcey entremet

This banana Dulcey entremet is a cake to impress! The layers look so beautiful and the taste is perfectly balanced so a slice is not enough for those of you with sweet cravings. Mind you, I had two slices at midnight the day I made it! Surely not the healthiest thing I’ve ever done, but sometimes I do feel the need of being spoilt and what better way than a slice of cake, especially when that cake is as tasty and creamy as this one?!

You can easily replace Dulcey with caramelized white chocolate or plain , simple white chocolate, with caramel or milk chocolate, but keep in mind that Dulcey comes with a butter, toasty, slightly salty, mild caramel taste that is hard to replicate. I’m absolutely smitten by it! Valrhona is said to be one of the best chocolates in the world – now I can’t say I necessarily agree, easpecially for dark chocolate, but they surely  made me fall in love with Dulcey!

4.5 from 4 reviews
{Banana Dulcey Entremet}
Hazelnut Dacquoise:
  • 90g powdered sugar
  • 82g hazelnut flour
  • 30g all-purpose flour
  • 105g egg whites
  • 30g white sugar
  • 60g whole hazelnuts, roasted and chopped
Banana sponge:
  • 30g white sugar
  • 130g bananas, sliced
  • 10ml dark rum
  • 100g dark brown sugar
  • 40g honey
  • 125g butter, clarified
  • 125g whole eggs
  • 135g all-purpose flour
  • 6g baking powder
  • 100g banana, chopped
Banana Compote:
  • 150g bananas, diced
  • 50g light brown sugar
  • 50g butter
  • 2g pectin NH
  • You will also need 80g dulce de leche
Dulcey Mousse:
  • 170g egg yolk
  • 25g white sugar
  • 185ml milk
  • 8g gelatin + 40ml cold water
  • 390g Dulcey Valrhona chocolate, melted
  • 450ml heavy cream, whipped
Milk Chocolate Glaze:
  • 22g gelatin sheets
  • 125ml water
  • 225g white sugar
  • 225g glucose
  • 225g milk chocolate (40%)
  • 160g sweetened condensed milk
  • 90g neutral nappage
Hazelnut Dacquoise:
  1. Mix te powdered sugar, hazelnut flour and all-purpose flour in a bowl.
  2. Whip a meringue from egg whites and white sugar, mixing it until stiff and glossy.
  3. Fold in the hazelnut flour mixture then spoon the dough into a pastry bag and pipe a circle of about 22cm diameter on a sheet of baking paper.
  4. Top the batter with chopped hazelnuts and bake in the preheated oven at 350F for 15-20 minutes or until golden brown and slightly crisp on the edge.
  5. Allow to cool down in the pan then cut a 21cm diameter circle then wrap it in foil and place aside until needed.
Banana sponge:
  1. Begin by caramelizing the banana slices: melt 30g sugar until golden brown. Add the banana slices and cook on each side briefly then pour in the rum. Remove from heat and place aside until needed.
  2. Mix the brown sugar, honey and butter in a bowl for 2 minutes. Add the eggs and mix for 1 more minute then stir in the caramelized bananas and mix to incorporate.
  3. Stir in the flour sifted with baking powder and salt and mix it in the batter.
  4. Fold in the chopped bananas then pour the batter in a large pan, making sure the layer of batter is about 1cm thick.
  5. Bake in the preheated oven at 350F for 10-15 minutes or until golden brown and it passes the toothpick test.
  6. Allow to cool down in the pan then cut an 18cm diameter circle and place it in an 18cm round cake ring lined with acetate sheets. This will be the base of the insert.
Banana Compote:
  1. Combine the brown sugar, butter and pectin in a saucepan.
  2. Add the banana and cook for 2 minutes on low heat.
  3. Pour the compote over the banana sponge and freeze for a few hours.
  4. Spread the dulce de leche over the compote and freeze again.
Dulcey Mousse:
  1. Bloom the gelatin in cold water.
  2. Combine the egg yolks and sugar in a bowl.
  3. Heat the milk in a saucepan then pour it over the egg yolks.
  4. Place the mixture back on heat and cook until thickened and a thermometer reads 82C.
  5. Remove from heat and stir in the bloomed gelatin then strain it over the melted Dulcey chocolate. Mix until smooth and creamy then allow to come to room temperature.
  6. Fold in the heavy cream.
To assemble the cake:
  1. Line a 21cm diameter cake ring with acetate sheets and place the dacquoise at the bottom of the ring.
  2. Pour ½ of the Dulcey mousse in the cake ring. Remove the frozen insert from the mold and place it in the center of the cake ring, pressing it slightly.
  3. pour the remaining mousse over the insert to cover it completely.
  4. Freeze the cake for a few hours, preferably overnight.
Milk Chocolate Glaze:
  1. Bloom the gelatin sheets in cold water.
  2. Combine the water, sugar and glucose in a saucepan and bring the syrup to 103C.
  3. Remove from heat and stir in the bloomed gelatin sheets, followed by the condensed milk.
  4. Pour the mixture over the chocolate and blend until smooth and creamy. Add the neutral nappage and mix well.
  5. Allow to cool down to 30-35C before using.
To glaze the cake:
  1. Remove the cake from the freezer then unmold it and remove the foil.
  2. Place the cake on a cooling rack then pour the glaze over the cake, making sure the stream is even and the layer of glaze is consistent.
  3. Allow to drip off then transfer on a platter.
  4. Decorate as you wish!

banana dulcey entremetROMANIAN

Stiu ca va promisesem aceasta reteta de mult timp, dar nu am mai reusit sa o postez. Am insa o scuza buna: Diego Lozano. Am fost atat de ocupata incat nu am mai reusit sa finisez aceasta postare, dar iat-o in sfarsit scrisa, incheiata, ii dau drumul in lume in speranta ca va va indulci zilele mohorate de iarna!

E o reteta pe care am facut-o acum ceva timp, imediat dupa ce mi-am cumparat o punga de ciocolata Dulcey Valrhona. Considerata a fi una dintre cele mai bune branduri de ciocolata din lume, Valrhona are multe varietati de ciocolata si desi cea neagra nu m-a impresionat, cred ca prin Dulcey au dat lovitura, creand o ciocolata care are un gust domol de ciocolata alba caramelizata, cu aroma de unt, usor sarata, extrem de onctuoasa. Sigur, puteti sa faceti si voi acasa ciocolata alba caramelizata dar tind sa cred ca nu e chiar acelasi lucru. Puteti insa sa o inlocuiti in reteta cu alt tip de ciocolata: alba, cu lapte sau neagra ori chiar caramel. Oricare dintre variante va produce un tort delicios!

