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)
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.
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.