Sunday, 27 September 2015

Chocolate, Earl Grey & Hazelnut Gateau


This was the chocolate & earl grey gateau I made for my sister's birthday back in August.
I know it’s end of September & I could have posted the recipe ages ago.
It seemed like I always have too many things to do like travelling, making hand creams, cross stitching e.g. & baking seems to be the last on my list.


It’s a rich chocolate mousse cake consists of 6 components:
1. Chocolate cotton cake
2. Hazelnut praline coated puffed rice
3. Hazelnut praline mousse
4. Chocolate mousse
5. Earl grey creme insert
6. Chocolate glaze
It took me 2 days to finish this & it was absolutely worth as the cake was delicious with wonderful combo of flavours.


Chocolate & Earl Grey Gateau (8” round):
Praline puffed rice (7” round)
20 g puffed rice
10 g milk chocolate
23 g hazelnut praline

In a large bowl, combine milk chocolate & hazelnut praline, warm over hot water & stir until smooth.
Pour in puffed rice & stir to coat all puffed rice with the chocolate mixture.
Press into a lined 7” round baking pan & freeze to set.

Creme au earl-grey (7” round)
133 g whipping cream
67 g egg yolks (about 4 egg yolks)
47 g sugar
3 g sheet gelatine, bloomed
5 g earl grey leaves

Combine egg yolks & sugar.
Bring the cream to boil, add the tea leaves & infuse for 5 min.
Drain to remove the tea leaves.
Pour the cream to the egg batter, mix well & heat to 82°C until thick & creamy.
Remove from heating, add bloomed gelatine & mix until dissolve.
Pour into a 7" round mousse ring & freeze to set.

Chocolate cotton cake (9” square)
40 g unsalted butter, softened
50 g plain flour, sifted
30 g cocoa powder
50 g full fat milk
4 eggs
65 g caster sugar
Pinch of salt

Separate 3 egg whites & yolks, refrigerate the egg whites until needed.
Line a piece of baking paper on a baking pan.
In a small saucepan, bring the butter to boil under gentle heat, remove from heating & immediately fold in the flour, followed by cocoa powder.
Pour & fold in the milk in 2-3 portions until combine.
Mix 3 egg yolks with 1 whole egg, pour & fold to the batter in 2-3 times until combine, set aside to rest for at least 15 min.
In a large bowl, combine egg whites & salt, whisk at high speed until it’s foamy.
Whisk in the sugar in 2-3 portions, continue whisking to just before stiff peaks.
Fold 1/3 meringue into the egg yolk batter until combined.
Pour the egg yolk batter to the remaining meringue & fold gently until smooth & combined.
Spread on the prepared tin & bake in a preheated oven at 180°C for 10-15 min.
Remove from the oven, carefully remove the paper on the sides of the cakes, gently place a piece of baking paper to cover the top & leave to cool.

Hazelnut mousse
85 g whipping cream
113 g hazelnut praline paste
3 g sheet gelatine, bloomed
175 g whipping cream

In a saucepan, bring 85 g cream to boil, stir in gelatine until dissolve & then pour over the praline paste making a smooth mixture.
In a large mixing bowl, whisk the remaining cream to soft peaks & fold in the praline cream.

Chocolate mousse
75 g dark chocolate 70%
90 g milk
45 g sugar
170 g whipping cream
3 g sheet gelatine, bloomed

In a saucepan, bring the milk to boil, pour over the dark chocolate & stir until smooth.
Add the bloomed gelatine to the chocolate milk & stir until smooth.
In a large mixing bowl, combine sugar & whipping cream, whisk to soft peaks & fold in the chocolate mixture.

Chocolate Glaze
150 g water
250 g sugar
100 g cocoa powder, sifted
150 g whipping cream
15 ge sheet gelatine, bloomed

In a saucepan, warm the water & sugar until dissolved.
Remove from heating, add the sifted cocoa powder & whipping cream.
Mix the chocolate mixture until smooth, then bring it to boil.
Remove from heating & strain when cooling to 50-60°C.
Stir in the bloomed gelatine until dissolved.

Assembly
Cut the chocolate cake into a 8” round cake.
Place the chocolate cake at the bottom of 8” mousse ring, follow by the puffed rice.
Pour in all the hazelnut mousse & place the earl grey creme on top.
Pour in all the chocolate mousse & freeze to set.
Remove from the refrigerator & place it on a wired rack.
Carefully remove the entremet from the mousse ring & gently pour the chocolate glaze over the chocolate gateau.
Refrigerate to set & decorate as you like before serving.

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