4.5 from 4 reviews
Entremet cu banane si ciocolata
Dacquoise cu alune de padure:
  • 90g zahar pudra
  • 82g faina de alune de padure
  • 30g faina alba
  • 105g albus
  • 30g zahar alb
  • 60g alune intregi, coapte si tocate
Blat cu banana:
  • 30g zahar alb
  • 130g banana felii
  • 10ml rom brun
  • 100g zahar brun inchis
  • 40g miere
  • 125g unt, clarifiat
  • 125g oua intregi
  • 135g faina alba, cernuta
  • 6g praf de copt
  • 100g banana, cuburi
Marmelada de banana:
  • 150g banana, cuburi
  • 50g zahar brun deschis
  • 50g unt
  • 2g pectina NH
  • Veti mai avea nevoie si de 80g dulce de leche
Mousse Dulcey:
  • 170g galbenus
  • 25g zahar alb
  • 185ml lapte
  • 8g gelatina + 40ml apa rece
  • 390g ciocolata Dulcey Valrhona, topita
  • 450ml smantana pentru frisca, batuta
Glazura de ciocolata cu lapte:
  • 22g foi de gelatina
  • 125ml apa
  • 225g zahar alb
  • 225g glucoza
  • 225g ciocolata cu lapte (40%)
  • 160g lapte condensate indulcit
  • 90g nappage neutru
Dacquoise cu alune de padure:
  1. Amestecati zaharul pudra, pudra de alune si faina intr-un bol.
  2. Mixati albusurile pana devin spumoase apoi adaugati zaharul alb si mixati pentru a obtine o bezea ferma si lucioasa.
  3. Incorporati amestecul de alune apoi puneti aluatul intr-un pos si formati un cerc de 22cm diametru pe o foaie de copt.
  4. Acoperiti cu alune de padure tocate si coaceti la 180C pentru 15-20 minute pana devine auriu.
  5. Lasati sa se raceasca apoi taiati un inel de 21cm si dati deoparte.
Blat cu banana:
  1. Incepeti prin a caramelize feliile de banana: topiti 30g zahar pana devin aurii. Adaugati feliile de banana si gatiti pe fiecare parte pana devin aurii. Adaugati romul si dati deoparte.
  2. Mixati zaharul brun, mierea si untul intr-un bol pentru 2 minute. Adaugati ouale si mixati inca 1 minut apoi incorporati bananele caramelizate si mixati bine.
  3. Cerneti faina cu praful de copt sis area si incorporati-o in aluat.
  4. Adaugati bananele cuburi apoi turnati aluatul intr-o tava mare si intindeti un strat de aproximativ 1cm inaltime.
  5. Coaceti in cuptorul preincalzit la 180C pentru 10-15 minute sau pana devine auriu si trece testul scobitorii.
  6. Lasati sa se raceasca in tava apoi taiati un cerc de 18cm diametru si asezati-l intr-un inel de tort tapetat cu folie de acetat. Acesta va reprezenta blatul insertului.
  7. Dati deoparte.
Marmelada de banana:
  1. Combinati zaharul brun, untul si pectina intr-un vas.
  2. Adaugati bananele si gatiti 2 minute.
  3. Turnati amestecul peste blatul cu banana si congelati cateva ore.
  4. Intindeti un strat uniform de dulce de leche peste marmelada de banana si dati din nou la congelator.
Mousse de Dulcey:
  1. Hidratati gelatina in apa rece.
  2. Combinati galbenusurile cu zaharul intr-un bol.
  3. Incalziti laptele intr-un vas pe foc mica apoi turnati-l peste galbenusuri. Intoarceti inapoi pe foc si gatiti pana se ingroase si atinge 82C.
  4. Luati de pe foc si adaugati gelatina apoi strecurati peste ciocolata Dulcey topita in prealabil.
  5. Amestecati pana la omogenizare apoi lasati sa vina la temperatura camerei.
  6. Incorporati smantana batuta.
Pentru a finisa tortul:
  1. Tapetati o forma de 21cm diametru cu folie de acetat. Asezati discul de dacquoise in inel, apoi turnati ½ din mousse.
  2. Scoateti insertul din congelator, inlaturati forma si folia si asezati-l peste mousse, presandu-l usor.
  3. Acoperiti cu restul de mousse si congelati cateva ore, preferabil peste noapte.
Glazura de ciocolata cu lapte:
  1. Hidratati foile de gelatina in apa rece.
  2. Combinati apa, zaharul si glucoza intr-un vas si puneti pe foc. Gatiti pana la 103C.
  3. Luati de pe foc si adaugati gelatina, apoi laptele condensate.
  4. Turnati peste ciocolata si amestecati pana la omogenizare. Adaugati nappage-ul neutru si amestecati bine.
  5. Lasati sa se raceasca la 30-35C inainte de folosire.
  6. Pentru a glazura tortul, scoateti-l de la congelator, asezati-l pe un gratar si turnati glazura uniform, acoperind tortul in intregime.
  7. Lasati sa se scurga excesul apoi transferati pe un platou.
  8. Decorati dupa dorinta!

banana dulcey entremet

{Pumpkin Loaf Cake} – Chec cu dovleac

pumpkin loaf cake

The fragrance of freshly baked pumpkin with a touch of cinnamon is the staple aroma of autumn! And it just happens that I baked this loaf cake as the season has fully taken charge of nature. The cold mornings already smell like winter and the leaves are so pale that I expect it to snow any minute now. I’m not a huge fan of this time of the year, although I admit it has its charm. So I surround myself with pumpkin, pears, apples, cinnamon, ginger and notes of cardamom. Turning the oven on is my shield against the cold that starts to creep in our houses, against the thousand layers of clothes we need to wear, against the cold breath of air in the morning. This and mulled wine, of course!

pumpkin loaf cake


This recipe has been adapted after Michel Suas and it couldn’t be better! After making the best banana bread ever following his guidelines, I really had high expectations from this cake and it delivered everything I ever wanted from a pumpkin loaf cake! Moisture, fragrance, deep color, texture – everything’s there! Enough to say that I am impressed by this pumpkin loaf cake!

