Café blanc: Coffee and white chocolate entremets

 Coffee and white chocolate, ^^ bitterness and sweetness come together in one piece.

 Thinking about making the entremets, there are a lot of possibility, a lot of flavors and a lot of textures and designs, so it's fun to use imaginations, even I can't crate all of them, hehe. 
This time, I combined my beloved flavors; the coffee, white chocolate and caramel into one entremets. Starting form the base is almond sponge, followed by Praliné feuilletine, the white chocolate mousse, covered with coffee mousse and finished with caremel glaze. 
As always, if there is an element that needed to be freeze, you must start making it a day (or 2) ahead to prevent the problem that the mousse is not firm enough to be removed from the mold. Actually you can prepare many things in advance and assemble all of them (except covering with the glaze, and freeze. The day when you ready to serve, cover it with caramel glaze (the glaze needed only 1 or 2 hours to set properly ^^), and it ready to be served.
Serve with hot coffee, and enjoy!

Café blanc: Coffee and white chocolate entremets 

Makes 7 (5.5cm)

Almond cacao sponge

58g .......................... almond paste

33g .......................... icing sugar

27g .......................... egg yolks

25g .......................... whole eggs

42g .......................... egg whites

12g .......................... sugar

14g .......................... clarified butter

13g .......................... cacao powder

7g ............................ cake flour

7g ............................ corn starch


White chocolate mousse

45g ............................................... Whipping cream

1/4 ................................................. Vanilla bean

16g ............................................... Egg yolks

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

65g ............................................. White chocolate

65g ............................................. Whipping cream

Praliné feuilletine

15g ........................... milk chocolate

63g .......................... hazelnut praline

7g ............................ butter

13g ............................ grilled and chopped hazelnuts

32g ............................ Pailleté Feuilletine


Coffee mousse
75g ................................... Whipping cream
75g ................................... Whole milk
7g ...................................... Instant coffee
55g ................................... Sugar
2 ....................................... Egg yolks
6g ..................................... Gelatin sheet
155g ................................. Whipping cream



Coffee syrup
40g ................................. Simple syrup
1tbsp .............................. Coffee liquor (Kahlúa)


Caramel glaze
130g ................................. Sugar
250g ................................. Whipping cream
25g ................................... Glucose syrup
1/2 .................................... Vanilla bean (use only seeds)
4g ...................................... Gelatin sheets


Almond cacao sponge

Line 22x22cm cake pan with baking paper. 

Preheat the oven to 200°C

Sift cacao powder, flour and starch together.
Beat the almond paste and the icing sugar together.
Add the egg yolks and the whole eggs, and beat until light.
Make meringue by whipping the egg whites and the sugar.
Fold the meringue into the almond paste base, fold in the clarified butter.
Finally, add the cacao powder, flour and starch and mix gently.

Pour it into a prepared pan
Bake for 12-14 minutes.

Make the white chocolate mousse

Bloom the gelatin sheets in iced cold water. 
Beat the egg yolks with the vanilla bean, boil the 45g 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.

Pour into the round molds, and freeze until firm.

Praliné feuilletine

 Melt the milk chocolate and mix with the hazelnut praliné and the butter.
Then add the grilled and chopped hazelnuts and Pailleté Feuilletine and mix gently.

Press into the round molds, and freeze until firm.

Makes the coffee mousse:

Bloom the gelatin in cold water. 
Mix the 75g of whipping cream with milk and bring to boil.
Meanwhile beat the sugar and egg yolks together in a sauce pan, when the cream mixture comes to a boil, pour it over the egg yolk mixture (whisk all the time), then mix in the instant coffee.
Put the mixture over low heat, stirring continuously until it reaches 82°C.
Take the pan off the heat and stir in the gelatin. Let the mixture cool completely.

Whip 155g of whipping cream to soft peaks.
Mix 1/3 of the whipped cream into the coffee base fold to combine.
Pour the coffee base into the whipped cream and fold to combine.
Put the mousse into a piping bag.

Assemble:

Press white chocolate mousse into the Praliné feuilletine mold. 

Cut the almond sponge into desired size, brush with coffee syrup.

Pipe the coffee mousse into the mold only half way. Press the white chocolate mousse and Praliné feuilletine into the mousse, pipe the mousse into the mold agin, cover with the almond sponge.
Freeze until firm

Make caramel glaze:

Bloom the gelatin sheets in cold water.
Combine the sugar and glucose in a heavy saucepan. Put the cream and vanilla seeds  in a second small saucepan, (or put in the microwave proved measuring cup). Place the first pan on medium heat and cook undisturbed until the sugar begins to melt and caramelize-you’ll see a few wisps of smoke coming out of the sugar. Reduce the heat to low and stir occasionally so that the sugar melts and caramelizes evenly. Remove it from the heat when the caramel is still very pale (the sugar will continue to darken off the heat). Slide the pan with the cream onto the burner. As soon as the cream has some bubbles around the edge (if using microwave put the cup in the microwave and heat for 1 minutes), add it to the caramel.

Stir the gelatin sheets into the sauce pan, and let it cool before using.

 Take the cake out of the mold, and cover with caramel syrup.
Decorate with chocolate covered coffee bean and dark chocolate.

Cafe blanc: Coffee and white chocolate entremets