deZaan Cassiopee (Cocoa Halloween Entremet)
Double cocoa and hazelnut entremet.
Servings: 10 portions
Equipment
- 1 Mixing Bowl
- 1 Whisk
- 1 Refrigerator
- 1 Edged Silicone Mat
- 1 Oven
- 1 Stovetop
- 1 Immersion Blender
- 1 Piping Bag
- 1 Spatula
- 1 Spraying Rack
Ingredients
Part 1: Carbon Black Pate Sable
- 60 g Butter (cold and cubed)
- 117 g Flour
- 15 g deZaan Holland Carbon Black 10/12% Dutched Cocoa Powder
- 32 g Confectioners' Sugar
- a pinch Salt
- 15 g Almond Flour
- 24 g Eggs
Part 2: Cocoa Hazelnut Biscuit Trocadero
- 100 g Butter (melted)
- 12 g Honey
- 100 g Hazelnut Flour
- 20 g deZaan Holland Carbon Black 10/12% Dutched Cocoa Powder
- 80 g Confectioners' Sugar
- 16 g Cornstarch
- 120 g Egg Whites
- 44 g Granulated Sugar
Part 3: Crimson Red Hazelnut Ganache
- 150 g Cream 35%
- 14 g Invert Sugar
- 50 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder
- 30 g Hazelnut Praline
- 15 g Butter
- 10 g Gelatin Mass
Part 4: Crimson Red Praline Mousse
- 124 g Cream 35%
- 124 g Milk
- 50 g Egg Yolk
- 20 g Granulated Sugar
- 300 g Crème Anglaise
- 55 g Gelatin Mass (melted)
- 100 g Noisette Praline
- 50 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder
- 200 g Cream 35% (whipped)
Instructions
Part 1: Carbon Black Pate Sable
- In a mixing bowl, add all the ingredients (excluding the eggs).
- Mix to a breadcrumb like texture.
- Add the eggs and mix to a crumble texture.
- Transfer the mixture to a tabletop and mix by hand until the dough forms.
- Roll to 3 mm thickness between two acetate sheets.
- Reserve in the refrigerator.
- Cut out seven 5 cm discs and bake at 160°C/320°F for 12 minutes.
- Refer to the assembly section below for further instructions.
Part 2: Cocoa Hazelnut Biscuit Trocadero
- Make a beurre noisette with the butter.
- Strain and add honey.
- Reserve at room temperature.
- In a mixing bowl, add the dry ingredients (excluding the granulated sugar).
- Mix until combined.
- Add ½ quantity of the egg whites and mix.
- Make a meringue with the other ½ of egg whites and granulated sugar.
- Fold the meringue into a mixing bowl with other ingredients.
- Add butter and honey mixture and mix.
- Transfer to an edged silicone mat.
- Bake (opened vents) at 165°C/329°F for 12 minutes.
- Cut a 4 cm disc once cooled and reserve for assembly.
Part 3: Crimson Red Hazelnut Ganache
- Combine all the ingredients into a bowl excluding the cream and invert sugar.
- Bring the cream and invert sugar to a boil.
- Pour over the combined ingredients and mix until smooth.
- Transfer to insert molds and freeze.
- Refer to the assembly section below for further instructions.
Part 4: Crimson Red Praline Mousse
- Make the crème anglaise with the 1st list of ingredients.
- Add the gelatin mass to 300g of crème anglaise (warm) and mix with immersion blender.
- Add the praline and cocoa powder into the crème anglaise base.
- Mix with an immersion blender until smooth.
- Bring the mixture to 25°C/77°F and gently fold in the cream (whipped).
- Transfer the mousse to a piping bag.
- Refer to the assembly section below for further instructions.
Part 5: Assembly
- Once all the components have been made, start by filling in the mold with mousse to approx. ½ full.
- With a spatula, spread the mousse well on the side up to the edge of the mold.
- Place the ganache insert in the center of the mold.
- Fill the remainder of the mold with the mousse and seal with trocadéro biscuit and freeze.
- Unmold and prepare onto a spraying rack.
- Spray with orange and bronze food coloring.
- Place onto the carbon black sable.
- Decorate with a small golden stem.