Berry entremet
This is probably my favorite dessert so far, not only did it taste amazing but it was also stunning to look at. The idea for this dessert came from two leftover ingredients I had from my caramel and raspberry entremets.
I had some leftover sweet shortcrust pastry rings and the crunchy chocolate layer that needed to be used. I additionally made a raspberry mousse and a blueberry gelee. The whole dessert tasted very refreshing and not at all heavy for the stomach (I easily ate two in a row:).
I always learn something new with every dessert I make and this time was no different. I learned how to make a milk glaze. It is a simple glaze made with milk (hence the name), glucose, gelatin, whipping cream and a few other ingredients. One of those ingredients is also nappage. I had absolutely no idea of what nappage is, so I searched the web and I found out that it's basically an apricot glaze. You can use regular apricot jam but just pass it thorough a sieve to get rid of large apricot bits.
Since I couldn't get a hold of nappage and I had not apricot glaze in stock, I used a cold gel for mirror glaze. I was very happy with the glaze, it looked shiny and it covered the entremet with a nice thin layer. The glaze can be flavored with different extracts for extra flavor. I also added a small amount of pink food coloring and it turned out beautifully.
The components are simple to make but you have to take your time when making them. First I made the blueberry gelee, which needed time to set and freeze. I made the shortcrust pastry and the crunchy chocolate layer a few days beforehand. After you have all the necessary components you can start making the mousse. After the mousse is made, all that is left is the assembly of the entremet. The dessert must set in the freezer for a few hours or overnight.
When the mousse is set and frozen it is simple to get it out of the mold. The glaze is poured over the frozen mousse and then the decoration is totally up to you. I decorated it with white chocolate curls and raspberries.
I had a lot of fun making and eating this dessert and I hope you give it a try.
For the raspberry mousse:
Pour the gelee into silicon molds and freeze until firm. Several hours or overnight.
Making the sweet shortcrust pastry:
Roll the pastry to 3mm thick and place on a baking pan. Prick the dough with a fork then refrigerate for another 30 minutes.
Making the raspberry mousse:
Place the gelatin into a bowl of cold water and set aside. Place the frozen raspberries in a small pot and cook over low heat until boiling. Blend the raspberries with a stick blender until smooth. Pour the mixture through a sieve into a different pot, save 20g of the puree and set aside. Bring the rest of the puree to a boil, then take it off the heat, add lemon juice and vodka, stir and add the gelatin. Let the mixture cool completely.
Make the Italian meringue:
In a small sauce pan, put the sugar and the saved raspberry puree (20g) and bring to the boil over medium heat. Meanwhile place the egg whites in a bowl of your electric or hand mixer. Start whipping the egg whites when the raspberry syrup reaches 100°C (212°F). The syrup is ready when it reaches 118°C (244°F). Pour the hot syrup over the egg whites and whisk at high speed. Keep whisking until the egg whites are cool.
Fold the raspberry mixture in the Italian meringue. Whip the heavy cream to soft peaks and fold 1/3 of the cream into the raspberry mixture. Pour the mixture back into the whipped cream and fold gently until combined.
Assembly:
Pipe the raspberry mouse up to 1/3 of the silicon mold. Place the frozen blueberry gelee and the crunchy praline layer into the mousse.
Top with the rest of the mousse and place the shortcrust pastry over the mousse. Cover with plastic foil and freeze for several hours or overnight.
I had some leftover sweet shortcrust pastry rings and the crunchy chocolate layer that needed to be used. I additionally made a raspberry mousse and a blueberry gelee. The whole dessert tasted very refreshing and not at all heavy for the stomach (I easily ate two in a row:).
I always learn something new with every dessert I make and this time was no different. I learned how to make a milk glaze. It is a simple glaze made with milk (hence the name), glucose, gelatin, whipping cream and a few other ingredients. One of those ingredients is also nappage. I had absolutely no idea of what nappage is, so I searched the web and I found out that it's basically an apricot glaze. You can use regular apricot jam but just pass it thorough a sieve to get rid of large apricot bits.
