Cappuccino Entremet - Savour Online Classes [PDF]

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CAPPUCCINO ENTREMET

RECIPE BY

ANTONIO BACHOUR

Antonio Bachour's Cappuccino Entremet is a beautiful, moist cake combining a variety of flavours such as hazelnut, coffee and vanilla.

 ADVANCED

GLAZE

VANILLA CUSTARD

COFFEE CREME BRULEE



90 MINS + 6 HOURS

WHITE CHOCOLATE COFFEE MOUSSE HAZELNUT CAKE

MAKES 2

HAZELNUT CAKE INGREDIENTS

150g (5.29oz) hazelnut flour 112g (3.95oz) granulated sugar (A) 211g (7.44oz) whole eggs 28g (0.99oz) granulated sugar (B) 56g (1.98oz) unsalted butter, melted 47g (1.66oz) egg whites EQUIPMENT







blender stand mixer half silicon mould half flexipat 284 x 348 x 10 mm spatula

METHOD

Combine the hazelnut flour, sugar (A), eggs and melted butter in a blender. Transfer to a clean mixing bowl. Whip the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Gradually add the sugar (B) and whisk to medium peaks to achieve a French meringue. Fold the meringue into the flour-sugar mixture in two batches. Combine both mixtures with a spatula and bake at 180°C for 12-14 minutes in a half flexipat.  SUBSTITUTE 150g (5.29oz) ground hazelnuts {for} 150g (5.29oz) hazelnut flour

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.

VANILLA CUSTARD INGREDIENTS

5.95g (0.21oz) gold gelatine sheets 85.4g (3.01oz) caster (superfine) sugar 85.4g (3.01oz) egg yolks 157.5g (5.56oz) full cream milk 157.5g (5.56oz) fresh cream 35% fat 2 Heilala vanilla bean EQUIPMENT









whisk digital thermometer spatula sieve depositor Demarle mould 160mm (ref 118)

METHOD

Soak the gelatine in ice cold water. In a separate bowl mix the sugar and egg yolks with a whisk. Heat the milk, cream and vanilla in a saucepan then pour it over the sugar-egg mixture, whisking together by hand. Return the mixture to the saucepan and cook to 82°C. Remove the saucepan from the heat and add the drained gelatine. Strain the mixture over a sieve into a clean bowl. Transfer to a depositor and deposit the mixture into the insert mould. Freeze until ready to use.

COFFEE CREME BRULEE INGREDIENTS

METHOD

4.25g (0.15oz) gold gelatine sheets 325g (11.46oz) fresh cream whipped 35g (1.23oz) coffee beans 60g (2.12oz) full cream milk 50g (1.76oz) caster (superfine) sugar (A) 10g (0.35oz) caster (superfine) sugar (B) 60g (2.12oz) egg yolks

Soak the gelatine in cold water until softened. Roast the coffee beans in the oven at 160°C for 3 minutes. Bring the cream and roasted coffee beans to a boil in a saucepan. Remove from the heat, cover with plastic wrap and allow to infuse for 5 minutes. After 5 minutes strain over a sieve into a clean bowl.

EQUIPMENT









digital thermometer sieve spatula whisk depositor Demarle mould 160mm (ref 118)

In a separate bowl mix the sugar (A) and egg yolks with a whisk. Cook the sugar (B) to a golden-brown caramel in a saucepan. Remove from the heat and deglaze with the hot coffee infusion, stirring continuously. Return the saucepan to the heat and add the milk. Pour the liquid over the egg-sugar mixture and whisk to combine. Return the mixture to the saucepan and cook to 82°C. Add the soaked gelatine and strain over a sieve into a bowl. Pour into a depositor and deposit into the insert mould. Freeze.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.

