Friday, 24 May 2013

noir plus

I'm now at Turin, Italy when updating this post.
I'm attending a science conference with my colleagues & I have 2 days conference so I'll have some times walking around the town.

I had a long weekend break & took the chance to make some entremets.
I was craving for chocolate so I decided to make the chocolate mousse & coffee creme brûlée from "Top10名师的50道人气蛋糕技术教本" (50 Popular Cakes from Top 10 Pâtissiers).
The original recipe includes a jaconde base, chocolate mousse & coffee creme brûlée.
I used a different cake base & added some caramel hazelnuts for some variations.
I made this recipe into 6 small glasses & 6 little domes.
The chocolate mousse is absolutely divine.
The rich coffee creme brûlée enhances the bitterness & sweetness of chocolate mousse which makes a great combination.

Recipe (makes 12 small glasses or 12 x 3" hemispheres):
Genoise Praline (40 x 15 cm)
2 eggs
38 g sugar
20 g praline paste
70 g plain flour
35 g unsalted butter, melted

Preheat oven to 180C, line a parchment paper on a baking pan. 
Combine eggs, praline & sugar in a large mixing bowl & sit over a pan of simmering water, beat with electric beater at high speed until hot then remove from heating.
Continue beating for another 8-10 min until pale & fluffy.
Fold in the flour gently.
Bake for 12-15 min or until a skewer comes out clean.
Cool on a wired rack.

Créme Brûlée Café (12 x 4 cm dishes)
150 g milk
75 g double cream
3 egg yolks
63 g sugar
5 g instant coffee

Preheat oven to 100C.
Combine milk, double cream, sugar & coffee in a saucepan.
Bring to 40C over gentle heating & stir until coffee & sugar have dissolved.
Remove from heating & stir in the egg yolks.
Sieve through & divide into the baking pan.
Bake in the preheated oven for 30-35 min.
Once cooled, freeze until firm.

Mousse au Chocolat Noir
235 g dark chocolate 72%
90 g sugar
80 g egg yolks
60 g whole egg (1 large egg)
335 g whipping cream, whisked to soft peaks

Melt chocolate over simmering water.
In a saucepan, combine egg yolks, whole egg & sugar.
With whisking, bring the egg mixture to 120C or become custard-like over gentle heating.
Fold with the chocolate.
Fold with half the whipped cream until smooth.
Fold in the remaining whipped cream.

Caramel Noisette
80 g hazelnuts, toasted in oven for 15 min.
80 g granulated sugar

In a saucepan, caramelise the sugar.
Add the hazelnuts & work quickly to coat all hazelnuts with caramel.
Pour on a silicone mat & leave to cool.

Cut the genoise into pieces of 2.8" round & carefully remove the coffee creme brûlée from the mould.
Fill the dome-shaped mould with the chocolate mousse until 2/3 full.
Press the coffee creme brûlée in the middle followed by a piece of genoise.
Spread & smooth the base, freeze until firm.
Once set, carefully remove from the mould.
Break the caramel hazelnuts into shards & place a few pieces on top for garnish. 


  1. Omg, i have huge cravings for this!! It looks so smooth and chocolaty!

  2. Dear Yue!!!
    Thank you so much for your wonderful recipes and just amazing pictures!!! Everything looks so delicious and simply elegant!!!! Awesome job!!!
    I'm following your blog for a long time already and have tried to make couple desserts by your recipes and they all came out great!!
    The only question I have: how do you cut cake that all the pieces are coming out so even, clean and beautifu

    1. Hi there, thanks for following my blog.
      To cut cakes nice & clean, make sure to warm the knife first & clean it after each cutting.



Related Posts with Thumbnails