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
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70 gwhole hazelnuts
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70 gpistachios
Preparation: Crunchy base
Roast and grind in food processor.
Ingredients: Crunchy base
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150 gchopped dried apricots
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150 gdried figs
Preparation: Crunchy base
Mix into a paste in food processor.
Ingredients: Crunchy base
Preparation: Crunchy base
Temper chocolate and praline before adding fruits.
Turkish coffee bavarian cream
Ingredients: Turkish coffee bavarian cream
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400 g3.6% full cream milk
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50 gTurkish 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
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100 gcream
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100 gegg yolks
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100 gsugar
Preparation: Turkish coffee bavarian cream
Mix and add to the milk. Boil at 85°C.
Ingredients: Turkish coffee bavarian cream
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75 ggelatin
Preparation: Turkish coffee bavarian cream
Add.
Ingredients: Turkish coffee bavarian cream
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400 gwhipped cream
Preparation: Turkish coffee bavarian cream
Fold in at 30°C.
Milk chocolate glaze
Ingredients: Milk chocolate glaze
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75 gwater
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150 gsugar
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150 gglucose
Preparation: Milk chocolate glaze
Boil to 105°C.
Ingredients: Milk chocolate glaze
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100 gcream
Preparation: Milk chocolate glaze
Add.
Ingredients: Milk chocolate glaze
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60 ggelatin
Preparation: Milk chocolate glaze
Add.
Ingredients: Milk chocolate glaze
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150 g
Preparation: Milk chocolate glaze
Add and emulsify with a hand blender.
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