It’s a simple recipe, but the key is to buy the best pumpkin you can get your hands on and bake it right away then mash it into a silky, vibrant pumpkin puree. You can go a bit further and do as my grandmother used to: sprinkle some sugar and cinnamon over the slices of fresh pumpkin then bake and eat with a teaspoon straight from the pan. How’s that for a treat?!

pumpkin loaf cake

{Pumpkin Loaf Cake}
  • 220g white sugar
  • 180g butter, softened
  • 65g whole eggs
  • 185g pumpkin puree
  • 200g all-purpose flour
  • 2g baking soda
  • 2g baking powder
  • 1g salt
  • 1g cinnamon powder
  • 1g ground ginger
  • 1g ground cardamom
  • Walnuts to top the cake
  1. Preheat your oven to 350F and line a small loaf cake (about 18x8cm) with baking paper. Place the pan aside.
  2. Mix the pumpkin puree with the eggs.
  3. Sift the flour with baking soda, baking powder, salt and spices.
  4. Combine the sugar and butter and mix for 4-5 minutes until creamy and light.
  5. Add the pumpkin puree, spoon by spoon, mixing well after each addition.
  6. Spoon the batter into the prepared pan.
  7. Top the cake with a few pieces of walnuts then bake in the preheated oven for 30 minutes. Lower the temperature to 335F and bake 10 more minutes.
  8. llow to cool in the pan before slicing and serving.

pumpkin loaf cakeROMANIAN

E toamna din nou, incredibil! Timpul fuge parca prea repede cateodata! Incerc sa nu ma gandesc la asta prea mult, fug in bucatarie, aprind cuptorul si scot artileria grea: scortisoara, ghimbir, cardamom si esente tari de dovleac, mere sau pere. Si functioneaza! Nici nu mai observ copacii complet goi ori frunzele ingalbenite, ma cufund in canapea cu o cana de lapte si o felie de chec cu dovleac si macar pentru un timp lumea sta in loc!

Reteta de azi este o adaptare dupa Michel Suas, acelasi om care mi-a deschis ochii cu cel mai bun chec cu banane pe care l-am facut vreodata! Aveam asteptari mari si mi-au fost indeplinite 100%. Crusta aromata, miez pufos si umed, culoare intensa – toate punctele au fost atinse asa ca trec acest chec la categoria succese!

Inainte de a va apuca de treaba insa, alegeti din piata un dovleac placintar frumos si coaceti-l in cuptor pana pulpa devine aromata si intens colorata. Transformati-l apoi in piure si abia apoi faceti acest chec!

Chec cu dovleac
  • 220g zahar alb granulat
  • 180g unt, temperatura camerei
  • 65g oua intregi
  • 185g piure de dovleac
  • 200g faina alba
  • 2g bicarbonat de sodiu
  • 2g praf de copt
  • 1g sare
  • 1g scortisoara
  • 1g ghimbir macinat
  • 1g cardamom macinat
  • Cateva bucati de miez de nuca
  1. Preincalziti cuptorul la 180C si tapetati o forma de chec (aprox 18x8cm) cu hartie de copt.
  2. Cerneti faina cu praful de copt, bicarbonatul, sarea si condimentele.
  3. Amestecati piureul de dovleac cu oul.
  4. COmbinati untul si zaharul si mixati 4-5 minute pana devin deschise la culoare, pufoase.
  5. Adaugati treptat piureul de dovleac, amestecand bine.
  6. Incorporati faina - veti obtine un aluat destul de dens, in functie si de umiditatea din piureul de dovleac.
  7. Puneti aluatul in tava de chec pregatita si acoperiti cu cateva bucati de miez de nuca.
  8. Coaceti la 180C pentru 30 minute, apoi scadeti temperatura la 170 pentru inca 10 minute.
  9. Lasati sa se raceasca in tava inainte de a felia.

pumpkin loaf cake

{Basil Strawberry Entremet} – Entremet cu busuioc si capsune

basil strawberry entremet

I’m not a person to be easily impressed by a dessert – I’ve made and tasted so many over the last couple of years that my taste buds are familiar to most tastes. But from time to time here comes a dessert that shakes me down and sets my world straight, leaving me thinking that I sure should be thankful for having this job. Because there’s something to learn and try every single day so you can never get bored of it or fall into a certain monotony where is hard to get out from.

And that’s what happened with this basil strawberry entremet. I gathered my ingredients being a tiny bit reluctant mostly because I’m not a huge fan of basil, not even in salads. I do love its fragrance, but its intense taste used to be something I avoided in food. However, the first taste of this basil infused mousse left me in complete awe. I was amazed by the taste and the delicate notes the mousse had. Just so incredibly tasty and fragrant! Basil is desserts is something that you too may be avoiding, but think no more and give it a try! It’s well worth it!

basil strawberry entremet

I decided I wanted to “break” through the taste of basil with a delicate aroma of strawberries. The combo is a classic one nonetheless! So strawberry it was, adding a touch of ginger in the jelly just for the kick and spiciness ginger has, just to freshen things up even more. To make it even more luscious, I frozen the mousse in a Silikomart mold (Armonia) – the curvy shapes of Armonia sure turn this cake into an interesting, tantalizing one.

