{Infiniment Vanille Cake} – Chec cu vanilie si migdale

Vanilla is the one flavour in the world that has almost the same purpose as salt –  to support all the other flavors, to bring them out, it’s the one aroma that plays the role of a cord between them all. Whether it is chocolate or raspberry or matcha or perhaps mango and orange, there’s always some vanilla involved. For that reason, vanilla rarely gets to shine on its own. Further more, true, real vanilla is often replaced with the chemical compound that tastes like it (or tries to). Vanilla extract and vanilla essence are two different things, not just in terms of chemical structure, but also in terms of flavor, aroma, intensity and even consistency. Needless to say that my personal taste tends to go for real vanilla, preferably fresh seeds coming from a pod, but the homemade extract or another natural extract works just as fine.

Pierre Herme has a way of taking the simple, the obvious and make it intricate, beautiful without loosing the essence or losing himself on the way. No wonder he received the title of the best pastry chef in the world in 2016! I trust his tastes and his recipes more than I can put into words. Just take a look on the blog to the Riviera Cake, Carrement au Chocolat, the best brownies in the world or these delicious Viennese cookies and see for yourself! He sure knows his way around perfect mix of flavors and the kind of textures that I like – creamy, melt-in-your-mouth, gooey, rich, buttery, intense!

I have one rule when baking for my family: don’t bother with simple, plain sponge cakes as they won’t eat it! But there was something about this cake that just kept calling me! The texture looked just perfect and just the idea of relying on vanilla only to flavor the cake was interesting enough to push me to make it. And boy, it sure rocked my world! Its texture goes beyond anything I ever tasted, its taste is so delicate and yet it does make you notice it. And moreover, its glaze and just the whole simplicity surrounding me make it the best cake of this type that I have ever made!

Infiniment Vanille Cake
 
Author:
Ingredients:
Cake:
  • 25ml whole milk
  • 2 vanilla pods, seeds removed
  • 170g butter, softened
  • 125g powdered sugar
  • 170g almond flour
  • 2g salt
  • 3 egg yolks
  • 1 egg
  • 3 egg whites
  • 40g white sugar
  • 80g all-purpose flour
Vanilla syrup:
  • 100ml water
  • 40g white sugar
  • 1 vanilla pod, seeds removed
Glaze:
  • 1 tablespoon whole milk
  • 80g powdered sugar (+/-)
  • 1 vanilla pod, seeds removed
Directions:
Cake:
  1. Combine 25ml milk and the two vanilla pods and theirs seeds in a small saucepan. Bring to a boil then cover with plastic wrap and place aside to infuse for 10 minutes.
  2. Combine the butter and powdered sugar in a bowl and mix for 5 minutes until pale and light.
  3. Add the almond flour and salt then continue mixing for 5 more minutes.
  4. Stir in the egg yolks and whole egg, as well as the infused vanilla milk (the vanilla seeds, without the pods) and mix for another 2 minutes.
  5. In the meantime, whip up the egg whites until foamy then add 40g white sugar and mix until the sugar is dissolved and the meringue is firm and glossy.
  6. Fold the meringue gradually into the butter and almond flour mix.
  7. Lastly, fold in the all-purpose flour.
  8. Spoon the batter in a loaf cake pan lined with baking paper.
  9. Bake in the preheated oven at 330F for 45-55 minutes or until slightly risen and golden brown.
  10. Allow to cool down in the pan then turn upside down on a platter. If needed, slightly trim the top of the cake to level it.
Vanilla syrup:
  1. Combine the water, sugar and vanilla pod and seeds in a saucepan.
  2. Bring to a boil then remove from heat and allow to cool down slightly.
  3. While the syrup is still slightly warm, carefully brush it over the sides and top of the cake, making sure it is soaked evenly.
  4. Allow the cake to rest for at least 1 hour before glazing.
Glaze:
  1. Combine the milk, sugar and vanilla seeds in a bowl.
  2. Add more milk if the glaze is too thick or more powdered sugar if it's too thin.
  3. Spread the glaze over the cake, allowing it to drip off the edges.
  4. Decorate with a vanilla pod.
  5. Allow the glaze to set then slice and serve.
Notes
The recipe is enough for a 20cmx8cm loaf cake pan.

