How to Make Speedy Entremet 100% café
Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Prepare Speedy Entremet 100% café. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Entremet 100% café, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Entremet 100% café delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Entremet 100% café is 8 pers environ. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Entremet 100% café estimated approx 10 min.
To get started with this particular recipe, we must prepare a few ingredients. You can cook Entremet 100% café using 21 ingredients and 12 steps. Here is how you can achieve it.
C'est un entremet au café délicieux et pas très sucrée. Il est assez facile à réaliser le plus dur est d'attendre qu'il prenne au froid. Il est composé d'un biscuit Joconde à l'amande, d'un croustillant praliné, d'une ganache fondante au café et d'une mousse bavaroise au café. J'ai utilisé un moule de 18cm et un de 20cm
Ingredients and spices that need to be Take to make Entremet 100% café:
- Pour le biscuit Joconde
- 1 œuf entier +1 blanc
- 20 g sucre glace
- 40 g poudre d'amande
- 10 g farine
- 10 g beurre fondu
- 10 g sucre semoule
- Pour le croustillant praliné
- 130 g pralinoise
- 65 g crêpes dentelles
- Pour la ganache fondante au café
- 150 g chocolat blanc à pâtisser
- 110 g crème fleurette
- 8 g café soluble
- Pour la mousse bavaroise au café
- 165 g lait entier
- 6 g café soluble
- 50 g jaune d'œuf
- 15 g sucre
- 5 g gélatine (3 feuilles environ)
- 165 g crème fleurette
Instructions to make to make Entremet 100% café
- On commence par le biscuit Joconde. Préchauffer le four à 200C.
- Fouetter l'oeuf entier avec le sucre glace et la poudre d'amande. Ajouter la farine et le beurre fondu bien mélanger.
- Monter le blanc en neige en ajoutant le sucre en poudre. Il doit être bien ferme.
- Incorporer délicatement le blanc en neige à la préparation précédente puis couler sur une plaque et enfourner 10 minutes à 200 C. Prélevé un disque de 18cm de biscuit.
- Pour le croustillant praliné. Écraser les crêpes dentelles, faire fondre la pralinoise. Mélanger les crêpes et la pralinoise puis étalé sur le disque de biscuit Joconde.
- Pour la ganache fondante au café Chauffer la crème et le café jusqu'à ébullition. Verser la crème bouillante sur le chocolat blanc en 3 fois tout en mélangeant du centre vers l'extérieur. Verser dans un moule de 18cm, filmer et mettre au congélateur 6h minimum.
- Pour la mousse bavaroise. Plonger la gélatine dans un bol d'eau très froide.
- Faire chauffer le lait et le café. Fouetter les jaunes d'oeufs avec le sucre pour les blanchir légèrement.
- Verser le lait bouillant dessus en mélangeant. Remettre dans la casserole et cuire jusqu'à 85C sans arrêter de remuer. Arrêter le feu et ajouter la gélatine essorée, mélanger.
- Monter la crème en chantilly ferme. Quand la préparation atteint les 35C on peux incorporer délicatement la crème montée.
- Pour le montage on prend un moule à charnière de 20cm. On place le biscuit recouvert de praliné au fond bien au milieu, on prend l'insert de ganache fondante et on le place par dessus. On mets la mousse bavaroise dans une poche à douille et on remplit bien tous le tour puis on recouvre le dessus avec la mousse restante. On lisse avec une spatule et on place le moule 1 nuit au congélateur.
- Le lendemain on demoule délicatement et on décors comme on le souhaite chez moi c'était poudré avec des billes aux 3 chocolat. On le laisse décongeler tranquillement dans le frigo et c'est près à être dégusté. Si vous avez des questions n'hésitez pas ou si vous reproduisez la recette faite moi un petit retour je serais ravie de voir vos réalisations.
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