4.0 from 4 reviews
{Basil Strawberry Entremet}
Sable base:
  • 120g butter, softened
  • 80g powdered sugar
  • 60g egg yolk
  • ½ teaspoon vanilla extract
  • 170g all-purpose flour
  • 7g baking powder
  • 2g salt
Strawberry Ginger Insert:
  • 130g strawberry puree
  • 45g white sugar
  • 2ml lemon juice
  • ½ teaspoon grated ginger
  • 3g gelatin + 15ml cold water
Basil Mousse:
  • 145ml heavy cream 1
  • 10g fresh basil leaves
  • 220g white chocolate
  • 7g cocoa butter
  • 4g gelatin + 20ml cold water
  • 250ml heavy cream 2
Mirror Glaze:
  • 150g glucose syrup
  • 150g white sugar
  • 75ml water
  • 100ml sweetened condensed milk
  • 150g white chocolate
  • 10g gelatin leaf, bloomed in cold water
  • Green food coloring
Sable base:
  1. Mix the butter and sugar in a bowl for 2 minutes until fluffy and pale.
  2. Add the egg yolk and vanilla and mix until incorporated.
  3. Stir in the flour, sifted with baking powder and salt.
  4. Spoon the dough on a sheet of baking paper.
  5. Cover it with another sheet of paper then roll the dough out into a layer that's about 8mm thickness.
  6. Freeze the dough for 20 minutes then cut out a round of dough using a 20cm diameter cake ring. Leave the ring around the dough and bake in the preheated oven at 375F for 14-16 minutes or until well risen and golden brown.
  7. When done, remove from the oven and allow to cool down in the pan.
Strawberry Ginger Insert:
  1. Bloom the gelatin in cold water.
  2. Combine the strawberry puree, sugar and lemon juice in a saucepan. Place over low heat and bring to a boil.
  3. Remove from heat and stir in the ginger. Allow to infuse for 10 minutes then pass the puree through a fine sieve.
  4. Melt the gelatin and mix it with the puree.
  5. Pour the mixture into small semi-sphere silicone molds (I used Silikmart Pomponettes mold) and freeze for a few hours until set and easy to work with.
Basil Mousse:
  1. Heat the heavy cream 1 into a small saucepan until it barely starts to boil. Remove from heat and add the basil leaves.
  2. Allow to infuse for 10 minutes then drain well and heat the cream again on low heat.
  3. Combine the chocolate and cocoa butter in a bowl then pour the hot infused cream over it.
  4. Allow to sit for 2 minutes then mix until well combined and smooth.
  5. Melt the gelatin and mix it with the chocolate mixture.
  6. Allow to cool down to room temperature.
  7. Whip the heavy cream 2 until soft peaks form then fold it into the chocolate mixture, spoon by spoon.
  8. Pour half of the mousse into your Armonia mold then freeze for 10 minutes.
  9. Arrange the inserts in the center of the mold and top with the remaining mousse.
  10. Freeze the cake for at least 4 hours, preferably overnight.
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. Add 1 drop of green food coloring.
  5. Allow to sit for 1 minute then blend with a hand blender until it becomes smooth. Be careful not to form any air bubbles.
  6. 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 cake from the mold and place it on a rack.
  2. Pour the glaze evenly over the cake, trying to cover it well.
  3. Allow the glaze to drip off then carefully place the cake on the sable base.
  4. Decorate with coconut flakes on the sides if you want.


Nu sunt un om usor de impresionat cu un desert. Am incercat atatea incat e nevoie de ceva cu adevarat special ca sa raman uimita. Mai degraba sunt impresionata de combinatii de arome si mai putin de constructia desertului in sine. Din cand in cand imi este dat sa gust combinatii cu adevarat interesante, iesite din comun pe alocuri si exact despre asta e vorba in acest tort. Mousse-ul de busuioc a fost revelatia saptamanii pentru mine! Mai gustasem busuioc inainte, dar cu precadere in salate si pizza (nimic surprinzator aici, doh!). Citisem insa de nenumarate ori retete care il foloseau ca aromatizant in prajituri, asa ca astazi i-a venit randul, lasand parfumul de busuioc sa-mi inunde bucataria!

Mousse-ul de busuioc e atat de aromat si totusi atat de delicat in acelasi timp, incat cu greu te poti opri la o singura portie. Are insa nevoie de un alt gust care sa mai “curete” papilele, sa le reimprospateze, iar capsunele sunt o alegere excelenta, desi data viitoare tare mult as incerca matcha ori lime. Busuiocul abia descoperit e o baza excelenta pe care te poti juca enorm, pe care poti construi foarte mult!

4.0 from 4 reviews
Entremet cu busuioc si capsune
  • 120g unt, temperatura camerei
  • 80g zahar pudra
  • 60g galbenus
  • ½ lingurita extract de vanilie
  • 170g faina alba
  • 7g praf de copt
  • 2g sare
Insert de capsune cu ghimbir:
  • 130g piure de capsune
  • 45g zahar
  • 2ml zeama de lamaie
  • ½lingurita ghimbir ras
  • 3g gelatina + 15ml apa rece
Mousse de busuioc:
  • 145ml smantana pentru frisca 1
  • 10g Frunze de busuioc proaspete
  • 220g ciocolata alba
  • 7g unt de cacao
  • 4g gelatina + 20ml apa rece
  • 250ml smantana pentru frisca 2
Glazura oglinda:
  • 150g glucoza lichida
  • 150g zahar alb
  • 75ml apa
  • 100ml lapte condensate
  • 150g ciocolata alba
  • 10g gelatina foi, hidratate in apa foarte rece
  • Colorant verde
  1. Mixati untul si zaharul 2 minute pana obtineti o compozitie deschisa la culoare.
  2. Adaugati galbenusul si vanilia si mixati bine.
  3. Incorporati faina, cernuta cu praful de copt si sarea.
  4. Puneti aluatul obtinut pe o foaie de copt. Acoperiti cu alta foaie si intindeti cu grija intr-o foaie de aproximativ 8mm grosime. Congelati 20 minute, apoi taiati un cerc de aluat de 20cm grosime. Lasati inelul de tort in jurul aluatului.
  5. Coaceti in cuptorul preincalzit la 190C pentru 14-16 minute sau pana devine auriu.
  6. Lasati sa se raceasca in tava.
Insert de capsune cu ghimbir:
  1. Hidratati gelatina in apa rece.
  2. Combinati piureul de capsune, zaharul si zeama de lamaie intr-un vas. Puneti pe foc mic si dati in clocot.
  3. Luati de pe foc si adaugati ghimbirul. Lasati la infuzat 10 minute, apoi treceti piureul printr-o sita fina.
  4. Topiti gelatina si adaugati-o peste piure.
  5. Turnati piureul in forme de silicon mici, semi-sfere, si congelati cateva ore.
Mousse de busuioc:
  1. Incalziti smantana pentru frisca 1 intr-un vas si puneti pe foc pana vine la punctual de fierbere. Luati de pe foc si lasati sa infuzeze 10 minute. Scurgeti bine, apoi reincalziti smantana.
  2. Combinati cioclata si cacaoa intr-un bol apoi turnati deasupra smantana infuzata cu busuioc.
  3. Amestecati pana la omogenizare.
  4. Topiti gelatina si incorporati-o in amestecul de ciocolata, apoi lasati sa se racoreasca la temperatura camerei.
  5. Bateti smantana pentru frisca 2 pana devine spumoasa, apoi incorporati-o in baza de mousse de mai devreme.
  6. Turnati jumatate din mousse in forma de silicon Armonia (Silikomart) si congelati 10 minute.
  7. Aranjati insertul in centru, deasupra mousse-ul din forma, apoi acoperiti cu restul de mousse.
  8. Congelati tortul cel putin 4 ore, preferabil peste noapte.
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. Adaugati 1 picatura colorant verde.
  5. Lasati sa stea 1 minut, apoi amestecati cu un blender de mana pana obtineti o glazura cremoasa, fina.
  6. Lasati sa vina la 35C inainte de folosire.
Pentru a finisa tortul:
  1. Scoateti tortul din congelator apoi inlaturati forma de silicon.
  2. Asezati tortul pe un gratar apoi turnati cu grija glazura verde deasupra, acoperind tortul in totalitate. Lasati glazura sa se scurga bine apoi transferati tortul pe baza de biscuit asezata e un suport sau platou.
  3. Decorati dupa dorinta.


basil strawberry entremet

{L’Opera} – Opera Cake

opera cake

There’s no doubt that French Pastry is the ultimate way of baking and making desserts, it’s what we all look up to and work hard to learn and master. Cakes like Paris-Brest, St. Honore, eclairs, choux au craquelin or entremets have definitely sparked my love for French patisserie, for perfect techniques and elegant designs, for layers and for taste.