ROMANIAN

Indiferent de aromele principale ale unui desert, in foarte multe cazuri pe lista de ingrediente se va regasi si vanilia. Am devenit cumva imuni la gustul vaniliei adevarate, obisnuiti fiind nu doar sa o intalnim in orice produs, ci si cu aroma de vanilina. Vanilia si vanilina sunt doua lucruri diferite insa. Numim vanilie acele pastai moi, umede, pline de seminte parfumate (sau extracte realizate din aceste seminte si pastai) si cunoastem vanilina ca fiind un produs artificial, mult prea intens si mult prea uzitat in cam tot ceea ce gasim pe piata in materie de snacks-uri ori deserturi gata cumparate.

Dar a compara vanilia adevarata cu vanilina e ca si cum ai compara un Lamborghini cu o Dacia 1300. Nu exista indoiala ca vanilia e mult mai buna, dar in acelasi timp si mult mai delicata si mai greu de pus in valoare, iar pretul acesteia e pe masura. Si totusi, merita oare sa ne chinuim sa o valorificam?!

Sigur ca merita! Vanilia e, daca vreti, sarea cofetariei. Lipsa ei produce blaturi cu aroma de omleta, creme fara personalitate, glazuri fara farmec. Da, atunci cand e, nu prea o bagam in seama, dar cand lipseste, ne-o dorim cu ardoare!

Intrebarea pe care mi-am pus-o nu doar o data insa a fost daca cumva vanilia are puterea de a transforma un desert altfel banal intr-unul extraordinar. Cu alte cuvinte, poate vanilia sa fie aroma de sine statatoare intr-un desert?! Aceasta intrebare sta la baza acestui experiment pe care il pornesc astazi: Infiniment Vanille. Numele ii apartine de fapt lui Pierre Herme si nu intamplator acest experiment a inceput cu retetele lui: numit cofetarul anului 2016, Pierre Herme e garantia reusitei, omul care vede cofetaria cu ochii unui artist al aromelor si combinatiilor interesante. Veti gasi pe blog o multime de alte retete care ii poarta semnatura, precum acest tort cu ciocolata sau tortul Riviera, ori macarons sau cele mai bune brownies ever!

Ori de cate ori fac ceva pentru familie, un singur gand trebuie sa am in vizor: sa nu fie checuri, torturi uscate, caci ei nu mananca, prefera crema. Nici eu nu sunt un mare fan de blat, as manca oricand un mousse realizat cu smantana si o ciocolata de buna calitate, dar m-as gandi de doua ori in fata unei felii de chec. Si totusi, acest chec a fost irezistibil! Simpla lista a ingredientelor imi denota un produs final delicat, cu o textura atat de fina incat se topeste in gura! Si nu m-am inselat caci e probabil cel mai bun chec pe care l-am facut vreodata!

Chec cu vanilie si migdale
 
Author:
Ingredients:
Chec:
  • 25ml lapte integral
  • 2 pastai de vanilie, seminte
  • 170g unt, temperatura camerei
  • 125g zahar pudra, cernut
  • 170g faina de migdale
  • 2g sare
  • 3 galbenusuri
  • 1 ou intreg
  • 3 albusuri
  • 40g zahar alb
  • 80g faina alba, cernuta
Sirop:
  • 100ml apa
  • 40g zahar alb
  • 1 pastaie vanilie, seminte
Glazura:
  • 1 lingura lapte
  • 80g zahar pudra (+/-)
  • 1 pastaie de vanilie, seminte
Directions:
Chec:
  1. Combinati laptele, semintele si pastaile de vanilie intr-un vas. Dati in clocot apoi dati deoparte, acoperiti cu folie alimentara si lasati sa infuzeze 10 minute.
  2. Mixati untul cu zaharul pudra pana devine albicios, pufos.
  3. Adaugati faina de migdale si sarea si continuati sa mixati 5 minute.
  4. Incorporati galbenusurile, oul si laptele vanilat si mixati inca 2 minute.
  5. Intre timp, mixati albusurile pana devin spuma apoi adaugati 40g zahar alb si continuati sa mixati pentru a obtine o bezea ferma si lucioasa.
  6. Incorporati bezeaua treptat in compozitia de faina de migdale si unt.
  7. La final, incorporati faina alba cernuta.
  8. Puneti aluatul intr-o tava de chec (aprox. 20x8cm) tapetata cu hartie de copt si coaceti in cuptorul preincalzit la 170C pentru 45-55 minute sau pana creste usor, devine auriu si parfumat.
  9. Lasati sa se raceasca in tava, apoi intoarceti invers pe un platou, avand grija sa-i nivelati partea de sus daca nu reuseste sa stea drept pe platou.
Sirop de vanilie:
  1. Combinati ingredientele intr-un vas si dati in clocot.
  2. Lasati sa se racoreasca usor apoi cu o pensula insiropati checul pe toate partile.
  3. Lasati deoparte cel putin 1 ora.
Glazura:
  1. Amestecati zaharul pudra, laptele si semintele unei pastai de vanilia intr-un bol.
  2. Adaugati mai mult lapte sau mai mult zahar pudra pentru a corecta consistenta glazurii. Trebuie sa fie curgatoare, dar nu prea lichida.
  3. Intindeti glazura peste chec, lasand-o sa se scurga usor pe margini.
  4. Lasati glazura sa se inchege apoi decorati cu o pastaie de vanilie.
  5. Sa aveti pofta!

