{Lemon Basil Entremet} – Entremet cu lamaie si busuioc

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

lemon basil entremet

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

lemon basil entremet

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

lemon basil entremetROMANIAN

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

entremet cu busuioc si lamaie

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

 

{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

{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}
 
Author:
Ingredients:
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
Directions:
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
 
Author:
Ingredients:
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
Directions:
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.

 

{Coconut Passion Fruit Entremet} – Tort cu fructul pasiunii

coconut passion fruit entremet

I’ve developed an obsession (or maybe better said passion) for tropical flavors lately. Kalamansi, lime, coconut, passion fruit, pineapple or mango, they’re all on my list of  ingredients that simply can’t go out of stock in my kitchen these days. It must be their delicate aroma, their color and their texture that keeps me hooked up. But a change in tastes is more than welcomed,I’m not complaining! Sure, chocolate it’s fun, but how much chocolate can one have?! (let’s be serious though, it’s chocolate we’re talking about!)

So this cake was born after buying too many passion fruits – I love their flavor, but too much passion fruit in the wrong mix can be slightly overwhelming. So I needed something to tame the passion fruit down – and the best (and safest at the end of the day) choice was to go with fruits and tastes that belong to the same category. So coconut and lime felt like the most suitable option – and boy, it was one of the best flavor combos I made lately. No wonder this coconut passion fruit entremet is so vibrant and delicious, it melts in your mouth, bursting with flavor and making your taste buds sing! It’s a cake that brought a lot of joy, from the very first beaten egg to the last bite!

coconut passion fruit entremet4

Each cake I make starts with a sketch and a well-thought plan. If any of these aren’t in place, I know for sure my final cake won’t be as I imagined it. And truth be told, if you don’t have a plan beforehand, the chance of something going wrong is huge. And I’m not one to take risks when it comes to baking. First of all because I have respect for my ingredients – good quality chocolate, natural cream and many others are amazing as they are, even more combined into one amazing cake, like this coconut passion fruit entremet. Second of all, because this routine is part of my discipline – I’m always trying to improve my skills, always trying to learn and absorb as much information as possible and this kind of plans seem to be working. Plus, having a written plan allows me to make a few changes and remember them later on or be able to go back and check them out if needed. Not to mention the fact that the whole situation and hand-writing is extremely relaxing for me, it allows me to organize my ideas and thoughts and calm myself down. Somehow therapeutic, apart from the baking and cake assembly itself that is!

coconut passion fruit entremet

5.0 from 2 reviews
{Coconut Passion Fruit Entremet}
 
Author:
Serves:: 1 20cm diameter entremet
Ingredients:
Coconut dacquoise:
  • 2 egg whites
  • 30g white sugar
  • 1 pinch salt
  • 1 teaspoon lime zest
  • 30g shredded coconut
  • 30g almond flour
  • 60g powdered sugar
Coconut croustillant:
  • 60g white chocolate, melted
  • 15ml vegetable oil
  • 30g pailette feuilletine
  • 30g shredded coconut
Passion fruit cremeux:
  • 80ml passion fruit juice
  • 2g gelatin + 10ml cold water
  • 50g white sugar
  • 2 egg yolks
  • 10g cornstarch
  • 60g butter, softened
  • 1 teaspoon vanilla extract
Coconut mousse:
  • 1 can coconut milk - approx 400ml
  • 10g gelatin + 50ml cold water
  • 2 egg whites
  • 120g white sugar
  • 60ml water
  • 1½ teaspoons vanilla extract
  • 150ml heavy cream, whipped
Lime infused white chocolate ganache:
  • 80ml heavy cream
  • 1 teaspoon lime zest
  • 1g gelatin + 5ml cold water
  • 110g white chocolate
Mirror glaze:
  • 75ml water
  • 150g white sugar
  • 150g liquid glucose
  • 12g gelatin + 60ml cold water
  • 100ml sweetened condensed milk
  • 150g white chocolate
  • 15ml vegetable oil
  • Orange food coloring
Directions:
Coconut dacquoise:
  1. Mix the shredded coconut, almond flour and sugar in a bowl.
  2. In another bowl, mix the egg whites with a pinch of salt until stiff. Add the sugar and lime zest and continue mixing until fluffy and glossy.
  3. Fold in the coconut mixture then spoon the batter in a pastry bag and pipe a small circle on a baking tray lined with parchment paper (20cm diameter).
  4. Bake in the preheated oven at 350F - 180C for 15-18 minutes or until golden brown and crusty.
  5. Place aside to cool down.
Coconut croustillant:
  1. Combin the melted chocolate with the rest of the ingredients.
  2. Spoon the mixture into an 18cm diameter cake ring and place in the freezer to set.
Passion fruit cremeux:
  1. Bloom the gelatin in cold water.
  2. Bring the passion fruit juice to the boiling point in a saucepan.
  3. In the meantime, mix the egg yolks with sugar until pale. Add the cornstarch and mix well.
  4. Pour the hot passion fruit puree over the egg yolk mixture then return back on heat and cook on low just until thickened and it reaches 85C.
  5. Remove from heat and stir in the gelatin.
  6. Allow to cool down to 40C then add the butter and mix well.
  7. Pour the cremeux into an 18cm diameter cake ring and freeze for a few hours.
Coconut mousse:
  1. Bloom the gelatin in cold water.
  2. Heat up the milk just until warm then remove from heat and stir in the gelatin and vanilla.
  3. When the milk is at room temperature, start making the meringue by boiling the sugar and water in a saucepan until it reached 116C.
  4. While the sugar syrup cooks, whip the whites until fluffy.
  5. Pour the hot syrup over the whipped whites and continue mixing for a few more minutes until glossy and stiff.
  6. To finish the mousse, fold the whipped cream into the coconut milk mixture then add the meringue.
Lime infused white chocolate ganache:
  1. Bloom the gelatin in cold water.
  2. Heat the cream in a saucepan until the boiling point.
  3. Remove from heat and add the lime zest. Allow to infuse for 10 minutes then drain well.
  4. Heat the cream once more then pour it over the chocolate in a bowl.
  5. Mix well until smooth then add the melted gelatin.
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 assemble the entremet:
  1. Place the coconut dacquoise in a cake ring lined with acetate sheets.
  2. Pour about ⅓ of the coconut mousse over the dacquoise and place the cake in the freezer for 15 minutes.
  3. Remove the cake from the freezer, together with the cremeux and the croustillant.
  4. Remove the cremeux and croustillant from their rings and place them over the coconut mousse.
  5. Pour the remaining mousse into the cake ring and freeze for 1 hour at least.
  6. After one hour the cake should look fairly set. Pour the final layer of ganache (it's best to make the ganache before pouring it, but make sure it's room temperature before using it).
  7. Freeze the cake for a few hours, preferably overnight.
  8. Remove the cake from its ring and place it on a cup or grill for glazing.
  9. Carefully and evenly pour the glaze over the cake and allow it to drip off for a few minutes.
  10. Transfer the cake on a platter and decorate as you wish.