L’Opera is one of the classics of French patisserie, a cake that everyone admires and looks up to, a cake that can easily impress and it’s easy to see why. Eight layers of pure deliciousness that simply reach perfection! Because that’s what this cake it – perfection to the core. And that doesn’t come from the technique itself, but from the way the layers are combined and what flavors are used, their textures and colors. Everything comes together so beautifully!

opera cake

I made this cake for the first time last week during one of my pastry classes. Working as a pastry chef instructor has pushed me beyond my comfort zone time after time over the last couple of months. And that’s exactly what happened this particular time. For some reason, I’ve been avoiding the Opera – I was more of a distance admirer. It does look a bit overwhelming or difficult to put together at a first glance – Joconde sponge cake, French buttercream, ganache, glaze, they all require a certain degree of technique and that takes time and patience to master. I guess I just wasn’t ready for it until recently! But oh boy, wish I was sooner because a bite into this cake is beyond delicious! Everyone at the class fell in love with the flavors and textures!

L’Opera is believed to have made its first appearance at a renowned pastry shop in Paris – Dalloyau. In 1955, Cyriaque Gavillon started working at this pastry shop. He wanted to create a cake whose flavor you could taste in one bite. After a few trials, he created a cake that had layers of almond sponge, coffee and chocolate. His wife loved the new dessert and as it made her think of the Parisian Opera, its name remained Opera. There are other stories who claim different origins of this beloved cake though. No matter where it comes from however, one thing’s sure – The Opera is one of the most delicious cakes one can taste! Its gorgeous, well defined layers of almond Joconde, chocolate ganache and coffee buttercream are a match made in heaven for every taste bud.

5.0 from 2 reviews
Joconde Sponge Cake:
  • 170g egg whites
  • 45g white sugar
  • ¼ teaspoon salt
  • 135g almond flour
  • 135g powdered sugar
  • 170g whole eggs
  • 1 teaspoon vanilla extract
  • 25g all-purpose flour
  • 30g butter, melted
Coffee Syrup:
  • 120g white sugar
  • 150ml water
  • 30g coffee beans, crushed
  • 1 tablespoon dark rum/Amaretto/Cointreau
Chocolate Croustillant:
  • 80g paillete feuilletine
  • 80g dark chocolate (58%)
  • 15ml vegetable oil
Coffee Buttercream:
  • 4 egg yolks
  • 150g white sugar + 55ml water + 2 teaspoons instant coffee
  • ¼ teaspoon salt
  • 300g butter, softened
Dark Chocolate Ganache:
  • 150ml heavy cream
  • 20g liquid glucose
  • 150g dark chocolate (50%)
Joconde Sponge Cake:
  1. Sift the almond flour and powdered sugar in a bowl. Add the whole eggs and vanilla and mix for a few minutes until the mixture is light and fluffy.
  2. In the meantime, whip the egg whites until foamy. Add the salt and sugar and continue mixing until stiff and glossy.
  3. Fold the meringue into the egg mixture, alternating it with flour.
  4. Drizzle in the melted butter then spread the mixture onto two sheets of baking paper 35x25cm. these two sheets will then be cut so that we end up with 3 23cm sheets of sponge cake.
  5. Place the sponge cake aside until needed.
Coffee Syrup:
  1. Combine the sugar and water in a pot and place over low heat. Cook for 2 minutes, then add the coffee beans and remove off heat.
  2. Allow to infuse for 10 minutes then drain well and allow to cool down.
  3. Stir in the rum/Amaretto/Cointreau and place aside.
Dark Chocolate Croustillant:
  1. Melt the dark chocolate in a bowl then stir in the oil. Add the paillete feuilletine then mix well.
  2. Spread the croustillant over one Joconde sponge cake square and place in the fridge until set – 10 minutes in the freezer is enough.
  3. When the croustillant is set, remove from the fridge then turn the sponge cake upside down on a cake board so that the croustillant layer comes in contact with the board and it’s then followed by the sponge cake. Place aside.
Coffee Buttercream:
  1. Combine the egg yolks and salt in a heatproof bowl. Mix for a few minutes until pale and light.
  2. In the meantime, combine the sugar, instant coffee and water in a pot and bring it to 115C.
  3. When the syrup has the right temperature, pour it gradually over the whipped egg yolks, mixing all the time. Continue mixing until the yolks turn fluffy, airy and the bowl is neutral to the touch.
  4. Add the butter, all at once, then mix on low speed until well incorporated, followed by 2 minutes on high speed until fluffy and pale.
Dark Chocolate Ganache:
  1. Heat the heavy cream and glucose in a small pot to te boiling point.
  2. Pour the cream over the chocolate and allow to rest for a few minutes. Mix well until shiny and smooth.
  3. Cover with plastic wrap and place in the fridge until it has a spreadable consistency.
Chocolate Glaze:
  1. Melt the chocolate over a hot water bath.
  2. Stir in the vegetable oil.
  3. Use this glaze as soon as possible after making it.
To finish the cake:
  1. Remove the sponge cake and the paillete feuilletine layer from the fridge.
  2. Brush the sponge cake with coffee syrup until well soaked in syrup.
  3. Spread half of the coffee buttercream over the sponge cake.
  4. Continue with a layer of sponge cake followed by coffee syrup.
  5. Spread the ganache over the sponge cake.
  6. Finish off with the lasy layer of sponge cake, coffee syrup and the remaining coffee buttercream.
  7. Place the cake in the fridge for a few hours.
  8. Pour the glaze over the chilled cake.
  9. Allow it to set then cut off the edges of the cake to expose the layers. Now it’s the time to cut the cake into smaller pieces if you want to.
  10. To decorate, write Opera on the cake or on each slice.

opera cakeROMANIAN

Opera e un desert frantuzesc clasic, cunoscut de o lume intreaga datorita straturilor sale pline de savoare. Migdale, ciocolata si cafea sunt cele trei arome principale ale acestui tort – o combinatie care nu are nevoie de nicio descriere. Nu e greu sa ne imaginam onctuozitatea si gustul intens ale acestui tort!

