Hi everyone! If you are also a Biscoff lover you should definitely try this recipe! It’s a Chocolate and Biscoff Entremet made up of a Biscoff/Cocoa Base, some Biscoff Mousse, a Chocolate Insert and a Dulcey Glaze ? The combination of the chocolate with the biscoff is absolutely insane!
You can watch the making of this Entremet on my Instagram account!
For a 20cm Entremet:
Biscoff Base:
- 200g of biscoff
- 90g of butter
- 1 tsp of cocoa
Biscoff Mousse:
- 50g of egg yolks (= 2,5)
- 82g of biscoff spread
- 165g of milk
- 165g of full liquid cream
- 5,3g of powdered gelatin (or sheets)
Chocolate Cremeux:
- 90g of full liquid cream
- 35g of milk
- 40g of egg yolks (= 2)
- 140g of dark chocolate
- 2g of powdered gelatin (or sheets)
Dulcey Glaze:
- 100g of sugar
- 68g of water
- 82g of full liquid cream
- 82g of dulcey chocolate*
- 5,5g of gelatin
*You can make your own dulcey chocolate by following the steps of this recipe: Dulcey Banana Cake
Chocolate Decoration:
- 65g of chocolate
We’ll start with the cremeux:
1. Hydrate the gelatin in 6 times its weight in cold water. Let it bloom for 10min.
2. Melt the chocolate.
3. Bring to boil the cream and the milk.
4. Pour in 3 times over the egg yolks.
5. Bring everything back to the pan and cook over medium heat, while stirring, until it reaches 84°C.
6. Pour this cream in 3 times over the melted chocolate.
7. Add the hydrated gelatin.
8. Wrap the bottom of a 18cm mold with cling film. Pour the cremeux and freeze overnight.
For the Mousse:
1. Hydrate the gelatin.
2. Bring to boil the milk.
3. Pour over the eggs and mix.
4. Bring everything back to the pan and cook until it reaches 84°C.
5. Off the heat, add the hydrated gelatin as well as the biscoff paste. Mix with a hand blender to homogenize.
6. Pour in a dish and let it cool down to around 35-40°C.
7. Whip the cream at medium speed until it forms very soft peaks.
8. Gently add the biscoff cream to the whipped cream.
It’s time to assemble!
1. Wrap the bottom of a 20cm mold with cling film.
2. Pour half of the mousse inside the mold.
3. Add the cremeux.
4. Cover with the rest of the mousse.
5. Freeze overnight.
For the Speculoos Base:
1. Mix the biscoff biscuits with the cocoa powder.
2. Melt the butter and add to the biscuits.
3. Spread the mixture inside a 20cm mold. Firmly press with a spoon.
4. Refrigerate for 1h.
For the Glaze:
1. Hydrate the gelatin.
2. Melt the chocolate.
3. Heat the water and sugar until they reach 103°C.
4. Add the liquid cream and bring to boil again until it reaches 103°C.
5. Pour this boiling mixture in 3 times over the melted chocolate.
6. Add the hydrated gelatin.
7. Pour inside a dish and let it cool down between 22-24°C.
8. Unmold the entremet, smooth the edges and place it over a support.
9. Glaze.
10. Place the Entremet over the Speculoos Base.
For the decoration:
1. Print this pattern and trace it onto a guitar sheet (or plastic sheet).
2. Melt the chocolate.
3. Fill a pastry bag with the chocolate and cut the end to create a small hole.
4. Pipe the chocolate over the pattern.
5. Refrigerate until it hardens.
6. Place the pattern over the Entremet.
Your Entremet is ready! Let it thaw in the fridge for 2-3h.
Please feel free to ask all your questions in the comment section and don’t forget to send me pictures of your realisation on my email address: partage@justonemorecake.com or send me a DM on my Instagram account: blog_justonemorecake , I will post them at the end of the post 🙂