 

{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}
 
Author:
Ingredients:
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
Directions:
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!
Notes
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

ROMANIAN

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
 
Author:
Ingredients:
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
Directions:
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.
Notes
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 27-28 ianuarie

Cofetaria e un domeniu atat de vast si versatil, incat nu exista doua prajituri la fel! In fiecare zi poti adauga diferite accente de culoare ori un alt decor si obtii un tort nou, ii dai un nou suflu. Tot cam asa nu exista nici doua cursuri la fel. Si ma refer aici la mai multe lucruri: suportul de curs sufera mai mereu schimbari, fie ca sunt mici, fie ca e complet regandit, torturile sunt decorate diferit, dar si dinamica fiecarei grupe de cursanti e diferita. Ceea ce ma pune pe mine mereu in fata unei provocari: cum fac ca toti oamenii sa plece de la curs cu aceeasi informatie, explicata pe intelesul lor?! Nu e lucru usor, dar e tocmai partea care imi place cel mai mult! Sa interactionezi cu ei, sa le raspunzi la intrebari, sa gasesti solutii pentru problemele lor, sa le explici de ce e mai bine asa si nu altfel. E minunat sa-i observi pe fiecare in parte, sa le admiri determinarea, sa le intelegi framantarile!

pastry workshop - entremet

Cursul din acest weekend a fost ca si saptamana trecuta, concentrat pe Entremets, aceste torturi atat de frumoase si totusi atat de migaloase! Ce am realizat vedeti mai jos in aceste fotografii superbe surprinse de Ionela Stoica aka Pupile Gustative (dati click si va minunati de ideile Ionelei! Proud to be her friend!)

{ENGLISH}

One of the things that I love the most about teaching pastry classes is the fact that I get to meet people who have the same passion as I do, the fact that I get to interact with them, to know a little bit of each other, to understand their view on pastry, to help them solve their problems or answer their questions. All of this feels like a huge privilege, one that I couldn’t have dreamed to have over one year ago. I’m living these moment at their fullest!

This week’s class focused once more on Entremets and the cakes we managed to make are pretty amazing. It’s team work! Thank you, Pupile Gustative for these amazing pictures!

pastry workshop

pastry workshop

entremet

cursuri cofetar

entremet - pastry workshop

black mirror glaze

mirror glaze

glazing an entremet

pastry workshop

pastry workshop

chocolate feathers

entremets

{Coffee Banana Entremet} – Entremet cu banane si cafea

coffee banana entremet

This year’s Christmas has been lovely. Plenty of time spent with my family, good food, positive thoughts and over all a good energy for the year that will soon be done. But of course I couldn’t let Christmas go away without making a cake – well, actually two, but the second one is reserved for another post. This particular cake, coffee banana buche, combines a few flavors that I love: banana, coffee and cardamom, being supported by delicate notes of hazelnuts, either in the form of a delicious biscuit or a praline croustillant. This coffee banana buche was the perfect mix of flavors for these winter holidays!