Dincolo de stratificarea impecabila si gustul desavarsit, Opera are si o serie de povesti frumoase in spate, in principal legate de felul in care tortul a aparut. Una dintre aceste povesti mentioneaza ca loc de “nastere” al tortului Opera celebra cofetarie Dalloyau care exista si astazi in Paris. In jurul anului 1955, Cyriaque Gavillon s-a angajat la aceasta vestita cofetarie, avand drept scop crearea unei prajituri pe care sa o poti degusta dintr-o singura imbucatura. Dupa cateva incercari, a ajuns la Opera asa cum o stim noi astazi. Sotia sa, gustand din acest desert, a spus ca ii aminteste de Opera din Paris si asa i-a ramas numele! Alte povesti atribuie aparitia acestui tort Operei din Paris insasi – se spune ca scopul acestui tort plin de cafea ar fi fost sa tina invitatii la capacitate maxima astfel incat acestia sa reziste de-a lungul actelor luni ale unei arii. Un lucru e sigur insa – acest tort sfideaza perfectiunea!

opera cake


Secretul acestui tort sunt straturile subtire, echilibrate, bine realizate si masurate. Totul se afla intr-un echilibru pe care daca nu il obtii, efectul final nu mai este acelasi. Totul, de la grosimea blatului, pana la insiroparea fiecarei foi trebuie sa fie bine realizat. Traditional, Opera nu contine si un strat de croustillant, cum se intampla in reteta de mai jos, insa mi s-a parut ca putina textura nu i-ar strica si recunosc ca toti cei care au gustat din tort au decretat ca acel strat ii aduce un plus de gust in timp ce textura il imbunatateste considerabil. Puteti inlocui croustillantul cu ciocolata topita pe care o intindeti cu o pensula peste blatul fin si delicat.

5.0 from 2 reviews
Tort Opera
Blat Joconde:
  • 170g albusuri
  • 45g zahar alb
  • ¼ lingurita sare
  • 135g faina de migdale
  • 135g zahar pudra
  • 170g oua intregi
  • 1 lingurita extract vanilie
  • 25g faina alba
  • 30g unt topit
Sirop de cafea:
  • 120g zahar
  • 150ml apa
  • 20g boabe de cafea, faramitate
  • 1 lingura rom sau Cointreau ori Amaretto
Crocant de ciocolata:
  • 80g paillete feuilletine
  • 80g ciocolata neagra
  • 15ml ulei vegetal
Crema de unt cu cafea:
  • 4 galbenusuri
  • 150g zahar + 55ml apa + 2 lingurite cafea instant
  • ¼ lingurita sare
  • 300g unt, temperatura camerei
  • 150g smantana pentru frisca
  • 20g glucoza
  • 150g ciocolata neagra 58%
Glazura de ciocolata:
  • 250g ciocolata neagra (58%)
  • 30ml ulei vegetal
Blat Joconde:
  1. Combinati faina de migdale si zaharul pudra intr-un bol. Adaugati ouale intregi si vanilia si mixati cateva minute pana obtineti un amestec spumos, deschis la culoare.
  2. Intre timp, mixati albusurile pana devin spumoase.
  3. Adaugati sarea si zaharul, treptat, mixand pana obtineti o bezea ferma.
  4. Incorporati bezeaua in amestecul de ou si faina de migdale, alternand-o cu faina.
  5. Adaugati si untul topit apoi intindeti doua foi subtiri de aluat (35x25cm) – aceste doua foi vor fi mai apoi taiate astfel incat sa obtinem 3 foi de blat, chiar daca una dintre ele o vom construi din resturi.
  6. Coaceti in cuptorul preincalzit la 200C pentru 8-10 minute pana devin usor aurii - aveti grija sa nu le ardeti sau uscati, coacti scurt si stati cu ochii pe ele!
  7. Taiati patrate de 23cm, formand astfel 3 straturi de blat diferite.
Sirop de cafea:
  1. Combinati zaharul si apa intr-un vas si puneti pe foc. Gatiti pentru 2-3 minute, apoi adaugati boabele de cafea si dati deoparte sa infuzeze 10 minute.
  2. Strecurati si adaugati romul.
  3. Dati deoparte pana la nevoie.
Crocant de ciocolata:
  1. Topiti ciocolata cu uleiul intr-un vas. Adaugati paillete in bol peste cele doua ingrediente si amestecati bine apoi intindeti crocantul intr-un strat subtire peste o foaie de blat.
  2. Dati la rece sa se inchege apoi intoarceti foaia cu crocantul in jos pe un platou si dati deoparte.
  3. In loc de crocant, puteti folosi doar ciocolata neagra, topita – aproximativ 50g – pe care o intindeti cu pensula sau spatula.
Crema de unt cu cafea:
  1. Puneti galbenusurile si sarea intr-un bol. Mixati cateva minute pana devin deschise la culoare.
  2. Intre timp, combinati zaharul, cafeaua si apa intr-un vas si aduceti la 115C.
  3. Cand siropul e la temperatura corecta, turnati-l treptat peste galbenusurile mixate, continuand sa mixati cateva minute pana obtineti un amestec pufos, aerat, iar bolul s-a racit.
  4. Adaugati treptat untul la temperatura camerei, mixand la viteza mica initial pana la incorporarea completa, apoi 2 minute la viteza mare.
  1. Incalziti smantana si glucoza intr-un vas.
  2. Turnati peste ciocolata si lasati cateva minute, apoi amestecati pana la incorporare, pana obtineti un ganache lucios, cu o textura fina.
  3. Acoperiti cu folie la suprafata si dati la rece pana are o consistenta usor de intins cu spatula.
  1. Topiti ciocolata intr-un vas pe baie de aburi.
  2. Incorporati treptat uleiul vegetal si dati deoparte. Folositi aceasta glazura cat mai curand dupa realizarea ei, in caz contrar va trebui sa o reincalziti.
Pentru a finisa tortul:
  1. Intoarceti primul stratul de blat (cel cu feuilletine) pe un platou.
  2. Insiropati-l din plin, pana blatul e aproape complet maroniu, apoi acoperiti cu jumatate din crema de unt cu cafea.
  3. Continuati cu un strat de blat, apoi sirop si tot ganache-ul.
  4. Finisati cu un blat si sirop, apoi restul de crema de unt.
  5. Dati la rece cateva ore.
  6. Acoperiti uniform cu glazura, apoi taiati marginile pentru a le expune, acesta fiind felul clasic de a prezenta Opera.
  7. Optional, pentru décor, puteti scrie pe fiecare felie Opera.