WHITE CHOCOLATE COFFEE MOUSSE INGREDIENTS

7.22g (0.25oz) gold gelatine sheets 372.5g (13.14oz) fresh cream, whipped 42g (1.48oz) coffee beans 250g (8.82oz) full cream milk 367.5g (12.96oz) Callebaut W2 White Chocolate 28% EQUIPMENT







stand mixer digital thermometer stick blender scales spatula

METHOD

Soak the gelatine in cold water until softened. Whip the cream to soft peaks in the bowl of a stand mixer fitted with a whisk attachment. Place in the fridge until needed. In order to make the coffee infusion, bring the milk and coffee beans to a boil in a saucepan. Remove from the heat, cover with plastic and allow to infuse for 15 minutes. Strain over a sieve into a bowl. Weigh out 185g of the coffee infusion above and bring to a boil. Pour the mixture over the white chocolate, which has been placed in a bowl. Add the drained gelatine and mix together with a spatula. Emulsify with a stick blender then allow to cool to 28°C over an ice bath. Remove the cream from the fridge and pour the mixture over the cream, stirring with a spatula.

ASSEMBLY EQUIPMENT







Pavoni moulds 18cm entremet ring parchment paper baking tray

METHOD

Pour some of the mousse into the moulds. Place the vanilla custard insert on top then cover with more mousse. Add the coffee crème brulee insert followed by another layer of mousse. Cut the hazelnut cake with the entremet ring and place on top of the mousse. Cover with parchment paper and place a baking tray on top, pressing down to flatten the layers. Place in the freezer until ready to use.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.

GARNISH METHOD

INGREDIENTS

Temper the dark couverture ( see our online video for instructions). Cover the entremet ring with an acetate strip. Transfer the couverture to a piping bag and pipe a line down another strip of acetate which has been placed on the bench. Spread the chocolate out with a palette knife and allow to set. Use a cutting grid to cut the chocolate strip into lines and place around the outside of the tart ring.

QS Callebaut 2815 dark couverture 57.7% QS Callebaut Powerful milk covuerture 80% QS alcohol 100% QS gold powder EQUIPMENT











acetate strips disposable piping bag small angled palette knife cutting grid 2cm 18cm entremet ring guitar sheet rolling pin

Temper the milk couverture ( see our online video for instructions). Ladle a spoonful of the melted couverture onto a guitar sheet and place another guitar sheet on top. Spread the mixture out using a rolling pin or PCV tube. Allow to set. Once set, use a cutting grid to cut out square shapes. Roll the guitar sheet around a rolling pin or PVC tube to achieve a curved shape. Leave to set for 3 hours. Remove the tube or rolling pin and carefully remove the chocolate squares, one at a time. Mix some alcohol with gold powder and dust the chocolate squares with the mixture using a makeup brush to achieve a speckle effect. Set aside until needed.

GLAZE METHOD

INGREDIENTS

19.12g (0.67oz) gold gelatine sheets 125g (4.41oz) water (for the syrup) 225g (7.94oz) granulated sugar 225g (7.94oz) liquid glucose 225g (7.94oz) Callebaut W2 White Chocolate 28% 160g (5.64oz) condensed milk 90g (3.17oz) nappage  QS AmeriColor brown food colouring QS AmeriColor yellow food colouring QS AmeriColor red food colouring QS AmeriColor orange food colouring 1tsp PCB copper titanium oil souble colour EQUIPMENT

stick blender

palette knife

digital thermometer

Soak the gelatine in ice water until softened. Cook the water, sugar and glucose to 103°C in a saucepan. In a jug, mix together the chocolate and condensed milk. Add the drained gelatine to the syrup and mix together. Pour the syrup over the chocolate-condensed milk mixture and emulsify with a stick blender. Add the nappage ( see our online video for instructions). Add some of the colouring and continue mixing. Add 1 teaspoon of the copper and mix for at least 3 minutes with a stick blender. Strain the mixture over a sieve into a clean bowl. Return the mixture to the jug and cover with plastic wrap, touching the surface. Allow to chill in the fridge for at least 6 hours.  NOTE The glaze will be ready when it reaches 35°C. To reheat the glaze place in a microwave for no longer than 90 seconds.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.

FINISHING EQUIPMENT

stick blender

large angled palette knife

wire cake grid

METHOD

Remove the acetate strip and chocolate rings from the entremet ring. Heat the glaze in the microwave for 90 seconds until it reaches 35°C then emulsify with a stick blender, moving the blender up and down. Unmould the entremets and place them on a wire cake grid. Pour the glaze over the cakes and smooth off the top and edges with a palette knife. Place the chocolate garnishes on top and decorate with the chocolate band around the outside of the cake.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.