deZaan Petit Cocoa & Spiced Caramel Entremets for Two

deZaan Petit Cocoa & Spiced Caramel Entremets for Two

Crimson Red creamy mousse with a spiced caramel cremeux insert, a red caramel glaze finished with a red almond tuile.
Course: Dessert
Cuisine: Dutch
Keyword: Caramel, Entremet
Difficulty: Intermediate
Brand: Allez, deZaan
Servings: 8 Petit Entremets
Author: Gino Gebhard

Equipment

  • Stovetop
  • Large Pot
  • Thermometer
  • Mixing Bowl
  • Sieve
  • Freezer
  • Desired Molds
  • Stand Mixer
  • Refrigerator
  • Immersion Blender
  • Silicone Molds
  • Oven
  • Piping Bag
  • Heart Mold
  • Saucepan
  • Plastic Wrap

Ingredients

Spiced Rum Cremeux Insert

  • 313 g Whipping Cream
  • 313 g Milk
  • 125 g Egg Yolk
  • 50 g Granulated Sugar
  • 15 g Gelatin (hydrated)
  • 15 g Spiced Rum

Crimson Red Mousse

Red Almond Tuile

  • 100 g All-Purpose Flour
  • 100 g Granulated Sugar
  • 5 g Red Coloring Powder
  • 100 g Egg White
  • 100 g Coconut Oil (melted)

Red Rose Glaze

Instructions

Spiced Rum Cremeux Insert

  • Bring cream & milk to a soft boil.
  • Temper into premixed egg yolk & sugar mixture.
  • Return to heat & cook to 82°C/179°F.
  • Add Gelatin & mix.
  • Add Rum & mix.
  • Strain & transfer to desired molds.
  • Freeze until set.
  • Unmold & reserve in the freezer until ready to use.

Crimson Red Mousse

  • Whip the cream to medium peaks. Reserve in refrigerator until ready to use.
  • Make a crème anglaise with milk, egg yolks and sugar.
  • Pour crème anglaise over the 110 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder and 60 g Allez Cocoa Butter Mini Discs. Blend with an immersion blender until smooth.
  • Add gelatin and blend with an immersion blender.
  • Let cool to 35°C/95°F, then fold in the whipped cream.
  • Transfer to silicon molds.
  • Add Spiced Cremeux insert. Pressing down gently.
  • Freeze until set.
  • Unmold and reserve in the freezer until ready to use.
  • Refer to assembly for further instructions.

Red Almond Tuile

  • Mix all dried ingredients.
  • Add egg whites. Mix until incorporated.
  • Add coconut oil. Mix.
  • Refrigerate until needed. (Tip: best to take out of the refrigerator 30 min to bring tuile batter up to temperature for easy piping.
  • Fill heart molds and bake at 160°/320°F for approx. 4 min.
  • Cool down the tuile and take out the mold.

Red Rose Glaze

  • In a saucepan, add sugar and glucose. Make a light caramel.
  • Once the caramel is ready, add warmed cream while stirring constantly.
  • Cook on low until all sugar has dissolved and the mixture is homogeneous.
  • Transfer to bowl with melted 80 g Allez Cocoa Butter Mini Discs. Mix with an immersion blender until smooth.
  • Add remaining ingredients and mix until smooth.
  • Strain into a container and cover with plastic wrap (setting the wrap directly touching the glaze to prevent it from forming a skin).
  • Cool to 32°C/89°F. Ready to glaze.

Assembly

  • Once all components have been made, start by preparing glazing rack and the petit gateaux.
  • Glaze petit gateaux with red caramel glaze.
  • Gently lined the bottom of the gateaux with caramelized hazelnuts bits.
  • Place directly onto presentation plate or disc.
  • Finish with Red Almond Heart Tuile.
    Enjoy!

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