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: Entremet, Entremets
Servings: 8 Petit Entremets
Author: Gino Gebhard
Stovetop
Large Pot
Thermometer
mixing bowl
strainer
freezer
Desired molds
Stand mixer
Refrigerator
Immersion Blender
Silicon Molds
Oven
Piping Bags
Heart molds
Saucepan
plastic wrap
Spiced Rum Cremeux Insert
- 313 g Cream 35%
- 313 g Milk
- 125 g Egg Yolk
- 50 g Granulated Sugar
- 15 g Gelatin (hydrated)
- 15 g Spiced Rum
Red Almond Tuile
- 100 g 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 Glucose Syrup
- 399 g Cream 35% (warmed)
- 80 g Cocoa Butter (we recommend Allez Cocoa Butter Mini Discs)
- 8 g Red Food Coloring Powder
- 79 g Butter
- 12 g Gelatin (hydrated)
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 Cocoa Butter. 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 Cocoa Butter. 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!