Chocolat crémeux: Chocolate rich entremet

 There are many things that I have to learn, and practice, ^^. Baking is a skill that need to be repeated or we can't make it better.

 I fall in love with chocolate and love to make it better, but I know that I still far, far and far away from perfect, so all I have to do is making it again and again. Working with chocolate transfer sheet is one thing that I afraid of,  I really want to make it  beautiful, anyway after taking a chocolate class I still afraid of it -*-. How can I move on, I bought a lot of chocolate transfer sheets and I just couldn't use it!!
Then I decided that I don't care if the chocolate come out ugly, or I have to throw away the whole sheet, if I keep it in the cupboard the result is the same. Anyway, using chocolate transfer sheet is not hard but making it perfect is the other story. First, the chocolate need to be tempered and you need to temper it right, or it will show (imagine the white line mix with the design from the transfer sheet, haha), or the worst you can't remove the chocolate from the sheet at all. Second, this is what I learn from the class, after chocolate becomes semi dry, you have to weigh it down, place the transfer sheet (with the chocolate on top ^^), on the baking sheet, cover with another sheet of plastic and place another baking sheet on top, then after that refrigerate for 20-30 minutes, to set the chocolate. Before going to this class my chocolate always come out with a spot without a pattern, because the chocolate firm up and it release from the plastic by itself, by weigh it down, it will stay it place until you ready to remove it.
I have to note on making the Crémeux au chocolat you have to make it before making other steps, it needs a lot of time to become firm in the fridge, and don't rush, all you can do is waiting.
Decide the size of your cake before making the chocolate sheet, small or large is depending on your taste ^^. So, try this new trick and having fun with chocolate with me, (plus you get delicious cake too, hehe).

Chocolat crémeux 

Make one 20x20 cm cake

Crémeux au chocolat
115g .......................... Whipping cream
50g ........................... Milk
40g ........................... Egg yolks
15g ............................ Granulated sugar
90g ........................... Dark chocolate (64%), chopped
50g ........................... Milk chocolate, chopped
13g ............................ Butter, soft

Chocolate sponge
50g ............................ Eggs
13g ............................. Egg yolks
25g ............................. Melted unsalted butter
20g ............................. Granulated sugar
7 g ............................... Cake flour
7 g ............................... Corn starch
8 g ............................... Cocoa powder

Nut Dacquoise
75g .............................. Egg whites
25g ............................. Granulated sugar
35g ............................. Hazelnut powder
35g ............................. Almond powder
65g ............................. Icing sugar
35g ............................. Finely chopped hazelnut
35g ............................. Finely chopped almond

Praliné feuilletine

70g ............................ Milk chocolate

60g ............................ Hazelnut praline

50g ............................ Pailleté Feuilletine

Chocolate syrup

70g ........................ simple syrup

25g .......................... Creme de cocoa

Decoration
500g ..................................... Dark chocolate, tempered and cut into pieces

Put both of the chocolate in a bowl.
Whisk the egg yolks,  and sugar together in a small saucepan, boil the milk and cream together and 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 off the heat and pour into the chocolate bowl, stir until completely melt, put the butter into the bowl, stir slowly to melt the butter into the cream. Let it cool completely, and refrigerate for at least 6 hours, (less than this the cream is not firm enough to be piped)

Make the chocolate sponge:

Line 20x20 cm cake pan with baking paper. 
Sift together cake flour, corn starch and cocoa powder together. 

Preheat the oven to 200°C Beat the egg and egg yolks together until foamy, then slowly pour the granulated sugar into the bowl, beat until ribbon stage (the mixture will be very thick). Mix 1/4 cup of the mixture with melted butter. 

 Fold the flour mixture into the bowl in 2 additions, then fold the butter mixture into the bowl.

 Pour into the prepared pan, and bake for 10 minutes. 
Let it cool completely 

Make Nut Dacquoise:

Preheat the oven to 180°C
Line 24x24 cm pan with baking paper.  
Sprinkle the chopped nut on the prepared pan.
Sift together the almond powder, hazelnut powder and icing sugar together.
Whisk the whites with the sugar until stiff.
Fold the almond mixture gently into the meringue.
Pour into the pan and spread until the top is smooth . Bake for 10-15 minutes.

Make Praliné feuilletine:

  Melt the milk chocolate and mix with the hazelnut praliné and Pailleté Feuilletine, mix gently.

Assemble:

Cut the  Nut Dacquoise into 20x20 cm square and place in cake frame, spread the Praliné feuilletine on top of the Dacquoise.

Place the chocolate sponge on top of the Praliné feuilletine and sprinkle with syrup. Cover with plastic warp and refrigerate until firm.

Make the chocolate sheet, the size of the chocolate depends on the size of your cake, ^^. You need 2 sheets per one cake.

Cut the cake into desired size, pipe small dot of Crémeux au chocolat on top of the sponge, and place one sheet of chocolate on top of the cream.

Pipe the Crémeux au chocolat on top of the chocolate sheet and place another sheet of chocolate on top.

Chocolat crémeux: Chocolate rich entremet