Since I couldn't get a hold of nappage and I had not apricot glaze in stock, I used a cold gel for mirror glaze. I was very happy with the glaze, it looked shiny and it covered the entremet with a nice thin layer. The glaze can be flavored with different extracts for extra flavor. I also added a small amount of pink food coloring and it turned out beautifully.
The components are simple to make but you have to take your time when making them. First I made the blueberry gelee, which needed time to set and freeze. I made the shortcrust pastry and the crunchy chocolate layer a few days beforehand. After you have all the necessary components you can start making the mousse. After the mousse is made, all that is left is the assembly of the entremet. The dessert must set in the freezer for a few hours or overnight.
When the mousse is set and frozen it is simple to get it out of the mold. The glaze is poured over the frozen mousse and then the decoration is totally up to you. I decorated it with white chocolate curls and raspberries.
I had a lot of fun making and eating this dessert and I hope you give it a try.
Berry entremet
(Makes about 6)
Time:
Preparation: 2 hours
Cooking: 45min
Baking: 30min
Setting: several hours and overnight
For the sweet shortcrust pastry:
For the pillete feuilletine:
- 35g room temperature butter
- 35g icing sugar
- 35g egg whites (1 large egg)
- 35g all-purpose flour
For the hazelnut praline paste (can use store bought):
- 120g hazelnuts
- 100g white granulated sugar
- 1 tablespoon vegetable oil
For the crunchy praline layer( praline feuilletine):
- 15g milk chocolate
- 63 hazelnut praline paste
- 10g butter
- 15g chopped roasted hazelnuts
- 32g paillete feuilletine
- 180g all-purpose flour
- 1 teaspoon baking powder
- a pinch of salt
- 1 egg yolk
- 100g cubed cold butter
- 10g white granulated sugar
- 35g milk
For the blueberry gelee:
- 200g frozen blueberries
- 20g white granulated sugar
- 1 teaspoon lemon juice (or lemon liqueur)
- 4g gelatin sheets (2 sheets)
- 300g frozen raspberries
- 1 teaspoon lemon juice
- 1 teaspoon raspberry vodka (optional)
- 40g room temperature egg whites (1 large)
- 70g white granulated sugar
- 10g gelatin sheets
- 160g whipping cream
- 90g white granulated sugar
- 22g water
- 100g whipping cream
- 22g milk
- 30g glucose syrup
- 15g nappage (I substituted with cold mirror gel)
- 1/2 teaspoon raspberry extract (optional)
- 3g gelatin sheets (2 leafs)
- pink food coloring (optional)
Making the pillete feuilletine:
Preheat the oven to 180°C (356°F).
In a bowl of your electric or hand held mixer cream the butter with the sugar. Add the egg whites and beat until homogeneous.
Finally add the flour and stir to combine.
With the help of a spatula or palette knife, spread the dough very thinly over a silicon baking mat or parchment paper.
Place in the oven and bake until brown and crispy, about 8-10 minutes. Remove from the oven and allow to sit for a minute then crush it into small pieces. Leave to cool down completely before storing in an air tight container.
Making the hazelnut praline paste:
Place the hazelnuts on a baking tray and roast at 180°C (356°F) until brown, 5-10 minutes. Place the hot hazelnuts on a dish towel and rub until the skins are removed.
Save 15g of toasted hazelnuts for later.
Save 15g of toasted hazelnuts for later.
Prepare a baking sheet with a parchment paper or silpat.
Heat the sugar in a small sauce pan until it gets dark amber then add the roasted hazelnuts. Stir the hazelnuts until completely covered in caramel. Pour the extremely hot hazelnuts and caramel on the prepared baking dish and set aside to cool completely.
Break the hazelnut praline in small chunks and place in a food processor.
Process the praline until it starts to get wet, the oils from the hazelnuts will start to leak and the praline will became a paste. Add a tablespoon of oil and keep blitzing until you have a paste.
Making crunchy praline layer (praline feuilletine):
Melt the milk chocolate and mix with hazelnut praline paste, add the butter.
