Entremet ‘efendi’

The crispy texture of a muesli bar inspired me to mimic the cocoa roasting process with a base of roasted nuts, cocoa nibs and dried fruits, and a Bavarian cream with roasted coffee beans.
Level:
Easy

Crunchy base

Ingredients: Crunchy base

  • 2.5 oz
    whole hazelnuts
  • 2.5 oz
    pistachios
  • 1.8 oz
    NIBS-S502

Preparation: Crunchy base

Roast and grind in food processor.

Ingredients: Crunchy base

  • 5.3 oz
    chopped dried apricots
  • 5.3 oz
    dried figs

Preparation: Crunchy base

Mix into a paste in food processor.

Preparation: Crunchy base

Temper chocolate and praline before adding fruits.

Turkish coffee bavarian cream

Ingredients: Turkish coffee bavarian cream

  • 14.1 oz
    3.6% full cream milk
  • 1.8 oz
    Turkish coffee beans

Preparation: Turkish coffee bavarian cream

Roast coffee beans in an oven at 130°C. Infuse in boiling milk for
5 minutes. Strain and remeasure the initial weight of the milk.

Ingredients: Turkish coffee bavarian cream

  • 3.5 oz
    cream
  • 3.5 oz
    egg yolks
  • 3.5 oz
    sugar

Preparation: Turkish coffee bavarian cream

Mix and add to the milk. Boil at 85°C.

Ingredients: Turkish coffee bavarian cream

  • 2.6 oz
    gelatin

Preparation: Turkish coffee bavarian cream

Add.

Ingredients: Turkish coffee bavarian cream

  • 14.1 oz
    whipped cream

Preparation: Turkish coffee bavarian cream

Fold in at 30°C.

Milk chocolate glaze

Ingredients: Milk chocolate glaze

  • 2.6 oz
    water
  • 5.3 oz
    sugar
  • 5.3 oz
    glucose

Preparation: Milk chocolate glaze

Boil to 105°C.

Ingredients: Milk chocolate glaze

  • 3.5 oz
    cream

Preparation: Milk chocolate glaze

Add.

Ingredients: Milk chocolate glaze

  • 2.1 oz
    gelatin

Preparation: Milk chocolate glaze

Add.

Ingredients: Milk chocolate glaze

Preparation: Milk chocolate glaze

Add and emulsify with a hand blender.