Thursday, September 27, 2012

Cappuccino Coffee entremets: I can't stay away from you.

As always, I can't stay away from entremets, it's one of my passion even it takes 3 days to make, haha.



It's fun to crate each step of it, and see how it develop into. The moment that I finish the decoration, take a look at it, and then taste it, is one of my happiest moment.
As I always say, it's not hard to make each part but planning is a must, some of them can be made ahead of time. Like this one, you can make the cake a day before, then make the mousse the following day, and refrigerate until ready to serve. Decoration can be done just before serving ^^.
I know that I have a lot of coffee flavor entremets in my blog, haha, but I just can't stop making it each time that I see the recipes, ^^, well I have to accept that I addicted to the coffee flavor.
If you want more intense taste of coffee, serve it with hot coffee, black is a good idea too.  

Cappuccino  Coffee entremets
Makes about 5

 Genoise au chocolat
120g ............................... T.P.T (60g icing sugar/60g almond powder)
5 ..................................... Eggs
100g .............................. Granulated sugar
33g ................................ Honey
140g .............................. Cake flour
33g ................................. Cocoa powder
50g ................................. Melted butter
Coffee syrup
50g ................................. Simple syrup
2tsp ................................ Instant coffee
1tsp ................................ Hot water
Creme Cappuccino
180g ............................... Whipping cream
15g .................................. Instant coffee
80g .................................. Egg yolks
40g .................................. Granulated sugar
320g ................................ Whipping cream
250g ................................ White chocolate
Decoration
150g ............................... Whipping cream
15g ................................. Icing sugar
......................................... Cocoa powder
.......................................... Dark chocolate

Preheat the oven to 160°C

Line 18x18cm cake pan with baking paper.
Sift the cake four with T.P.T.
 Whip the eggs with sugar and honey until ribbon stage.
 Mix 2 cups of whipped egg with melted butter.
Fold the flour mixture into the egg mixture bowl, then fold the egg and butter mixture into the bowl.
Pour the batter into the pan and bake for 35-40 minutes or until the cake is spring when touch lightly.
Let the cake cool completely before slice into 5mm thick sheets.


Melt the white chocolate by putting into a bowl and place the bowl over the bowl of hot water (don't let the bottom of the bowl touch the water).
Beat the egg yolks and sugar together, boil 180g of the whipping cream and pour it slowly into the yolk mixture, stir all the time.
Mix in the instant coffee, heat the mixture over the low heat and heat until 85°C.
 Pour the mixture into the bowl of white chocolate, stir until combine. Let the mixture cool.
 Whip the whipping cream until soft peaks form, fold 1/3 of whipped cream into coffee mixture, then fold it back into the whipped cream bowl.
 Cut the cake into 5.5cm rounds.
Put the cake into the mold and sprinkle with syrup.
Pipe the Creme Cappuccino over the cake, place another layer of the cake over the creme and sprinkle with syrup.
Pipe the Creme Cappuccino over the cake and smooth the top.
Refrigerate until firm.
Take the cake out of the mold and decorated with sweeten whipped cream, cocoa powder and chocolate.




Cappuccino  Coffee entremets: I can't stay away from you.

17 comments:

Marsita yahya said...

Hi,
blogwalking & join this blog...very nice view and recipe indeed.

Nisha said...

Hi, when you said you bake the cake and then decorate the next day ... how do you store that cake until next day before decorating? At room temperature inside a box without ventilation? Or inside refrigerator? Have you also tried freezing and thawing cakes before decorating them? You think that works well and doesn't spoil the cake texture & taste?

Lots of questions I know, but I've been following your blog since a long time and felt you're quite an expert and can help answer a beginner's curious questions! Khob khun kha ^_^

dailydelicious said...

Hi,Marsita yahya
Thank you.

Hi, Nisha
I cover it with the plastic warp and keep it at room temperature, but if I want to keep it longer, I will cover with another layer of aluminium foil and freeze it, keeping it for 2 weeks is Ok, but longer the taste and the texture is not good (in my opinion).
^^, I'm happy to answer, the only reason that I don't answer is my forgetfulness.haha,

Swee Foong Choo said...

Hi, i'm always a fan of yours. Just wondering if you could help clarify some questions on baking?
1. Do you use dairy whipping cream or non-dairy ones?
2. I've always been using parchment paper while baking. But i always face a problem. After the cake was cooled and the parchment paper removed from the base, i noticed that there's always dented lines appearing on the base of the cake. Is there any way that i can prevent that?

Your help would be greatly appreciated. Thks^_^

Anonymous said...

Hi,
Thank you so much for sharing the delicious recipe the cake look beautiful! I was wondering where do you purchase the mousse ring/cake ring?

Tini said...

Ouh they look gorgeous and irresistable. Will make them for a dinner party, thanks for sharing the recipe!
Tini

Anonymous said...

Hi,

I'm planning to make this on Friday. I'm using 9" round cake pan. What's your recommendation for the quantity of the ingredients? double?

Thanks a lot,
Ha

dailydelicious said...

Hi, Swee Foong Choo
I use dairy whipping cream. And for the paper I think remove it before it coool will prevent this ( the cake shrink after cooling).

Hi, Anonymous
I orders it from amazon UK.

Hi, Tini
Thank you.

Hi, Anonymous
You will need to double (or make about 1.5 quantity,) of the mousse but for the cake, just bake it it the 9 inch pan and slice it.

Ha said...

Hi,
I just finished making the mousse but it's kindda runny. What should I do? Will refrigerate help? It definitely does not look firm like yours.

Swee San @ The Sweet Spot said...

Hi Pook, I finally used the Thai Black Tea that you sent to me. :) THanks so much again ขอขอบคุณคุณ

yummiki24 said...

Hello !! i made this the other day, but the cream was waay to runny, when i removed it from the mold everything fell apart :((

BUT, the chocolate cake was AMAZING!
<3

dailydelicious said...

Hi, yummiki
It can come from the percentage of the whipping cream or the white chocolate that you use, so if you have that problem you might have to adjust the amount of the whipping cream.

Anonymous said...

thanks for sharing..

yummiki24 said...

Thankyou for ur reply ! i will try again :D amazing blog ! keep it up !

nonnapapera said...

I'm addicted to entremets me too and I love this one you propose. I'll try it as soon as possile!

Anh Thu Dao said...

please advise me the meaning of T.P.T?

120g ............................... T.P.T (60g icing sugar/60g almond powder). Thanks. I love your blog with all the detailed instruction

dailydelicious said...

Hi, Anh Thu Dao
T.P.T is the mixture of icing sugar and almond in equal weight. ^^

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