coconut passion fruit entremetcoconut passion fruit entremetROMANIAN

Fiecare tort pe care il fac porneste de la un plan bine gandit. Daca nu am o schita, o idee preliminara, inclusiv de decor, stiu ca nu va iesi ce trebuie. Sigur, improvizatia e buna si e important sa stii si cum sa te adaptezi din mers sau sa indrepti o greseala astfel incat sa fie reparata de-a dreptul, nu doar ascunsa. Dar cel mai bine e cand totul merge struna si rezultatul final e cel asteptat. In plus, realizarea planului initial e o operatiune care ma relaxeaza si imi permite ca mai apoi sa intervin asupra retetei si sa-mi iau notitele necesare. Daca nu as face asta, probabil multe dintre retetele de pe blog nu ar mai fi publicate.

coconut passion fruit entremet

Acest tort a pornit de la aroma inconfundabila a fructului pasiunii, precum si culoarea sa intensa. Gandindu-ma cam cu ce as putea combina acest fruct, am ajuns la concluzia ca varianta cea mai sigura pentru papilele gustative ale familiei erau aromele tropicale. Asa ca am adaugat pe lista nuca de cocos si lime, doua gusturi care mie personal imi plac foarte mult. Ce a iesit e un tort dulce-acrisor, incredibil de aromat, pe care mi l-am imaginat decorat foarte simplu si elegant, usor inspirata de stilul lui Antonio Bachour.

Elementele tortului cu fructul pasiunii si nuca de cocos sunt:

  • dacquoise cu nuca de cocos
  • strat crocant cu nuca de cocos
  • cremeux de fructul pasiunii
  • mousse de nuca de cocos
  • ganache de ciocolata alba infuzat cu lime
  • glazura oglinda

Ingrediente:

Dacquoise cu nuca de cocos:

  • 2 albusuri
  • 30g zahar alb
  • 1 praf de sare
  • 1 lingurita coaja de lime
  • 30g nuca de cocos
  • 30g faina de migdale
  • 60g zahar pudra

Crocant cu nuca de cocos:

  • 60g ciocolata alba, topita
  • 15ml ulei vegetal
  • 30g pailette feuilletine
  • 30g nuca de cocos maruntita

Cremeux cu fructul pasiunii:

  • 80ml suc de fructul pasiunii
  • 2g gelatina + 10ml apa rece
  • 50g zahar alb
  • 2 galbenusuri
  • 10g amidon
  • 60g unt, temperatura camerei
  • 1 lingurita extract de vanilie

Mousse cu lapte de cocos:

  • 1 conserva lapte de cocos – aproximativ 400ml
  • 10g gelatina + 50mlapa rece
  • 2 albusuri
  • 120g zahar alb
  • 60ml apa
  • 1 ½ lingurite extract de vanilie
  • 150ml smantana entru frisca, batuta

Ganache de ciocolata alb cu lime:

  • 80ml smantana pentru frisca
  • 1 lingurita coaja de lime
  • 1g gelatina + 5ml apa rece
  • 110g ciocolata alba

Glazura oglinda:

  • 75ml apa
  • 150g zahar alb
  • 150g glucoza lichida
  • 12g gelatina + 60ml apa rece
  • 100ml lapte condensat
  • 150g ciocolata alba
  • 15ml ulei vegetal
  • Colorant portocaliu

Mod de preparare:

Dacquoise cu nuca de cocos:

  1. Combinati nuca de cocos, faina de migdale si zaharul intr-un bol.
  2. In alt bol, mixati albusurile cu un praf de sare pana devin pufoase. Adaugati zaharul si coaja de lime si mixati pana obtineti o bezea ferma si lucioasa.
  3. Incorporate amestecul de nuca de cocos apoi puneti aluatul intr-un pos si formati un cerc de 20cm pe o foaie de hartie de copt.
  4. Coaceti in cuptorul preincalzit la 180C pentru 15-18 minute pana devine auriu si usor crocant.
  5. Lasati deoparte sa se raceasca.

Crocant de nuca de cocos:

  1. Combinati ciocolata topita cu celelalte ingredient intr-un bol.
  2. Puneti amestecul intr-un cerc de tort de 18cm si presati-l bine. Dati la congelator pana il veti folosi.

Cremeux de fructul pasiunii:

  1. Hidratati gelatina in apa rece.
  2. Aduceti sucul de fructul pasiunii la punctual de fierbere intr-un vas.
  3. Intre timp, mixati galbenusurile su zaharul pana devin deschise la culoare. Adaugati amidonul si amestecati bine.
  4. Turnati sucul de fructul pasiunii peste galbenusuri apoi puneti inapoi pe foc si gatiti pe foc mic pana se ingroase.
  5. Luati de pe foc si adaugati gelatina.
  6. Lasati sa se raceasca la 40C apoi incorporati untul.
  7. Turnati cremeux intr-un cerc de tort de 18cm diametru si dati la congelator.

Mousse cu lapte de cocos:

  1. Hidratati gelatina in apa rece.
  2. Incalziti laptele de cocos doar pana se incalzeste usor apoi adaugati gelatina si vanilia.
  3. Lasati laptele sa se racoreasca. Cand acesta a ajuns la temperature camerei, faceti o bezea italiana din cele doua albusuri astfel: combinati zaharul si apa intr-un vas si puneti pe foc. Fierbeti pana atinge 116C. Intre timp, mixati albusurile pana devin spuma. Turnati siropul fierbinte in fir subtire peste albusuri, mixand continuu pana obtineti o bezea ferma si lucioasa.
  4. Pentru  a finisa mousse-ul, incorporate smantana batuta in laptele de cocos, apoi adaugati bezeaua.

Ganache infuzat cu lime:

  1. Hidratati gelatina in apa rece.
  2. Incalziti smantana pana devine fierbinte. Luati de pe foc si adaugati coaja de lime. Lasati sa infuzeze pentru 10 minute apoi strecurati printr-o sita fina.
  3. Reincalziti smantana pana la punctual de fierbere apoi adaugati ciocolata alba.
  4. Amestecati pana la omogenizare apoi adaugati gelatina.

Glazura oglinda (adaptare dupa o reteta a lui Antonio Bachour):

  1. Hidratati gelatina in apa rece.
  2. Combinati apa, glucoza si zaharul intr-un vas si puneti pe foc. Aduceti amestecul la 103C.
  3. Luati de pe foc si adaugati gelatina apoi adaugati laptele condensate.
  4. Turnati acest amestec peste ciocolata alba si dati deoparte pentru 5 minute.
  5. Amestecati usor cu o spatula pana la omogenizare. Nu folositi un tel pentru ca acesta va incorpora bule de aer si nu ne dorim asta! Tot acum adaugati si uleiul si colorantul alimentar si amestecati pana la omogenizare.
  6. Lasati glazura sa se raceasca la 35-40C inainte de a o folosi.

Pentru a asambla tortul:

  1. Puneti blatul dacquoise intr-un inel de tort de 20cm, tapetat cu folie de acetat.
  2. Turnati 1/3 din mousse-ul cu lapte de cocos peste blat si puneti tortul in congelator pentru 15 minute.
  3. Scoateti din congelator atat tortul, cat si cremeux plus crocantul cu nuca de cocos.
  4. Asezati cremeux si crocantul peste mousse-ul deja turnat, apoi acoperiti cu restul de mousse.
  5. Puneti tortul la congelator cateva ore, apoi scoateti si turnati deasupra ganache-ul. Dati din nou la congelator, preferabil peste noapte.
  6. Scoateti tortul din congelator si inlaturati inelul+folia de acetat.
  7. Asezati tortul pe un support (cana, gratar), apoi turnati cu grija glazura, avand grija sa-l acoperiti uniform.
  8. Decorati dupa preferinta!

coconut passion fruit entremet