{"id":2311,"date":"2024-01-31T10:41:00","date_gmt":"2024-01-31T10:41:00","guid":{"rendered":"https:\/\/gfattouh.com\/?p=2311"},"modified":"2024-03-21T10:42:55","modified_gmt":"2024-03-21T10:42:55","slug":"cassiopee-cocoa-halloween-entremet","status":"publish","type":"post","link":"https:\/\/www.gfattouh.com\/cassiopee-cocoa-halloween-entremet","title":{"rendered":"Cassiopee (Cocoa Halloween Entremet)"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1000\" src=\"https:\/\/gfattouh.com\/wp-content\/uploads\/2024\/01\/Rollup_Image_of_Cassiopee__Cocoa_Halloween_Entremet_.jpg\" alt=\"\" class=\"wp-image-2312\" srcset=\"https:\/\/www.gfattouh.com\/wp-content\/uploads\/2024\/01\/Rollup_Image_of_Cassiopee__Cocoa_Halloween_Entremet_.jpg 1000w, https:\/\/www.gfattouh.com\/wp-content\/uploads\/2024\/01\/Rollup_Image_of_Cassiopee__Cocoa_Halloween_Entremet_-300x300.jpg 300w, https:\/\/www.gfattouh.com\/wp-content\/uploads\/2024\/01\/Rollup_Image_of_Cassiopee__Cocoa_Halloween_Entremet_-150x150.jpg 150w, https:\/\/www.gfattouh.com\/wp-content\/uploads\/2024\/01\/Rollup_Image_of_Cassiopee__Cocoa_Halloween_Entremet_-768x768.jpg 768w, https:\/\/www.gfattouh.com\/wp-content\/uploads\/2024\/01\/Rollup_Image_of_Cassiopee__Cocoa_Halloween_Entremet_-100x100.jpg 100w, https:\/\/www.gfattouh.com\/wp-content\/uploads\/2024\/01\/Rollup_Image_of_Cassiopee__Cocoa_Halloween_Entremet_-140x140.jpg 140w, https:\/\/www.gfattouh.com\/wp-content\/uploads\/2024\/01\/Rollup_Image_of_Cassiopee__Cocoa_Halloween_Entremet_-500x500.jpg 500w, https:\/\/www.gfattouh.com\/wp-content\/uploads\/2024\/01\/Rollup_Image_of_Cassiopee__Cocoa_Halloween_Entremet_-350x350.jpg 350w, https:\/\/www.gfattouh.com\/wp-content\/uploads\/2024\/01\/Rollup_Image_of_Cassiopee__Cocoa_Halloween_Entremet_-800x800.jpg 800w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>By chef Cecile Moritel<\/p>\n\n\n\n<p>Double cocoa and hazelnut entremet.<\/p>\n\n\n\n<p>Part 1: Carbon Black Pate Sable<\/p>\n\n\n\n<p>Ingredients<\/p>\n\n\n\n<ul>\n<li>60g Butter (cold and cubed)<\/li>\n\n\n\n<li>117g Flour<\/li>\n\n\n\n<li>15g deZaan Carbon Black Cocoa Powder<\/li>\n\n\n\n<li>32g Confectioners&#8217; Sugar<\/li>\n\n\n\n<li>Salt (a pinch)<\/li>\n\n\n\n<li>15g Almond Flour<\/li>\n\n\n\n<li>24g Eggs<\/li>\n<\/ul>\n\n\n\n<p>Method<\/p>\n\n\n\n<ol start=\"1\">\n<li>In a mixing bowl, add all the ingredients (excluding the eggs). Mix to a breadcrumb like texture.<\/li>\n\n\n\n<li>Add the eggs and mix to a crumble texture.<\/li>\n\n\n\n<li>Transfer the mixture to a tabletop and mix by hand until the dough forms.<\/li>\n\n\n\n<li>Roll to 3 mm thickness between two acetate sheets. Reserve in the refrigerator.<\/li>\n\n\n\n<li>Cut out seven 5 cm discs and bake at 160\u00b0C\/320\u00b0F for 12 minutes.<\/li>\n\n\n\n<li>Refer to the assembly section below for further instructions.<\/li>\n<\/ol>\n\n\n\n<p>Part 2: Cocoa Hazelnut Biscuit Trocadero<\/p>\n\n\n\n<p>Ingredients<\/p>\n\n\n\n<ul>\n<li>100g Butter (melted)<\/li>\n\n\n\n<li>12g Honey<\/li>\n\n\n\n<li>100g Hazelnut Flour<\/li>\n\n\n\n<li>20g deZaan Carbon Black Cocoa Powder<\/li>\n\n\n\n<li>80g Confectioners&#8217; Sugar<\/li>\n\n\n\n<li>16g Cornstarch<\/li>\n\n\n\n<li>120g Egg Whites<\/li>\n\n\n\n<li>44g Granulated Sugar<\/li>\n<\/ul>\n\n\n\n<p>Method<\/p>\n\n\n\n<ol start=\"1\">\n<li>Make a beurre noisette with the butter. Strain and add honey. Reserve at room temperature.<\/li>\n\n\n\n<li>In a mixing bowl, add the dry ingredients (excluding the granulated sugar). Mix until combined.