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Cassiopee (Cocoa Halloween Entremet)

By January 31, 2024March 21st, 2024Recipes

By chef Cecile Moritel

Double cocoa and hazelnut entremet.

Part 1: Carbon Black Pate Sable

Ingredients

  • 60g Butter (cold and cubed)
  • 117g Flour
  • 15g deZaan Carbon Black Cocoa Powder
  • 32g Confectioners’ Sugar
  • Salt (a pinch)
  • 15g Almond Flour
  • 24g Eggs

Method

  1. In a mixing bowl, add all the ingredients (excluding the eggs). Mix to a breadcrumb like texture.
  2. Add the eggs and mix to a crumble texture.
  3. Transfer the mixture to a tabletop and mix by hand until the dough forms.
  4. Roll to 3 mm thickness between two acetate sheets. Reserve in the refrigerator.
  5. Cut out seven 5 cm discs and bake at 160°C/320°F for 12 minutes.
  6. Refer to the assembly section below for further instructions.

Part 2: Cocoa Hazelnut Biscuit Trocadero

Ingredients

  • 100g Butter (melted)
  • 12g Honey
  • 100g Hazelnut Flour
  • 20g deZaan Carbon Black Cocoa Powder
  • 80g Confectioners’ Sugar
  • 16g Cornstarch
  • 120g Egg Whites
  • 44g Granulated Sugar

Method

  1. Make a beurre noisette with the butter. Strain and add honey. Reserve at room temperature.
  2. In a mixing bowl, add the dry ingredients (excluding the granulated sugar). Mix until combined.
  3. Add ½ quantity of the egg whites and mix.
  4. Make a meringue with the other ½ of egg whites and granulated sugar.
  5. Fold the meringue into a mixing bowl with other ingredients.
  6. Add butter and honey mixture and mix.
  7. Transfer to an edged silicone mat.
  8. Bake (opened vents) at 165°C/329°F for 12 minutes.
  9. Cut a 4 cm disc once cooled and reserve for assembly.

Part 3: Crimson Red Hazelnut Ganache

Ingredients

  • 150g Cream 35%
  • 14g Invert Sugar
  • 50g deZaan Crimson Red Cocoa Powder
  • 30g Hazelnut Praline
  • 15g Butter
  • 10g Gelatin Mass

Method

  1. Combine all the ingredients into a bowl excluding the cream and invert sugar.
  2. Bring the cream and invert sugar to a boil.
  3. Pour over the combined ingredients and mix until smooth.
  4. Transfer to insert molds and freeze.
  5. Refer to the assembly section below for further instructions.

Part 4: Crimson Red Praline Mousse

Ingredients

Crème Anglaise Base:

  • 124g Cream 35%
  • 124g Milk
  • 50g Egg Yolk
  • 20g Granulated Sugar

Mousse Base:

  • 300g Crème Anglaise
  • 55g Gelatin Mass (melted)
  • 100g Noisette Praline
  • 50g deZaan Crimson Red Cocoa Powder
  • 200g Cream 35% (whipped)

Method

  1. Make the crème anglaise with the 1st list of ingredients.
  2. Add the gelatin mass to 300g of crème anglaise (warm) and mix with immersion blender.
  3. Add the praline and cocoa powder into the crème anglaise base. Mix with an immersion blender until smooth.
  4. Bring the mixture to 25°C/77°F and gently fold in the cream (whipped).
  5. Transfer the mousse to a piping bag.
  6. Refer to the assembly section below for further instructions.

Part 5: Assembly

Method

  1. Once all the components have been made, start by filling in the mold with mousse to approx. ½ full.
  2. With a spatula, spread the mousse well on the side up to the edge of the mold.
  3. Place the ganache insert in the center of the mold.
  4. Fill the remainder of the mold with the mousse and seal with trocadéro biscuit and freeze.
  5. Unmold and prepare onto a spraying rack. Spray with orange and bronze food coloring.
  6. Place onto the carbon black sable. Decorate with a small golden stem.