Daphne: Chocolate and Apple entremets, Not surprising, but it's delicious!

 Finally I can have enough time to play, ^^. Well, there are so many things to do lately, and this is the thing that I miss it most

Daphne: Chocolate and Apple entremets

 I think making this kind of dessert gives me a peace of mind, ^^, it a time that I don't have to think about anything else, just concentrate on each step, as I told you that I don't have a lot of patience, so making entremets helps me to build it.
This time the entremets is "Daphne: Chocolate and Apple entremets". The flavor of the chocolate mix with the saute apple, not surprising but reliable, hehe, I'm sure that it's gonna be good. Because the taste of sweet saute apple will sweeten the taste of chocolate make this entremets milder. 
Making entremets, the most important thing is planing, the step that I write down for you is the one that you can follow, making each of them and assemble in the last step, there is nothing to afraid of, because it's not hard at all.
You will get 1 -15cm large entremets and 2 -6cm entremets, from this recipe (this is the size of mine ) or you can make 1 -20cm entremets, but you will have to pipe the large macaron into 17 cm instead, and cut the  Pâte sucrée into 20cm too.
Note that the cocoa powder over the top will make the entremets taste more chocolately and more bitter, if you don't like the taste of bitter chocolate you can omit it ^^, it's your cake, make it the way you want!

Daphne: Chocolate and Apple entremets

1 -15cm large entremets and 2 -6cm entremets

 Pâte sucrée

180g .......................... Cake flour

1g .............................. Salt

100g ........................... Butter, cooled and cut into pieces

10g ............................. Sugar

35g ............................. Milk

1 ................................. Egg yolk

Macaron Chocolat

100g ........................... Almond powder

150g ........................... Icing sugar

10g ............................. Cocoa powder

80g ............................. Egg whites

25g ............................. Granulated sugar

Saute Apple

30g ............................. Butter

50g ............................. Sugar

2 .................................. Granny smith apple, cut into 8slices/apple

Mousse Chocolat

- Pâte  a bomb

--- 60g ........................ Egg yolks

--- 90g ........................ Sugar

--- 32g ........................ Water

110g ............................  Pâte  a bomb

130g ............................ Dark chocolate

500g ............................ Whipping cream

Glacage Chocolat

44g ............................... Milk

20g ............................... Glucose syrup

30g ............................... Whipping cream

20g ............................... Sugar

100g ............................. Coating chocolate

34g ................................ Dark chocolate

For the pastry: put the flour, salt and sugar in a bowl, cut the butter into pieces until the mixture resemble bread crumb.

Make a well in the middle of the flour- and-butter mixture and add the egg yolk with milk. Stir to incorporate the flour evenly until you have to begin using your hand, bring the dry and wet ingredients together. Dust work surface with flour, remove the dough from the bowl and knead it on the floured surface for a few minutes until it is smooth and homogeneous.

Turn out onto a work surface. Using your hands, press the dough into a flat, round disc, Cover with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 200°C. Roll out the pastry on a lightly floured work surface to 3 mm (1/8 inch) thick, place on the baking pan and pick the pastry with fork, then refrigerate for 30 minutes.

Line the pastry with baking paper and pour baking beads or uncooked rice over. Bake for 15 minutes, then remove the paper and weights and bake for 7-8 minutes, or until the pastry is golden.

Cut the pastry into the 15 cm round , and let the pastry cool.

 Sift icing sugar, almonds and cocoa through a fine sieve, pushing mixture through with a wooden spoon; this will help to make a smooth macaron.
* If using sliced almond: Place the almond, icing sugar and cocoa powder in a food processor and process until the mixture fine as flour (about 3-5 minutes). When the almonds are ground, using a wooden spoon, press the mixture through a medium strainer.
Using an electric mixer, whisk egg whites until foamy add caster sugar, a little at a time until using all, and whisk to firm peaks.
Stir in almond mixture; in three or four additions. When all the dry ingredients are incorporated; the mixture will look like a cake batter.

 Spoon mixture into a piping bag fitted with a 5mm nozzle. Pipe or spoon mixture into 12cm round and the rest of the batter into 3.5cm rounds onto baking paper-lined (or Silpat) oven trays. 
When you’ve pipe out all the macarons lift each baking sheet with both hands and then bang it down on the counter (you need to get the air out of the batter).

Set aside for 1 hour. After 1 hour the top of the macarons will be dry, and ready to bake.

Preheat oven to 150°C. Bake for 15 minutes for small macaron, and 25-30 minutes for large macaron(baking time can be varied, up to your oven) or until firm to the touch. 
Remove from oven and cool on trays. Slide a knife under each macaroon to release from paper. Store in an airtight container for up to 1 week or until ready to assemble.


Make Saute Apple:

Add the butter and sugar into medium saucepan, put over medium heat until the sugar melt and start to caramelize, add the apple slices and cook for 10-15 minutes or until the apple soft.
Make Chocolate Mousse:

Make pate a bomb:
 1. In a sauce pan, put the sugar and water and bring to boil over medium low heat.
When the syrup reaches 100°C, start whisking the egg yolks.
 2. The syrup is ready when it reaches 117°C; pour it over the egg yolks  and continue whisking until cold.

When the pate a bomb cool, melt the chocolate by putting the chocolate in a bowl over a bowl of hot water (don't let the bottom of the bowl touch the water). After the chocolate melt mix it with the 110g of pate a bomb.  

 Whip the whipping cream until soft peaks form, fold 1/3of the whipping cream into the chocolate mixture. Then pour the chocolate mixture back into the whipping cream bowl, fold until combine.


Assemble:

Place the Pâte sucrée in the mold, pipe the chocolate mousse over the Pâte sucrée.
Place the 12cm macaron over the mousse, then pipe the chocolate mousse to cover the macaron.
Place the Saute Apple over the mousse then pipe the chocolate mousse to coverall the apple.
Use a back of a spoon to crate texture over the mousse.
Refrigerate until firm.
Making the Glacage Chocolat:

Bring to boil all the ingredients except both kinds of chocolate, then pour it over the chocolate and stir until combine.
Decorate with cocoa powder, Glacage Chocolat, and small macaron, before serving.

Daphne: Chocolate and Apple entremets

Daphne: Chocolate and Apple entremets, Not surprising, but it's delicious!