Recipe Entremets cappuccino

To prepare this dish

Ingredient list

Hazelnut biscuit sponge

450 g egg whites
450 g fine sugar
180 g eggs
360 g egg yolks
150 g T55 flour
150 g ground hazelnuts
90 g Elle & Vire Gourmet Butter Unsalted, melted

Coffee maceration

960 g whole milk
825 g Excellence whipping cream 35% fat
275 g roasted and chopped coffee beans

Creamy coffee

1250 g coffee maceration
250 g egg yolks
125 g sugar
20 g gelatine (200 bloom)
120 g water for dissolving the gelatine
325 g milk chocolate 40%
200 g Elle & Vire gourmet butter 82% fat

Pastry cream

1200 g whole milk
300 g egg yolks
240 g sugar
60 g flour
60 g powdered cream

Italian meringue

180 g egg whites
270 g sugar
45 g glucose
90 g water

Light diplomat cream

1500 g pastry cream
30 g gelatine powder (200 Bloom)
180 g water for dissolving the gelatine
3 pods vanilla
60 g Kirsch
1400 g Elle & Vire Excellence Cream 35.1% whipped
390 g Italian meringue

Coffee preparation

60 g water
16 g glucose syrup
20 g invert sugar
50 g instant coffee

Coffee glaze

1000 g mirror glaze
100 g water
60 g coffee preparation

Sparkly gold

50 g white alcool
5 g sparkly gold powder

Sublime Cream

1000 g Sublime, Cream with Mascarpone
80 g sugar
1 pod vanilla

Decoration

QS dark chocolate coating (64% cocoa)
cocoa powder

Elle & Vire products used

Excellence whipping cream 35% fat

Elle & Vire gourmet butter 82% fat

Sublime, Cream with Mascarpone

The recipe,
step by step

1. 1

   Hazelnut biscuit sponge

   Whisk the egg whites, add the sugar and continue whisking until stiff.

   Whisk the eggs and egg yolks in a separate mixer bowl.

   Combine the two mixtures and add the flour, ground hazelnuts and hot melted butter.

   Spread onto a sheet of baking parchment and bake at 190°C (374°F) for approximately 10 mn.

   Leave to cool and cut one sheet of biscuit sponge into 12 cm squares.

2. 2

   Coffee maceration

   Bring the milk and cream to the boil then add the chopped coffee beans.

   Leave to infuse for at least 30 mn.

3. 3

   Creamy coffee

   Make a crème anglaise cooked to 82°C (180°F) with the coffee maceration, egg yolks and sugar.

   Add the dissolved gelatine and milk chocolate.

   Leave to cool to 35°C (96°F) then add the butter and blend.

    

   Pour 2300 g of creamy coffee onto a sheet of hazelnut biscuit sponge positioned in a 57x37 cm frame.

   Freeze and cut into 12 cm squares.

4. 4

   Pastry cream

   Make a classic pastry cream. 

5. 5

   Italian meringue

   Make a classic Italian meringue cooked to 117°C (243°F).

6. 6

   Light diplomat cream

   Soften the pastry cream then add the melted dissolved gelatine with the scraped vanilla and kirsch.

   Add the whipped cream and then the Italian meringue.

7. 7

   Coffee preparation

   Bring the water and sugars to the boil. Add the instant coffee and simmer for 5 mn.

8. 8

   Coffee glaze

   Combine all the ingredients and bring to the boil
9. 9

   Sparkly gold

   Combine the ingredients.

10. 10

    Sublime Cream

    Whisk all the ingredients together.

11. 11

    Assembly

    Pipe 200 g of light diplomat cream into the moulds.

    Insert the frozen creamy coffee in the centre. Add 100 g of cream then cover with a 12 cm square of biscuit sponge. Smooth and freeze.

12. 12

    Decoration

    Spray the frozen entremets with coffee glaze. Add a fine layer of sparkly gold.

    Make 16 cm diameter x 3 cm wide bands of dark couverture chocolate. Insert into the entremets and pipe on the whipped Sublime cream.

    Finish by sprinkling with cocoa powder.

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