Entremet ‘efendi’
The crispy texture of a muesli bar inspired me to mimic the cocoa roasting process with a base of roasted nuts, cocoa nibs and dried fruits, and a Bavarian cream with roasted coffee beans.
- Level:
-
Easy
Crunchy base
Ingredients: Crunchy base
-
70 gwhole hazelnuts
-
70 gpistachios
-
50 gNIBS-S502
Preparation: Crunchy base
Roast and grind in food processor.
Ingredients: Crunchy base
-
150 gchopped dried apricots
-
150 gdried figs
Preparation: Crunchy base
Mix into a paste in food processor.
Ingredients: Crunchy base
Preparation: Crunchy base
Temper chocolate and praline before adding fruits.
Turkish coffee bavarian cream
Ingredients: Turkish coffee bavarian cream
-
400 g3.6% full cream milk
-
50 gTurkish coffee beans
Preparation: Turkish coffee bavarian cream
Roast coffee beans in an oven at 130°C. Infuse in boiling milk for
5 minutes. Strain and remeasure the initial weight of the milk.
Ingredients: Turkish coffee bavarian cream
-
100 gcream
-
100 gegg yolks
-
100 gsugar
Preparation: Turkish coffee bavarian cream
Mix and add to the milk. Boil at 85°C.
Ingredients: Turkish coffee bavarian cream
-
75 ggelatin
Preparation: Turkish coffee bavarian cream
Add.
Ingredients: Turkish coffee bavarian cream
-
400 gwhipped cream
Preparation: Turkish coffee bavarian cream
Fold in at 30°C.
Milk chocolate glaze
Ingredients: Milk chocolate glaze
-
75 gwater
-
150 gsugar
-
150 gglucose
Preparation: Milk chocolate glaze
Boil to 105°C.
Ingredients: Milk chocolate glaze
-
100 gcream
Preparation: Milk chocolate glaze
Add.
Ingredients: Milk chocolate glaze
-
60 ggelatin
Preparation: Milk chocolate glaze
Add.
Ingredients: Milk chocolate glaze
Preparation: Milk chocolate glaze
Add and emulsify with a hand blender.
Comments