Add chopped toasted hazelnuts (the ones you saved) and pillete feuilletine. Mix gently and press into round molds, freeze until ready to use.
Making the blueberry gelee:
Place gelatin into a bowl of cold water and set aside. Place the frozen blueberries in a small pot and cook over low heat until boiling. Blend the blueberries with a stick blender until smooth. Pour the mixture through a sieve into a different pot, add the sugar and lemon juice and bring back to the boil. Take of the heat and stir in the soaked and squeezed gelatin sheets.
Pour the gelee into silicon molds and freeze until firm. Several hours or overnight.
Put the flour, salt, sugar in a bowl of your electric or hand held mixer with a paddle attachment and add the cubed butter. Mix until the dough resembles bread crumbs.
Add the egg yolk with the milk and mix until the dough comes together. Scrape the dough to a floured surface and knead the dough with your hands until smooth and homogeneous. Press the dough into a flat round disc, wrap with plastic foil and set in the fridge for 30 minutes to firm up.
Roll the pastry to 3mm thick and place on a baking pan. Prick the dough with a fork then refrigerate for another 30 minutes.
Preheat the oven to 200°C (392°F). Line the pastry with parchment paper and pour in baking beads or uncooked rice. Bake for 15 minutes then remove the paper and weights and bake for 8 minutes or until golden. Take it out of the oven and cut into desired shape when hot (it is easier). Let the pastry cool until separating into shapes.
Making the raspberry mousse:
Place the gelatin into a bowl of cold water and set aside. Place the frozen raspberries in a small pot and cook over low heat until boiling. Blend the raspberries with a stick blender until smooth. Pour the mixture through a sieve into a different pot, save 20g of the puree and set aside. Bring the rest of the puree to a boil, then take it off the heat, add lemon juice and vodka, stir and add the gelatin. Let the mixture cool completely.
Make the Italian meringue:
In a small sauce pan, put the sugar and the saved raspberry puree (20g) and bring to the boil over medium heat. Meanwhile place the egg whites in a bowl of your electric or hand mixer. Start whipping the egg whites when the raspberry syrup reaches 100°C (212°F). The syrup is ready when it reaches 118°C (244°F). Pour the hot syrup over the egg whites and whisk at high speed. Keep whisking until the egg whites are cool.
Fold the raspberry mixture in the Italian meringue. Whip the heavy cream to soft peaks and fold 1/3 of the cream into the raspberry mixture. Pour the mixture back into the whipped cream and fold gently until combined.
Assembly:
Pipe the raspberry mouse up to 1/3 of the silicon mold. Place the frozen blueberry gelee and the crunchy praline layer into the mousse.
Top with the rest of the mousse and place the shortcrust pastry over the mousse. Cover with plastic foil and freeze for several hours or overnight.
Making the milk glaze:
Place gelatin into a bowl of cold water and set aside.
In a small sauce pan combine water and sugar together, bring to the boil on medium heat. Meanwhile boil the whipping cream and milk together and set aside. When the syrup reaches 110°C (230°F), slowly pour it into the whipping cream mixture and whisk to combine. Pour the glucose and nappage into the same pan, place the pan over low heat and stir to combine.
Take the pan off the heat and stir in the soaked gelatin. Mix in the extract and pink food coloring and set aside to cool.
Wait for the glaze to set and decorate the entremet as you wish.
Place gelatin into a bowl of cold water and set aside.
In a small sauce pan combine water and sugar together, bring to the boil on medium heat. Meanwhile boil the whipping cream and milk together and set aside. When the syrup reaches 110°C (230°F), slowly pour it into the whipping cream mixture and whisk to combine. Pour the glucose and nappage into the same pan, place the pan over low heat and stir to combine.
Take the pan off the heat and stir in the soaked gelatin. Mix in the extract and pink food coloring and set aside to cool.
Unmold the entremet and place it on a wire rack under a large bowl. Pour the cool glaze over the entremet. Even out the glaze with a small palette knife. Tap the wire rack to get rid of the air bubbles. You can also use a kitchen torch to pop the air bubbles.
Wait for the glaze to set and decorate the entremet as you wish.
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