coffee banana entremet

The layers of this entremet are as follows (from bottom to top): hazelnut biscuit, milk chocolate mousse, praline croustillant, cardamom ganache, banana compote, coffee creme brulee and mirror glaze, finished with white chocolate decorations and gold spray. Plenty of flavors, plenty of layers, but they combine so well together that a slice is surely not enough for your sweet cravings!

coffee banana entremet

{Coffee Banana Entremet}
 
Author:
Serves:: 1 buche
Ingredients:
Hazelnut Biscuit:
  • 60g hazelnut flour
  • 23g white sugar A
  • 100g whole eggs
  • 16g all-purpose flour
  • 12g butter, melted
  • 10g honey
  • 60g egg whites
  • 40g white sugar B
Coffee Creme Brulee:
  • 125ml heavy cream
  • 30g white sugar
  • 1 teaspoon instant coffee
  • 40g egg yolk
  • 2g gelatin + 10ml cold water
Praline Croustillant:
  • 20g dark chocolate (50-60%)
  • 5g butter
  • 65g praline paste
  • 32g paillete feuilletine
Banana Compote:
  • 150g bananas, diced
  • 5ml lemon juice
  • 40g white sugar
  • 40g butter
  • 2g pectin NH
  • 1g gelatin + 5ml cold water
Cardamom Ganache:
  • 70g dark chocolate (50-55%)
  • 5 cardamom pods, crushed
  • 70ml heavy cream
  • 10g butter
Milk Chocolate Mousse:
  • 60g egg yolk
  • 15g white sugar
  • 100ml milk
  • 4g gelatin + 20ml cold water
  • 196g milk chocolate, partially melted
  • 15ml dark rum
  • 225ml heavy cream, whipped
Mirror Glaze:
  • 75ml cold water
  • 150g white sugar
  • 150g glucose syrup
  • 100ml sweetened condensed milk
  • 10g gelatin + 50ml cold water
  • 150g white chocolate
  • Red food coloring (powder or gel)
Directions:
Hazelnut Biscuit:
  1. Combine the hazelnut flour, white sugar A, eggs, flour, butter and honey in a bowl and mix briefly just to combine.
  2. Whip the egg whites until foamy then add the sugar B and continue mixing until stiff and glossy.
  3. Fold the meringue into the first mixture then pour the obtained batter into a large pan, spreading it into a about 1cm thick sheet.
  4. Bake in the preheated oven at 350F for 15-20 minutes or until golden brown but still soft.
  5. Allow to cool down then cut out a piece of biscuit that has the same size as your buche. Reserve in plastic wrap to prevent drying out.
Coffee Crème Brulee:
  1. Bloom the gelatin in cold water then melt it.
  2. Combine all the ingredients in a bowl and mix well.
  3. Pour the mixture into an insert for buche and bake in the preheated oven at 120C on a bain-marie (a large pot of hot water in the oven to hold your insert mold) for 35-40 minutes or until set.
  4. Allow to cool down in the mold then freeze for a few hours.
Praline Croustillant:
  1. Melt the chocolate.
  2. Combine it with the rest of the ingredients and mix well.
  3. Spread the mixture into a rectangle that has the same size as your buche and freeze.
Banana Compote:
  1. Bloom the gelatin in cold water.
  2. Combine the bananas and lemon juice.
  3. Mix the sugar, butter and pectin in a saucepan and place over low heat.
  4. When the butter is fully melted, add the bananas and cook for 3 minutes on low to medium heat just until the bananas are softened.
  5. Remove from heat and add the gelatin.
  6. Mix well then allow to cool down and spread the mixture over the frozen crème brulee.
  7. Place back in the freezer.
Cardamom Ganache:
  1. Combine the heavy cream and cardamom pods and bring to a boil. Cover with plastic wrap and allow to cool down and infuse.
  2. Drain the cream to remove the cardamom pods then heat the cream back up to the boiling point.
  3. Remove from heat and add the chocolate.
  4. Mix well then stir in the butter.
  5. Pour the ganache over the banana layer.
  6. Place the croustillant on top and freeze once again.
Milk Chocolate Mousse:
  1. Bloom the gelatin in cold water.
  2. Combine the egg yolk with the sugar in a bowl and mix well.
  3. Heat the milk to the boiling point then pour it over the egg yolk mixture. Return the mix back on heat and continue cooking until it reaches 82C.
  4. Remove from heat and stir in the gelatin.
  5. Strain the mixture over the chocolate and mix well.
  6. Allow the mixture to cool down in the bowl then add the dark rum. Fold in the whipped heavy cream.
  7. Pour half of the mousse in the buche mold.
  8. Remove the insert from the freezer and place it in the center of the mousse.
  9. Top with the remaining mousse and finish off with the hazelnut biscuit.
  10. Freeze the buche for a few hours, preferably over night.
Mirror Glaze:
  1. Bloom the gelatin in cold water.
  2. Combine the white chocolate and condensed milk in a bowl.
  3. Combine the water, sugar and glucose in a saucepan. Bring the mixture to 103C.
  4. Remove from heat and stir in the gelatin then pour the mixture over the chocolate.
  5. Add one drop of food coloring and blend well. Add more food coloring if needed.
  6. Use at 32-35C.
  7. To finish the cake:
  8. Reheat the glaze to 32-35C if needed.
  9. Remove the cake from the freezer and place it over a cooling rack.
  10. Pour the glaze over the cake and allow it to drip off.
  11. Transfer on a platter and decorate as you wish.