opera cake

{Mango Kalamansi Entremet} – Entremet cu mango si kalamansi

mango kalamansi entremet

I’ve lost count on how many mango or kalamansi recipes I posted on the blog – but what can I do, they do taste amazing! And they make such a delicious flavor combo! The delicate mango and bold kalamansi complement each other much like yin and yang. They are just as delicious on their own though and that is one side of the things that I enjoy. I can easily remove one of them from the equation and still be left with an ingredient capable of standing out in the crowd.

Me and entremets are no strangers, not at all, but I take every opportunity to practice and try new recipes or techniques. For this particular occasion I really wanted to try out my new silicone mold, but also a new glaze recipe that has kalamansi juice as an ingredient. And I believe it was all a success. First of all because the mold delivered the delicate result I expected and second of all because the glaze was not only shiny, but also tasty. The trouble with these shiny glazes, beyond their trending clips on Facebook or Instagram, is that they tend to be a bit too sweet for some tastes. But a touch of kalamansi juice solves that problem with this particular recipe. Now, I don’t mind the sweetness, but I’m always up for a challenge and this was an assignment I took gladly. Who am I to say no to an occasion of whipping up something as delicious as this mango kalamansi entremet?!

mango kalamansi entremet

5.0 from 3 reviews
{Mango Kalamansi Entremet}
Coconut Joconde:
  • 70g ground almonds
  • 70g desiccated coconut
  • 70g powdered sugar
  • 2 whole eggs
  • 2 egg whites
  • 1 pinch salt
  • 20g white sugar
  • 20g all-purpose flour
  • 15g butter, melted
Coconut croustillant:
  • 40g white chocolate, melted
  • 10ml vegetable oil
  • 20g desiccated coconut
  • 20g pailette feuilletine
Mango cremeux:
  • 125ml mango puree
  • 3 egg yolks
  • 30g white sugar
  • 2g gelatin + 10ml cold water
  • 80g butter, softened
Kalamansi mousse:
  • 100g white chocolate
  • 80ml kalamansi puree
  • 3g gelatin + 10ml water
  • 200ml heavy cream
Cream cheese mousse:
  • 80g white chocolate
  • 100g cream cheese, room temperature
  • 2g gelatin + 10ml water
  • 1 teaspoon vanilla extract
  • 150ml heavy cream, whipped
Kalamansi glaze:
  • 45ml kalamansi puree
  • 100g white sugar
  • 100g glucose syrup
  • 8g gelatin + 45ml water
  • 75ml sweetened condensed milk
  • 100g white chocolate
  • 1 drop orange food coloring
Coconut Joconde:
  1. Combine the almonds, coconut, sugar and eggs in a bowl and mix with a hand mixer for 5-7 minutes until double in volume.
  2. Combine the egg whites with a pinch of salt in another bowl and mix until fluffy. Add 20g sugar and mix until glossy and stiff.
  3. Fold the meringue into the almond and egg mixture, alternating it with flour.
  4. Drizzle in the melted butter and mix gently.
  5. Pour the batter in a small pan - it needs to be a quite thin layer - and bake in the preheated oven at 350F for about 10 minutes or until golden brown and it passes the toothpick test.
Mango cremeux:
  1. Bloom the gelatin in cold water.
  2. Bring the mango puree to the boiling point over low heat - be careful as it tends to stick to the bottom of the pan, especially if it's a thick puree.
  3. In the meantime, mix the egg yolks with the sugar in a bowl until pale. Pour the mango puree over the egg yolks and mix well.
  4. Return to the pot and place over low heat - cook until it reaches 82C and it looks thickened.
  5. Remove from heat and stir in the gelatin.
  6. Allow to cool down to 40C then add the butter, mixing well to incorporate it.
  7. Pour the cremeux into small round silicone molds and freeze.
Coconut croustillant:
  1. Combine all the ingredients in a bowl.
  2. Spread the mixture on a baking paper sheet. Cover with another sheet of paper and roll it into a thin sheet.
  3. Freeze for a few hours then cut a circle that fits your cake ring - I used a silicone mold that has around 18cm diameter.
Kalamansi mousse:
  1. Bloom the gelatin in cold water for 10 minutes.
  2. Heat the kalamansi puree in a saucepan and stir in the gelatin. Mix until melted.
  3. Pour the hot puree over the chocolate and mix well.
  4. Allow to cool down then fold in the cream.
Cream cheese mousse:
  1. Bloom the gelatin in cold water.
  2. Melt the chocolate and allow it to cool down then mix it with the cream cheese.
  3. Melt the gelatin and mix it with the cheese. Stir in the vanilla as well.
  4. Fold in the whipped cream.
Kalamansi glaze:
  1. Bloom the gelatin in cold water.
  2. Combine the kalamansi juice, sugar and glucose in a saucepan and bring to 103C.
  3. Remove from heat and stir in the gelatin.
  4. Add the condensed milk then pour the mixture over the chocolate.
  5. Mix well with a hand blender until smooth and shiny.
  6. Add the food coloring and combine well.
  7. Use at 32C.
To assemble the cake:
  1. Place layer of Joconde cake at the bottom of a cake ring lined with acetate sheets.
  2. Pour the cream cheese mousse over the cake and freeze for 10 minutes.
  3. Continue with a layer of coconut croustillant, followed by the mango cremeux.
  4. Pour the kalamansi mousse on top and freeze for at least 4 hours.
  5. When done, remove from the ring and place on a cooling rack.
  6. Pour the glaze over the cake evenly.
  7. Allow it to drip off then place on a platter.
  8. Decorate with isomalt shards.

mango kalamansi entremetROMANIAN

Sunt intrebata foarte des cat de des fac prajituri si daca chiar le mananc. Si mereu raspund ca prajiturile le fac cat de des pot si da, mai si mananc din ele. Pentru ca daca nu exersezi ceva, iti iesi din mana si daca nu gusti, nu ai cum sa stii ca a iesit cum vroiai de la bun inceput. Asa ca acum nu mai am nevoie de ocazii speciale sa fac un tort. Ma pregatesc insa din timp pentru orice tort – planuri, ingrediente, decor – totul e de obicei bine gandit. Si intotdeauna gust ceea ce fac pentru ca dincolo de placerea de a realiza tehnica cap-coada sta si placerea de a manca prajituri si de a ramane uimit cum din cateva ingrediente poti scoate un tort cu adevarat delicios!

