Malice: Strawberry cheese and chocolate entremets

 Malice means mischief in French, ^^ and the look of this cake may deceive you that it's chocolately.

Malice

But there are many things inside, the strawberry cream, cheese cream and pistachio cake. Strawberry and cream is simply delicious, this time, I use my favorite cheese "Laughing cow" because the taste of this cheese is sweet and creamy, a kind of condensed milk, hehe. And you can imagine that when strawberry, cream and chocolate come hand in hand it must be great. 
After making a lot of entremets, now I wish that I have a blast freezer, -*-, because I have to wait and wait for the inserts and cake to be frozen before going on to the next step,but it will be tooooooooooo much for a home baker to have that kind of machine right? If you want to make this cake, prepare it 1 or 2 days ahead because you will need a lot of time for each of the elements to be frozen. So, most of the time that you use is for waiting not making. Anyway when you serve this cake (or eat it ^^), you will be happy and don't think about the time that you have to wait (until you making other entremets again, haha).

Malice: 

Strawberry cheese and chocolate entremets

Make 9 (5.5cm)

Pistachio Cake
80g ................................. Shelled pistachio nut
80g ................................. Unsalted butter
75g .................................. Caster sugar
.......................................... A pinch of salt
100g ............................... Eggs
10g .................................. Plain flour
10g .................................. Corn flour (cornstarch) 

Strawberry cream

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

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

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

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

Cheese cream
70g ................................. Creamy cheese (Laughing cow)
25g ................................. Whipping cream
30g ................................. Sugar
1.5g ................................ Gelatin sheets
5ml ................................. Kirsch 
75ml ............................... Whipping cream


Chocolate cream (Crémeux au chocolat noir)
135g ................................ Dark chocolate (50% cocoa mass), chopped
65g .................................. Egg yolks
25g ................................... Granulated sugar
150g ................................. Whole milk
165g ................................. Whipping cream.
3g ..................................... Gelatin sheets

Glacage Chocolat

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

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

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

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

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

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

Preheat the oven to 170 °C

Line the base of 18x18cm pan with baking paper.

Process the pistachio nuts with plain flour and cornflour in the food processor until fine, then sift through a medium sieve. 

  Beat the butter, salt and sugar until light and fluffy, put the egg into the butter and beat to combine. 

 Fold the nut mixture into the batter.
Transfer the mixture into the prepared pan and bake for 17-20 minutes.
Let the cake cool completely in the pan.
Cut into desired size.


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 the cheese cream:

Bloom the gelatin sheets in cold water.
Beat the creamy cheese and sugar until soft (you can make the cream cheese soft and smooth by placing the bowl over the warm water). Heat the 25g of whipping cream until almost boil, then add the gelatin and stir until melt, add Kirsch  and stir to combine. Pour the whipping cream and gelatin mixture into the cheese bowl,  beat to combine.

 Whip the cream until soft peaks, spoon 1/3 of the cream into the cream cheese mixture fold to combine, then pour the cream cheese mixture into the whipped cream and fold to combine.

Pour the cream into the silicone molds, freeze for 6 hours (or overnight). 


Make Chocolate cream (Crémeux au chocolat noir):

Bloom the gelatin sheets in cold water.
Beat the yolks and sugar until combine, boil milk and pour hot milk over the yolk mixture, whisk all the time.
When all the milk mix into the yolk, put the mixture over low heat and heat until 80°C.
Take the pan out of the heat, add the gelatin. 

 Place the sieve over the bowl of chocolate, when the yolk mixture is ready, pour the mixture through the sieve and wait for 1 minutes. Stir until all the chocolate melt. Let the mixture cool to room temperature.

 Whip the whipping cream until ribbon stage, spoon 1/3 of the whipped cream into the chocolate mixture, fold to combine.
Pour the chocolate mixture back into the whipped cream and fold to combine.


Assemble:

Pipe the chocolate cream into the molds, press the strawberry cream and cheese cream into the chocolate cream, then place the pistachio over the cream.
Freeze 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.
Unmold the cake and cover the cake with Glacage Chocolat, decorate with fresh strawberry and dark chocolate before serving.

Malice

Malice: Strawberry cheese and chocolate entremets