<\/li>\n\n\n\n<li>Add \u00bd quantity of the egg whites and mix.<\/li>\n\n\n\n<li>Make a meringue with the other \u00bd of egg whites and granulated sugar.<\/li>\n\n\n\n<li>Fold the meringue into a mixing bowl with other ingredients.<\/li>\n\n\n\n<li>Add butter and honey mixture and mix.<\/li>\n\n\n\n<li>Transfer to an edged silicone mat.<\/li>\n\n\n\n<li>Bake (opened vents) at 165\u00b0C\/329\u00b0F for 12 minutes.<\/li>\n\n\n\n<li>Cut a 4 cm disc once cooled and reserve for assembly.<\/li>\n<\/ol>\n\n\n\n<p>Part 3: Crimson Red Hazelnut Ganache<\/p>\n\n\n\n<p>Ingredients<\/p>\n\n\n\n<ul>\n<li>150g Cream 35%<\/li>\n\n\n\n<li>14g Invert Sugar<\/li>\n\n\n\n<li>50g deZaan Crimson Red Cocoa Powder<\/li>\n\n\n\n<li>30g Hazelnut Praline<\/li>\n\n\n\n<li>15g Butter<\/li>\n\n\n\n<li>10g Gelatin Mass<\/li>\n<\/ul>\n\n\n\n<p>Method<\/p>\n\n\n\n<ol start=\"1\">\n<li>Combine all the ingredients into a bowl excluding the cream and invert sugar.<\/li>\n\n\n\n<li>Bring the cream and invert sugar to a boil.<\/li>\n\n\n\n<li>Pour over the combined ingredients and mix until smooth.<\/li>\n\n\n\n<li>Transfer to insert molds and freeze.<\/li>\n\n\n\n<li>Refer to the assembly section below for further instructions.<\/li>\n<\/ol>\n\n\n\n<p>Part 4: Crimson Red Praline Mousse<\/p>\n\n\n\n<p>Ingredients<\/p>\n\n\n\n<p><strong>Cr\u00e8me Anglaise Base:<\/strong><\/p>\n\n\n\n<ul>\n<li>124g Cream 35%<\/li>\n\n\n\n<li>124g Milk<\/li>\n\n\n\n<li>50g Egg Yolk<\/li>\n\n\n\n<li>20g Granulated Sugar<\/li>\n<\/ul>\n\n\n\n<p><strong>Mousse Base:<\/strong><\/p>\n\n\n\n<ul>\n<li>300g Cr\u00e8me Anglaise<\/li>\n\n\n\n<li>55g Gelatin Mass (melted)<\/li>\n\n\n\n<li>100g Noisette Praline<\/li>\n\n\n\n<li>50g deZaan Crimson Red Cocoa Powder<\/li>\n\n\n\n<li>200g Cream 35% (whipped)<\/li>\n<\/ul>\n\n\n\n<p>Method<\/p>\n\n\n\n<ol start=\"1\">\n<li>Make the cr\u00e8me anglaise with the 1st list of ingredients.<\/li>\n\n\n\n<li>Add the gelatin mass to 300g of cr\u00e8me anglaise (warm) and mix with immersion blender.<\/li>\n\n\n\n<li>Add the praline and cocoa powder into the cr\u00e8me anglaise base. Mix with an immersion blender until smooth.<\/li>\n\n\n\n<li>Bring the mixture to 25\u00b0C\/77\u00b0F and gently fold in the cream (whipped).<\/li>\n\n\n\n<li>Transfer the mousse to a piping bag.<\/li>\n\n\n\n<li>Refer to the assembly section below for further instructions.<\/li>\n<\/ol>\n\n\n\n<p>Part 5: Assembly<\/p>\n\n\n\n<p>Method<\/p>\n\n\n\n<ol start=\"1\">\n<li>Once all the components have been made, start by filling in the mold with mousse to approx. \u00bd full.<\/li>\n\n\n\n<li>With a spatula, spread the mousse well on the side up to the edge of the mold.<\/li>\n\n\n\n<li>Place the ganache insert in the center of the mold.<\/li>\n\n\n\n<li>Fill the remainder of the mold with the mousse and seal with trocad\u00e9ro biscuit and freeze.<\/li>\n\n\n\n<li>Unmold and prepare onto a spraying rack. Spray with orange and bronze food coloring.<\/li>\n\n\n\n<li>Place onto the carbon black sable. Decorate with a small golden stem.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>By chef Cecile Moritel Double cocoa and hazelnut entremet. Part 1: Carbon Black Pate Sable Ingredients Method Part 2: Cocoa Hazelnut Biscuit Trocadero Ingredients Method Part 3: Crimson Red Hazelnut&#8230;<\/p>\n","protected":false},"author":1,"featured_media":2312,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[113],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Cassiopee (Cocoa Halloween Entremet) - George R. 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