Coffee Caramel Entremet

Instructions

1. 1

   Prepare the Caramel Crémeux Insert: Bloom the 2g gelatin in 12g cold water. In a saucepan, make a dry caramel with 100g sugar and 20g water. Once golden, carefully pour in the warm heavy cream (heated separately). Whisk until smooth. In a bowl, whisk egg yolks. Slowly temper the hot caramel cream into the yolks, then return mixture to saucepan and cook over medium-low heat, stirring constantly, until it thickens to a nappe consistency (coats the back of a spoon). Remove from heat, stir in bloomed gelatin and cold butter until emulsified. Pour into a 16cm (6-inch) ring lined with plastic wrap, freeze for at least 3-4 hours until solid.

2. 2

   Make the Coffee Dacquoise: Preheat oven to 170°C (340°F). Line an 18cm (7-inch) cake ring with parchment paper. Sift almond flour, powdered sugar, and espresso powder together. In a separate bowl, whisk egg whites to soft peaks, then gradually add granulated sugar and continue whisking until stiff, glossy peaks form. Gently fold the dry ingredients into the meringue. Spread evenly into the prepared ring and bake for 15-20 minutes, until lightly golden and firm. Let cool completely, then remove from ring.

3. 3

   Prepare the Coffee Mousse: Bloom the 4g gelatin in 24g cold water. In a saucepan, whisk milk, egg yolks, sugar, and espresso powder. Cook over medium-low heat, stirring constantly, until the mixture thickens to a nappe consistency. Remove from heat, stir in bloomed gelatin until dissolved. Let cool to room temperature (around 25°C / 77°F). In a separate bowl, whip the very cold heavy cream to soft peaks. Gently fold the cooled coffee base into the whipped cream until fully combined.

4. 4

   Assemble the Entremet: Line a 20cm (8-inch) entremet mold (silicone or a ring lined with acetate) with a thin layer of coffee mousse. Place the frozen caramel crémeux insert directly in the center, pressing gently. Cover with more coffee mousse, ensuring no air gaps. Finally, place the coffee dacquoise on top, pressing it down slightly so it's flush with the mousse. Freeze the entremet for at least 6-8 hours, preferably overnight, until completely solid.

5. 5

   Prepare the Caramel Mirror Glaze: Bloom the 8g gelatin in 48g cold water. In a saucepan, combine sugar, water, and glucose syrup. Bring to a boil until sugar is dissolved. Remove from heat, stir in condensed milk. Add the chopped white chocolate and bloomed gelatin, let sit for a minute, then blend with an immersion blender until completely smooth and emulsified. Add caramel food coloring if desired. Strain the glaze through a fine-mesh sieve to remove any air bubbles. Let cool to 32-35°C (90-95°F).

6. 6

   Glaze the Entremet: Remove the frozen entremet from its mold and place it on a wire rack set over a baking sheet to catch excess glaze. Pour the cooled glaze evenly over the entire frozen entremet, ensuring full coverage. Let excess drip off for a few minutes. Use an offset spatula to gently scrape any drips from the bottom edge.

7. 7

   Final Touches and Serving: Carefully transfer the glazed entremet to a serving plate. Decorate as desired (e.g., chocolate shards, coffee beans, or a caramel drizzle). Thaw in the refrigerator for 4-6 hours before serving. Slice with a hot, dry knife for clean cuts.