Скачать или смотреть The MOST Difficult Cake of All - First Time Entremet (Trying my best! 🫠)

In today's video, I’m attempting the most difficult cake I’ve ever seen: a professional Entremet cake.

As a beginner baker, this was a total expectation vs reality journey. It’s not exactly a baking tutorial, but more of a funny baking fail (and hopefully a win?).

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Recipe:
1) Salted Caramel Cream
Size: 16cm diameter

Ingredients:
75g White sugar
75g Heavy cream (hot)
60g Egg yolks (approx. 3 yolks)
1 Gelatin leaf (2g), soaked in cold water
75g Butter (salted, or add a pinch of salt)

Steps:
1. Make a dry caramel by melting the sugar in a pan until it turns amber.

2. Carefully pour in the hot cream (it will steam and bubble). Stir until smooth.

3. Pour the caramel over the beaten yolks, mix, and return to low heat. Cook until it reaches 82°C (do not boil).

4. Remove from heat, add the soaked gelatin and butter. Emulsify with an immersion blender until shiny and smooth.

5. Pour into a 16cm mold and freeze until solid (minimum 4-6 hours).

2)The Base: Hazelnut Dacquoise
Size: 18cm diameter

Hazelnut Dacquoise (Sponge):
2 Egg whites
50g Sugar
50g Hazelnut flour (ground hazelnuts)
15g Powdered sugar

Steps:

1.Whip egg whites with sugar to stiff peaks.

2.Fold in hazelnut flour and powdered sugar.

3.Bake an 18cm disc at 180°C for 12-15 min.

4.Let it cool.



3) Butter Cookie Crust
80g Digestive biscuits or Graham crackers (crushed)
40g Melted butter
10g Brown sugar (optional for extra crunch)

Steps:
1.Mix the crushed biscuits with melted butter (and brown sugar).

2. Press the buttery crumbs firmly on top of the cooled dacquoise. Freeze for 30 minutes to set the crust before assembling the main cake.

4) The Body: Hazelnut Milk Chocolate Mousse
Size: 20cm (The main mold)

Ingredients:
130ml Whole milk
3 Egg yolks
2 Gelatin leaves (4g), soaked in cold water
160g Milk chocolate (high quality)
250g Heavy cream (35% fat), semi-whipped

Steps:

1. Heat milk.

2.Pour over egg yolks and cook to 82°C to create a crème anglaise.

3.Add soaked gelatin.

4.Pour the hot mixture over the chopped chocolate.

5.Blend with an immersion blender.

6.Let it cool down to approx. 35°C-40°C.

7.Gently fold in the semi-whipped cream (it should have the texture of Greek yogurt).

5) Final Assembly (Upside Down Method)
Use a 20cm silicone mold or a ring lined with acetate.

1.Pour about 2/3 of the Mousse into the 20cm mold.

2.Press the frozen Caramel Insert (16cm) into the center.

3.Add a little more mousse to cover the insert.

4.Place the Dacquoise + Cookie Crust (18cm) on top, crust side facing down into the mousse. Press down until the dacquoise is level with the mold's edge.

Freeze for at least 12 hours.

6) The Finish: Mirror Glaze
Ingredients:

75ml Water | 150g Sugar | 150g Glucose syrup
100g Condensed milk | 10g Gelatin | 150g Milk chocolate

Steps:

1.Boil water, sugar, and glucose to 103°C.

2.Add gelatin, condensed milk, and chocolate. Blend (emulsify) without incorporating air bubbles.

3.Use when the glaze temperature drops to 30°C-35°C.

4.Pour over the rock-frozen cake.