Week 134: Le cœur pour Charles

This entremet is a birthday present for an old friend. Looking back, the days with Charles felt like something out of my past life. While we don’t spend as much time together now as we used to, he is one of the person I know I can go to when I need a friend, knowing well that he may not say what I want to hear, but always what I need to hear.

So, I made this chocolate, praline and passion fruit entremet on his birthday, and personally hand delivered it (that’s a big, big thing for me!) to him. Happy birthday, old friend. And you can finally stop complaining that you “never” get to taste my bakes. 😁

This entremet contains the following components:

1 portion passion fruit cremeux. Prepared, then pour into a 20cm x 30cm baking tray lined with cling wrap. Freeze.

1 portion chocolate biscuit. Used only for the large cake. Cut out one large insert.

1 portion hazelnut praline Bavarian cream (replace hazelnut paste with praline paste). Prepared, then pour into baking tray on top of frozen passion fruit cremeux. Freeze. Cut out one large and 3 small inserts.

1/2 portion pâté friable. Bake one 6-inch round and 3 x 8cm rounds.

1/2 portion dark chocolate mousse. Prepared when ready for assembly.

For the white chocolate glaze

6g gelatine sheets

145g whole milk

40g liquid glucose

340g white chocolate couverture

Oil-based coloring

1) Bloom the gelatine in cold water then squeeze out the excess water.

2) Boil the milk and glucose in a saucepan.

3) Pour the hot milk mixture into the white chocolate.

4) Add colouring as desired and blend using a stick blender until emulsified.

To assemble large entremet (using Silikomart Amore mold)

1) Spoon 150g of dark chocolate mousse into mold. Level slightly with a spoon.

2) Place the passion fruit cremeux and praline Bavarian cream insert into the Center of the mousse and push in lightly so half the edge is submerged.

3) Spoon another 100g of mousse, covering the insert. Making sure to fill the sides of the mold.

4) Place the chocolate biscuit on top and press down to level, scrapping off any extra cream.

To assemble small entremet (using Silikomart Amorini mold)

1) Spoon 30g of dark chocolate mousse into each mold cavity. Level slightly with a spoon.

2) Place the passion fruit cremeux and praline Bavarian cream insert into the Center of the mousse and push in lightly so half the edge is submerged.

3) Spoon another 10g of mousse, covering the insert. Making sure to fill the sides of the mold.

After freezing the entremet overnight, remove and glaze. For these, I color the main portion of the glaze with white colouring, and removed about 3 tablespoons of it and colored it yellow. I also heated some dark chocolate mirror glaze. To get this effect, I first pour the white glaze to cover the entire entremet. Then, using a teaspoon, I drizzle a dash or yellow glaze, followed by the chocolate glaze. Then quickly and lightly smooth over using a warmed spatula. I am not sharing white chocolate glaze here because I believe it needs more tweaking. I find it does not cling well enough and I had to glaze each entremet at twice.

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