![Entremets Café-Almond](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/mdp_web_gm_chocac-detail/public/externals/e8f943238ff281feac4a5f79ea1b26f6.jpg?itok=NTiPGS9w)
Viennese biscuit
Ingredients: Viennese biscuit
-
0.1 ozeggs
-
2.6 ozsugar
-
2.6 ozflour
Preparation: Viennese biscuit
Separate the whites and yolks, mount the whites with the sugar in meringue.
Add the yolks gently with the K of the robot and then the flour.
Pour the biscuit on a baking sheet and smooth with a spatula.
Cook at 230 ° for 5 min
Coffee syrup
Ingredients: Coffee syrup
-
8.8 ozwater with soluble coffee
-
4.2 ozsugar
Preparation: Coffee syrup
Bring to a boil, stop and set aside.
Coffee cream
Ingredients: Coffee cream
-
15.4 grgelatin
-
1.8 oz35% fat liquid cream
-
1.6 ozWhole milk
-
0.5 ozegg yolks
-
0.9 ozsugar
-
1.1 ozbutter
Preparation: Coffee cream
Make a crème anglaise: Mix the egg yolks and sugar, heat the milk and liquid cream, pour the hot liquids over the sugar and eggs and reheat to 83 °.
Out of the heat add the gelatin.
Pour over the Zephyr chocolate and add the butter to 40°.
Mix in a dipping blender and set aside in a pocket with a smooth 8mm socket
Almond Moss
Ingredients: Almond Moss
-
5.3 ozalmond milk
-
1.6 ozegg yolks
-
1.4 ozsugar
-
0.1 ozgelatin 200 Bloom
-
7.8 oz35% fat liquid cream
Preparation: Almond Moss
Make a crème anglaise, Mix the egg yolks and sugar, Heat the almond milk, pour the hot liquids over the sugar and eggs and reheat to 83 degrees, out of the heat, add the gelatin.
Once at room temperature add the whipped cream.
Assembly
Cut the biscuit with the punch (two biscuit per entremets) and soak them in coffee syrup.
Poach the creamy on the biscuit, and put a biscuit back on it.
Put in the freezer.
Put the almond mousse at 3/4 of the mold and gently push the insert into it, smooth
Freeze.
Glaze
Ingredients: Glaze
-
7.1 ozsugar
-
3.5 ozglucose
-
2.8 ozwater
-
3.5 oz35% fat liquid cream
-
0.4 ozgelatin
Preparation: Glaze
Rehydrate gelatin in 5 times its water weight
Make a syrup with sugar, glucose and water at 103 degrees.
Pour over the chocolate, liquid cream and add the gelatin.
Mix without incorporating air.
Filming on contact, book and use at 28 degrees
![](/themes/custom/cacom/assets/img/content/banners/banner-background-2.jpg)
Need support with your chocolate confections?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments