Entremet ‘efendi’

Created by

  • Marc Pauquet -
level 1

“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.”

Recipe components

Crunchy base

IngredientsPreparation

Roast and grind in food processor.

  • 150g
    chopped dried apricots
  • 150g
    dried figs

Mix into a paste in food processor.

Temper chocolate and praline before adding fruits.

Turkish coffee bavarian cream

IngredientsPreparation
  • 400g
    3.6% full cream milk
  • 50g
    Turkish coffee beans

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.

  • 100g
    cream
  • 100g
    egg yolks
  • 100g
    sugar

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

  • 75g
    gelatin

Add.

  • 400g
    whipped cream

Fold in at 30°C.

Milk chocolate glaze

IngredientsPreparation
  • 75g
    water
  • 150g
    sugar
  • 150g
    glucose

Boil to 105°C.

  • 100g
    cream

Add.

  • 60g
    gelatin

Add.

Add and emulsify with a hand blender.