Servings: 8 Petit Entremets
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
- 350 g Whipping Cream
- 550 g Milk
- 200 g Egg Yolks
- 150 g Granulated Sugar
- 110 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder
- 60 g Allez Cocoa Butter Mini Discs
- 8 g Gelatin
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
- 242 g Granulated Sugar
- 157 g Allez Belgian Glucose Syrup
- 399 g Whipping Cream (warmed)
- 80 g Allez Cocoa Butter Mini Discs
- 8 g Red Food Coloring Powder
- 79 g Butter
- 12 g Gelatin (hydrated)
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!