Brésilienne: Coffee and Caramel Entremets from Hidemi Sugino's Book

 I try my best to test many recipes that I have ^^, well even I try so hard there are a lot of cookbook that I never had a chance to use it. I know that chance depends on me because I bake as a hobby, but sometimes I'm just too lazy to do anything, haha.

Like this book , that I was so happy to have it but I keep it waited for almost 5 months until I ready to try the first recipe, -*-. 
The recipe that I made was the "Brésilienne", it contains coffee mousse, caramel mousse and coffee joconde biscuit. I made this one as an order from my sister, I handed her a book and told her to choose the one that she wanted to eat. I do this trick lately, hehe, because I have a chance to test the recipe from the book (that I want to try) with someone ready to eat it too.  The "Brésilienne" means Brazilian, I think that it means Brazilian coffee (because it's famous) but unfortunately I don't have it, haha. So I use very simple coffee that I have, I don't know that I can call my entremets "Brésilienne" or not, ^^, hehe.
At first I think that there is a problem with the coffee mousse, it is quite bitter if eating it alone. But the taste changes when eating with caramel mousse, both of them smooth and creamy and not too sweet. So I think that this entremets is not for children (my niece didn't eat the coffee mousse at all, but she enjoyed the caramel part). 
For grown-up like my mom, she really loves it. She said that she prefers the sweet that I made using the recipe from Japanese baking book than western one. 
I believe both of them are good, it depends on the recipe that we choose and the taste that we like. Like this one, if you love intense coffee taste and not too sweet dessert, you will enjoy it. 

Brésilienne

Make 10 (7x4.5cm and 3.5cm height)

Biscuit joconde sans beurre au café
Use 23x23cm pan
-T.P.T.
25g .................................. Almond powder
25g .................................. Icing sugar
-Egg
20g .................................. Egg yolks
15g .................................. Egg whites
-Meringue
50g .................................. Egg whites
30g .................................. Sugar
-Flour 
23g .................................. Cake flour
2g ..................................... Instant coffee granule


Mousse au café
135g ................................. Whipping cream
2g ..................................... Gelatin sheet
10ml ................................ Cognac
-Crème anglaise au café
60g ................................... Milk
10g ................................... Instant coffee granule (use 8g if you want less bitter taste)
30g ................................... Egg yolks
20g ................................... Sugar


Mousse au caramel

135g ................................. Whipping cream
4g ..................................... Gelatin sheet
10ml ................................ Cognac
-Crème caramel
125g ................................. Whipping cream
¼tsp ................................ Vanilla paste
43g .................................... Sugar
25g .................................... Corn syrup
-Pâte à bombe 
15g .................................... Sugar
10g .................................... Water
30g .................................... Egg yolks


Sirop d'imbibage
30g .................................... Simple syrup
15ml ................................. Cognac


Decoration
............................................ Coffee extract
............................................ Nappage (or apricot glaze)


* Line the sheet pan with plastic sheet, and place the ring molds onto it.
Mix the simple syrup and cognac together.

Preheat the oven to 230°C
Sift the flour and instant coffee granule together.
Line the pan with baking paper.

Put the T.P.T. (almond powder and icing sugar) together in a medium bowl.
Pour the egg (egg whites and yolks)  into the bowl and beat until light.

Whip the egg white and sugar to make the meringue.
Fold 1/2 of the meringue into the T.P.T. mixture, fold the flour mixture.
Fold in the rest of the meringue until combine and pour the batter into the prepared pan.
Bake for 7 minutes, or until spring back when touch lightly.

Let the biscuit cool completely, and cut into desired size, and slice each one into 5mm thin.


Make the Mousse au café:

Bloom the gelatin in cold water.
Whisk the egg yolks, sugar and instant coffee together in a small saucepan, boil the milk and slowly whisk it into the egg yolk mixture.
Put the saucepan over low heat, stir all the time and heat until 82°C.
Take the pan off the heat and stir in the gelatin, stir until melt.
Let it cool completely and mix in the cognac.

Whip the whipping cream until soft peak form.
Fold 1/3 of the whipped cream into the Crème anglaise au café.
Pour the mixture back into the whipped cream bowl and fold until combine.

Pipe the mousse into the ring and place the biscuit on top, sprinkle with syrup.
Freeze until ready to use.


Make the Mousse au caramel:

Bloom the gelatin in cold water.
Put the 125g of cream and vanilla paste in a second small saucepan, and heat until warm (or put in the microwave proved measuring cup, put the cup in the microwave and heat for 1 minutes).
Put the sugar and corn syrup into a saucepan, place over medium heat and stir occasionally so that the sugar melts and caramelizes evenly. Add cream to the caramel at arm’s length, averting your face—the caramel will boil up and may splatter out of the pan. 
Stir over low heat until smooth.
Take the pan off the heat and stir in the gelatin.

Make Pâte à bombe 
1. Put the sugar, water in a thick based pan, and place over a moderate heat and stir until it boils

2. When the syrup temperature reaches 100 °C start beating the egg yolk.

3. When the syrup temperature reaches 115°C slowly whisk it into the egg yolk in a thin stream taking care not to let it run onto the whisk

4. Continue beating until completely cold.

Pour the Pâte à bombe into the caramel and stir until combine. Let it cool completely and stir in the cognac.

Whip the whipping cream until soft peak form.
Fold 1/3 of the whipped cream into the caramel mixture.
Pour the mixture back into the whipped cream bowl and fold until combine.

Pipe into the mold and place the biscuit on top and sprinkle with syrup.

Freeze until firm.

Decoration:

Reverse the mold and brush with coffee extract.

Cover the top with nappage and, take the cake out off the molds.

Refrigerate until ready to serve.

Brésilienne: 

Coffee and Caramel Entremets from Hidemi Sugino's Book