coffee banana entremetROMANIAN

Nu stiu voi, dar eu gasesc forma de buche incantatoare si extrem de ofertanta pe partea de decor. O vedeti destul de des la Craciun, a devenit cumva o forma traditionala, aducand usor cu buturugile, dar eu personal vad aceasta forma folosita oricand si oricum. Dupa ce am folosit-o in cadrul ultimului curs de bomboane, mi-am dorit mult sa ma mai “joc” putin cu ea si sa vad ce mai pot obtine, asa ca am decis ca de Craciun sa avem pe masa un tort de acest gen.

Pentru compozitia de la interior, m-am orientat spre banane si ciocolata, o combinatie clasica careia i-am adaugat note delicate de cafea si cardamom, totul sustinut de un biscuite cu alune de padure. E un tort aromat, cremos ale carui arome s-au incadrat perfect in peisajul sarbatorilor de iarna! Pentru glazura am mers la sigur spre culoarea rosie, cum altfel?! Decorul nu putea fi decat alb, tematic!

tort cu banane si cafea

Entremet cu banane si cafea
 
Author:
Ingredients:
Biscuite cu alune de padure:
  • 60g alune de padure
  • 23g zahar alb A
  • 100g oua intregi
  • 16g faina alba
  • 12g unt, topit
  • 10g miere
  • 60g albus
  • 40g zahar alb B
Creme brulee cu cafea:
  • 125ml smantana pentru frisca
  • 30g zahar alb
  • 1 lingurita cafea instant
  • 40g galbenus
  • 2g gelatina + 10ml apa rece
Crocant cu pralina:
  • 20g ciocolata neagra (50-60%)
  • 5g unt
  • 54g pasta de praline
  • 32g paillete feuilletine
Compot de banana:
  • 150g banana, tocate marunt
  • 5ml suc de lamaie
  • 40g zahar alb
  • 40g unt
  • 2g pectina NH
  • 1g gelatina + 5ml apa rece
Ganache de cardamom:
  • 70g ciocolata neagra (50-55%)
  • 5 pastai de cardamom
  • 70ml smantana pentru frisca
  • 10g unt
Mousse de ciocolata cu lapte:
  • 60g galbenus
  • 15g zahar
  • 100ml lapte
  • 4g gelatina + 20ml apa rece
  • 195g ciocolata cu lapte, partial topita
  • 15ml rom brun
  • 225ml smantana pentru frisca, batuta
Glazura oglinda:
  • 75ml apa rece
  • 150g zahar alb
  • 150g glucoza
  • 100ml lapte condensate indulcit
  • 10g gelatina + 50ml apa rece
  • 150g ciocolata apa
  • Colorant rosu
Directions:
Biscuite cu alune de padure:
  1. Combinati faina de alune de padure, zaharul alb A, ouale, faina, untul si mierea intr-un bol si amestecati scurt pana la incorporare.
  2. Mixati albusurile spuma apoi adaugati zaharul alb B si continuati sa mixati pana obtineti o spuma ferma, lucioasa.
  3. Incorporati bezeaua in aluatul de mai sus, apoi turnati compozitia intr-o tava tapetata cu hartie de copt si intindeti intr-un strat subtire.
  4. Coaceti in cuptorul preincalzit la 180C pentru 15-20 minute.
  5. Cand e gata, lasati sa se raceasca in tava apoi taiati un blat de aceleasi dimensiuni cu baza formei de buche. Infoliati sa nu se usuce si dati deoparte.
Creme brulee cu cafea:
  1. Hidratati gelatina in apa rece 10 minute, apoi topiti-o.
  2. Combinati toate ingredientele intr-un bola poi turnati in forma de insert de buche si coaceti in cuptorul preincalzit, intr-o baie de apa fierbinte, la 120C pentru 35-40 minute.
