Chaleur: Strawberry and white chocolate mousse entremets: My time to play!

 I dreamed about making this cake for a long time ^^. There were a lot of problem lately (the flood and the people, hehe), but now I feel that I have enough time to do something I really want to.

Chaleur: Strawberry and white chocolate mousse entremets

It's quite fun to make something so beautiful. Each parts that you make are so important, so planing is the best thing that will help you through the work. The name of these entremets is Chaleur (it mean heat or warmth in French), and come from the Patisserie l’abricotier that share their recipe in the magazine "cafe-sweets(カフェ-スイーツ) vol.123". Anyway I have to make some adaptation (again, it's not easy to follow all of the recipe that made for professional in our home kitchen).
It contains strawberry cream (or you can call it jelly), strawberry mousse, white chocolate mousse, biscuits d'amands and Strawberry milk glaze, very good for anyone who love strawberry, hehe. As always, each part of it is not hard to make at all, but I can't say that it didn't take some time to crate it (unless you have a Blast Chiller/Shock Freezer because the time that you have to spend is for waiting each layer to firm enough to continue your work -*-). Like the jelly, I had to wait for almost 5 hours for it to firm enough to take it out of the mold, and I almost ruin the strawberry mousse because I miscalculate it.
So I suggest you to start making the strawberry cream a day ahead, so you will prevent the problem. 
For the decoration, because I had enough time to play so I made the macarons and the white chocolate too, but I think it's very delicious on its own, so I let it to be your decision, ^^. If you want to play it's quite fun, but if you only want to eat, stop working after pour the glaze and enjoy it.
Adaptation from: "cafe-sweets(カフェ-スイーツ) vol.123".

Chaleur

Strawberry and white chocolate mousse entremets

Make 9 (6x3.5cm)

Biscuit d’amandes et noix
200 g		Almond powder
200 g		Sugar
24 g		Egg white
A	2	Whole egg
	2	Egg yolk
42 g		Corn starch
150 g		Unsalted butter (melted and cooled)
Meringue	60 g	Egg white
	12 g	Sugar

40g .............................................. Finely grounded walnut

Strawberry cream

140g ............................................ Strawberry puree

22g .............................................. Sugar

10g .............................................. Lemon juice

4g ................................................. Gelatin sheets

Strawberry mousse

160g ............................................ Strawberry puree

12g .............................................. Lemon juice

5g ................................................. Crème de fraise

-Italian meringue 

--40g ........................................... Egg whites

--20g ........................................... Strawberry puree

--70g ........................................... Sugar

10g ............................................... Gelatin sheets

160g ............................................. Whipping cream

White chocolate mousse

70g ............................................... Whipping cream

½ ................................................. Vanilla bean

25g ............................................... Egg yolks

2g ................................................. Gelatin sheets

100g ............................................. White chocolate

100g ............................................. Whipping cream

Strawberry milk glaze

180g ............................................. Sugar

45g ............................................... Water

200g ............................................ Whipping cream

45g ............................................... Milk

60g ............................................... Glucose syrup

30g ............................................... Nappage 

½tsp ............................................ Strawberry extract

 6g ................................................. Gelatin sheets

....................................................... Pink food coloring

For decoration

....................................................... Pink color macarons

....................................................... Small white chocolate disc

....................................................... Fresh strawberries

Preparation:

Pan size: 12 X 12 inches pan lined with baking paper

Oven temperature: 180 °C

Sift the corn starch.

1. Mix almond powder and sugar in a large bowl, pour the egg white in the bowl and mix to form a paste. 
2. Pour the (A) into the almond mixture and mix until combine.

3. Make the meringue by beating the egg white and sugar together until stiff peak form.
4. Pour the melted butter into the batter, and fold to combine.
5. Put the corn starch in the almond mixture fold to combine.
6. Fold the meringue into almond mixture in 2 additions; be careful not to knock off the air.
7. Pour the batter into prepared pan, sprinkle with finely grounded walnut, and put into the oven
8. Bake for 25-30 minutes or until golden.


Make Strawberry cream

Bloom the gelatin sheets in cold water.
Boil the strawberry puree, sugar and lemon juice together, then take it out of the heat and stir in the gelatin.
Pour the cream into the silicone molds, freeze for 6 hours (or overnight).


Make Strawberry mousse

Bloom the gelatin sheets in iced cold water.
Boil the strawberry puree, and lemon juice together, then take it out of the heat and stir in Crème de fraise and the gelatin.
Let the mixture cool completely.

Make the Italian meringue:
 In a sauce pan, put the sugar and strawberry puree and bring to boil over medium low heat.

When the syrup reaches 100°C, start whisking the egg whites.

The syrup is ready when it reaches 117°C; pour it over the egg whites and continue whisking until cold.

Fold the strawberry mixture into the Italian meringue.

Whip the whipping cream until soft peaks form.

Fold 1/3 of the whipping cream into strawberry mixture.

Pour the strawberry mixture back into the whipped cream bowl, fold to combine.

 Pipe the mousse into the rings and place the strawberry cream in the center.
Freeze until ready to use.
Make the white chocolate mousse

Bloom the gelatin sheets in iced cold water. 
Beat the egg yolks with the vanilla bean, boil the 70g of whipping cream, then 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 out of the heat and stir in the gelatin and white chocolate.
Let the mixture cool.

Whip the whipping cream until soft peaks form.

Fold 1/3 of the whipping cream into white chocolate mixture.

Pour the white chocolate mixture back into the whipped cream bowl, fold to combine.

 Pipe the mousse over the strawberry cream.
Cover with biscuits.
Freeze until ready to use.
Make the Strawberry milk glaze

  In a sauce pan, put the sugar and water together, and bring to boil over medium low heat.
Meanwhile boil the whipping cream and milk together, then turn off the heat.

When the syrup reaches 110°C, take the pan out of the heat and slowly pour into the whipping cream pan, stir constantly until combine.
Pour the glucose syrup and nappage into the pan, put the pan over low heat stir until combine.
Take the pan out of the heat and stir in the gelatin.

Mix in the strawberry extract and pink food coloring. Let it cool.

Chaleur: Strawberry and white chocolate mousse entremets

 Take the mousse out of the molds, cover with the Strawberry milk glaze, let the glaze set. Then decorate with macarons and white chocolate.

Chaleur: 

Strawberry and white chocolate mousse entremets: 

My time to play!