Hi everyone! Today’s Entremet Cake is so delicous with this decadent combination of flavors. It is made up of a Cookie Base, some Peanut Mousse, a Chocolate Cremeux Insert and a White Glaze. It is decorated with thin strips of Roll Cake and some cookie disks.
D-2: Make the Cremeux
D-1: Make the Mousse + Make the Cookie dough + Assemble + Make the Glaze
D-Day: Glaze + Make the Roll Cake
For a 20cm Entremet:
- 65g of butter
- 37g of sugar
- 1,5g of salt
- 50g of eggs (= 1)
- 200g of flour
- 2g of baking soda
- 2g of baking powder
- 90g of dark chocolate chips
- 9,6g of gelatin (sheets or powder)
- 100g of egg yolks (=~5)
- 60g of sugar
- 150g of peanut butter
- 300g of whole milk
- 300g of full liquid cream
- 80g of dark chocolate 70%
- 40g of egg yolks
- 20g of sugar
- 100g of full liquid cream
- 100g of milk
- 145g of sugar
- 100g of water
- 120g of full liquid cream
- 100g of white chocolate
- 8g of gelatin
- 150g of eggs
- 35g + 24g of sugar
- 24g of neutral oil
- 24g of milk
- 44g of flour
- 1g of baking powder
- 1 pinch of salt
- ½ tsp of cocoa powder
We’ll start with the Chocolate Cremeux:
1. Briefly whisk the egg yolks with the sugar. Melt the chocolate.
2. Heat the milk and cream.
3. Pour over the eggs in three times. Mix.
4. Bring everything back to the pan and cook over medium heat, while stirring, until it reaches 84°C.
5. Pour in 3 times over the chocolate and mix.
6. Wrap the bottom of a 18cm mold with cling film.
7. Pour the cream and freeze overnight.
For the Cookies:
1. Cream the softened butter with the sugar. Add the egg and mix.
2. Add the flour, the salt, the baking powder and baking soda. Also add the chocolate. Mix to form a homogenous dough.
3. Take 60g and keep it aside.
4. Spread the rest in a 18cm mold.
5. Preheat the oven to 175°C/347°F and cook the cookie for 10-12min. The edges should be golden but the center still pale.
6. Spread the 60g from earlier into a thin rectangle.
7. Cook it for 5-10min. Watch carefully as it cooks quickly.
8. Cut disks of various sizes while it’s still hot (you can use pastry tips).
9. Keep at room-temperature.
For the Peanut Mousse:
1. Hydrate the gelatin in 6 times its weight in cold water (for powder gelatin). Let it sit for 10min.
2. Briefly whisk the sugar with the egg yolks.
3. Bring to boil the milk with the peanut butter.
4. Pour in 3 times over the eggs.
5. Bring everything back to the pan and cook to 84°C.
6. Add the gelatin off the heat.
7. Pour into a dish and cool it down to 25°C.
8. Whip the liquid cream until very soft peaks form.
9. Gently incorporate the peanut cream to the whipped cream using a spatula.
It’s time to assemble!
1. Wrap the bottom of a 20cm mold with cling film. Add a piece of rhodoïd sheet (or cut a plastic sheet).
2. Place the cookie disk at the bottom.
3. Pour half of the mousse.
4. Unmold the chocolate cremeux and put it over the mousse.
5. Cover with the remaining mousse.
6. Freeze overnight.
For the Glaze:
1. Hydrate the gelatin.
2. Melt the chocolate.
3. Heat the water and sugar until it reaches 103°C.
4. Add the cream and heat again to 103°C.
5. Pour in 3 times over the melted chocolate and mix.
6. Add the gelatin.
7. Wrap with cling film (it must touch the surface) and refrigerate overnight.
For the Roll Cake:
1. Follow the steps of this recipe: Coffee and Strawberry Swiss Roll Cake
2. You just have to add the cocoa powder to the flour (and remove the coffee).
3. Once the cake has cooled down, cut thin strips.
1. Melt the glaze in a bain-marie. Remove from the bath from time to time so it doesn’t overheat.
2. Cool it down around 20-22°C.
3. Unmold the entremet and place it over a support. Smooth the surface and edges.
4. Glaze by starting with the edges.
5. Decorate with the roll cake strips and the cookie disks.
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: firstname.lastname@example.org or send me a DM on my Instagram account: blog_justonemorecake , I will post them at the end of the post 🙂