  3. Cand e gata, scoateti din cuptor, lasati sa se raceasca apoi congelati cateva ore.
Crocant cu pralina:
  1. Topiti ciocolata.
  2. Adaugati restul ingredientelor si amestecati bine.
  3. Intindeti compotizia intre doua foi de hartie de copt, dandu-I aceeasi marime ca si insertul buche. Dati la congelator.
Compot de banana:
  1. Hidratati gelatina in apa rece.
  2. Combinati bananele cu sucul de lamaie.
  3. Amestecati zaharul, untul si pectina intr-un vas si puneti pe foc mic.
  4. Cand untul e topit complet, adaugati bananele si gatiti aproximativ 3 minute pana bananele incep sa se inmoaie usor.
  5. Luati de pe foc si adaugati gelatina.
  6. Lasati sa se racoreasca, apoi turnati peste crème brulee si congelati din nou.
Ganache de cardamom:
  1. Combinati smantana cu pastaile de cardamom si dati in clocot scurt.
  2. Luati de pe foc si acoperiti cu folie alimentara. Lasati sa infuzeze pana se raceste complet.
  3. Strecurati smantana si dati din nou in clocot apoi turnati peste ciocolata. Omogenizati apoi adaugati untul.
  4. Turnati ganache-ul peste compotul de banana si asezati deasupra crocantul congelat.
  5. Dati insertul la congelator cateva ore.
Mousse de ciocolata cu lapte:
  1. Hidratati gelatina in apa rece.
  2. Combinati galbenusul si zaharul intr-un bol si amestecati sa se combine.
  3. Incalziti laptele pana la punctual de fierbere apoi turnati-l peste galbenus.
  4. Intoarceti amestecul inapoi pe foc si gatiti pana atinge 82C.
  5. Luati de pe foc, adaugati gelatina hidratata apoi strecurati peste ciocolata. Amestecati pana la omogenizare.
  6. Lasati sa vina la temperatura camerei apoi incorporati smantana batuta.
  7. Turnati jumatate din mousse in forma de silicon de buche. Scoateti insertul de buche din congelator si asezati-l in forma de buche peste mousse. Turnati restul de mousse peste insert apoi asezati deasupra biscuitele de alune de padure deasupra.
  8. Dati din nou la congelator pentru cateva ore, preferabil peste noapte.
Glazura oglinda:
  1. Hidratati gelatina in apa rece.
  2. Combinati ciocolata alba cu laptele condensate intr-un vas inalt.
  3. Amestecati apa, zaharul si glucoza intr-un vas. Puneti pe foc si aduceti la 103C.
  4. Luati de pe foc si turnati peste ciocolata.
  5. Adaugati colorantul si blenduiti cateva minute.
  6. Folositi glazura la 32-35C.
Pentru a finisa tortul:
  1. Scoateti tortul din congelator, apoi asezati-l pe un gratar.
  2. Turnati glazura deasupra cat mai uniform, acoperind perfect tortul.
  3. Decorati dupa dorinta.

coffee banana entremet

 

{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}
 
Author:
Ingredients:
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
Directions:
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.

ROMANIAN

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
 
Author:
Ingredients:
Biscuite:
  • 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
Directions:
Biscuite:
  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