Motivatia acestui tort a pornit de la a incerca o noua tava de silicon, dar si pentru a pune la incercare o noua reteta de glazura, una putin mai acrisoara, usor mai echilibrata la gust, dar la fel de lucioasa.

Profilul de arome e unul pe care il ador – mango si kalamansi. Nu doar ca cele doua fac echipa buna, dar si luate separat au un gust extraordinar. Ambele sunt delicate, dar separat sunt capabile sa straluceasca la fel de bine! Asa ca am tras linie si am trecut acest tort la categoria reusite!

Eu am montat tortul intr-o forma de silicon, incepand montajul de la mousse, terminand cu blatul, dar un inel de tort de 18cm tapetat cu folie de acetat e la fel de eficient. In al doilea caz insa, montajul se incepe de la blat, terminand cu mousse.

5.0 from 3 reviews
Entremet cu mango si kalamansi
Blat cu nuca de cocos:
  • 70g migdale pudra
  • 70g nuca de cocos
  • 70g zahar pudra
  • 2 oua intregi
  • 2 albusuri
  • 1 praf de sare
  • 20g zahar alb
  • 20g faina alba
  • 15g unt topit si racit
Crocant cu nuca de cocos:
  • 40g ciocolata alba, topita
  • 10ml ulei vegetal
  • 20g nuca de cocos
  • 20g pailette feuilletine
Cremeux de mango:
  • 125ml piure de mango
  • 3 galbenusuri
  • 30g zahar alb
  • 2g gelatina + 10ml apa rece
  • 80g unt, temperature camerei
Mousse de kalamansi:
  • 100g ciocolata alba, topita si racita
  • 80ml suc de kalamansi
  • 3g gelatina + 10ml apa rece
  • 200ml smantana pentru frisca, batuta
Mousse de crema de branza:
  • 80g ciocolata alba, topita si racita
  • 100g crema de branza, temperature camerei
  • 2g gelatina +10ml apa
  • 1 lingurita extract de vanilie
  • 150ml smantana pentru frisca, batuta
Glazura oglinda cu kalamansi:
  • 45ml suc de kalamansi
  • 100g zahar alb
  • 100g sirop de glucoza
  • 8g gelatina + 45ml apa
  • 75ml lapte condensate indulcit
  • 100g ciocolata alba
  • 1 picatura colorant portocaliu
Blat cu nuca de cocos:
  1. Combinati migdalele, nuca de cocos, zaharul si ouale intr-un bol. Mixati pana isi dubleaza volumul.
  2. Combinati albusurile cu un praf de sare in alt bol si mixati pana devin spumoase. Adaugati 20g zahar si mixati pana obtineti o bezea ferma si lucioasa.
  3. Incorporati bezeaua in amestecul de oua si migdale, alternand-o cu faina.
  4. Incorporati si untul topit.
  5. Turnati blatul intr-o tava suficient de mare, astfel incat sa obtineti o foaie subtire de blat.
  6. Coaceti in cuptorul preincalzit la 180C pentru 8-10 minute pana devine auriu si trece testul scobitorii.
  7. Lasati sa se raceasca apoi taiati o foaie care sa se potriveasca inelului de tort pe care iti veti folosi. Eu am folosit o tava de silicon, insa orice inel de tort cu un diametru de aproximativ 18cm merge.
Cremeux de mango:
  1. Hidratati gelatina in apa rece.
  2. Incalziti piureul de mango pana la punctual de fierbere.
  3. Intre timp, mixati galbenusurile cu zahar pana se deschid la culoare. Turnati siropul fierbinte peste galbenusuri apoi intoarceti inapoi pe foc.
  4. Gatiti pana atinge 82C si obtineti un sirop gros si fin.
  5. Luati de pe foc si adaugati gelatina.
  6. Lasati sa se racoreasca la 40C apoi incorporati untul topit.
  7. Turnati cremeux in forme mici de silicon si congelati cateva ore.
Crocant cu nuca de cocos:
  1. Combinati toate ingredientele intr-un bol.
  2. Puneti amestecul intre doua foi de hartie de copt si intindeti o foaie subtire.
  3. Congelati 10 minute apoi taiati o foaie putin mai mica decat inelul de tort.
  4. Lasati la rece pana veti avea nevoie de stratul crocant.
Mousse de kalamansi:
  1. Hidratati gelatina in apa rece pentru 10 minute.
  2. Incalziti piureul de kalamansi intr-un vas si adaugati gelatina dupa ce-l luati de pe foc.
  3. Turnati amestecul peste ciocolata si amestecati pana la omogenizare.
  4. Lasati sa se racoreasca la temperature camerei apoi incorporati smantana batuta.
Mousse de crema de branza:
  1. Hidratati gelatina in apa rece.
  2. Combinati ciocolata topita si racita cu branza intr-un bol.
  3. Adaugati gelatina si amestecati pana la omogenizare.
  4. Incorporati vanilia apoi smantana batuta.
Glazura de kalamansi:
  1. Hidratati gelatina in apa rece.
  2. Combinati suucl de kalamansi cu zaharul si glucoza intr-un vas si incalziti la 103C.
  3. Luati de pe foc si adaugati gelatina, apoi incorporati laptele condensate si turnati amestecul peste ciocolata.
  4. Omogenizati bine cu o spatula, avand grija sa nu incorporati aer.
  5. Adaugati colorantul si lasati sa se raceasca la 32C inainte de folosire.
Pentru a finisa tortul:
  1. Puneti blatul intr-un inel de tort tapetat cu folie de acetat.
  2. Turnati mousse-ul de crema de branza deasupra si congelati 10 minute.
  3. Continuati cu un strat crocant si cremeux de mango.
  4. Turnati deasupra mousse-ul de kalamansi si congelati tortul cel putin 4 ore.
  5. Scoateti tortul din inel, asezati-l pe un gratar si turnati glazura deasupra, avand grija sa-l acoperiti uniform.
  6. Transferati tortul pe un platou.
  7. Decorati cu isomalt.