Hi everyone !I hope you're fine, you are on "Les plaisirs sucrés d'Antoine"
the lovers day is coming soon and today in this new video I propose my Valentin's day entremet
it is made of a crunchy shortcrust with a madeleine cake on top of it
it all in an apple-rose mousse with an apple-rose insert
the entremet is white velvety effect sprayed with a red glazed heart on top of it
I finish the decoration with a chocolate belt
for my own need I made tow pieces but the quantities in the tutorial are for 1 entremet
I pull on my apron and I show you
I start by making the apple-rose ganache because it has to rest in the fridge
you'll need these ingredients
6g of gelatin
140g of 30% heavy cream
40g of 34% couverture white chocolate
35g of apple juice
and rose flavor
I start by soaking the gelatin into cold water
approximately 10 min, in the meantime I melt the chocolate with microwave at low power
once it's melted I leave it aside
and I pour a third of the cream in my pot
that I bring to a boil
once it's boiling I pour it in 3 times over the chocolate and I fold
once it's done, I squeeze the gelatin
between my fingers
I discard the water
and I put it back in the bowl
I melt it 10 sec in the microwave
when it's melted I add it to the chocolate
I combine
I add the apple juice
and the rest of cold cream
and I finish by the rose flavor
1 to 2 drops
I combine
I put a cling film by contact
and I store it at least 4h in the fridge
when the ganache is cooling down I make the apple-rose gel with these ingredients
135g of apple juice
25g of lemon juice
10g of sugar
3g of NH pectin
I pour the apple juice in my pot
with lemon juice
and I mix sugar and pectin together
once it's mixed I drop it little by little over the juice
and I whisk
I bring it to a boil and I let it boil for 2 min
when it's done I pour it in a wraped plate
in order to make it cool down faster
I wrap by contact
I let it get hard in the fridge
while it's getting hard in the fridge I make the crunchy shortcrust with thes ingredients
33+26g of butter
19+31g of cane sugar
1g of salt
35g of all purpose flour
45g of almond powder
17g of sugar
21g of cocoa butter
I first mix the big amount of sugar
with the small amount of cane sugar
I add salt
flour
in the end it's better by hands
I combine
I add almond powder
and I finish by sugar
once it's combined and I can make a ball
I spread lumps of dough
on my mat
and I bake it for 10 to 15 min at 180°C
after 10 min I melt the cocoa butter in the microwave
when it's melted I pour it in my mixer
with the rest of butter
cane sugar
and the still warm just baked biscuit
and I work it with the paddle attachement until it's combined
after 4 min
I drop the batter on a baking mat
I set it in the fridge until assembly
while the biscuit is cooling down I make the apple-rose insert with these elements
140g of the previous apple gel
rose flavor
140g of diced apple
I drop 140g of get in a bowl
I blend it
I add 1 drop of rose flavor
I taste to see if it's enough
I pour the gel back in the plate
and I add the diced apple
when it's combined I drop
the gel
into 10 cm in diametre entremet tin
as you have the quantities for 1 entremet, you make it just for 1 entremet
and 4cm half sphere
just fill in one of them
into 1cm thikness
I put it in the freezer until it's rock hard
I make then the madeleine cake with these ingredients
once egg
8g of egg yolk
10g of invertied sugar, you can find the tutorial on my channel
15g of cane sugar
10g of cane sugar syrup
25g of all purpose flour
1g of baking powder
15g of almond powder
1g of salt
20g of butter
I first mix the cane sugar
with invertied sugar
and cane sugar syrup
I add the egg
yolk
and I give it a whisk
when it's done I add the salt
and I sieve the flour and baking powder
I add the almond powder
and I make a brown butter
I heat it until it sizzles and when it stops sizzleing, it's a brown butter
it finished sizzleing so I sieve it over the batter
and I mix again
when it's combined
I pour it into a 20cm square on a baking mat
and I bake it at 200°C for 5 to 6 min
after 6 min the madeleine cake is done I let it cool until asse!mbly
once it's cold I chop the madeleine cake and the crunchy shortcrust
I have 2 cookie cutter one of 8cm and one of 6cm
to cut cake and crunchy
and also for the heart
you need to make one of each
now that it's done I can cut the apple-rose inserts
No, I first cut the cake and crunchy
to fit in the heart shaped mold
I put it back in the fridge and I cope with the frozen inserts
it is now rock hard, I can remove the entremet tin
and I also cut a smaller disc of 8cm
to fit in the tin
once it's done I put it back in the freezer
before assembly
I just have to make the apple-rose whipped cream
when my cream is cold and hard
I drop it in my mixer
and I whisk it
gently to make a whipped ganache
I start to make it soft to break the lumps
I scrap off the edge
and I whisk
when the ganache is thick I drop it in a piping bag and start the assembly
I fitted the pastry bag with a round tip of 10
and I store in the fridge
now that I get all the elements, it's time to start the assembly
for the assembly you'll just need a 10 cm entremet tin
bottom wrapped in cling film
inside which I placed
an inlay foil
to unmold it easily
and a 10cm tart tin
also bottom wrapped in cling film
I have the silikomart mold, the small heart shaped one, I put the reference in description box
I have the cruncy and madeleine cake
and the apple-rose ganache
what I do first
is piping 1cm of ganache
once it's done I take out the frozen insert
I center it and I press to rise the cream
then I pipe a new cm of cream
I set the madeleine cake
I press well again
and I put the cunchy on top of it
and I press well again
you have to level the cream and the crunchy
once it's done I pipe in the same way
the ganache in the heart shaped molds
I put an insert
I press
I set the cake
and the crunchy
to finish I pipe the rest of cream
into the tart tin
random the piping
level with a spoon
and I put it in the freezer overnight
after a night in the freezer, it's time to decorate my entremet with these elements
a white velvety spray by silikomart
some neutral glittering glaze
some red mirror glaze
some red fat soluble coloring
some gams of cocoa butter and 100g of couverture 34% white chocolate
I first remove
the cling film
I heat it between my hands
to unmold it
I remove the inlay foil
you can level the base with a knife
then I unmold the tart tin
and with the help of a heated bottom pot
I level the surface
then I can stick it
once it's done I put it back in the freezer
after that I the the entremet on a grid
and I spray them with the white velvety effect over my sink
when it's done I put it back in the fridge
I just unmolded the frozen heats
the glaze is at 37°C, so I can glaze it
let's cover it
I let the glaze run
before cutting the drops
I lift up the heart
and I move it on the grid to cut the drops
I then set the heart on top of the entremet
and I store in the fridge
for the chocolate belt technique, I send you to my tutorial that you can find on my channel, I put the link in description box
I space them and with a knife
I lift up the inlay foil
that has already crystallized
and I surround the entremet
I put it back in the fridge
I set the entremet on a serving plate, I just have to pour the neutral glittering glaze in a piping bag
and I pipe some drops
on the velvety effect
this new Valentin's day video is almost done, I hope you enjoyed
if yes, do not hesitate to like the video
to share it with your family and friends
on facebook and your social medias
do not hesitate to leave comment, I'll do my best to reply
and to keep on subscribing to my channel to show your support
I'm also waiting forward to seeing you on my facebook and instagram accounts, the links are in description box
have a nice Valentin's day preparation, see you soon CIAO
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